【2022 Curry Top 100】 Just a 5-minute walk from Ogikubo Station. Finally, our first visit to Yoshida Curry✨ The impression of this restaurant was that it seemed challenging due to the queue and rules, making it difficult to visit. But we finally made it! Visited around noon on Saturday, and there was a queue of about 20 people, with a wait of about 1 hour. Truly a popular place✨ The restaurant has some rules: ・Wait to be called after going up the stairs to enter. ・Take photos only of the food. ・Clear dishes to the counter. ・Don't place orders based on timing, and keep quiet to consider the one-person operation. These rules are not particularly strict and are understandable considering the consideration for the one-person operation at the shop✨ Nothing to be afraid of⭐️ Now, for our order: 【Keema Curry (regular) 1700 yen】【Pork 350 yen】【Cheese 100 yen】【Banana Milk 300 yen】 Only Keema Curry is available, with different sizes (large, regular, small) priced 100 yen apart. We added pork and cheese as toppings, and also got Banana Milk✨ First, the Keema Curry!! It looks very appealing✨✨✨ Cute. But the taste is amazing, even more than the appearance! It's mild with sweetness, and the umami is incredible! The compatibility with the toppings and the combination of Keema and the surrounding slightly watery curry are exquisite. It's delicious whether eaten as is or mixed. I was impressed by its shocking deliciousness. With each bite, you get hooked on this curry⭐️ And no wonder, the curry doesn't use chemical seasonings, additives, preservatives, or wheat flour. Butter and fat are also used in less than half the amount typically used in regular curry. That's why the flavor increases with each bite. It's incredible! And the Banana Milk... this heaviness!! The rich and heavy Banana Milk is like a perfect dessert that makes you want to drink a bucket full. As a banana lover, it was very delicious⭐️ Anyway, if you line up without worrying about the rules or wait time and follow the simple rules, you can enjoy such a delicious curry at this wonderful restaurant. The owner is also much nicer than expected✨ It has become a recommended curry place✨ Thank you for the meal✨ We'll come again⭐️⭐️

I left work on time on a rare Monday and decided to have dinner in Ogikubo. I was hesitant due to the crowd, but then I saw the entrance with the shutter half-open – the rumored one. Peeking inside, no one was in sight (ง •̀ω•́)ง Yossha! A sign on the stairs instructed me to wait after opening the entrance and descending one step. After a short wait, the chef noticed and warmly welcomed me to the counter. I ordered the Keema Curry MIX for 1,700 yen (tax included) after looking at the menu, but later saw a note advising to "order after being asked," causing a moment of panic (;￣ー￣A (laughs) Well, it's okay if you order normally. Then came the curry. Since it was my first visit, I didn't know the toppings, resulting in a very simple presentation. I regretted not adding meat later. The curry, finished by burning with a burner, had a beautiful char on the rice, looking delicious. First, I tried the curry – wow~ヾ( ﾟ∀ﾟ)ﾉ Sweet... but spicy... What's with this extreme contrast? The yellow curry sauce is sweet and fruity. It lacks the juicy sensation of a Bondi peach, maybe more like a banana? The orange-colored curry sauce is extremely spicy. It would be too much for me to handle on its own. So, you mix them. Yeah, not fully mixing them creates a busy sensation in your mouth with sweetness and spiciness. With an egg yolk on top, mixing finally eased the spiciness, bringing calmness. As for the Keema Curry, it's simmered and in a tsukudani (preserved food) state. More like a miso taste than a spiced one, it differs from the usual Keema Curry flavor. You're supposed to enjoy and mix the flavors of the three curries. It's a highly praised place, but it doesn't quite resonate with me. It's not focused on the spices I know. Even the base soup doesn't taste familiar. It feels more like a Japanese or Chinese style, not what I'd expect from Indian curry. It's undoubtedly intricate, but it doesn't suit my taste. Thanks for the meal (m(_ _)m) ===========

