Drinkable curry right away – Hokkaido’s popular soup curry GARAKU opens on August 23

▲ One of Hokkaido’s must-try soup curry restaurants, GARAKU, has arrived in Taiwan. The photo shows their signature tender chicken thigh.

Reported and photographed by Huang Shiyuan, Taipei

Besides ramen and sushi, another must-try dish in Hokkaido is soup curry. The famous soup curry restaurant ス0?抓?彀?ARAKU, introduced to Taiwan by the Hutong Yakitori team, officially opened on August 23. GARAKU’s president, Masatoshi Fukuisei, said that the deliciousness of soup curry comes from its broth. He uses a large amount of chicken bones, beef bones, or pork bones, various vegetables, as well as a proprietary blend of 21 spices including turmeric powder, aiming to recreate the authentic and flavorful Hokkaido-style soup curry in Taiwan.

What is soup curry? Unlike the typical Japanese curry served as a thick sauce, soup curry is presented as a “soup” and incorporates concepts of medicinal cuisine, making it a unique culinary culture of Hokkaido. Since no flour is used and plenty of vegetables are added, the texture is relatively light. Fukuisei also mentioned that due to Hokkaido’s cold weather, the warm and spicy soup curry helps to keep the body cozy — this is one of the reasons why soup curry is so popular in Hokkaido.


▲ Secret recipe braised pork knuckle Dongpo meat.

GARAKU’s president Masatoshi Fukuisei explained that the flavor of soup curry originates from its broth, which is made by simmering a large quantity of chicken bones, beef bones, or pork bones, various vegetables, along with his own blend of 21 spices, all cooked over low heat. Tomato is also added to the curry base, using its acidity to balance the spiciness and aromatic flavors, resulting in a richer layered taste. Fukuisei insists on preparing each dish fresh upon order, ensuring customers enjoy a hot meal. While the flavors aim to stay in sync with Japan, Chef Shin Chiba of GARAKU noted that Taiwanese diners who enjoy spicy food tend to prefer a stronger kick, so the spice level in Taiwan is slightly higher than in Japan. Spice levels range from 1 to 40 degrees.


▲ Pork belly hot pot with mixed mushrooms (NT$380).

For the menu, currently available items include the signature tender chicken thigh (NT$380), secret recipe braised pork knuckle Dongpo meat (NT$380), tribute to the earth’s 15 kinds of vegetables (NT$360), grilled cheese tomato with bacon (NT$380), pork belly hot pot with mixed mushrooms (NT$380), healthy mixed mushrooms (NT$360), and premium grilled lamb cutlet (NT$380). Before serving, the meat is seared once more, then paired with sides such as fried potatoes, cauliflower, lotus root, water spinach, black fungus, and quail eggs. The side rice is specially cooked with mixed grains and turmeric, and diners are encouraged to drizzle lemon juice evenly over the rice before eating.

During the opening trial period (August 23 to August 31), only 100 servings are available per day.

Additionally, how should you eat soup curry? GARAKU offers the following suggestions:
1. Drizzle lemon juice evenly over the rice.
2. Scoop a spoonful of rice and dip it in the soup curry for 3 seconds.
3. Eat the rice coated with soup curry in one big bite.
4. Enjoy the rice while sipping the curry soup.

Address: 1F, No. 28, Songshou Rd., Xinyi District, Taipei City
Phone: 02-8780-5111


▲ Interior seating.


▲ Store entrance at Neo 19 on the first floor.