The last review of 2022 is here (reviews from October to December are included, but they will be carried over to 2023). Thank you to all the reviewers who visited. Looking forward to 2023 as well! In November, in Bunkyo Ward, Tokyo, my wife and I visited a popular restaurant while wandering around, and luckily there was a seat available (reservations are probably necessary, but we were lucky this time). This is Spice Bar Cozaburo in the Bunkyo area. - The interior was almost full, with a mix of counter and table seating. It seemed like the owner and familiar regulars were frequent visitors. - Orders: - Draft beer @ 660 yen - Kyourajima (sake) @ 660 yen - Achar 3 kinds platter @ 1,800 yen (choice of sand liver, quail egg, bamboo shoot, masari fish, or tsubugai) - Edo-style fried and grilled spice sea bream @ 2,500 yen (limited to 2 servings) - Curry 2 kinds combo (Chana Masala and Lamb Keema Bindaloo) My wife was very satisfied. This place, being a "spice bar," felt more enjoyable at night than during the day. We'll make sure to visit again. Thank you for the meal!

Finally got to go to Cozaburo with my friend! It was delicious! I regret not being in perfect health... It was fun trying dishes I've never had before! I tried Achar from the 5 types, but the Pineapple was my favorite. The refreshing acidity was amazing. The stewed mashed potatoes were also incredibly delicious and creamy. The curry with badger and shark meat was of course yummy. I heard the badger meat is from Kagoshima. I felt the Kyushu vibes in the taste of the badger meat, haha. The Scuti and Albonda were also delicious!! I wanted to try the Zao Sapphire too! Can't wait to go back again! Shark Curry, Badger Rogan Josh Curry, Achar 5 types platter, Bitter Melon, Quail Gizzards, Scallop, Pineapple, Beef Tendon Stew with Mashed Potatoes, Lamb Scuti, Albonda (Indian-style croquette), Chiladrian Durian Ice Cream, Mango Habanero Ice Cream. #Cozaburo #SpiceBarCozaburo #BunkyoDistrictGourmet #Curry #Honkomagome #HonkomagomeGourmet #spicebarCozaburo

A spice bar that offers a variety of dishes besides curry, perfect for pairing with beer. It had been about 2 years since my last visit, and this was my 3rd or 4th time here. The nearest station would be the Namboku Line's "Hon-Komagome" station, but it is also within walking distance from the Mita Line's "Shirokane" station and the Chiyoda Line's "Sendagi" station. I visited on a Wednesday around 6 pm, so it was not crowded. They do accept reservations, but it seems okay to drop by without one depending on the day and time. There are table seats, but counter seats are the main focus, making it easy for solo diners to visit. Weekly curry set + Chicken curry 2 types (1,970 yen) This week's dinner exclusive curry was "Iberico pork and garlic shoot Kerala-style curry". The Iberico pork used is from the highest rank "Iberico Bellota". It is a cinnamon-scented, thin curry with a "Hibachi" spice composition. The "Chicken curry" is also a thin Sri Lankan curry. It came with a side of "pickled leaf chili". The curry comes in regular and small sizes, and if you order the small size, you need to order another dish as well. Today, I only had the curry, but since it's a spice bar, it is recommended to enjoy some drinks and snacks before finishing with a small size curry. They also had spice dishes featuring eel (from Aichi Isshiki) available this season. By the way, when you think of Cozaburo, "Shark Curry" is famous and leaves a strong impression, but I have yet to try it. [Instagram] https://www.instagram.com/p/Cvci0ejSJnm/ Rating: 3.69, 290 reviews, 20,635 likes

I visited this restaurant craving spices during the hot summer. I had lunch there before, but this was my first time visiting for dinner. They use deep spices from Sri Lanka and India. Unfortunately, I couldn't try many dishes because I have a small appetite. I had the chicken gizzard achar and a two-curry platter (I forgot what curries they were), but both were incredibly delicious with strong spices. If you love curry, I highly recommend this place. You can experience authentic curry here. There are also plenty of curry dishes that go well with alcohol, making it a fun dining experience. The regular customers are knowledgeable about spices, and I had a healthy dinner.