I arrived around 7:40 PM on a holiday, and the restaurant was about 80% full. It was my 127th visit. Although there are many restaurants I want to try on Saturday nights, for the past few months, I've been choosing Yoshida Curry exclusively because I'll be moving eventually. I ordered the Saba (Mackerel) and Tomato Curry with Cumin, the Sosyu Furushiro Chicken Achari, and the Saga Beef Roast Beef with Gruyere Cheese topping for 3400 yen. It arrived in about 5 minutes, which was a reasonable wait. This was my third time having the Saba Tomato Cumin curry. It had a good amount of mackerel and tomato, and the level of spiciness was just right for a Saturday-only dish. The cumin added a nice fragrance, and the tomato provided acidity. There wasn't as much mackerel as before, but the amount was still reasonable compared to other places. The chicken achari had three pieces and stood out for its simplicity and focus on high-quality ingredients. It retained the rich flavor of chicken without being too greasy, and the skin occasionally attached to the meat was a delightful surprise. The roast beef also had three pieces and showcased the high-quality beef's instant burst of flavor that spreads through the mouth with each bite. It's remarkable how easy it is to chew while still maintaining a satisfying texture. The depth of flavor that comes from roasting is unique.

Sorry for the long wait, but as always, it's delicious. Arrived around 6:20 PM on Tuesday. Waited for the "please" at the entrance, just one step before the door. Entered right away. My stomach is growling. Ordered the Spicy Curry, Small Rice (1,600 yen), with toppings of today's limited Gruyère cheese (500 yen), onion achar (100 yen), and the always available natto (100 yen). Tried onion achar for the first time. It's delicious with a kick of chili. The curry gives a warm, comforting feeling from the core of the body. I love the smoothness of the keema and the subtly spicy kick of the spicy curry. The mild spiciness doesn't allow the spoon to stop; the taste is irresistible. It's really delicious, as always.

The visit occurred around 7:50 PM on a holiday. This was the 125th visit, a number that feels somewhat pleasant. I wonder if the next pleasant number will be 150. I want to achieve it by the end of the year. I ordered the Sesame and Cashew Nut Curry, Sosyu Aged White Chicken Chicken Achali, and Scallop Pickles with extra scallops and cabbage achali topping. The total was 3400 yen, which seems appropriate for the quality. The sesame and nut curry, which used to be occasionally available, has a slightly spicy sauce with a sweet sesame and nut flavor. The nuts, especially the large ones, provide a good texture. The scallops, a first-time ingredient for me, are well-seasoned with soy sauce or sweet vinegar, fresh and chewy. There were about 20 of them, and they complement the curry sauce well. I wonder if they obtained them after the import ban from China. If such delicious food is available at a reasonable price, it's very welcome. It's my first time having such a large amount of scallops. The chicken achali includes two large pieces of beautifully shining, high-quality white meat. The meat has a subtle seasoning, emphasizing the natural flavor of the ingredients. The modest fat on the skin is also of high quality. It's truly a different level of quality.

Arrived around 8 p.m. on a weekday, the restaurant had two groups of customers already. It was my 124th visit. Whenever I return from a trip to Okinawa, I always make it a point to have Yoshida Curry. No matter how tired I may be, it's a sweet decision. Ordered mild spice, large portion, achar, half pork, and natto, totaling 2100 yen. The food arrived in about 5 minutes, which was appropriate. It seemed like they had focused solely on their regular menu on weekdays, which was a bit unusual. I've been feeling a bit of summer fatigue lately, so I opted for a large portion of rice, which I haven't done in a while. You really need to load up on rice when eating here. The natto, which I was craving after all the humble meals during my trip, was fantastic. Its unique smell, stickiness, and depth of flavor are unmatched. The silky curry sauce mixed with the sliminess of the natto made for a delightful texture. It also seemed to reach my stomach faster. The achar will apparently be discontinued by the end of this month, although I expect a similar item to replace it. The current version is exceptional in how it combines ample vegetable intake with incredible flavor. It feels like cheating to have a dish that's both nutritious and delicious, and I believe Achar does it best in the world. This time it had added bird's eye chili, a new twist. Despite its fiery appearance, it wasn't too spicy but rather had an added kick of spice. As for the half pork, I've often felt like having a bit of pork, and this menu item resolved that desire perfectly. By opting for half portion, I could enjoy the delicious but heavy pork while maintaining a comfortable stomach state, allowing me to consume a large amount of meat.

