In June 2023, I arrived at Saboten Shokudo in Higo Bridge just in time for the opening hours without having to wait outside. I checked the menu and although the limited-time "Mushroom and Vegetable Keema Curry with Porcini Aroma" caught my eye, I decided to go with the classic "Original European-style Coarse-ground Keema" for my first visit. I also ordered Saboten Shokudo's special Chicken Cutlet. The Chicken Cutlet arrived first, a tender young chicken thigh cutlet with a hint of star anise aroma. Then, the Keema Curry was served, and it looked amazing! The texture of the coarse-ground meat was outstanding, and the addition of a soft-boiled egg and cream created a smooth and delicious flavor. Topped with the Chicken Cutlet, it was a satisfying and filling meal. I wonder if I can achieve the Porcini Mission by the end of this month?

Saboten Shokudo is a curry restaurant located near Higobashi Station in Osaka. It has been selected as one of the top 100 curry shops. The restaurant has a nostalgic atmosphere with only counter seats. Their specialty is the Keema curry, and the most popular dish is the original European-style coarsely ground Keema curry. The Keema curry has a hearty texture with chunks of meat, and it is topped with fresh cream and a warm egg. The visual presentation of the curry is impressive, and the combination of the coarsely ground Keema, creamy fresh cream, and warm egg creates a harmonious and delicious flavor. It's definitely worth trying the Keema curry with fresh cream. Thank you for the meal.

I had the chicken curry. The texture was very good, with a satisfying bite. It was a well-spiced Western-style curry with excellent combinations of ingredients that really stood out. Although it's a different menu item, I'm sure the minced meat curry and seafood curry are also delicious. I will definitely go back!

Holiday 1130 No waiting ahead, I tried the Crispy Wet Keema with Parent Chicken (¥1,250), Spinach Paste (¥200), Onsen Tamago (¥50), and Spicy Volcanic Onions (¥200) for the first time in 2 years. This time, I chose a different type of Wet Keema. Adding spinach paste turned the curry green. It was a bit different from what I imagined, with a strong spinach flavor. The taste of spinach was so dominant that I started to get a bit tired of it. Since there were no items for changing the taste, I added the spicy volcanic onions, but they were too spicy, so I only had a few bites before stopping. If there had been some pickles or hot spices like Achar or Fukujinzuke, I could have added some variety, but it was just a monotonous taste throughout. Last time, the curry was full of ingredients, which was just right for me, but this time it didn't match well.

The chewy noodles with spicy and rich soup were great! I visited a curry restaurant in Higobashi, Osaka for the first time. I went on a Saturday at 7pm and there were 2 people waiting outside. The restaurant had a counter in an L-shape like a Western bar. I ordered the dinner set which was the only option on Saturday nights. The noodles were chewy and the spicy, rich soup was delicious!

Saboten Shokudo Saturday night special. Curry shop seriously made ramen. Week 3. Menu. Water is self-service. Hojaja. Rice. Hojaja on the rice. Delicious just like this. Rich and spicy shrimp white broth ramen. Overall view. Visually similar to week 1. Starting with vegetables, from bean sprouts. Delicious! The temperature of the ramen served this time is higher than last time, enhancing the flavor. It's so delicious that I can't stop eating. Enjoying the soft shell shrimp with the noodles. Noodle lift shot. Finished the noodles in no time. Added Hojaja rice to the remaining soup. Enjoyed a rare shrimp rice porridge. The simmered egg was also excellent. It's quite interesting to check the progress of a single chef every week. It's unclear why the master of European-style curry, the shop owner, decided to try making ramen, but since he has a solid foundation in cooking, there is steady progress every week. It's fascinating to follow along.

I went as soon as they opened for lunchtime. There was no wait, and we were seated right away! The curry was ordered in a customizable style, and I topped mine with egg. It had a strong spice flavor and was quite spicy. It was very delicious! Next time, I'll add some cream on top too.

