I love Beonin's curry! It's always packed or sold out, so I haven't been able to visit for a while. It's a popular place, so it's understandable. The Green Curry Noodles are amazing. The curry is delicious as always. Recently, I've been disappointed by other places, like a bland doria or a quiet teppanyaki restaurant. But Beonin's menu never fails to lift my spirits. The dish isn't listed on the menu, but if the restaurant isn't too busy, the owner might make it for you. The noodles are custom-made thick curly noodles from Ume-ya, with a great texture. The way they use coconut is perfect, and the daikon and chicken are cooked to perfection, creating a well-balanced and satisfying dish. You can also add toppings like pickled onions and cucumbers to the keema rice, which is also delicious. Finding a piece of chicken cartilage in the dish is always a fun surprise. I love mixing the toppings into the hot stone pot of rice halfway through the meal. It's so delicious and satisfying. I thoroughly enjoyed the piping hot dish.

From the outside, it looks like a regular house, but when you open the door, it feels like a cafe inside with a cozy atmosphere. They also have a kotatsu in the back. I tried the Keema Green Curry with coriander topping. It had big chunks of daikon, chicken, salad, and coriander. Mixing it all together made the flavors even better. Spicy curry is always delicious. The daikon and chicken were very tender, and the punch of coriander was nice. The recommended ways to enjoy the Keema Green Curry at Spice Kitchen Bion are: 1. Enjoy the Keema curry and Thai green curry separately. 2. Mix Keema curry with salad and achar (Indian pickles) and enjoy it. 3. Mix Keema curry with green curry and squeeze some lemon on top. It's a perfect combination. For those who love Thai food and spicy dishes, try mixing the Keema curry with the topping set (lemon, coriander, and spicy chili pickles) to create a new curry flavor. Don't forget to also try their lassi.

I think this photo is Tom Yum? Keema? I didn't mix them, but it was delicious. It's a unique curry with a good amount of spice that is easy to eat. It's just the right amount for lunch, so I think any dish would be good. It's not too spicy, so I recommend it to those who like curry but don't like it too spicy.

We visited "Spice Kitchen Beon" in Kaguraoka, Asahikawa City with 4 people for lunch. The restaurant has a stylish atmosphere with a strong aroma of spices. We sat at a table in the back and struggled to choose from the menu. As it was our first time, we ordered the extravagant "Sangake Ultimate Curry for 1,500 yen". The others ordered the "Adult Hayashi Rice for 880 yen", "Keema Curry for 980 yen", and "Rue Beon Curry for 1,000 yen". The "Sangake" includes three types of curry - Keema, Green Curry, and Rue Beon Curry - along with salad and Achar (Indian pickles). The Keema Curry was delicious with plenty of ground meat and a spicy yet balanced flavor. The Green Curry was creamy and went well with the tender chicken and juicy vegetables. The Rue Beon Curry had a rich flavor with spices sourced from Nepal, making it addictive. Mixing two types of curry together created a different taste, and adding salt, spice, lemon, or lime allowed for further customization. The Hayashi Rice, which I also tried a bit of, had a pleasant acidity from the tomatoes. This restaurant has the owner's dedication evident throughout, and the excellent service provides top-notch curry.