Arrived at the restaurant around 8:20 PM on a holiday. There were three customers already present. This was my 123rd visit. Last week, I couldn't have the Saturday night special hotpot curry due to a trip, and I had pent-up frustration. I ordered the Vermont Hideki Curry with Kagoshima-aged beef and mushroom, along with Saga beef female sirloin roast beef and Chiba Margaret Pork loin roast pork, all topped generously with Gruyère cheese. Priced at 3400 yen, it arrived in about 2 minutes. Oh, occasionally they have it, but Yoshida Curry's limited edition with three kinds of meat is impressive. It's like a party, a festive curry. First, the base is the familiar Vermont Hideki. It tends to be on the sweeter side for a night special, but with the cheese, it's not too spicy, which I like. Aged beef and mushrooms are generously scattered throughout, always mingling with the roux. The aged depth of flavor and the dashi from the mushrooms are remarkable. The Saga beef roast beef, two large triangular slices coated in spices, stands out. It's huge, with the sirloin part called Uchimomo. Perhaps because it's from a female cow, the tenderness is different. Uchimomo, being mainly lean, isn't tasty if the quality isn't good, but this one was excellent. Even among meats, it's relatively low in calories. The Margaret Pork roast pork, another specialty of Yoshida Curry, comes with two slices. It's also large. After having beef for a while, you start craving pork, and it's natural. However, the texture and flavor are completely different, and having both beef and pork generously topped with Gruyère cheese creates a fine, nuanced taste. The cohesive flavor and the destructive power of these chunks are quite something.

Today's lunch was a MIX Keema Masala for ¥1,800. The Achar of onions was an extra ¥100, and Gruyère cheese was ¥500. They were out of pork stock and lard was complimentary. Total came to ¥2,400. As always, the cheese was superb, but I couldn't distinguish it from regular cheese; I'm not very good at discerning flavors. I arrived at around 12:15 on a weekday, and about 60% of the seats were occupied. Maybe it was because of the typhoon and heavy rain. The food arrived at 12:20. Regarding today's notice: They offer extra Keema (not double) upon request. Just ask for extra Keema when you order, and they'll give you a bit more. They also allow "Masu-Mashi" (extra extra) on a double Keema. They've been providing extra portions for takeout Keema orders from before, and they'll continue to do so in the future. Thank you. Notice for September 8: 11:30-13:50, 17:30-21:00 Limited toppings: Gruyère cheese for ¥500 Onion Achar for ¥100 Mini Dark Pot Curry for ¥200 They offer pork stock and lard for those who want it (you can have multiple servings). Dilute the pork stock a bit and add a little dashi stock to make pork soup. At the restaurant, they use bonito flakes to make the dashi. It's delicious to have it with ramen or udon noodles. It's also tasty to mix it with rice and cheese without diluting it to make pork rice.

I came around 8:00 PM on a weekday, and about half of the seats were occupied. It was my 121st visit. Feeling a bit tired, I ordered the Yoshida Curry with pork for recovery. I usually come even when not tired and order the mild, regular, with pork, Achar, and Onion Achar. The total was 2,100 yen. It arrived in about 3 minutes, appropriately priced. Lately, I rarely order pork for dine-in, but when I do, it has a different presence. Today, Achar and Onion Achar were more like a palate cleanser for the main pork. However, the Achar with its acidity and seasoning permeated, offering not only high nutritional value but also outstanding flavor. The pork, seared on the burner, was hot and juicy, with a steak-like finish. It can be enjoyed on its own, showcasing a Japanese marinade that doesn't overpower, harmonizing with the curry roux and enhancing the pork's umami. The cartilage was minimal, which is preferable. Today happened to be a free extra pork day, with a 1.5 times larger serving as a special. It's a miracle to receive such quality pork as a bonus.

