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