Said to have wanted to go to "Spice Bar Cozaburo" in Sengoku, Curry Shop. Beef tendon simmered and mashed potatoes ❤️ Sand liver achaar ❤️ Crushed clam achaar ❤️ Pork and white bean curry & lamb keema bindaloo ❤️ Good for closing with a spicey snack curry ❤️

A red sign visible after a short walk from Hakusan Station. The enticing smell of curry is noticeable even from outside. As a beginner in spicy curry, I felt the charm of it. I chose the chicken curry and chickpea curry - both were delicious. I can handle spicy food, and the spicy kick from the spices might become addictive!

This is a review of a curry restaurant in the top 100 for 2022. I ordered a curry combo with two types of curry for 1,200 yen. I chose shark curry and chicken curry. There was an additional charge of 100 yen for the chicken curry. They asked if I wanted cilantro, and I said yes. The meal came with a side dish. The chicken curry had a thin sauce and tasted like authentic Sri Lankan curry, with tender chicken and strong spices. The shark curry is apparently a common dish in India, and surprisingly easy to eat, with cilantro adding a nice touch. I would like to try a different curry next time.

I tried the Shark Curry and Lamb Keema Bindaloo combo. I was a bit worried about the unusual Shark Curry, but it turned out to be delicious with its light sauce and tender shark meat, paired well with saffron rice. The Lamb Keema had a spicy kick which was enjoyable and made me break a sweat. The atmosphere and staff were also great, and I would like to visit again for their bar service at night.

We used this unique curry izakaya-style restaurant for a farewell party for a curry-loving junior colleague, along with company colleagues. The main seating is at the counter, but there is also a table for six, which we used. This place is known for its shark dishes like shark curry and shark heart achaar, with a shark guidebook displayed in the restaurant. In addition to curry, they offer spicy coleslaw, various achaars, skewers, chashu & boiled eggs, spicy fried chicken, and other unique dishes that are fitting for an izakaya but with a curry twist. They also have a variety of drinks including beer, wine, sours, and shochu. With six of us, we ordered a lot of food and drinks, but my personal favorite was the mashed potatoes mixed with slightly spicy beef tendon stew, to dip bread into. It was creative and delicious. The curry menu includes daily specials as well as chicken curry, lamb keema bindaloo, a slightly Thai-style shark curry with lemongrass and kaffir lime, and chana masala with chickpeas. Unfortunately, we overindulged in the appetizers and missed out on the daily Iberico pork with yuzu pepper curry, but we tried all the other curry dishes. Shark is a common ingredient in India, but the texture was more like lean swordfish. My personal favorite was the lamb keema bindaloo, a Goa-style dish with lamb cooked in vinegar. This is a great place for curry lovers to have a drink with friends, with a wide variety of dishes and drinks. Thank you for the meal.

Eating out every day to conquer the top 100 restaurants. Today, I visited Cozabro, a Nepalese curry restaurant in Honkomagome. This restaurant was selected as one of the top 100 Asian ethnic restaurants in 2022. It was also chosen as a curry top 100 restaurant in 2020. The owner, Mr. Sugawara, trained at a yakitori restaurant and an Indian curry restaurant called Chuei, which has been in business for over 100 years. He became fascinated by the allure of spices during his time at Chuei, and decided to open a curry restaurant where you can also enjoy alcohol. That's why the restaurant is called "SPICE BAR". To truly enjoy this restaurant, it is best to visit at night while drinking. However, today is a Saturday afternoon, so I decided to try the shark curry. I arrived at the restaurant just before 1 p.m. There were only about 3 customers inside, so I was able to enter without waiting. The front area has table seating, while the back has a counter. Since I was alone, I was seated at the counter. The menu offers a single curry dish (with side dishes) for 1,000 yen, and a two-curry dish (with side dishes) for 1,200 yen. Today's curry options were chicken curry, shark curry, chana masala, and lamb keema bindalu. The lamb keema bindalu costs an additional 200 yen. The level of spiciness is indicated by the number of fire marks. I ordered the two-curry dish with shark curry and lamb keema bindalu. I decided not to get extra rice, trying to be manly. The extra rice only costs 100 yen, so it's not a big deal. The curry arrived within a few minutes, with saffron rice in the middle separating the two curries. Side dishes and cilantro were also included. When I ordered, they asked if I was okay with cilantro. Of course, I was, but their attention to detail was commendable. The shark curry had a slightly chewy texture, being fish meat. The deliciousness definitely comes from the perfect balance of spices. The initial sharpness and lingering spiciness made it addictive. As I left, I found myself craving shark skewers. I'll have to come back at night next time.

