ぽぱい
It's been over 10 days since it was released on February 12th, and it feels like I'm late to the party. You might be thinking, "Do I really have to read another review of this dish?" but once you've eaten it, there's no turning back... so here's my review, better late than never. I arrived at Umegaoka station on the Odakyu line. This station holds a special place in my heart, as it's where a fresh-faced young boy named Popai, who had just graduated from high school in Shizuoka, moved to Tokyo and started living alone in a tiny apartment. It's a nostalgic place for me, with memories of my scary Tokyo debut. Umegaoka station has changed a lot since then, but there are still some old shops around... As I reminisced, I got hungry and started looking for a quick bite to eat. Oh, I spotted a flag with a hint of something fishy! Matsuya @ Umegaoka store is just a regular Matsuya, but a flag fluttering in the wind caught my attention with the words "Mapo Curry". "Mapo?" "Curry?" "Which is it?" A truly junky-sounding dish name, what could it possibly taste like? Mapo Curry (large serving) for 530 yen arrived, with a curry sauce that looked brownish. According to Matsuya's official website, it's a "Mapo Curry made by blending curry sauce with chili oil, doubanjiang, and over 10 kinds of spices to create an authentic Sichuan-style curry..." Indeed, the smell tickles your nose with a blend of mapo and curry. At this point, I could already guess the taste, and when I tried it, my hunch was right! Eating curry and mapo together creates this kind of flavor, with mapo slightly overpowering. Judging by the slight sweat on my scalp, it's quite spicy. The soft fried eggplant topping falls into the category of mapo eggplant or eggplant curry, depending on the person. The spicy curry and the stimulating spiciness of Sichuan-style blend in this Mapo Curry. "Mapo?" "Curry?" Which is it?