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.