10 Must-Try Dishes in Obihiro, Handpicked by a Local

“The finest flavors are found in the north.” Obihiro, the gateway to Tokachi, is a paradise for food lovers that lives up to this saying. In this feature, a local writer born and raised in Obihiro shares 10 dishes they always take visiting friends to try—ranging from signature originals and soul foods to revived legends. Each dish tells a story, reflecting the pride of locals. Come taste these gems through the eyes (and palate) of someone who knows the city best.

Butadon no Pancho – “Matsu” (Premium Pork Bowl)

Four glistening slices of charcoal-grilled pork loin coated in “amber sauce” greet you the moment you lift the lid—this scent has become a symbol of Obihiro. The birthplace of butadon (pork bowl), founded in 1933, still carries its founder’s original recipe. Menus feature names like “Matsu,” “Take,” “Ume,” and “Hana” in reverse ranking, a playful nod to the late proprietress.

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Indian Curry – Katsu Curry (Indian-Style Roux)

In Obihiro, it’s common for locals to bring a pot to buy curry to-go. Indian Curry is a beloved local chain where this eco-friendly tradition is the norm. The rich, deeply spiced roux is made with over 30 kinds of spices and simmered beef tendons. Sink a freshly fried pork cutlet into it and you’ll understand why locals say, “Our kitchen runs on Indian Curry.” There’s no charge for takeout containers if you bring your own pot—sustainable and delicious.

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Mugioto – White Spaghetti Sandwich

This legendary sandwich often sells out right after the shop opens at 6:55 AM. Made with a baguette crafted from 100% Tokachi-grown wheat and filled with buttery chilled spaghetti salad, it began as an experimental “staff meal” created by the bakery’s founding chairman—and became a beloved menu item. The local style? Enjoy it on the lawn out front with birdsong as your background music.

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Rancho Elpaso – Grilled Rice Special

The aroma of sizzling butter and the crackle of house-cured bacon on the griddle signal the arrival of Obihiro’s soul food. This Western-style rice plate, unchanged since the restaurant opened 40 years ago, features a mountain of butter-fried pilaf topped with their own frankfurter and salad. And since they brew their own beer on-site, pairing this dish with craft beer is practically mandatory.

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Jingisukan Shirakaba ─ Marinated Lamb

Locals proudly say, “If you don’t like this, there’s no other place to go.” Since its founding in 1957, this beloved spot has served lamb marinated in a sweet sauce made from apples and onions. It’s grilled using the Tokachi-style “dual heat method,” with meat cooked on a domed iron pan over a gas burner. The grooves in the iron pan allow the savory juices to flow down and flavor the vegetables—a clever local technique.

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Cranberry Main Store ─ Sweet Potato Dessert

This golden sweet potato paste, served in its own skin, weighs an average of 555g each. By late afternoon, the “mountain of potatoes” is often sold out, so it’s best to line up early in the day. The secret ingredients? Fresh cream and a touch of custard. Their party-size version tops over 1 kg—impressive in both size and taste.

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Restaurant Mutou ─ Pork Loin Cutlet

In 2024, a chef who previously worked at a hotel in Bern, Switzerland returned home and reopened this beloved local restaurant after 2 years and 5 months. His technique—slow frying to lock in the juices, then finishing at high heat to create a perfectly crisp crust—is a craft honed overseas. On reopening day, 200 people lined up to taste this “welcome-back hometown feast.”

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Takahashi Manju Shop – Cheese Oyaki

A melty, oversized sweet bun created by the second-generation owner to help address surplus milk production. Founded in 1954, the third-generation baker continues to grill these at a 50°C griddle, even in midwinter, drawing constant lines—a beloved local sight in Obihiro. Take a bite of the freshly grilled oyaki, and the chewy dough and savory cheese will make you smile.

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Ramen Baka no Mise (Kofuu) – Ko Ebisu Miso

A “shrimp miso bomb” that bursts with shellfish aroma as the powdered baby shrimp melts into the bowl. The rich broth—made from a blend of eight types of miso—coats thick homemade noodles in a dish born from the madness and passion of the owner, who proudly declares this the “world’s hottest miso.” Regulars are captivated by his relentless late-night pursuit of soup perfection.

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Rokkatei Obihiro Main Store Café – Tomohiro-Style Hayashi Rice

A dish perfected with a demi-glace sauce passed down from Obihiro’s Western cuisine master Tomohiro Ide, simmered for two weeks and paired with Hokkaido beef sautéed in butter until tender. The pride of Rokkatei—Tokachi’s famed confectionery house—now shines through in their savory menu. The line that forms before the café opens at 11 AM speaks for itself.

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Map of Featured Locations

Click on the pins on the Google Map to see details about each soba spot or start navigation directly from your current location!

The ten dishes born from Tokachi’s fertile land and the pride of its artisans transcend the realm of “local specialties”—they are living memories of Obihiro itself. The scent of charcoal, the pulse of spices, the sizzle of a hot iron pan—each dish engraves a sensory memory that will forever refresh your travel story. With this article in hand, head to Obihiro on an empty stomach.