Okushiba Shoten Ekimae Soseiji

The second Sapporo branch of Okushiba Shoten, the originator of shrimp-broth soup curry. Every morning the kitchen draws its signature stock from thousands of sweet-shrimp heads — an idea the founder traced back to the shrimp-head soup his mother made. Since 2006 the group has turned shrimp broth into a genre of its own. A few minutes on foot from Sapporo Station; expect a line before the doors open.