Kitaro Sumikawa honten (木多郎 澄川本店) is a landmark in Sapporo's soup curry scene, credited as one of the genre's pioneers since its opening in 1985. What sets it apart is its distinctive soup: a tomato-forward broth with a slight tang and deep, complex spice notes. The restaurant is also famous for its pioneering use of suage (lightly fried) vegetables, which retain their texture and flavour. Reviewers consistently say the fried nanohana (rapeseed blossoms) are a unique treat you won't find elsewhere.
Guests repeatedly praise the rich yet clean-tasting soup, the tender boneless chicken, and the expertly fried vegetables like eggplant, carrot, and green peppers. Signature toppings are a major draw, with the kaki-yasai (oyster and vegetable) and bacon-egg-yasai being singled out for their satisfying flavours. Despite its age, the kitchen maintains remarkable consistency.
The main drawback is the restaurant's popularity. It's a small, one- or two-person operation, leading to slow service and long waits, often from 20 to over 60 minutes. It frequently sells out and closes early, sometimes by 1:00 PM. Diners should also be aware that the spice scale is potent; a level '0' can still be moderately spicy for some.
Reviewers find it offers excellent value, with a typical spend between ¥1,000 and ¥1,999 for lunch or dinner. Recent visitors paid around ¥1,100 for the Chicken curry, ¥1,400 for the Chicken Yasai or Bacon Egg Yasai, and ¥1,550 for the Kaki Yasai. An egg topping is about ¥150.
- Booking: Reservations are not accepted. Expect to queue, especially during peak hours.
- Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
- Getting There: Located on the 1st floor of the Sumikawa Building in Sapporo's Minami ward. It is about a 10–15 minute walk from Sumikawa Station.
- Seating: 21 seats, including a counter and several tables.
- Children: Children are welcome.
- Parking: Four free parking spaces are available in front of the restaurant.
- Smoking: The entire restaurant is non-smoking.






