I will have the Chicken and Sansho Coconut Curry + Hijiki and Dried Shiitake Tomato Curry, a combination of two dishes for 1,320 yen. A slight price increase is no problem. The background music is Paul McCartney, with a focus on calorie-conscious dishes. The chicken dish has a lovely flavor of sansho and coconut, with a tender taste. The hijiki and shiitake dish has a strong tomato flavor, surprisingly bold and interesting. The combination of these two dishes was great. I praise myself. Chef Tsukamoto, take care of yourself. Please continue for a long time without pushing yourself too hard. ■202304 Chicken mince bone keema with added umeboshi, lotus root cabbage chickpeas, two dishes for 1,310 yen. The background music is oldies like The Ronettes. The Japanese-style vegetable dishes are very good. ■202307 Bone keema with added umeboshi, vegetable dishes, two types. The background music is Santana, Sheryl Crow, and other oldies, suitable for a hot lunchtime with great music selection.

Today's lunch special featured two types of curry: chicken with plum curry and pork with black curry. The chef has combined Japanese ingredients like plum and black sesame with Indian spices such as cumin, turmeric, and cardamom. Finding the perfect balance between the two strong flavors of Japanese and Indian cuisine is a challenging task. The balance in today's curry was exceptional, with a harmonious blend of Japanese umami and aroma with the fragrant spices. As I ate, the complex and rich flavors unfolded, leaving me thoroughly impressed. The chicken with plum curry had a wonderful balance of tomato, plum, and spices, with the delightful tartness of the plum shining through. The pork curry, based on black sesame and black pepper, was also delicious. The fragrance of the spices was prominent this time, creating a lingering and delicious taste. The side dishes were also tasty, with a simmered dish of daikon, carrots, and dried tofu representing Japanese cuisine, and a fragrant lotus root salad representing Indian cuisine. The standout was the salad dressing, which was incredibly delicious. While I couldn't pinpoint the exact ingredients, it had a rich umami and depth of flavor that made it exceptional. The experience was further enhanced by the music playing in the background, setting a lively and enjoyable atmosphere. Overall, it was a fantastic lunch experience that I highly recommend trying for yourself.

It's wonderful to make such a delicious broth dish without using garlic. It's a great option for a business person's lunch. The black sesame and black pepper curry had a unique Japanese flavor and was delicious. It's nice that they have Koedo beer available. However, despite being called "Hatsudai Spice Restaurant," the spice flavor seems to be lacking and disappointing. Only when you sprinkle the homemade chili spice on it, you can finally smell the cumin. Maybe they've overcooked the spices? The strong flavor of black sesame seems to overpower the spices, making the balance off. The side dishes and salads are made very carefully and have a 100% likability, but it's a shame that despite using various spices, the curry lacks the expected spice aroma.

-Chicken and plum curry with pumpkin and bean curry...1320 yen (including tax) It was a hot day. I decided to take the afternoon off. Since I had some time, I decided to visit this shop that is usually crowded. It is located near the entrance of Jizo Street shopping arcade, closer to Shinjuku. I have been here a few times before, but it was either crowded or I forgot to take photos. It seems like there have been some changes in the area too. There were no people waiting, and inside, there were only a few customers. Unusual. There were a couple of tables at the back (for 4 people and 2 people?), and about 6-7 seats at the counter, with 2 customers already seated. They only offer a choice of 2 out of 4 curry options, so I chose the recommended chicken and plum curry and pumpkin and bean curry. The counter was neatly lined with spice bottles. I think the man wearing a hat was the manager. There was also a female server. After about 5 minutes, a salad was served. It was a substantial set. The dressing had a Japanese taste, maybe a mix of mayonnaise and soy sauce? Another 5 minutes later, the curry was served. The Japanese-style bowls were lovely. The spicy stew of highland tofu and carrots was interesting. The combination of Japanese ingredients and spices was surprisingly good. This kind of seasoning could work well too. The Japanese-style spiced curry had a gentle flavor due to the pickled plum and Japanese-style broth (maybe made with kelp?), making the aggressive spices more rounded. This curry seemed good for the body. Even with a regular portion, there was plenty of rice, and with the side dishes and 2 types of curry, it was satisfying. The lunch price was slightly higher, but considering the spices and uniqueness of the shop, it was reasonable. Thank you for the meal! [Recommended for solo dining] 1.5 - 1 (ideal) 2 (for those familiar) 3 (depending on the situation) 4 (difficult) I dined alone. The other customers were also all dining alone. Curry and ramen are dishes that go well with solo dining.

