Upon opening at 12:00 on Saturday, a man and a woman entered the shop. They ordered two types of curry, the Agedashi Chicken Curry for 1400 yen and the Black Vinegar Pork Vindaloo Ma La Keema Curry for 1200 yen. They also had Amazake Lassi for 350 yen. The Agedashi Chicken Curry was delicious, but they found the portion of rice to be small, so they suggest getting a larger portion if you order it.

Visited on Sunday at 12:45 with no wait time. Ordered a combo of Agedashi Chicken Curry and Black Vinegar Pork Vindaloo curry with a side of Mango Lassi. The complex symphony of spices hits you with a lively and distinct flavor. However, the flavors are not overpowering, allowing you to fully enjoy the overall curry. Personally, I would give the Agedashi Chicken Curry the top spot. I look forward to stopping by alone after work next time to enjoy curry while sipping on a drink.

I had the mixed plate with Jaw Dashi Chicken Curry and Black Vinegar Pork Vindaloo with Asari for 1400 yen. The side dishes were Cumin-flavored Sweet Vinegar Hijiki and Apple Vinegar Onion Achar. It was very delicious. The restaurant is a shared space on the second floor of a green plant shop.

It's just before lunchtime on a regular day. The place is right near the wisteria tree, but it's easy to miss at first glance. You go up a narrow staircase, and when you think there might be a door, you suddenly find yourself inside the shop, which caught me off guard a bit. Sitting at the counter, I looked at the menu and saw that they offer two types of curry as their main dishes, with the option to add toppings. For the toppings, you can choose two out of three types of curry sauce. I decided to go with the limited-time shrimp dashi and bonito dashi. The curry sauce is served with a division in the middle, which can be a bit confusing as it's not separated by rice. The shrimp dashi was indeed delicious, but personally, I prefer the bonito dashi as it doesn't get boring. I wouldn't want to eat here too often, but I think it's a nice place to visit occasionally. The staff here is managed by one person, but they are polite and friendly, making it easy for even first-timers to feel comfortable. Thank you for the meal!

Chicken curry with bonito broth, priced at 1000 yen. The umami flavor is quite strong with bonito, kelp, and chicken broth. Then, Japanese spices are added to create a unique Japanese-style spiced curry. The use of cardamom at the end was quite nice. It comes with a normal onion achar, which was a pleasant and delicious addition. You can also add extra achar for an additional 100 yen. It was delicately balanced and very delicious.

I visited the restaurant for the first time after being introduced by an acquaintance. I had a combination of limited-time minced meat and vegetable curry with black vinegar pork vindaloo curry, while my companion had a chicken curry with chin broth. It was my first time trying spice curry, and each had a unique flavor, with a hint of Japanese taste, which was delicious. The sweet sake lassi was surprisingly refreshing and good.