"3104 Soup Curry" is a curry created by a chef from Shiretoko who has enthusiastically expressed his love for his hometown. The soup is made from the bones of the Shiretoko Shari brand of pork "Sachiku Mugiou", and is made with Rausu kelp, also known as the king of kelp, and salmon flakes to bring out a deep umami flavor. This simple, rich flavor with sharp spices has earned it a loyal following.

■ The chef's recommendation: "Sachiku Mugioh Pork Keema & Kakuni" 1,000 yen
This is a dish where you can enjoy both the keema curry, which the restaurant puts its effort into, and the braised pork curry, all at once. The umami flavors of the spicy stir-fried minced meat and the tenderly simmered braised pork seep into the soup, making it even richer and more fragrant.

■ Handmade pickled plums are popular for "changing the flavor"
The pickled plums, which are handmade every year, are recommended to change the flavor of the soup. It goes without saying that pork and plums go well together. The plum vinegar that is produced when making pickled plums is used as a secret ingredient in curry.