Welcome to a truly rare culinary discovery. While many around the world adore the comforting warmth of Japanese curry, few have encountered its most elegant and distinctive form: Hokkaido’s soup curry. Here in Singapore, we are passionate about bringing this authentic soul food—a regional obsession in Sapporo—to a wider audience. This is not just another take on curry rice; it is an entirely different culinary philosophy, one that elevates the dish from a thick, savory gravy to a bright, aromatic soup.
We believe that every dedicated food enthusiast deserves to experience this lighter, broth-based version of Japanese style curry. At its heart, soup curry represents the innovative spirit of Hokkaido’s chefs and their commitment to highlighting fresh, high-quality ingredients. We are dedicated to honoring the authentic traditions that transformed this dish into the beloved comfort food of Japan’s snowy north. This is the Japanese curry you haven’t tasted yet, a masterpiece of clarity and complex spice that challenges everything you think you know about curry dishes.
The Origins and Evolution of Japanese Curry Rice: A Staple of Japanese Cuisine
The story of Japanese curry is one of culinary adaptation and eventual national embrace. Originally introduced to Japan during the Meiji era via the British, it was the military that popularized the dish as a quick, nutritious, and easily scalable meal. By the 20th century, the dish, primarily known as curry rice, had evolved dramatically from its Indian roots, becoming the thick, rich, and slightly sweet creation that is now the ultimate comfort food in Japanese cuisine.
The accessibility of the dish exploded with the invention of the curry roux—a solid block of spices, fat, and flour. Today, products like Golden Curry or House Vermont Curry are instantly recognizable curry roux cubes that make it incredibly simple to make Japanese curry at home. These convenience products led to the ubiquity of curry rice throughout Japanese home cooking, typically featuring tender meats like skinless chicken thighs or beef cubes, along with the classic foundation of carrots and potatoes. The thickness of the curry sauce is a defining characteristic of this style, often resembling a hearty stew and generously coating every grain of cooked rice.
However, in the early 1970s, as the classic Japanese curry rice was cementing its status, a revolutionary concept was brewing in Sapporo, Hokkaido’s capital. Driven by a desire for a lighter, healthier alternative to the heavy, flour-thickened curry roux, local chefs began creating a clear, aromatic broth that would showcase rather than mask their fresh local produce. This evolution led to what is today known as soup curry—a culinary innovation that retained the satisfying warmth of curry powder and spices but eliminated the heaviness associated with store bought curry roux and the classic beef stew-like consistency.
Soup Curry vs. Traditional Japanese Curry: A World of Difference
The distinction between soup curry and the traditional Japanese curry lies in more than just the consistency; it’s a difference in culinary philosophy. Traditional Japanese curry recipes—whether a chicken katsu topping or a simple vegetable curry rice—rely on curry roux cubes or instant curry roux to create a rich, uniform gravy. The curry roux is a blend of curry powder, wheat flour, and fat, often including sweet elements like grated apple or honey, giving the Japanese curry taste its signature sweet-savory profile. The resulting sauce is thick enough to cradle a piece of pork cutlet in a delicious katsu curry or melt over white rice.
Soup curry takes the opposite approach. It is a true soup, a light and clear curry sauce that requires a sophisticated layering of flavor. Our foundation is a rich chicken broth (or sometimes beef broth for a richer profile), simmered for hours. Instead of the thickening power of flour and fat from curry cubes, we achieve depth through carefully toasted spices and long, slow cooking.
Consistency: Traditional Japanese curry is a gravy or a sauce resembles a thick stew. Soup curry is a light, aromatic, and clear broth.
Ingredients: In the classic version, ingredients like carrots and potatoes often meld into the thick curry sauce. In soup curry, each ingredient is treated separately—deep-fried or carefully cooked—to maintain its individual character, color, and texture. This allows you to taste the earthy sweetness of the sweet potatoes and the crispness of the lotus root distinctly.
Serving: Curry rice is served with the thick curry sauce poured over the cooked rice. Soup curry is traditionally served with a scoop of Japanese short grain rice on the side, allowing the diner to appreciate the broth’s clarity and enjoy the curry as a soup or dip the rice in, customizing their experience.
This approach reflects the Japanese version of comfort food prioritizing freshness and individual appreciation, making soup curry a unique part of Japanese home cooking tradition.
The Art of Authentic Soup Curry Preparation
Creating authentic Hokkaido soup curry demands patience and a nuanced understanding of spice and broth. It is far more complex than dissolving an instant curry roux block into water.
The Foundation: A Broth of Distinction
Our process begins with an intensely flavored stock, simmered for many hours. We use high-quality meats, often skinless chicken thighs and legs, to create a deep, satisfying chicken stock foundation. Unlike the shortcuts afforded by an instant pot or premade curry base, traditional soup curry demands time for proper depth and richness.
The true magic lies in the spice layering. While a typical Japanese curry roux relies on a standardized spice mix and heavy sweetening, soup curry embraces complexity. We start with whole spices—cumin, coriander, and turmeric—toasted until fragrant before being ground and incorporated into the broth. Crucially, the intensely aromatic garam masala is often added late in the cooking process, ensuring its bright, top notes remain vibrant, rather than being cooked away.