In the fiercely competitive curry district of Higobashi, there is a curry restaurant where you can enjoy Keema curry (*ˊᗜˋ*) I love Keema curry, so I decided to go on a curry restaurant tour to improve my cooking skills. Since I'm not familiar with the area, I discovered many familiar restaurants on my way there! When I arrived at the restaurant, I was tempted by various toppings and combinations while trying to decide what to order. Eventually, I chose the original European-style coarse ground Keema with added spinach paste and requested the rice to be less than 100g. The portion of 60g of Keema and 150g of curry sauce felt surprisingly small to me (´^ω^｀)ﾌﾞﾌｫwww The Keema with spinach paste was spicy, so if you don't like spicy food, it might be too hot for you! I couldn't taste the spinach at all ( ˙꒳​˙ ) Although it was delicious, the portion felt small, and I almost wanted to order a second serving (笑). By the time I finished eating, there were people waiting outside in the heat, so I quickly left. Thank you for your follow, likes, and comments♡ Instagram《 @kanae.0402 》Gourmet account《 @kanae.0402sub 》I'm currently pregnant, so I'm taking a break from "eating to lose weight" and enjoying a maternity gourmet life ( * ॑꒳ ॑*). Thank you for your support*⸜(* ॑꒳ ॑* )⸝*

After making a name for itself with its European-style curry, this famous restaurant in Higobashi shifted its focus last year to specialize in European-style "keema" curry. I visited around 2:00 PM on a weekday. The lunchtime last order is late, which is convenient. At this time, there were always 2-3 groups of customers, and it was a calm atmosphere with a one-person operation, but the curry arrived smoothly within about 3 minutes of ordering. ⭐︎ Original European-style coarsely ground keema ... The boldly cut minced meat, reminiscent of a hamburger, offers a satisfying texture that defies expectations. The keema has a sharp spiciness and a distinct bitterness in perfect balance. The complex and elegant finish, with a hint of creaminess, is truly a masterpiece. I didn't hesitate to get a refill. Payment is cash only.

"Saboten Shokudo's Saturday night special: the serious ramen made by a curry restaurant. Self-service water. Rich and spicy shrimp white broth ramen. The rich and spicy shrimp white broth ramen was brought out after a while. It looked delicious. Rice and Sichuan pepper salt tantan. Soft shell shrimp, thick slices of chashu, and a boiled egg as toppings. Delicious. The thick noodles are well coated with the spicy soup, creating an indescribable deliciousness. The chashu is quite thick and tender. The shrimp can be eaten with the shell on. Leftover soup mixed with rice. The rice, soup, and Sichuan pepper salt blend together, stimulating the taste buds. Delicious. The boiled egg is also excellent. Finished the soup and Sichuan pepper salt until the end. Finished with a refreshing lychee black tea. The high level of completion was beyond expectations. Although it was the first time trying their ramen, the fact that they put so much effort into it is impressive. Although it's a curry restaurant, looking forward to the future development of their ramen."

On the last day of my trip, I went to a curry restaurant that has been awarded for 100 consecutive years since 2019. I ordered the European-style ground keema curry with tonkatsu, soft-boiled egg, super spicy volcano onions, and grilled cheese on top. The menu warned that the spicy onions were too hot even for the owner, but they actually added just the right amount of heat to complement the spicy curry. The signature topping is usually whipped cream, but I opted for cheese this time. Surprisingly, the cheese didn't make the curry feel heavy, and it paired well with the keema. The tonkatsu was thin and crispy, not too heavy, and easy to eat. They also had spinach curry and monthly specials, so I definitely want to come back to try more.

Visited at 12:50 on a regular day. The restaurant was full inside, no waiting outside. Given the menu and waited about 7 minutes to be seated. The interior was dimly lit. It took about 3 minutes until the food was served. The taste was smooth, possibly due to the cream, with mild spiciness. It was quite delicious.

Saboten Shokudo celebrated its 9th anniversary with a special menu item. I lined up at 9:30 in the morning. Water is self-service. The dish was a beef sandwiched cutlet curry for 1000 yen. The curry sauce was roasted and the cutlet was layered like a mille-feuille. This time, the cutlet was made with beef sandwiched between pork belly to enhance the flavor of pork fat. The visual presentation was appetizing. First, the curry itself was delicious. When I placed the cutlet on top of the curry, it was quite tasty. Pouring the sauce over the cutlet made the flavor explode. It was so delicious that I couldn't stop eating. I finished the mille-feuille cutlet and then enjoyed the rest of the curry as it is. Considering it was an anniversary special, they could have priced it higher, but it was only 1000 yen. It seems like they don't understand the concept of cost calculation. But that honesty is also a good point about them.