I had always wanted to go there, but due to its location, I had to postpone. Be careful as the opening hours and days are limited! The restaurant has counter and table seating. Now, the curry itself is interesting. It comes with pickled burdock and turnips, which is a unique twist from the usual Fukujin pickles. The curry roux also has a Japanese twist, with options like cartilage curry and miso-flavored keema. The menu seems to change periodically. It's a recommended spot for those looking to discover new Japanese-style curries. However, the seating is a bit cramped, so removing one seat might make it more comfortable for everyone to eat in peace. Taste ⭐︎⭐︎⭐︎⭐︎ Quantity ⭐︎⭐︎⭐︎ Appearance ⭐︎⭐︎⭐︎⭐︎ Cost-performance ⭐︎⭐︎⭐︎ Thanks for the meal today as well.

"Tabelog Top 100 Restaurants. A popular curry restaurant in Hatsudai. The rice and curry are served separately! I was hooked on the minced pork with real Sansho pepper and black pepper Keema. The perfect balance of numbing and delicious flavors of the meat paired wonderfully with the rice. Truly a top-notch restaurant. It was delicious!"

I just made it in time for lunch. It's been 3 months since my last visit. This time, I ordered a combination of two curries and a craft cola. The two curries were minced chicken and cartilage keema curry, and pumpkin and bean curry (topped with tomatoes mixed with ajowan). The minced chicken and cartilage keema curry that I had before was amazing in texture and flavor. Along with the meal, I also ordered a craft cola, which was not as sweet as I had imagined and had a spicy flavor. It wasn't too sweet, so it didn't interfere with the meal, but as a cola, it may lack a punch in flavor. However, the curry here is delicious, and I want to come back regularly.

I visited after 12 o'clock, no wait to enter, and there was one seat available inside. I ordered a set of three types of curry. They only accept cash. There was shichimi togarashi on the table. The salad included kinpira gobou, simmered dish, and pickles, so I was able to get plenty of vegetables from lunch. The curry was also delicious.

At lunchtime, I peeked in and saw that there was an empty seat at the counter. Even though it was a busy day and I couldn't relax too much during lunch, I decided to go in without hesitation. It was my first visit to "Wakon In Sai Tandor" restaurant. The menu offers a choice of 2, 3, or 4 curry dishes, with prices varying depending on the selection. On the day I visited, the menu was as follows: [Curry Menu] 1. Chicken mince and cartilage keema curry with pickled plum (+100 yen) 2. Pork mince sesame miso keema curry (+110 yen) 3. Amatriciana curry (Italian curry with bacon, tomato, and black olive) (+110 yen) 4. Pumpkin and bean curry topped with tomato seasoned with ajowan [Side dishes] - Sesame-flavored spinach and fried tofu salad with cumin - Spiced stewed daikon, carrot, and dried tofu I arrived around 12:30 and the restaurant was quite busy with a large group of people, so the staff seemed quite busy. I was a bit worried if my order would be served on time, but it arrived quickly without any issues. By the time I arrived, the third curry option was almost sold out. The salad was fresh and the dressing had a unique flavor, which I enjoyed. The curry dishes were served in cute bowls, with the pumpkin and bean curry in the foreground and the chicken mince and cartilage keema curry in the back. The rice was served on a large plate with the side dishes placed on the side. The curry was not extremely spicy but had a flavorful blend of spices that made it very enjoyable. The pumpkin and bean curry brought out the goodness of the vegetables without being too sweet or bland, while the chicken cartilage curry had an interesting texture and a good balance of spices. The side dishes were also tasty, with the spiced stewed daikon, carrot, and dried tofu being a highlight. Overall, I was satisfied with the quick and delicious meal I had at the restaurant. I'm not usually a fan of Japanese-style curry, but this place offered a unique blend of Indian and Japanese flavors that I really enjoyed. I look forward to trying out other items on the menu on a less busy day.

