Okushiba Soup Curry Shiroishi Okkemaru

With your eyes, nose, ears, and of course your taste buds. We have arrived at a teppanyaki menu that will delight our customers even more... at the northernmost point of Hokkaido, the ranch at Cape Soya in Wakkanai City! The beef from the Soya Black cattle, raised enduring the cold, has an exquisite balance of rich red meat and delicate fat. The Okushibagu Curry made with 100% Soya Black beef has now grown into the signature dish of Okushibagu Curry at Okushiba Shoten. The hamburger, cooked after receiving the order, has a fluffy finish, and when broken with a spoon, the rich aroma of the black beef and the meat juices spread throughout the soup. Please give it a try at least once.

The most popular dish at Shiraishi Okkei Maru, created by shrimp lovers for shrimp lovers. A bowl for those who love shrimp, featuring fresh sweet shrimp tempura called 'Oku no Namaraten,' whole crispy and fragrant large shrimp, crispy tempura with a hint of cherry shrimp aroma, and juicy shrimp meatballs. A dish full of volume! In the early days of the establishment, it was difficult to procure a large amount of shrimp, so President Okushiba would go around supermarkets after closing to gather them. Now, you can enjoy so many shrimp in both the soup and ingredients.

A luxurious dish where crispy thick and juicy bacon, encountered on a journey to find Hokkaido ingredients, and the top 3 mushrooms carefully selected by Okushiba Shoten can be enjoyed. The powerful and mysterious flavor of the Maikake mushroom from Yabe-san in Aibetsu Town is enhanced by a simple frying method that brings out its crunchy texture! The precious log-cultivated Shiitake mushrooms from Nakamichi-san in Yuni Town are deep-fried to encapsulate the natural nutrients and deliciousness! The soup made from the jumbo Nameko mushrooms from the Kinoko Kingdom in Otaki District, Date City, dissolves with each bite, intensifying the umami flavor! This has secretly been the favorite menu item of President Okushiba since the main store days.

Before Okushiba Shoten was born, the young president of Okushiba started the now-defunct bar 'Bottom Cafe.' The original Bottom Zangi, which was perfected after three years of training and research at a famous fried chicken restaurant, quickly became a popular menu item at Bottom Cafe. At the main store, which became the first Okushiba Shoten, it is served as a topping on soup curry. Regular customers who only order this dish have rapidly increased, making it one of the popular menu items loved at Okushiba Shoten. The large and juicy Zangi, flavored with Japanese-style broth, has a gentle taste that evokes a sense of nostalgia amidst its hearty and overflowing meat juices. It can be enjoyed as is or dipped in the famous shrimp soup for a perfect combination.

A secret spice devised by the second head chef... always levels up the curry several notches★※This is a topping order. Please ask the staff for details.

A secret spice devised by the second head chef... always levels up the curry several notches★※This is a topping order. Please ask the staff for details.

A souvenir of sold-out products nationwide ☆ ◎ A completely additive-free authentic dashi made with Hokkaido sweet shrimp ◎ The raw materials are ground as they are, packed into a dashi pack to lock in the umami. Completely additive-free, so you can use it for dashi, and you can also use it as a seasoning by tearing open the bag. Please enjoy Okushiba Ebi Dashi Junko, a taste of your memories.

A souvenir of a sold-out product nationwide ☆ ◎ A completely additive-free authentic dashi made with Hokkaido sweet shrimp ◎ The raw materials are ground as they are, packed into a dashi pack to lock in the umami. Because it is completely additive-free, you can use it not only as dashi, but also by tearing open the bag and using it as a seasoning. Please enjoy the taste of memories with Okushiba Ebi Dashi Junko.