Curry continues. I really really like it, but there was quite a gap before revisiting. Thanks to that, I ended up going two weeks in a row. The curry restaurant is "Spice Kitchen Bion" in Asahikawa City, Kaguraoka 4-4, map here https://goo.gl/maps/mYBtr1STgZp848iU6 Open from 11:00 to 14:00 and 17:00 to 20:00 (winter season 11:00 to 17:30). Closed on Tuesdays. Parking available, non-smoking. [Please contact the store for the current opening hours, closures, takeout availability, etc.] My mood was really lifted up!! There was a notice of changed business hours posted at the entrance. It seems like they are still operating on these winter season hours. Oh, they started serving Chiroru coffee. The menu has only three types of curry, but I had a hard time choosing from those three. I decided. Tom Yum & Keema Ruka Curry for 1100 yen including tax. Oh, this is my first time trying this. It looks like a deserted island with a coconut tree growing on it. The Keema I had before, so I will skip that. It's really delicious. The Tom Yum is a thin soup. It's quite spicy with a sour taste, truly ethnic. It's quite unique. Speaking of unique, the ingredients also show their individuality. I've only seen daikon and zucchini in curry at Susan Ta Kitchen before. This is interesting. For those who are tired of regular curry, this is a must-try. And the next week too. This time, I deliberately avoided lunchtime. First, I had the Roux Bion Curry for 1000 yen including tax. I saw the customer next to me eating this last time and I wanted to try it! The yellow roux with something like cream. It looked soft and sweet, but as expected from Bion, it's spicy. It has a good level of spiciness, and the roux is well-cooked with a rich and easy-to-eat flavor. It was more delicious than I expected. Truly Bion quality. I liked it. Then, my regular favorite, Ai Gake Keema Roux Green Curry for 1200 yen including tax, with Spicy Wiener for 100 yen including tax. I indulged a bit with the toppings. The Keema part looks like this. There's daikon in the green curry too. I thought again. It's really delicious. The faint coconut scent. And the deep umami of the ingredients is irresistible. How can they make curry that I like so much? Asahikawa's two favorite coconut curries, Bion's green curry and Appranti's Thai-style CoCo Summer Curry, if I could mix them together, I would probably think, "I was born for this day..." The Keema, they must be really skilled in using fried onions. Asahikawa's two favorite Keema curries, Bion's Keema Roux Curry and Appranti's Tomato Keema Curry, if I could mix them together, I would probably (omitted) [Tabelog]

But... the landlady was such a person. I visited "Spice Kitchen Beon" in Asahikawa. It's been a while. This time, I'm on a takeout journey. Winter in Abashiri was not a typical winter, but rather a mild one. Well, spring doesn't seem to be coming either. I run outside every day, but it's cold. This is an old story. After finishing my run, my body is hot but my hands are cold. So, I stopped by a few takeout shops. I wrote "Keema Curry" on my notes, so I called before going. The phone call was very pleasant. When I ordered the Keema Curry, they asked if I could bring a pot. I thought about buying it and taking it home. "I have a car." "Then I'll put it in a container for you." The time to leave had already passed. I arrived using the navigation system. It's a bit off the main road, but there are noticeable signs. The sign says "Preparing" is hanging down. Oh no. But they said takeout is available continuously. "Preparing" is good, isn't it? The interior of the shop is my impression, somewhat Japanese-style and a lovely atmosphere. The landlady is wearing a mask, but she has a soft demeanor and is a lovely woman. I had a fantasy of living nearby and drinking sake at the counter at night. "That'll be 650 yen." I was brought back to reality. Well, it's just the roux, so it's not cheap, but it's not a curry to compare with Indian curry. I had a different curry first. Both are delicious, but it seems I ate the more complex one first. It's Keema, so it's complex enough, but the minced meat is large and has a lingering texture. I wonder what the other strong texture is. Yome-san said it's celery. I never would have thought of that. Of course, that's right. I hate celery, not because I've eaten it and hate it, but because I've never eaten it and hate it. I thought it was onions, but the texture of onions lingering this much is surprising. The more you eat, the more complexity comes out. What a delicious curry. It's really delicious. It's so interesting. I'm not just eating Asahikawa ramen.