This is an Indian curry restaurant in Hatsudai. I tried three types of curry. The original plum chicken curry wasn't available, but the curry with ingredients like Sichuan pepper was delicious and I finished it quickly. The tomato curry had a strong tomato flavor, so personally, I preferred the meat-based curries.

Located a 3-4 minute walk from Hatsudai Station, near Opera City, this spice curry restaurant incorporates elements of Japanese cuisine. The Curry Trio Set (1,760 yen) includes: 1) Chicken and cartilage keema, 2) Pork and real Sansho pepper keema, 3) Spring cabbage and chickpea tomato curry, with extra multigrain rice (100 yen). Each curry has a unique personality with different textures and aromas, keeping you from getting tired of it. Despite the seemingly small serving dishes, the portions are surprisingly generous, and the balance is just right with extra rice. It is recommended to mix the curry with the rice from the start. The side dishes are plentiful, and the salad quality is top-notch for a curry restaurant. The attention to detail is evident, and many fans frequent the place, looking forward to discovering new menu items.

Visited during the day, located near Hatsudai Station. Has a coastal shop-like atmosphere. Inside, there are counter seats. The service was average. Ordered a curry set with two types of curry for 1320 yen. The price varies depending on the combination. Chose the minced chicken and tendon keema curry, as well as the chicken and plum curry. The keema curry had tendon as an accent and wasn't too spicy. The plum curry had a distinct plum flavor with well-balanced spices. The rice was a mix of Japanese grains, and the presentation was elegant. The side dishes were a spice stir-fry of new bamboo shoots and spring onions, as well as a spice stew of radish, carrots, and dried tofu. The salads were ordinary. Overall, it felt more like a Japanese dish seasoned with spices rather than traditional curry. It may raise questions for those unfamiliar with this style of cooking. Recommended for those with a curious palate. The prices are not cheap, the portions are refined, and the complex opening hours may make it difficult to visit unless you are determined to go or live nearby.

I visited for lunch. I was really hungry so I chose the curry set with 3 varieties. It was incredibly delicious. Most of the female customers ordered 2 varieties, but I recommend trying 3 for a more satisfying experience! I even got extra rice and finished it all! I also added a pudding... I would like to visit again soon!

I went two weeks in a row and couldn't resist the combination of cartilage and pickled plum, but I was curious about other options so I chose three types with less rice. The minced chicken and cartilage keema curry with pickled plum on top, the pork and tomato curry, and the root vegetable (lotus root and burdock) and chickpea curry. The pork and tomato curry had chunks of pork that were tender. The root vegetable curry also had chunks of lotus root and burdock. I really liked this. I didn't realize that root vegetables would go well with curry. The side dish of potato salad with hijiki seaweed was also delicious. The curry had a strong spice flavor, so it tasted sweet. I feel like I did something really good for my body today.

I chose the Keema curry with ground chicken and cartilage and the green vegetable and black sesame curry with pork and ground pork. I always forget the pickled plum, but I remembered to put it on today. The sourness of the plum goes well with the curry, making it slightly milder. The crunchy texture of the cartilage is still delicious as always. The black sesame curry is spicier than the chicken Keema. As you eat, you gradually feel the spiciness. It has a hint of ginger. It would probably go well with a strong beer. I would like to come back next time when I can drink.

