I went to try the new curry restaurant that opened near my company. Regular curry like this is something you feel like eating periodically. It was 500 yen for the opening special price, well, I got the large serving so it was 700 yen. I'd like to try other menu items next time.

Recently, I have completely lost my appetite, and when that happens, I don't know what I want to eat. Today, I came to Shibuya for work and thought about having my favorite katsudon at "Mizuto" but there was a long line as usual. Despite the line, I really wanted to eat their katsudon but the weather wasn't great for waiting, so I hesitated and then I saw a yellow sign. I decided to stop by the place with the sign, which was "Shigure," a curry restaurant that is subletting the space. I ordered the curry with slow-cooked pork loin that caught my eye on the menu. Soon, the dish arrived. The curry had tender white pork loin on top. It was indeed soft and delicious. It was satisfying on its own, but my taste buds were a bit dull due to the heat, so I decided to add some salt and pepper for extra flavor. The curry had a mild spiciness and was enjoyable. I hope to recover soon and come back to enjoy this delicious curry again. Thank you.

The mild curry was unexpectedly orthodox. Despite it being after 4:00 PM, there were already two customers before me, and soon another one arrived. It seems to be popular. I ordered the signature dish, beef tendon curry. It looked like something that would be served at a high-end bar. Personally, I wish it had been spicier. Maybe it would be delicious with a boiled egg on the side.

At a curry restaurant called "Shigure" that operates during the day at the back of Creston Hotel in Oku-Shibuya, the "7-color vegetable curry for 1,000 yen including tax" looked very delicious with its colorful vegetables. Many customers also ordered the beef tendon curry, often topped with cheese. The vegetables were carefully fried one by one in an electric fryer on the spot. The soft and tasty freshly fried vegetables, combined with the spicy and deep flavor of the curry with minced meat, created a harmonious and quite delicious dish. Oh, it was so delicious! Thank you for the meal.

Near the company, there is a curry restaurant. The curry sauce is well-cooked and has a hint of sweetness from the meat, which I think is minced meat or beef tendons. Adding pork loin and beef tendons as toppings enhances the satisfaction. The pork loin is refreshing, and when mixed with the deep flavor of the curry sauce, it creates a unique taste.

Category: [Tokyo] Curry and Indian cuisine ☆ Shibuya Lunch When I was a child, I heard that "everyone experiences three periods of popularity in their life", and it made me appreciate the beauty of equality. The happiness of being welcomed equally without any effort or thought. Those who have already experienced it feel despair later on, while those who have yet to experience it hold onto hope and happiness. Isn't it something that everyone envies, to still have three more chances... I have been thinking about this for half a century, 50 years. Um... I'm starting to feel anxious about my manhood. Maybe it's okay if it's down to two more times soon? So, I decided to check out some guys who seem to be in their prime of popularity. This restaurant is run by two very pleasant young men. Both of them have a modern vibe, yet they are polite, and above all, their smiles are kind. I hate to say it, but they are the type that is undoubtedly considered to have a good personality. Beef tendon curry 900 yen + Large rice only 100 yen. Appearance and personality are powerful factors in determining who is popular and who is not. But in 50 years of observing various people, I have found that those who are popular are not necessarily the ones who are good-looking or have a good personality. It seems that the key to popularity lies in the balance and gap between these two aspects. Being "modern" and "kind" creates an exquisite balance, as there is a hint of not being too kind in being "modern." Being "chubby" but having a "twisted personality" or being "wearing glasses with a beard" but having a "twisted sexual preference" lacks a bit of balance. They are not bad, but it seems like they need to fix something. It's a bit off to be writing this kind of blog about a restaurant I'm visiting for the first time. I am grateful to this restaurant for making me realize various things. The beef tendon was delicious.