#Curry #Honkomagome #Spice Bar Cozaburo I was curious about Cozaburo, so I ordered a combination of Ebisu sashimi, chicken, and shark curry for lunch. It was a relief to have alcohol available for lunch drinks (*´-`) The shark, which I tried for the first time, was just like regular white fish and delicious. The aroma of cilantro was nice and it paired well with the spices and beer.

Good evening. I am beauty acupuncturist Kozue. The other day, I visited a curry restaurant that I had been wanting to try for a while. This time, I went to a place called Spice Bar Cosabro for lunch. The menu is as follows: - Curry One Variety Plate (with side dish) 1,000 yen - Curry Two Variety Plate (with side dish) 1,200 yen - Chicken Curry: A light and healthy Sri Lankan curry with the umami of chicken and deep spices. - Shark Curry: A special Cosabro curry incorporating Thai flavors with lemongrass and kaffir lime leaves. - Chana Curry: An Indian-style rich curry with a firm texture using chickpeas instead of meat. - Lamb Keema Vindaloo: An Indian Goa-style curry made with lamb meat, a popular keema curry. As the Lamb Keema Vindaloo was sold out, I chose the Chicken Curry for the One Variety Plate, and the Shark Curry and Chana Curry for the Two Variety Plate. Firstly, the Chicken Curry in the One Variety Plate had bite-sized chicken in a light curry sauce, and the rice was saffron rice made with Indian rice, giving it a firm texture. The rice absorbed the light sauce well, and it had a variety of spices, making it taste good and seem good for the body. Next, the Shark Curry in the Two Variety Plate had shark meat pieces in it, and the curry sauce used lemongrass and kaffir lime leaves, giving it a refreshing flavor. The shark meat was very tender, and the curry sauce was light as well. The Chana Curry had plenty of large chickpeas and a slightly sweet sauce. It had a different flavor from the Chicken Curry and Shark Curry, and it tasted gentle and good for the body. The spinach side dish was made with coconut, giving it a sweet and gentle taste. It paired well with the spicy curry flavors. It was delicious. Thank you for the meal.

Piano music plays inside the restaurant. I ordered the "Kyoto duck breast and red bell pepper biryani with raita". It was served in about 5 minutes. The cilantro added a nice touch, and the biryani was delicious. The curry in the set was spicy and had a great flavor.

Visited with a friend. The place was quite popular as it filled up as soon as it opened. The owner and regular customers seemed to be having a lively conversation, so maybe it's popular among the regulars. I might have had too high expectations because the taste was just average. They gave us plenty of rice, so I left feeling satisfied with a full stomach haha.

Komagome is a place where you can enjoy curry for lunch and spicy dishes with alcohol for dinner. I visited the restaurant during lunchtime this time. I made a reservation for a seat the day before just in case. The lunch curry options are chicken, shark, bean, and lamb. This time, I ordered a combination of Chana Masala and Lamb Keema Bindalu. I'm not a big fan of beans, but I really like the ones they serve here. The spiciness of the Lamb Keema is also fantastic. I noticed that the drink is no longer included in the set. I come here regularly for the delicious curry and to have a fun chat with Kozaburo-san.笑