Arrived at the restaurant at 11:41 on Friday with 3 people waiting in line outside. The restaurant opened promptly at 11:45. I ordered a combination of Chicken Mince and Cartilage Keema Curry, and Hijiki Seaweed and Dried Shiitake Tomato Curry for ¥1,210. Within 3 minutes, a plate of Chinese cabbage salad arrived, followed by the main dishes 4 minutes later. The rice was a mix of multigrain rice and barley rice (regular portion around 180g, may need to upgrade to a larger portion for men for an additional ¥100), with a slice of carrot, a slice of potato, and a slice of dried tofu accompanied by sautéed spinach. The first dish had a nice texture with the crunchy cartilage in the chicken mince, mildly spicy at 0.5 level. The second dish had a hint of hijiki seaweed, nutritious dried shiitake mushrooms, and a distinctive tangy tomato flavor at 1.5 spiciness level, causing a slight sweat on the forehead. The finished dishes seemed labor-intensive and were delicious.

I went for lunch and noticed there were regular customers, like the person sitting next to me. I ordered two types of curry. The regular customer poured each curry on either side of the rice in the middle, then mixed the curries together before finally mixing them with the rice. I decided to try it too. It was indeed delicious to mix the curries, which had a Japanese taste, together.

Hello. I am the self-proclaimed Curry King. February 11th. As you all know, I usually only eat meals with ladies. However, when it comes to curry restaurants, it's a different story. I'm happy to go with the guys to a curry restaurant. So today, for a change, I'm having a meal with two guys. Making a comeback after a long time, here is M-man. M-man is the man at work who understands most that I have an abnormal love for curry. And he is always eagerly waiting to be pushed to his limits with curry, being a true masochist. Tonight, let's thoroughly enjoy curry together and satisfy every part of our bodies. We invaded the renowned Indian restaurant "Wakon Insaidentor" in Hatsudai, run by the maverick of the Indian cuisine world, Chef Tsukamoto! The restaurant's name is "Insaidentor," so Tandoori dishes are a must-try. This lamb is tough. A lamb that is not easy to chew. In Japan, there is a trend that only tender meat is considered good, but considering that this restaurant is a solid top 100 restaurant, everyone understands the appeal of this tough lamb. Everyone loves tough meat after all. Especially us guys, we often say we don't want anything if it's not tough. Let's talk about the lamb. Of course, I love tender lamb too, but I also love chewing and savoring tough lamb. M-man and I also ravaged other dishes erotically, so please take a look at the photos. My impression of this restaurant is encapsulated in the title of Chef Tsukamoto's book "Nippon's Indian Curry." Chef Tsukamoto is also a graduate of the super famous restaurant "Ajanta," so the base is authentic Indian cuisine. However, when filtered through Tsukamoto's lens, it becomes like this! An Indian cuisine that Indian people probably couldn't create. There is no strong punch, but it seamlessly blends with Japanese ingredients. Or rather, there is a sense of discomfort, but it can be accepted smoothly. Truly a new world of "Wakon Insaidentor." This creative Indian cuisine. You won't understand it until you taste it. It's the "Nippon's Indian Curry" that reflects the chef's beliefs. And so, the manly date with the two guys comes to an end. I want to clarify that if it's with ladies, I'll go along with anything, whether it's curry, pasta, or even a strawberry shortcake. Just please understand that after the meal, I will have a mango parfait named after you. Gahh!!

This year's first curry was a bit luxurious - a special lunch set from Tandoor-san with 3 types of curry, less rice. The curries were minced meat and cartilage keema curry, minced pork with real Sansho pepper and black pepper keema curry, and seven herb and bean curry. The side dishes included spiced black beans and pickled vegetables, as well as Tandoori chicken. The seven herb curry is only available once a year, so it was a special lunch. It was delicious. I hope I can eat it again next year.

The new curry that uses Indian cuisine as a base, with ingredients such as plum, sesame, root vegetables, kelp, and dried foods, offers a taste that cannot be found elsewhere. Among them, the plum curry is exceptional. I have always avoided trying curries other than the classics, but I can confidently order curry here. The plum curry was so delicious that I am now considering buying a recipe book.