The owner, Takuo Kato, is a first-class architect. Ten years ago, in Kolkata, a port city in East India, his host family treated him to curry that he could never forget, and he has continued to recreate it even after returning to Japan. It introduces local cuisine such as Kolkata's curry using fish and shrimp, and soul food called rolls made of pie dough.

The specialty spice curry is chicken, pork vindaloo, and a limited curry that changes every month, all of which are fairly moderately spicy. While considering the balance with thick-sliced bamboo shoots, which is rare in curry, and several kinds of seasonal vegetables as side dishes, you can also change the taste with the special chili powder on the table.

A Kyoto-like curry restaurant that combines curry and obanzai that is open only during lunchtime. There are three types on standby: dry original, medium-spicy green, and sweet butter chicken keema that even small children can eat. Obanzai is good to eat as a chopstick rest, and it is also delicious to eat with curry.

The owner, Mr. Sato, says, "I'm researching how to make curry that makes you feel good after eating it and that makes your body happy." There are five types of curry on standby, including keema, butter chicken, and vegetable curry. I would like to fully enjoy the layering of spices with 2-3 kinds of ingredients. Retort curry is also on sale, so check SNS for details.

* July 2022 will be open only on the 15th (Fri), 16th (Sat), 22nd (Fri), and 23rd (Sat). Irregular holidays from August

The European-style curry, which is made by slowly simmering flavored vegetables and tendon meat over two days, has a reputation for being "smooth and light, which Japanese people like, and you can eat it every day." Chicken cutlet and fillet cutlet are good, but loin cutlet is the most popular. Excess fat is cut off and the meat is carefully fried after the order is placed, so it's large but not heavy.

The owner, Mr. Fukui, who learned Sri Lankan curry at [Spice up], offers original curry, mainly Sri Lankan curry using seafood. The signature dish, shrimp and coconut milk curry, stimulates the appetite with the fragrant aroma of shrimp and the gorgeous aroma of spices. 3 to 4 types of curry are on standby every day, and up to 2 types of accompaniment are possible.

Mr. Murakami, the store manager, continues to make the specialty curry of Sherry Bar [KAO], which closed in 2020 while being regretted by regular customers, with a smile. The chicken tikka masala is made by simmering white chicken soup, and the prawn bisque curry is made by crushing the shells and straining.

[Makarimo Curry] offers 100% vegetarian curry based on the concept of "healthy curry that everyone can enjoy." The curry made with roux, which is a mix of homemade chutney and an original blend of spices that are roasted and powdered at the store, is moderately spicy but warms your body when you eat it. The roux is thickened with rice flour, so it's also nice that it's gluten-free.

*Store and delivery business will end on Sunday, July 24, 2022

Meals is a one-plate dish in which multiple curries and side dishes made from vegetables and beans are mixed with the main meal of rice. It is a classic home-cooked dish of South India, and fully conveys its charm. The 6 tastes of sweet, spicy, bitter, sour, astringent, and salty are combined, and South Indian techniques, such as the method of making the best use of each taste and the combination of spices, are gathered in one dish.

A popular restaurant that boasts Thai curry using homemade paste with fresh Thai herbs such as lemongrass and pie mackle. The owner, Mr. Ikemoto, has traveled to Thailand many times to create a taste that is so authentic that it was selected as a certified restaurant by the Thai Ministry of Commerce. There are three types of curry: green with a vivid spiciness, red with a gradual spiciness, and Islamic curry with turmeric.

[Cocohaichie] is a curry restaurant that you can meet during the daytime of the Japanese restaurant [Kyoshun Ichie]. Curry, which was originally a meal, was very popular and became a specialty store. The roux, which is a fusion of plenty of onions, tomatoes, fruits, and 15 kinds of spices, has a strong taste of spices, while the sweetness of vegetables and fruits adds a mellowness.

The owner, Mr. Tomita, teaches directly how to make curry from an Indian chef, learning the authentic method of blending spices and boiling down vegetables. The curry, which does not use wheat flour and has a smooth texture, is said to be popular with people of all ages, as it has a taste that you can eat every day without getting tired of it. Using his experience at a Japanese restaurant, he sometimes makes curries using Japanese ingredients such as dashi and yuba.

