[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.