Today is Open Car Day. But... I wonder, in the current situation, it's hard to enjoy driving with an open car, right? So, I decided to drive a regular car and come here. It seems like this place used to be in Higashi-Kou, I think I've seen the sign before. However, I've never been inside before. This is my first visit. I've been to the previous restaurant "Michi" a few times though. I feel the Asian vibes here, right? Today, let's see where it ranks. If it looks delicious, please press the "↓" button!! Lunch menu can be broadly divided into 3 types of 4 menu items: Keema Curry, Keema and Rice Curry, Mixed Keema and Green Curry, Tom Yum & Keema Curry. It seems like not your typical curry. They recommended ways to eat it, from one to four. Let's listen to their advice and try it. Something has arrived!! The red one on the left is a spicy powder. You can adjust the spiciness with this, it's something you occasionally see. The one on the right is called salt. It has a good taste, I licked it a bit, and it tastes good. I guess this is used to add spiciness when needed. Mixed Keema and Rice Curry, Keema Curry & Original Thai Green Curry. The white one is the Green Curry. And the yellow one on top is the Keema Curry. Mixing them up feels like getting a good deal. The overall atmosphere feels like Southeast Asia. Even though we're in Hokkaido, there's a tropical vibe. Keema Curry is topped with fried onions. Fried something always tastes good, right? The crispy texture is nice, and of course, the taste is good. So, is Keema Curry different from Keema Curry? It seems like just a difference in naming. Meat meat meat. Well, this is a minced meat curry. It wasn't that spicy, but it had a different taste due to various spices. It had a taste that felt like Southeast Asia. I don't usually eat Keema, but this was interesting. And curries in this category often have beans, right? Chickpeas. I don't like those, so... Thai Green Curry. I actually spent about 3 months in Thailand, but I never had Green Curry there. I once had Green Curry somewhere, and it was quite spicy. However, the coconut milk gives it a nice sweetness afterward. This one wasn't too spicy, and the coconut aroma was nice, it tasted good. It had daikon?? Oh~! Daikon was included as an ingredient. That's interesting. And it goes well with the coconut in the Green Curry. It wouldn't work with a regular curry, but it's good. I guess it's an original dish of this restaurant since it probably wouldn't be found in Thailand. Lou Bei On Curry. A curry with the restaurant's name. I had to try this too. The appearance... indeed, it looks like South Indian... I've never been there though haha. Oh, Asia!! I've been saying Asia, but what exactly is Asian taste? I don't know, but the atmosphere is like that... with the herbs and spices, it gives off that vibe. It's different from the typical curry restaurants around here. This was good. I can't put it on everything, so I used a spoon. I tried the curry with the daikon juice... It matches. Oh, it surprisingly goes well. The curry I was eating suddenly turned into a refreshing taste. Interesting. I think women would especially enjoy this kind of thing. So, if you want to try Asian curry, this is the place to go. Thank you for the meal.

I was interested after seeing it in a magazine. 🌟Customer Service & Atmosphere🌟 The staff are polite and provide elegant service. Even on weekdays during lunchtime, customers kept coming in and the parking lot was full. 🌟Food🌟 - Mixed Keema Green Curry (Ladies Size) It's nice that they offer a ladies size, and there are recommended ways to eat it. It has a good amount of vegetables, which is nice. You can't choose the spiciness level, so those who like it spicy might find it lacking. The green curry is creamy with a strong herbal aroma and an ethnic feel, while the keema curry allows you to enjoy the richness of the meat. Both have a slightly sweet and gentle taste, without any particularly surprising elements. Personally, I didn't like the Indian pickles because they were too mushy. 🌟Summary🌟 There's nothing particularly special, but the mild spiciness and sweet taste provide a comforting gentleness.

I had been feeling lonely since the disappearance of the harmonics that used to be at Toukou. But now, the harmonics have reappeared at Kaguraoka! I visited the place and found it to be a small space with a counter for 7 seats and 2 raised seating areas. The restaurant seems to be dedicated to research and constantly changing their offerings. I ordered the harmonics curry, which had a strong yellow color. It contained minced vegetables, ground meat, and South Indian spices. The dish was not very spicy, but there were condiments like chili peppers in fish sauce, yogurt-based vegetable salad, fried onions, cilantro, and lemon provided for adjusting the flavors as you eat. It was interesting to be able to customize the taste as I progressed through the meal. If you want to experience Indian or Thai flavors, I recommend this place. You can also find the harmonics curry at the Amuse Market across the street.