I had been curious about Kosaburo-san for a while. Despite the vastness of Edo, there are few places that pair spices with warm sake. Finally, I made my first visit! I arrived at exactly 5:00 PM. I was the second group to enter after one other group. Then, one more person came in, and after that, reservation guests and regular customers started coming in one after another. In just over an hour, the place was almost full. The items I ordered were as follows: - Assorted pickles (chicken gizzard, giant marsh shell, whelk) - Amagi Jidori chicken breast pickle - Beef tendon spiced stew - Baguette (4 pieces) - Homemade seared chashu pork - Tuna cheek meat - Assorted curries (mole, shark) The drinks I had were: - Makgeolli Kinusara - Chochin Shinbunshi by Chozanso - Tansansan Makgeolli Kinusara is a Japanese-made makgeolli with a slightly vinegary sourness. It has a low alcohol content of about 6%, making it perfect for starting off. The assorted pickles came in 3 varieties with a set discount, and I added the Amagi Jidori chicken breast pickle to make it 4 varieties. The remaining oil was also delicious, and I ended up having two more servings of baguettes, totaling 12 pieces. Personally, I found the giant marsh shell and whelk to be delicious. Especially the whelk had a rich flavor in the oil, and I finished all of them cleanly. The Chochin Shinbunshi was served warm. Its acidity and umami paired well, so the warm temperature was just right. The beef tendon spiced stew came with a baguette on top, and underneath was mashed potatoes. Mixing the juicy mashed potatoes with the stew created a delicious change in flavor. The homemade seared chashu pork, made with spices, was delicious as expected. Tansansan was served warm. The combination of warm sake and spices was delightful. That's why I came here, to enjoy this combination. The tuna cheek meat had a fluffy texture, similar to fried tuna. The coriander paste seemed to have mint in it too. The coriander's unique flavor and freshness coexisted, leaving a strong impression. The assorted curries included mole and shark. The mole had a chewy texture from the subcutaneous fat, followed by spiciness. Depending on the cut, it could become addictive. The leaf-shaped item was raw wheat gluten. The shark curry had a sweetness and a lemongrass fragrance. It incorporated a Thai taste, resulting in a Thai-style finish. Although I couldn't discern any major characteristics of shark meat itself, white meat like shark is not as bad-tasting as some might say. After trying various dishes, I finished in just under 2 hours. The total cost was 11,500 yen. I also received a 30% PayPay refund for dining in Bunkyo Ward, with no upper limit of 2,000 yen per transaction. I was able to use up to 20,000 yen in total. I got back 3,450 yen. Thank you, PayPay! Thank you for the meal.

Komagome SPICE BAR Kozaburo "Dinner limited Iberico pork Sri Lankan style and lamb keema bindal 2 kinds platter" I was interested in this place where Kozaburo, rumored to be a curry magician, is located. When I looked a little, it seems that Master Sugawara is now at an Indian curry restaurant called Chuei in Toyosu. Now, let's enjoy the two types of curry with rice! Actually, when I entered, it was a private reservation situation, which led to a lively conversation with the master about ramen shops. While eating and talking at the same time, I completely forgot to describe the details of the flavor. Just as we finished eating, more customers started to arrive, and the master suddenly became busy. Although he may look tough at first glance, the master is very friendly and funny. I thought I would find another opportunity to stop by at night. (Lunch is only available on weekends) Thank you for the delicious meal.

Komagome is a restaurant where you can enjoy curry during lunchtime and spicy dishes with alcohol during dinnertime. I visited during lunchtime this time. It had been six months since my last visit for a meal, although I had once visited just to drink wine. I saw on Instagram that they were offering a limited curry that is usually served during dinner for lunch, so I went there specifically for that. The dish was the "Maitake Mushroom and Amagi Jidori Chicken Japanese-style Curry" priced at ¥1500. The curry was filled with maitake mushrooms, Amagi Jidori chicken, eggplant, Shishito peppers, and seaweed. It was a curry that allowed you to enjoy the flavor of maitake mushrooms, with the deep-fried maitake mushrooms providing a great texture and aroma. Despite the Japanese-style ingredients like maitake mushrooms and Shishito peppers, the curry had a strong spice flavor. It was another enjoyable and chatty time at the restaurant.

Located a 5-minute walk from Komagome Station and 9 minutes from Sengoku Station, this restaurant is situated along Dangozaka. Selected as one of the top 100 Asian and Ethnic cuisine restaurants in 2022. The walls are adorned with yellow-toned paintings of elephants and other animals. The interior is clean, bright, with a cafe-like atmosphere featuring white walls and wooden tables. It doesn't have the typical curry restaurant vibe, more like a bar. In the back, there were large wooden forks and spoons about 50 cm long. The counter seats about 9 people, with a few table seats as well. The two-curry combo regular (Shark on the left in the photo, Lamb Keema Vindaloo on the right) costs 1570 yen, and the iced chai is 500 yen. Both curries had a unique taste, which was great. I tried shark for the first time. I had a preconception that it would have a strong ammonia smell and not taste good. But what came out looked like chicken. The texture was firm and similar to white fish. As I chewed, I could taste the shark, but it wasn't unpleasant. They must be managing the shark well with their cooking techniques and spices. The lemongrass stood out, providing acidity and freshness that suited the shark surprisingly well. The mutton had a strong wild taste! It seemed like they intentionally brought out the gaminess. Eating lamb now, I felt it intensely, and I was made to consider that gaminess might be akin to umami. Compared to the shark curry, this one had a stronger acidic taste and a bitter aftertaste. It's a mature flavor. Both curries were moderately spicy. The rice was turmeric rice, long and slender, possibly Thai rice. It was served with coriander. It was a very enjoyable new experience. I'd love to eat it again and also try the more traditional Kitchin curry! The chai served before the meal was also very stimulating. The complex flavors of the spices and the hint of ginger? Although it already contained sugar, you could add more sugar to adjust the sweetness. I added a little sugar and tried it.