To balance this complex spice profile, we incorporate natural sweetness and acidity. A touch of tomato paste or tomato puree provides richness, while a secret blend of spices and a dash of red wine or a soy sauce based liquid adds vital umami. Some Japanese curry recipes call for a bit of Worcestershire sauce for tang and depth. The addition of grated ginger or a bit of grated apple provides subtle warmth, making it the perfect Japanese food to enjoy, even on a chilly evening.
Ingredients: A Celebration of Texture and Color
The visual appeal of soup curry is a testament to the separate preparation of its components. This is not a simple hearty stew where everything is cooked together until uniform.
Protein: Our chicken, typically skinless chicken thighs and legs, is seared to develop flavor and then braised gently in the aromatic curry sauce until it achieves a tender, fall-off-the-bone texture.
Vegetables: The use of fresh, vibrant vegetables is paramount. Instead of simply boiling the carrots and potatoes, many of our vegetables are deep-fried briefly using techniques borrowed from tempura. This gives them a crispy exterior and a creamy, flavorful interior, preserving their individual integrity. This treatment provides a delightful textural contrast that is impossible to achieve with a thick, curry roux-based dish.
Rice: The Japanese short grain rice is served separately, never drowned in the curry sauce. This allows the diner to control the balance of broth and grain—a simple yet profound difference from the classic curry rice recipe.
We take pride in this commitment to individual ingredient perfection. It’s why Sapporo locals consider this their true comfort food.
The Authentic Hokkaido Soup Curry Experience
We opened our doors not just as another restaurant, but as a bridge to Hokkaido. We wanted to share a rare piece of Japanese culinary heritage that had previously remained largely unknown outside its birthplace. Our philosophy is rooted in authenticity and the warm, welcoming spirit of Japanese home cooking.
Lunch: A Pure Soup Curry Focus
From 11:30 AM onwards, we dedicate ourselves entirely to delivering the purest soup curry experience. This intense focus allows us to maintain the highest standard for our labor-intensive broth and perfectly prepared ingredients. Unlike many Japanese restaurants that offer a wide array of curry dishes, we hone in on this one unique specialty.
We welcome walk-in guests throughout our lunch service, reflecting the accessible, community-oriented culture that defines the best soup curry shops in Sapporo. Customers choose their base Japanese curry—perhaps a classic chicken—and then customize their spice level and toppings. You can enjoy everything from the traditional combination of carrots and potatoes to a lighter seafood curry option, served with perfectly steamed white rice. Our goal is to make every spoonful a wonderful recipe that transports you to the snowy streets of Hokkaido. We understand that heat tolerance varies, which is why our customizable levels allow everyone to enjoy the true flavor of the complex spice mix without being overwhelmed.
Dinner: Transformation into a Cozy Izakaya
As the evening descends, typically starting from 6 PM, our space gently transforms into a cozy izakaya-style environment. This blend of our signature soup curry with the traditional Japanese experience of sharing small plates, or izakaya, is unique. We offer a curated selection of genuine Japanese recipes designed to complement, not compete with, our main event.
Alongside your hot curry, you can savor delicate Japanese small plates and explore a selection of sake, enhancing the complex aromatics of the Japanese style curry broth. This transformation honors the Japanese cuisine tradition of leisurely evening gatherings where food, drink, and conversation flow freely. For those who wish to experience this full izakaya setting, we offer dinner reservations exclusively at 6:30 PM, though we maintain a practical 15-minute hold policy to ensure smooth seating. This is also the perfect time to experience our unique, chilled version of the dish, sometimes referred to as chilled curry (though our specialty remains the hot broth), or a rich curry udon.
Commitment to Hokkaido Authenticity
In a vibrant food scene, authenticity matters. Our commitment goes beyond simply using Japanese curry blocks or calling ourselves a Japanese restaurants; it is about respecting the cultural context. Soup curry emerged from specific conditions unique to Hokkaido—long winters, a high value placed on fresh local produce, and a culture that favored clarity and simplicity over heavy richness.
We import this philosophy entirely. From the precise Japanese cutting methods used for our deep-fried vegetables (such as bell pepper, lotus root, eggplant, and potato) to the careful braising of the tender chicken thighs and legs in our rich, aromatic curry soup, every step is taken to ensure that the flavor is true to Sapporo.
Whether you’re making Japanese chicken curry at home or tasting our authentic soup curry, understanding these subtle differences is key to appreciating Japanese cuisine.
Discover the Soul of Hokkaido
Thank you so much for taking the time to explore the fascinating world of soup curry with us. What began as Sapporo’s local innovation has found its perfect home in Singapore’s dynamic food scene, offering a true taste of Hokkaido soul food without leaving the city.
At our core, we honor both the traditional techniques that make soup curry special and the cultural significance that elevates it beyond mere sustenance to true comfort food. Every bowl represents hours of careful chicken broth preparation, thoughtful ingredient selection, and respect for culinary traditions that deserve preservation and celebration. The result is a light, aromatic Japanese curry that is both deeply satisfying and surprisingly refreshing.
We invite you to experience the difference that authentic preparation makes, taste the clarity that separates soup curry from conventional thick curry sauce, and understand why this Hokkaido treasure has earned passionate devotion. We are open from 11:30 AM to 10:00 PM, Monday through Sunday. Whether for a walk-in lunch or a reserved evening izakaya experience, we look forward to sharing a piece of Hokkaido with you.