Visit date: November 7th (Thursday) Feeling a bit under the weather, so I haven't been able to post much lately. I was working around Kitasaito area! Time for lunch now (^^♪ Let's search on Tabelog! Oh, a new curry restaurant in Kaguraoaka! And some My Reviewers have already been there! I must go. I arrived around 1 pm to avoid the lunch rush. Almost at the same time, another group came in and the small raised seating area in the back got filled up. As soon as I entered the restaurant, the pleasant aroma of spices filled the air. Now, let's order something new, the "Aigake Keema Green Curry"! It arrived in about 10 minutes - a combination of Keema curry and Green curry on one plate! Took a bite of the Green curry... it has a gentle flavor, with a hint of sweetness from the coconut milk. Next, the Keema curry... it has a strong spice flavor, but it's also delicious. I wonder how their roux curry tastes, I might try that next time (^^♪ I heard that winter time started on November 1st. Another delicious lunch today. Thank you for the meal.

This time, I just wanted to eat curry for lunch and decided to try out a new restaurant. I had zero knowledge about this restaurant before entering. The place was small, probably run by a young couple. The friendly service with smiles made me happy. I was seated at a table in the back, which had a sunken kotatsu-style seating. Looking at the menu, I noticed they had Thai-style curry with the option to add cilantro on top. I have been to Thailand for work about three times, twice in Bangkok and once in Nakhon Pathom. Thailand is famous for its coconut-based green curry and since shrimp farming is common there, adding shrimp makes it even more Thai-style. I've been told by locals that Tom Yum Goong is also a popular Thai dish, known for its sour and spicy flavors that go perfectly with cilantro. Thai cuisine is quite different from Japanese cuisine, with strong flavors that are intriguing. Whenever I visit Thailand, I tend to gain weight because I love Thai food so much. Cilantro is also a favorite of mine. It's hard to find Thai food in Asahikawa, so discovering this restaurant was a great find. My wife ordered the Aigake Keema Green Curry in a lady's size for 1000 yen, while I ordered the Aigake Tom Yum and Keema Curry for 1100 yen with an additional cilantro topping (+100 yen). The interior of the restaurant was clean and cozy, providing a calming atmosphere. It took about 15 minutes for our food to arrive. I was curious how the Tom Yum Goong, being a liquid dish, would be served. It was cleverly presented on a tilted plate with a wooden board on the right side to prevent the liquid from spilling. The dish was delicious, with plenty of cilantro and a mild spiciness that still captured the essence of Thai cuisine. My wife, who usually doesn't enjoy strong flavors or cilantro, found the curry to be very tasty. She even enjoyed squeezing lemon into her curry, which is a common practice in Thailand where lemongrass is often used. We finished our meal happily. On the back of the menu, there was a dinner menu that included a "Thai-style super spicy red curry soup" which I would like to try next time. I also want to ask if it's possible to triple the cilantro topping. I had a great time and the food was delicious. I will definitely visit this restaurant again. Thank you for the meal!

After a long time, I had curry in Asahikawa. It's located in Kaguraoka, but I can't remember the area very well. I relied completely on my navigation system. There are 4 parking spaces to the right of the restaurant. The interior is mainly counter seating with a raised seating area at the back. The wooden tables give the place a nice atmosphere. The menu only has two options: Keema Curry and Combination Curry. Of course, I went with the Combination Curry. I ordered the extra spicy topping set. Instead of cilantro, it came with lemon and nam pla chili pickles, but it was only 100 yen so it felt like a good deal. The curry arrived on a plate with Keema, Green Curry, and salad. A small side dish of nam pla chili pickles was also included. Apparently, it even contains rare cilantro seeds. The presentation was beautiful, and my excitement was already high before even starting to eat. There was a paper with instructions on how to eat the curry, so I followed it. First, I tried the Keema and Green Curry separately. The Keema had a nice spice level without being too overpowering, and the cherry tomato in the middle added a nice touch. The Green Curry was quite creamy with a hint of coconut milk flavor, and it paired well with the zucchini. Next, I mixed the Keema and Green Curry together. Combining different curries often creates a synergistic effect. Mixing the nam pla into the Green Curry added richness and made it even more delicious. Finally, I mixed everything together and it transformed into a whole new curry. This dish allows for multiple flavor combinations and keeps things interesting. It reminded me of my favorite restaurants, Susanta Kitchen and Yummy's Diner. I noticed on the chalkboard that they offer a combination of Tom Yum Kung, which I'm really curious about and would like to try next time. It would be great if they also offered takeout.