The two types of spice curry that are mainly offered are a sweet vegetable curry that does not use any animal ingredients, and a medium-spicy chicken curry that uses more than 10 kinds of spices such as cumin and cardamom. Both are made without wheat flour, so they are popular with people of all ages because they can be enjoyed without feeling heavy on the stomach. In addition, there is a full side menu that goes well with alcohol so that you can enjoy it with sake.

Started as a rented curry store, and opened a real store in Enmachi in April 2021. The masala with spices is added to the dashi stock that carefully brings out the flavors of the ingredients, such as bonito, kombu, chicken stock, and potherbs, to provide not only delicious but also healthy curry. The famous sea bream curry has a strong flavor of sea bream that is as strong as the punchy aroma of green cardamom.

The owner, who loves curry and Kochi ginger from his hometown, opens [Spice Chamber] on Sundays. Ginger keema and chicken curry are 1100 yen each, and we have aigake. The highly recommended keema uses 4 times more ginger than usual and uses more than 5 kinds of spices to bring out the flavor and spiciness of ginger. The taste of minced meat and the slight sweetness of chickpeas combine to create a rich and refreshing dish.

We offer curry that makes full use of spices such as curry leaves that are hard to come by in Japan. A cross-cultural mixed style curry that was taught by friends in Nepal, Sri Lanka, and Thailand, and Japanese elements are added. Shiitake mushrooms, kombu seaweed, and bonito stock are used to create a smooth and easy-to-eat taste.

The owner, Mr. Shichijo, is a big fan of curry and has made many prototypes, and his curry is characterized by its mild taste. Two types are on standby: European-style chicken curry (850 yen), which combines the sweetness of chicken bouillon and flavored vegetables, and pork keema (900 yen), which has an exquisite balance of 20 kinds of spices and coconut. If in doubt, mix and enjoy both.

“I wanted to make something good for the body, so I came up with spices,” says Mr. Kawashima, the owner of the restaurant. Based on spinach and tomato, the spices are well-balanced. If you want to add some spiciness, try adding homemade spices made from smoked chili peppers.

[Spice Curry Kiteretsu], which has gained enthusiastic fans through renting a room, has opened a physical store in Saiin. In addition to the seasonal 4-kind assortment, a new specialty, Kiteretsuranka, is now available. Coconut-flavored spicy chicken curry with lots of potatoes and a choice of rice or noodles. Curry is mixed with short-cut somen noodles.

Japanese creative restaurant [Zorome] has started offering spice curry at lunchtime. Among the 3 types of curry, the standard is mackerel curry that uses soy sauce-dried mackerel. The mackerel is boiled in kelp, water, and sake to make it plump, and finished with 10 kinds of uniquely blended spices. It's an unexpected combination, but it's great with spices, and it's a punchy taste.

Mr. Uchida, the owner of the restaurant, opened his own restaurant after two and a half years of renting a room and providing curry. He continues to push forward with his unique curry path, which is an evolution of French stewed cuisine. The curry, which is made with a focus on changing flavors and umami, is like wine, and you can enjoy it with excitement until the last sip. Today's curry always has 3 to 4 types in the lineup.

The curry, which is made without butter, flour, or preservatives, is calculated to bring out the deliciousness of the ingredients, and has a moderately spicy finish. It seems that the sweetness and richness are brought out by seasoning with onion koji instead of salt. The line-up consists of 2 standard types of keema and pork, and 1-2 limited time types. Side dishes with plenty of vegetables are also popular.

A curry specialty store that stands quietly in the back of an alley, with the aim of creating a space where people can fill various gaps in their daily lives. The standard curry is a regular that uses ground roasted whole spices, and a mild curry that uses homemade yogurt and tomatoes. Homemade yogurt, fukujinzuke and drinks.

Based on the concept of curry that everyone from children to the elderly can eat, there are about 3 types of chicken and dashi keema on standby. The chicken in the chicken broth has cumin, and the keema in the bonito broth has cardamom as the main ingredient. *Curry may change periodically