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

■ Owner's top recommendation "Sachiku Mugi-o Pork Keema & Kakuni" 1,000 yen
This is what can be enjoyed at once: the keema curry, which the shop is said to be putting the most effort into, and the kakuni curry. The umami of spicily stir-fried minced meat and melt-in-your-mouth stewed kakuni seeps into the soup, allowing you to enjoy a richer, more fragrant bowl.

■ Handmade Umeboshi Popular for "Flavor Change"
The umeboshi, which are said to be handmade every year, are recommended for the soup's flavor change. That pork and plum's compatibility is good goes without saying. The umezu born in the process of making umeboshi is used as a secret ingredient for curry.