I think you may have a lot of worries, but I really want you to enjoy cooking with a free and fun mindset. The current dishes are already delicious, but it seems like there is still room for improvement (Honda lol). This is Curry Log {027}. The interior of the restaurant is very beautiful, with a serene atmosphere. I am the only customer. When I place an order, the owner silently prepares the food. In the meantime, I look around the restaurant. The owner brings the dishes from the kitchen, and just at that first moment, my mood lifts ⤴⤴. They provide chili oil, herbs, and other condiments. Their attitude of wanting to share what they love is a very high point for this restaurant. The Keema curry from the time when they had a shop in Higashi-Ko is already very delicious, but by adding the green curry, it elevates to a higher level. It's like eating curry in a high-end restaurant, not from a food stall. The owner incorporates their food experiences from India, Thailand, or even Hawaii to create delicious dishes. The menu seems limited, but the quality is very high, and they seem to have many more options. As I mentioned at the beginning, I think the most important thing is for the owner to be smiling. I hope this restaurant continues to thrive for a long time.

I visited for lunch. The display had an ethnic vibe with spices lined up on the shelf above the counter, making it seem like delicious curry was awaiting. I ordered the "Mixed Keema Curry and Green Curry" set (1,200 yen including tax) which comes with two types of curry. It arrived in about 10 minutes. The curries can be customized to your preferred level of spiciness with spices, lemon, and other condiments provided on the side. The Keema Curry was quite spicy but had a good level of heat. It was filled with finely chopped vegetables. I decided to sprinkle some "Nam Pla and Prik Khing" on top, adding a nice flavor and increasing the spiciness, which I enjoyed. Next, I tried the Green Curry which had a delightful coconut flavor. It was filled with plenty of ingredients like chicken, zucchini, green asparagus, shimeji mushrooms, and daikon radish. The owner mentioned that by adding coconut, the curry can be made sweeter. He brought a small dish of coconut as a complimentary service, which enhanced the flavor even more. Squeezing some lemon also changed the taste. It's interesting how adding a little spice can alter the flavor of the curry. The "Cucumber Achar" pickle provided on the side was refreshing and tasty. The meal also came with Chai, which was a perfect balance of sweetness after the curry. The owner seemed to have a love for music as well, with two guitars displayed in the shop and a photo of Bob Dylan on the wall.

