This spiced curry, prepared by two chefs with experience in both Japanese and Western cuisine, is a one-of-a-kind dish that uses a meticulous blend of 21 spices, including coriander, cloves, and cardamom, added in three separate steps. Although flour is not used, the curry is simmered for a long time to achieve a rich and thick texture. A wide variety of curry dishes are available, including dry chicken curry, pork curry with the sweetness of onions, and a curry that changes monthly.