Sabo Ten Shokudo is a curry specialty restaurant that offers a variety of curries with a focus on meat. Their signature dishes include European-style coarse ground beef and pork keema, parent chicken keema with a crispy texture, and seafood mince keema. Customers can enjoy these keema variations with various toppings. The restaurant is located a few minutes west of Higobashi Station. Upon entering, you are greeted with the aroma of spices, typical of a curry restaurant. The interior has a small counter with around 10 seats. The lunch menu offers three base keema options with the choice of dry or wet variations, along with different toppings. Customers can customize their keema with additional toppings or pastes. The European-style coarse ground beef keema is a must-try, with options to add toppings like soft-boiled eggs or special chicken cutlets. The keema is flavorful and rich, with a generous amount of meat and a perfect blend of spices. The restaurant also offers the option to double the meat portion for those who prefer a meatier dish.

During the summer long weekend, I finally visited Saboten Shokudo that I had been wanting to go to. I arrived 15 minutes before opening time, prepared for a long line, but I was the first one there. I ordered the original European-style coarse ground keema curry with a soft-boiled egg, cream, char siu, and chicken cutlet as toppings (with extra rice and extra curry). My wife ordered the grilled cheese keema curry with free-range chicken. We also had a strawberry lassi and an iced coffee. The curry itself had a deep flavor, with the richness of the meat coming through, and I thought it was simply delicious. But more than that, I could feel the chef's passion and dream to spread the deliciousness of keema curry to the world in various aspects of the restaurant. I felt happy to be able to enjoy such a serious creation by a chef. Additionally, despite having achieved numerous accolades in the past for their European-style curry, they continue to challenge themselves and innovate in the new genre of keema curry, which was truly inspiring. The service was also very polite, and we had a great time. Thank you for the meal. I visited during the summer long weekend, technically a weekday (my company was not in operation), but after 12 o'clock, the area around Higo Bridge was filled with office workers, so I recommend visiting between 11:30 and 12:00 for the general public and tourists.

I tried an Osaka-style curry with a European-style keema topping, chicken cutlet, and char siu. It was about a 10-minute walk from Watanabebashi. Due to the Obon holiday, there was a long line as other shops were closed. We waited for about 15 minutes to get in. The spices were strong, so it was a bit too much for my elementary school daughter, but the adults were satisfied.

It's been almost a year since my last visit. I found out that it has become a Keyma Curry specialty shop since September 1, 2022. They had a limited edition "Bungo beef and burdock biryani plate" available on August 14th and 15th. I definitely need to visit to try their monthly specials and limited-time items.

This area has a highly esteemed restaurant called Saboten Shokudo. There is always a long line, so I hesitated to go, but this time I went after lunchtime and was able to get in quickly. As a beginner, I didn't know what to order because the menu was extensive and overwhelming. So, I decided to go with the classic of classics, the "Original European-style Coarse-ground Keema" listed as the "King of Kings" on the menu. After a while, the dish arrived. Yes, it does have a texture similar to a crumbled hamburger. The soft-boiled egg on top was a nice touch, and it was indeed very delicious. I could feel the uniqueness that cannot be experienced elsewhere. Personally, I wished there was a bit more sauce to savor, so next time I might go for extra sauce. Overall, it was a very satisfying lunch. Thank you for the meal! Oh, please note that they only accept cash for payment.

On a weekday evening before 8 o'clock, I passed by a restaurant where the sign lights were off but there were still a few customers inside. I peeked in and the owner came over saying they still had the original European-style coarse ground keema. That's what I wanted to eat, so I asked for it. The coarse ground meat was fragrant and the chunks were meaty and delicious. The spiciness paired well with the eggs. It was so tasty, and with a drink, I finished it all in no time. Next time, I want to try adding various toppings.

The Corikori roasted cheese keema curry with Saboten Shokudo's special chicken katsu topping for 1390 yen was the most delicious curry I have ever had. It was not too spicy, and you could also taste the deliciousness of the chicken in the keema curry. The crispy chicken katsu topping paired perfectly with the curry.

Saturday night at Saboten Shokudo's special menu. I ordered extra rice, so it cost 1800 yen + 200 yen. The smoked spiced parent chicken has a firm texture with plenty of umami. The potato salad is full of summer vegetables. Seafood spiced mixed rice with chicken white broth. The visual presentation looks delicious. From right to left, there is chicken white broth, parent chicken keema, and shrimp fritters. Dip the mixed rice in chicken white broth for a perfect combination. The parent chicken keema has a gentle flavor, and the shrimp fritters are full of umami. It's a luxurious treat to have double shrimp fritters. It's always delicious, and this time was no exception. Ordering extra rice was a great decision. It's rare to find mixed rice this delicious even in Japanese cuisine. They make sure to keep it interesting by offering variations with keema curry, chicken white broth, and shrimp fritters to prevent you from getting bored.