The "3104 Soup Curry" is where the Shiretoko-born owner sublimated his passionate local love into curry. The soup is extracted from the bones of "Sachiku Mugi-o," a brand pork of Shiretoko Shari, and adding Rausu Kombu, also said to be the king of kelp, and salmon flakes, it is drawing out a deep umami. It is a bowl with simple and rich umami, with sharp spices being effective, and having strong fans.

■ Owner's Top Recommendation "Sachiku Mugi-o Pork Keema & Kakuni" 1,000 yen
This is the one where you can enjoy at once the keema curry, which the shop says it puts the most effort into, and the kakuni curry. The umami of the spicily stir-fried minced meat and the melt-in-your-mouth stewed kakuni seeps into the soup, and you can enjoy a more richly, fragrant bowl.

■ Handmade Umeboshi Popular for "Flavor Change"
The umeboshi, which is said to be made by hand every year, is recommended for the flavor change of the soup. That the compatibility of pork and ume is good goes without saying. The plum vinegar produced when making umeboshi is used as a secret ingredient of curry.