Selected as one of the top 100 restaurants with a rating of 3.80 (as of August 2023), this place is quite popular. It's a unique restaurant with distinct rules, or rather, a strong emphasis on manners. If you go without knowing, it might become stressful, and you won't fully enjoy the delicious meal. For first-time visitors, it's recommended to check reviews in advance. I visited around 1 pm on a weekday and could enter without waiting. The partially open shutter indicates it's open. If you wait just before the door after climbing the stairs, they will call you. They take your order right after entering, so it's good to decide in advance. When the food is ready, they'll call you to pick it up. If you're at a counter away from the kitchen, you should clear your dishes. Dispose of garbage near the entrance. I ordered the MIX in a small size with half pork and achar topping (1,950 yen). It looks very neat. Even with half pork, the normal size is quite large, well-cooked to the point of being spoon-cuttable, and the taste is very delicious. It conveys a sense of meticulous preparation. Toppings are a must. The harmony of the sauce and pork is excellent. The achar is perfectly balanced, not too sour, and also crafted with great care. As for the curry, the MIX offered various flavors, but I preferred the spicy one with a hint of heat. If I eat here again, I'd like to try ordering the spicy option.

For more details, visit https://tokyo-tabearuki.com/yoshidacurry This time's content: 1. Tokyo Tabearuki Memo: Famous Curry Shop in Ogikubo - "Tomato," Michelin Continuously Featured 2. What is Yoshida Curry? 3. Yoshida Curry's Exterior, Queue Scene, Menu, Business Hours, and Interior System 4. Kima Curry Spicy, Regular, Pork Half - Enjoyed at Yoshida Curry [Tokyo Tabearuki Memo: Famous Curry Shop in Ogikubo - "Tomato," Michelin Continuously Featured] "Tomato," continuously featured in Michelin, is the number one curry on Tabelog. A curry worth lining up for! [What is Yoshida Curry?] Yoshida Curry opened in October 2011 in Ogikubo. As of September 2023, it has a Tabelog rating of 3.80 and a Google Maps rating of 3.3. It has been selected as one of Tabelog's top 100 curry shops in 2022, 2020, 2019, 2018, and 2017, making it a popular spot among curry enthusiasts. Along with "Tomato" and "Spice," Yoshida Curry is known as one of the three major curry shops in Ogikubo. Some may speculate from the mix of high Tabelog ratings and low Google ratings, but it's also known as a place with many strict rules, such as "no chatting inside," "no photos of anything other than curry," and "do not enter until called by the owner." [Exterior, Queue Scene, Menu, Business Hours, and Interior System of Yoshida Curry] From Ogikubo Station North Exit, head left on Ome Kaido. You can spot Yoshida Curry from before crossing the signal - the iconic half-open shutter. At 12:10 on a weekday, there was a person standing on the stairs, giving a challenging yet intriguing vibe. The menu primarily consists of Keema Curry, starting from 1,600 yen for a small size. Toppings are the standard ones listed, with daily specials mentioned on Twitter. Despite the high prices, I ordered the Pork Half, considering positive reviews. The menu structure was somewhat confusing, and the wait was uncomfortable due to the small, crowded space. The restaurant has various rules, and signs like "No prolonged gatherings, such as an ugly girls' meeting" are posted throughout. [Translated content ends]

On weekdays, I reserve and purchase bento boxes. This was my 120th visit. Recently, work has calmed down, so I've been dining in more often. It's been 20 days since my last bento. I ordered a mild Keema curry bento with pork, two portions of achaar, and onion seaweed, totaling 2600 yen. It's a suitable price for enjoying at home. It's my first time ordering two portions of achaar, which usually comes in generous amounts with the bento. There's always a variety in its flavor, sometimes more acidic, sometimes more spicy, but always delicious. What remains consistent is its texture, wonderfully crunchy, adding a unique feel to the meal. Having two portions might be too much at once, so I'll save one for tomorrow. Pork, which I've missed lately due to more vegetable-based toppings, fills me with energy. Its flavor is rich but not overwhelming, with a perfect soy sauce-like seasoning. The size of the cartilage varies, and too much can sometimes be too gelatinous, but when I'm craving meat, less is more energetic. The onion seaweed is fantastic, packed with the umami of Japanese cuisine yet healthy. Today, the infusion of seaweed was particularly excellent. The advantage of a bento is being able to absorb all the flavors, especially the last bit of curry sauce, like a vacuum, which is irresistible.

