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| - Can't go wrong with homemade Japanese curry. I love Curry House and the curry at ramen houses in the Mitsuwa food court and little Osaka. I've been eating curry since stationed near Hiroshima in the military so have a personal attachment and fondness for it, with the complex layers of spices and richness which goes so well with the texture and neutral blandness of rice. I've seen Morimoto on Iron Chef make curry from scratch a couple of times, and always wondered if it would be different from other recipes. Having researched Japanese curry, I have a basic understanding of its evolution from Indian curry (where it originated), Chinese (soy sauce and garlic based), Thai (coconut milk based) and Japanese (spoiler: Japanese curry uses cocoa!). There's so much going on in Japanese curry, it's really a blend of some of the most interesting spices that has somehow reached a perfect balance of flavor.
The cool thing about this place is you really get to personalize how you want your curry and what goes into it, similar to Curry House CoCo Ichibanya. You get to choose the spiciness, the meat or vegetable, and the quantity of rice. There's something about their curry though that makes it really tasty here. I'd have to make a side by side comparison between this place and Curry House though, as I didn't really care for CoCo Ichibanya, mainly because their meat was overcooked. But for now, I think this place wins in the taste department, I wanted to lick the plate when I was finished. Also, the yuzu soda is a definite must have to wash down a spicy order.
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