He's back from his travels! (laughs) For me, this curry restaurant "Spice Kitchen Bion" has been in the back of my mind for the past 10 years, always waiting eagerly to try it out. It's finally reopened. The restaurant is located at 4-4 Kaguraoka, Asahikawa City, map here: https://goo.gl/maps/mYBtr1STgZp848iU6. Open from 11:00 to 14:00 and 17:00 to 21:00, closed on Tuesdays. Parking available, non-smoking. Oh, it's the successor to Kushiage Michi! I have mixed feelings about that. Nevertheless, I can finally taste the curry at Bion, a place I've never been to but have a lot of sentimental attachment to. About 10 years ago, I wrote a blog post about "Conquering all curry and soup curry specialty shops in the city" on this blog. I spent half a year visiting curry restaurants every weekend. When a friend told me, "There's a great curry place called Bion in Higashi Hikari that I often go to!" I headed there that weekend, only to find a sign at the entrance saying, "Out on a journey." When I told my friend, he said, "What? Seriously?! That place is so delicious!!" ... I want to eat it... I definitely want to eat it... When will they come back? Next year? In a few years? And before I knew it, it's been 10 years. Finally, I can fulfill this desire (^^) To calm the excitement and anxiety, I chose to sit in the raised seating area. The couple or staff, both the lady and the owner, are very friendly and provide excellent service. Now, the probably only downside, the menu is unfortunately hard to read (laughs). I ordered the Keema with Green Curry for 1200 yen + extra large rice for 100 yen. The small dishes on top are for spiciness, the middle one is salt for when the Keema needs more flavor, and the bottom one is lemon for the Green Curry. The Keema first... Delicious! This is good. The taste is a bit rich, and spicy. But not just on the surface, the seasoning (dashi?) has a strong flavor. The taste spreads widely in the mouth, and the occasional crunch of vegetables keeps it interesting. The Thai-style Green Curry is similar, with a spicy and deep flavor. The spices hit you, but the umami slowly spreads. You can also taste the coconut flavor, so some people might not like it, but I love it. Overall, it's my favorite sweet and spicy taste. Definitely going to come back. The spiciness is decent, but they can adjust it if you ask. Oh, and although it may be listed as irregular holidays online, they are generally closed on Tuesdays.

I had been curious about the new sign behind Mr. Harukiya for a while, and when Mr. Netchu Hito went there right away, I followed suit! I arrived around lunchtime. The interior of the restaurant was stylish and had a calm atmosphere with a spacious counter. There were two raised seating areas in the back. Even though I went alone, I chose to sit in the middle of the counter (laughs). I ordered the Chicken Tikka from the menu written on the blackboard. There was a water pitcher on the counter table, which was much better than a water server. The curry arrived without much wait. The curry had a unique atmosphere that I hadn't seen much before. It came with a salad and a mini lassi. The salad portion was new to me! The mini lassi was really mini (laughs). Although it didn't look spicy, when I ate it, it had a nice aroma of spices with depth. The chicken was well-cooked and fluffy. There were plenty of finely chopped vegetables! I couldn't figure out what the crunchy texture in the chopped vegetables was, so I asked the master, and it turned out to be lotus root. I couldn't have imagined that. That was a nice touch! Thank you for the meal. On a side note, I was also tempted by the Keema curry and was torn between ordering two (laughs).

Tom Yum and Keema curry combination. The curry here doesn't have a strong taste, so I think anyone can eat it. I felt that the spice curry with a strong flavor might not be satisfying for those who like heavily spiced curry, both last time and this time. The children's Hayashi rice is only 100 yen!! My one-year-old child probably wouldn't finish it, so I asked for less rice and curry. It's cute how it comes in a clay pot! It's nice to have a curry shop with such a kind service that you can't easily visit when you have children. It would be even better if there were beanbag chairs available.

Delicious, but as a fan of Indian curry restaurants, both here and Okushiba fall short. The superb curry is not only visually appealing but also delicious. Hayashi is quite flavorful. Thank you for the meal.

<Second Visit> - Green Curry and Keema Curry Set (Regular 1200 yen) The Keema Curry is very delicious. The Green Curry as well. The recommended way to eat is to first try each separately, then mix them with salad and achar, and finally squeeze some lemon over them to combine. They are delicious, but I think it's okay not to mix them. This time, it was also very delicious, so I am upgrading my overall rating from 3.3 to 3.5. <First Visit> - Bepon Curry (Ladies 1000 yen) It is a Nepalese curry, but it is different from Japanese curry as it is not as thick with flour. It is more on the watery side. The taste is complex and very delicious. It is the closest to the curries you would eat in Nepal. It comes with achar, adding a nice crunchy texture to the meal. It's a shame that this popular restaurant closes early sometimes. Also, I think the Ladies size portion may not be enough for an average woman. It is so delicious that I have decided to visit again.