I arrived around 7:45 PM on my day off. The restaurant was about 80% full, and it was my 119th visit. Since I won't be able to come next Saturday, I absolutely wanted to visit this week. I ordered the Soshu Furushiro Chicken Curry with Tomato, Mushroom, and a large size. I also added Onion Konbu, Potato Chinese Achaar, and Gruyere Cheese topping. The total came to 3250 yen. It arrived in about 3 minutes, which was appropriate. The toppings were the same as yesterday's lineup, but since it's a limited edition, there was a generous amount of Soshu Furushiro chicken and mushrooms piled on top. The roux was perhaps the spiciest I've ever had. It was so spicy, but the cheese helped. The notion of it being mild because of the tomatoes was an illusion. The Soshu Furushiro chicken was a new experience; it resembled meat without the Kentucky skin, and there were three large pieces. It was incredibly delicious. There was also an abundance of mushrooms, more than I've ever had in a mushroom curry. It felt like a medicinal curry. The Potato Chinese Achaar was just as delicious as yesterday. It had a delightful sweetness and was generously spiced. Normally, I avoid putting too much potato in my curry at home because it makes me feel bloated quickly, but this quantity with this quality was highly recommended. The Onion Konbu added depth to the tomato curry, making it healthier and more enjoyable. It's not mentioned in the menu name, but it also contains sesame seeds, which play a crucial role in texture and aroma. The Gruyere cheese was a rare order for me due to the price and my preference for regular cheese. It has a fine texture and is delicious, but I still prefer regular cheese. However, it helped to alleviate today's spiciness, so it was much appreciated.

On a weekday around 8:15 p.m., I visited the restaurant. There were three groups of customers already there, and it was my 118th visit. Today, just like last week when they introduced eggplant, there was a new topping, so I came with great anticipation. I ordered a mild, large curry with cheese, achar, and the limited topping of Chinese-style pickled potatoes. I also added tomato and kombu seaweed. The total came to 2200 yen, which is a reasonable price. The curry arrived in about three minutes. It had been a while since I had such a huge portion of rice. There must have been at least 500 grams, but I can handle it. I decided to leave a comment about the limited topping today. I've written my thoughts on achar and cheese more than 50 times, so I can't think of anything new to say about them. First, the tomato and kombu seaweed were a rare combination. While they are common toppings, having them in their pure forms, not in sweet vinegar, was a first in three months. The acidity of the tomato, the texture and stimulation of the onion, and the umami of the kombu all come together in a distinct and delicious way. This restaurant uses tomato and kombu in the curry itself, so the toppings of tomato and kombu enhance the umami. It's like adding extra toppings. Next, the new topping of Chinese-style pickled potatoes. They were cut in halves or whole, so there were three pieces. Potatoes are a classic combination with curry, but at this restaurant, they are mostly served as mashed potatoes. The taste of the potatoes themselves was truly amazing. The quality of the potatoes must be good, but why do they taste so good? The blend of spices and saltiness is perfect. This could be enjoyed as a potato rice dish without the curry. It's that good. The cooking technique here is top-notch, as expected from a top-tier restaurant.

Arrived around 7:00 PM on a weekday, the restaurant was empty. It was my 117th visit. I usually base my visits around the days when Yoshida Curry is open. I prefer mild curry and order a large with cheese, Chinese-style pickles, and the limited edition topping of eggplant Chinese-style pickles, along with coleslaw. The total came to 2200 yen, and the order arrived in about 4 minutes, which I found appropriate. I've been customizing my pickles by adding cheese to the triple vegetable toppings I ordered last Friday to enhance their smoothness. I always appreciate this custom pickle topping. Having three vegetable toppings in total contributes to the mildness of the curry, thanks to the natural sweetness of the vegetables. The pickles, combined with the moisture from the vegetables, make them not too dry, and they have a satisfying crunch. The eggplant is tender, the coleslaw is crisp, and it's remarkable how the cooking methods can change the texture of the same vegetables. The addition of cheese, particularly the old-fashioned one, adds a rich flavor without being overpowering. It's lightly toasted, soft yet with a bit of firmness, and it elevates the dish with its smoothness. Also, the keema curry has been exceptionally delicious lately, with a subtle cocoa flavor and intensified meatiness. Even though the focus is on vegetable toppings, I wouldn't mind paying more for pork toppings.