"Spice Bar Kozaburo" @ Honkomagome / Tokyo Thank you always for the enjoyable time, Kozaburo-san. Congratulations on winning the "#Tabelog2022 Asian Ethnic Division" award. So, the three drinking buddies decided to visit to celebrate. This time, we sat at the popular counter seats surrounding the open kitchen where we could see Kosaburo-san's cooking process. We ate, drank, talked, laughed (with occasional sharp comments from Kosaburo-san during his ingredient explanations). - Sake Pairing - ★ "Spicy Coleslaw" (410 yen) * Kozaburo's classic with homemade mayonnaise ★ "Achar (Indian-style Spiced Oil Pickles) Assortment of 5" (1,980 yen / 520 yen each) * Gizzard (domestic), quail eggs (Aichi), marshmallow (Chiba), leek flower (related to leeks), tsubugai (Hokkaido) ★ "SP Achar" (740 yen) * Mutton liver (Hokkaido) ★ "Spice-grilled Mint Chutney with Natural Amberjack (Hokkaido)" (1,100 yen / 1 piece) ★ "Spice Kombu-pressed Red Snapper (R size, 10 pieces)" (1,870 yen) ★ "Spice-grilled Yogurt Sauce with Ayu Fish Roe" (1,210 yen) ★ "Baji - Indian-style Tempura of Izumi Eggplant" (990 yen) * Available in Achar oil and spice salt varieties ★ "Spice-grilled Yogurt Sauce with Ayu Fish Roe" (1,210 yen) ★ "Beef Tendon Stew with Mashed Potatoes (R size, with 8 baguettes)" (1,200 yen) - Finishing Curry - ★ "Shark Curry" (1,000 yen) ★ "Japanese Beef and Red Bean Mint Keema" (1,540 yen) - Dessert - ★ "Pistachio Ice Cream (with Duka)" (? yen) We had so much to drink that I don't remember. Each dish showcased Kosaburo-san's meticulous preparation, making them unique and irresistible. The Achar assortment was a great start, setting the mood for alcohol. Especially impressive was the "Baji of Izumi Eggplant," prepared in two variations with Achar oil and spice salt. The sweetness and moisture of the eggplant melted in the mouth instantly. The "Spice-grilled Ayu Fish Roe" was not your ordinary grilled fish. The process of removing and marinating the eggs from the female ayu before grilling was labor-intensive. The tender ayu meat paired perfectly with the yogurt sauce. Truly eye-opening. And you can't leave without trying Kozaburo's signature dish, the "Beef Tendon Stew," served with rich curry and mashed potatoes, perfect for dipping with baguettes. It goes well with any type of alcohol. Although we were only three people, I thought, "Did we eat too much?" But the fun atmosphere at Kozaburo numbed the feeling of fullness. Curry is a must. We ordered two types of curry and shared them among the three of us. Finally, we celebrated the "Kozaburo Tabelog certification" with Kosaburo-san, the hall staff, and our spice friend Mikitty (Miki Doi) for a toast. Kozaburo is truly the best. Thank you for the wonderful meal. #TomyamFoodWalk2022 #NoSpiceNoLife2022 #SpiceLife #SpiceBarKozaburo #SpiceGorilla #Tabelog2022 #SpiceDrinking #Tabelog2022AsianEthnicDivision #IrresistibleKillerDish #KantoCurry #WantToConnectWithCurryLovers #WantToConnectWithSpiceLovers #CURRYMemo074 #yummyfile2022-159

To know what's in season, you should visit a greengrocer or a fishmonger. To learn how spices can enhance dishes, you should come to Kozaburo. I enjoyed water eggplant pakora and extra-large size turban shell achar with Japanese sake.