Ganso Butadon No Pancho

This specialty shop has been serving Butadon for over 90 years. The origin of Butadon came from a desire to create a hearty dish as an alternative to grilled eel, even in Tokachi, which lacks access to the sea. The first president of "Pancho" conceived this dish.

During the pioneering days of Hokkaido, pork became a popular choice for livestock in Tokachi. The style of grilling pork with a sweet and savory sauce, resembling unagi kabayaki, gained popularity alongside "Pancho," leading to the widespread offering of Butadon at other establishments, solidifying it as a soul food of Obihiro. Due to its status as the original shop, many customers line up daily to enjoy this classic taste.

The menu features a unique ranking system with grades arranged in increasing order: Matsu (Pine), Take (Bamboo), Ume (Plum), and Hana (Flower). The thick-cut premium loin is served with 4, 5, 6, or 8 slices, depending on the grade, while the rice portion remains the same, allowing diners to fully enjoy the pork. Though it appears to be a simple bowl of rice and pork grilled with a secret sauce, don’t underestimate it. Be sure to savor the flavors that reflect over 90 years of history at this establishment.