🍜 Original Pork Bowl Champion

Located in Tokachi, Hokkaido, this pork bowl specialty restaurant has been in operation for over 90 years. The pork bowl (豚丼, butadon) was created as a hearty meal to replace grilled eel for the inland region of Tokachi, and the concept was developed by the first president of this establishment, "Banchou." Pork was the most popular livestock product during the pioneering era of Hokkaido's Tokachi region. By substituting pork for eel and grilling it with a sweet and savory sauce reminiscent of kabayaki, Banchou's pork bowl gained immense popularity, prompting other restaurants to follow suit. This dish has since become a soul food of Tokachi and is well-known throughout Japan. The meal is uniquely graded, with levels ranging from low to high: Matsu (松), Take (竹), Ume (梅), and Hana (華) (typically in Japan, the order is Hana, Ume, Take, Matsu). The premium pork loin slices are cut to a substantial thickness and increase in number with each grade: 4 slices, 5 slices, 6 slices, and 8 slices. The rice portion remains the same across all grades, allowing diners to fully enjoy the pleasure of eating large bites of meat. The simple yet remarkable pork bowl, grilled with a secret sauce, should not be underestimated. When visiting Tokachi, it is highly recommended to stop by and experience the delicious flavors that have been perfected over 90 years.

Established for over 90 years, it is the original restaurant of "Butadon," the soul food of Obihiro. It is the most popular restaurant among locals that specializes in Butadon. The dish is made with top-quality pork loin grilled with a secret sauce. The meal is categorized into four levels: Matsu, Take, Ume, and Hana, with the amount of meat increasing according to the level.