I was curious but hesitant about the crowdedness and etiquette, so I visited with some trepidation. I was supposed to arrive by 5:00 PM, but due to constant traffic, I got there around 5:20 PM. There were four people ahead of me in line, and it seemed like enough for the first round. A few more people had joined behind me by the opening time. Despite being a one-person operation, the cooking didn't start on the spot; it was mainly about plating, so the turnover seemed very efficient. When I left, the indoor seating was full, but there was no line outside. I entered in the order I was called. The interior and the stairs were pleasantly cool. I placed my order: MIX small, achar, pork small, and today's special coleslaw as a topping. I waited at the counter for about 5 minutes, and the serving was quick. The sweetness of keema and egg yolk, the spiciness of curry, and the acidity of achar mixed together in a complex way and were delicious. Moreover, it was light and very easy to eat. I finished it in no time. It was a very well-balanced and tasty curry. I left in about 15 minutes. I was a bit anxious about the manners, but if you prepare in advance, there should be no problem. I understood that it's necessary to follow the rules to ensure smooth operation, considering it's a one-person operation. There seem to be various enjoyable limited toppings, so I'd like to visit again.

Arrived around 7:30 p.m. on a holiday, the restaurant had one previous customer. It was my 116th visit. After sauna and walking, craving replenishment, I ordered the Kagoshima-aged beef and mushroom curry in large size, with eggplant Chinese pickle and coleslaw salad toppings, totaling ¥2750. The dish arrived promptly in about 2 minutes. Though it's my 4th time having the aged beef and mushroom curry, the generous portion always brings a smile to my face. The rich broth, infused with mushroom and beef essence, covered in spicy spices, creates a harmonious blend of flavor and heat. The beef, whether with tendons or fatty parts, retains its succulence, enhancing the savory essence without overwhelming it. The coleslaw, with its soy-like sweetness and mayo-coated spiciness, balances the curry's heat. The eggplant, despite its appearance, complements the spice well, especially after having it two days in a row. The rice was packed generously, but with ample meat and vegetables, finishing it all was effortless. The bustling atmosphere on a Saturday night adds to the experience.

Access is about a 5-minute walk from Ogikubo Station, with photos for three servings. Lately, I've been going to eat curry on Saturday nights, but this time, I wanted to try eggplant achar for the first time and also felt like having keema curry after a long time, so I visited. As usual, I ordered the MIX Large with toppings: a limited edition coleslaw salad for 150 yen, Chinese-style eggplant achar for 200 yen, regular pork topping for 350 yen, cabbage achar for 150 yen, cheese for 100 yen, and extra roux for 200 yen. Coleslaw salad goes well with the curry as always, and the pork is still delicious and voluminous. I got the chicken achar this time, and since I love eggplant, the eggplant achar was delicious. However, the keema tasted different from usual, almost as if it had coffee in it... I wonder if it's originally included. Overall satisfaction was high, but it's a shame about the keema. Thank you for the meal.

I visited around 8:00 PM on a weekday. The place was about half full initially, but it quickly filled up at the speed of light, marking my 115th visit. Excited to try the new toppings, I decided to dine in. I ordered a mild, large curry with Achar, coleslaw, and the limited topping of Chinese-style Achar with eggplant. I also added Chicken Achar. The total was 2,100 yen, a reasonable price. The order arrived in about 7 minutes. Having three vegetable toppings was a dream come true, creating a visually appealing, mountainous curry. The Achar had a comforting taste like home, with an unshakable flavor and a unique texture that added an enjoyable crunch to the soft curry. The coleslaw, with its sweetness from mayonnaise, was a must-have topping. The Chinese-style Achar with eggplant, a new encounter for me, had generously sized eggplants and a rich, spicy flavor. The Chicken Achar, allowed only for the curry connoisseurs, was also fantastic. The lingering taste of Achar towards the end was exceptional.

