Koto City, Tokyo, Japan｜カレーライフ

I go there almost every week. I've been to many famous restaurants, but this curry is my favorite in Tokyo. The regular stone-grilled curry and Japanese-style hotpot curry with sardine soup stock are delicious, but the weekly curry and seasonal curry are also delicious, and I look forward to them every week with excitement. Refreshing minced chicken keema is a divine menu! I really want this to become a regular menu item! Anyway, the flavor is amazing. . Take a bite and enjoy... I was speechless. It has the flavor of bonito, and the refreshing taste of plum meat that sometimes hits your mouth gives it a different taste, so you can eat it without getting tired of it. I think I could eat it forever. The Japanese-style hotpot curry with sardine soup stock, which is a regular menu item, has great flavor and tastes like a soup curry, so it's smooth and delicious. I can't eat Nakanaka because I'm worried about the weekly and seasonal changes... The seasonal oyster and garland chrysanthemum milk curry is also delicious, with the rich oyster flavor and garland chrysanthemum creating a perfect harmony. The staff are also very attentive and will refill your cup of water right away when it's almost empty! It's a really good store.

I had the mapo eggplant keema curry. It was a favorite flavor for those who like numbing mapo. It was so delicious that it was a shame to eat it all.

Spicy and spicy! The stone-grilled keema curry is delicious! This is a new store in Toyo Town produced by Jean Curry (Noriku Shoji Co., Ltd.), who is well known for the poster "Forty Years in Toyo Town." Curry Life (2-4-29 Toyo) 10 kinds of spices stone-grilled keema curry (950 yen) "Jean Curry" is the cutlet curry, but this restaurant's recommended dish is the stone-grilled keema curry made with 10 kinds of spices. Shortly after ordering the meal ticket, the keema curry came out in an iron pot, making a simmering sound. The visuals are reminiscent of Jean Curry, where the curry is not made ahead of time, but after ordering, the roux is boiled hot in a hand pot and poured over the rice. Wonderful. Of course, it's super delicious! The spiciness is also really spicy. For those who like spicy food, there was a condiment on the table labeled "spicy powder," but I enjoyed it just as it was. The next thing that comes to mind is the ``Japanese style hot pot curry with sardine sardine soup'' (930 yen), which has a gentle flavor with plenty of sardine soup stock, and the ``onion, carrot, and apple that are slowly simmered'' that seems to have been inherited from Jean Curry. ``Roast cutlet curry'' (950 yen), a special curry that takes 3 days to complete. Definitely come soon! Thank you for the meal! I'll come back later!