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.