There are some restaurants where the establishment imposes rules on customers. It's understandable when they prohibit things like waiting in line for representatives or taking photos inside the store. However, when it goes too far, it can annoy regular customers, leading to negative reviews and rumors about the place being scary. This particular restaurant is known for its high level of difficulty for first-time visitors. In the curry world, "Curry Udon" is also known for its unique rules, but their playful attitude is evident through their amusing website. However, for someone like me, who prefers serious establishments, the lack of playfulness can make it feel even more constricted. So, I've been putting off visiting for a while. But I finally made up my mind. It was the last day of summer vacation, and surprisingly, the owner of the restaurant had a Twitter account and mentioned that they were operating as usual during the vacation. I decided to visit around 1 p.m. I made sure to do my homework before visiting. Although it's not too complicated, as long as you act according to common sense, there shouldn't be any problems. After all, the owner is human too, and they'll let you know if you're unsure about anything. Here are some of the rules: - If the shutter is halfway open, the restaurant is open for business. - Don't force the shutter open; wait at the top of the stairs. - Don't open the door or enter the restaurant without being called by the owner. - Once inside, order promptly from the menu posted on the stairs. - Serve yourself water from the dispenser and sit at the designated seat. - When the curry is ready, each table is called up individually to collect their order. - After finishing your meal, return your plates. - No photos allowed inside the restaurant, and keep your phone away during meals, although taking pictures of the food is permitted. - It's best to avoid whispering; you can tell from the owner's aura. - Dispose of trash like paper napkins in the trash bin. - People with strong perfume are not allowed to enter. It may seem annoying to some, but it's interpreted as the owner efficiently managing the restaurant alone. By the way, on that day, I practiced my order diligently: Mixed, Regular Pork, Achar, Cheese, Natto. I repeated it in my mind so many times that I can still say it fluently now. There are two types of curry: mild and spicy. You can order either one. Most people order the mixed one, followed by their preferred rice portion. For reference, a small portion is about the size of a women's teacup, a medium is a men's teacup, and a large is two women's teacups. The rice is a mixture of Japanese and brown rice. The pork is stewed until it's falling apart, but it's incredibly delicious, so it's highly recommended as a topping. Even the half portion is quite generous. Achar is similar to pickled cabbage, somewhat different from the Achar served in Nepal, more like Fukujin pickles. The cheese is melty and torched after being sprinkled on top, resulting in a smoky flavor. This is also recommended as a topping. As for the natto, it wasn't really necessary. Both curry and natto are assertive ingredients, so they either clash or blend together well. Unfortunately, the sliminess of the natto lingered until the end. The curry roux has a subtle fruity flavor reminiscent of banana in the mild version, while the spicy one has a delayed heat. When mixed, they create an exquisite taste. There's also crunchy dry keema on top of the rice, adding texture. Breaking the egg yolk on top creates a milder flavor. When mixed with Achar and cheese, it creates a complex flavor profile. The stewed pork blends surprisingly well with the curry, despite being completely tender. As for drinks, they only offer banana milk, which some customers ordered. The owner blends real banana juice behind the scenes, so it's a genuine banana juice. I should have ordered it. The taciturn owner and strict rules may seem intimidating, but once you get used to them, you'll find the experience quite enjoyable.

It's been a while since I last visited. Today, I had a spicy curry with rice (small portion) topped with Chinese-style pickle. The gentle spiciness warms me up inside and instantly perks me up. With each bite, I savor the flavor spreading in my mouth, urging me to take another bite until it's gone before I know it. It's addictive, almost. The Chinese-style pickle is exceptional too. Even though they said they were out of eggs today, I noticed them for the first time; they look different but taste just as good. You can choose the rice portion and spiciness level. Other toppings available include pork, cheese, and fermented soybeans, all delicious and satisfying. The portions, especially for the pork, are generous. I eagerly wait at the door, halfway up the stairs, as the master guides me. It's ingrained in me because it's just so delicious.