A curry restaurant in the Aoyama-Shibuya area that operates as a sublet. Finally visited after being curious since its opening (*・∀・*) The charming owner, along with another man, runs the place. Visited at 13:30. There was one group of customers before us and some after. I had the tender pork loin curry (cooked at low temperature) with broccoli topping (100 yen), totaling 1100 yen. It was served in less than 10 minutes. The minced meat curry was sweet with a subtle spice flavor, reminiscent of homemade curry. It had a gentle taste that didn't tire the palate. Personally, I felt the spiciness was lacking, so I added a generous amount of cayenne pepper from the table. The 1mm thick roasted pork was like a thin ham steak (slightly salty). A place to visit on days when you want to encounter a gentle taste. (*´･∀･)

I had Hachiya curry for the first time since there was a restaurant on Sankyu Bridge in 2020. It was still the minced meat curry that I like, and I enjoyed it a lot. We talked about the past and it seemed to bring back memories (the key word was related to the restaurant name, lol). It was good. I look forward to Chef Hachiyama's future ambitions, both professionally and personally. Thank you for the meal.

The first curry of 2023 was at a nearby pop-up curry shop. The beef tendon stew curry was spicier than expected, but the sweetness of the vegetables balanced it out. It was more like Japanese home curry than Indian or Western curry, with a bit less richness than Western curry. The portion size was just right and easy to eat.

Chef Katsukazu Hachiyama shows off his skills with a curry dish named Hachiya Curry. Located just a few minutes' walk from home, this new spot near NHK in Shibuya offers a welcome change for those who prefer European-style curry. The unique feature of this curry is its gentle flavor that combines elements of Western and Japanese cuisine. The chef aimed to create a curry that he himself finds delicious, and after much trial and error, Hachiya Curry was born. Topped with tender pork and cheese, this dish is a masterpiece. On a cold, rainy day, I stumbled upon Hachiya Curry and had a heartwarming conversation with the handsome Chef Hachiyama, who exudes kindness and sincerity. I highly recommend this place to everyone in Shibuya. Thank you for the delicious meal!

There used to be a custom Turkish rice specialty shop called TORICO in Oku-Shibuya, but now it has become a curry restaurant where they rent the space. I ordered the tender pork loin curry (1,000 yen). Before serving, they politely asked, "Would you like to add Fukujin pickles?" The curry is filled with minced meat, carrots, and a mix of spices, vegetables, and a hint of sweetness from fruits. It starts off sweet and then a slight spiciness kicks in, but overall it has a gentle flavor. Delicious!! The tender pork loin is incredibly soft and has no unpleasant smell. It goes perfectly with the curry. I've found a great restaurant here.

There seems to be a Nagasaki cuisine restaurant called Toriko that opened after, but looking at the restaurant's Instagram, it seems like they are subleasing at a place called Shigure. The restaurant itself seems to have moved from Hatagaya. There are counter seats and table seats. The kitchen is very close from the counter seats, so you are close to the owner. I chose the simple pork curry, but they also have chicken curry, beef tendon curry starting from 900 yen. The tender pork loin curry (cooked at low temperature) costs 1,000 yen. I was asked if I wanted Fukujinzuke and I said yes. The curry that came out was piled high with rice, and the curry itself seems to be like keema curry with plenty of ground meat. It's not very spicy. There are spices on the table for you to adjust the spiciness to your liking. The low-temperature cooked pork loin is tender, almost to the point where you might think it's okay to put it on top of the curry. I personally like to make it spicier by adding the spices on the table, and it was delicious. The rice is firm, so it goes well with the keema sauce. The portion size is a bit small, so if you want toppings, it would be better to add some vegetables.

The curry is quite delicious. However, personally, I didn't like the taste of the pork roast. It goes well with chorizo curry and tastes delicious. The curry itself is simple and tasty. Next time, I want to try the chicken curry.

The taste is stable and to my liking. According to the owner, it seems that the ambition I heard about before (expanding their influence) is starting to take shape... I wish them success.

The ultimate addition to the dashi curry is the original spice that can be sprinkled on top. The extremely authentic beef tendons are carefully simmered and melt in your mouth. A visit is a must!

Pork loin curry with a side of 3 types of vegetables.