Normal curry (700 yen) with 3 meatballs. Chicken topping (+100 yen). Visited on a weekday at 18:00. Arrived at 18:06. 3 customers before us. The curry was recommended on the BM list, but the name "Hardcore" made me worry about the heavy use of lard. The menu was explained well. The chicken curry was light and not oily. The rice was firm and long-grain, which paired nicely with the gravy. The meatballs were packed tightly and not greasy. The lard gradually melted into the gravy, adding richness. Even as the gravy got thicker, the light rice allowed me to keep eating. Despite the hardcore name, the curry was delicate and enjoyable. I would like to visit again. Thank you for the meal.

On Saturday afternoon, after the typhoon passed, I was tired from cleaning the house and washing the car, so I decided to get takeout for lunch. This was my second time visiting this restaurant, and just like last time, I ordered the hamburger curry with chicken and the stir-fried green beans with clams. I had to wait outside for about 10 minutes because the restaurant is small. The curry was spicy but not too hot, just the right amount of spice. Despite the beef fat, hamburger, chicken, and oil, it didn't make me feel bloated. I highly recommend this place. It's located near Zoshigaya Station, so I suggest combining a visit here with a trip to Kishibojin Shrine.

I ordered the Limited Ai Gake Curry (1,300). Both curries were of the watery spice type. The limited Keema curry with banana sauce had a nice spicy flavor and was slightly spicy, which I enjoyed. The normal one, however, was not to my liking. It might be better to use terms like meatballs or meatballs instead of hamburgers. The seats are a bit narrow, so it may not be suitable for those who want to eat comfortably without bumping into the person next to them.

Curry The Hardcore @ Zoshigaya, Tokyo (Toshima Ward) Limited Curry (Goat Meat Curry and Regular Curry Combo) ¥1,300 Rating: 3.1/5 This curry is on the spicier side and has a watery consistency. The rice is a bit dry and thin and long in shape. Not sure what kind of rice it is. The flavor and texture of the spices are strong. The meat includes goat meat (with bones), chicken (with bones), and 3 meatballs. The goat and chicken don't have any standout features. The meatballs are okay. There is also a condiment made of lard called Schmaltz (white substance) on top. Honestly, it looks a bit off-putting at first glance (laughs). However, when mixed into the curry, it melts and surprisingly tastes okay. Despite the lump of lard, it fills you up and keeps you satisfied.

I had known about this place since they were in Okubo, but it took me a year to finally visit them after they moved to Zoshigaya. My first impression was that it was gentle, which was a bit disappointing as I was expecting something more rough and tough based on the sign. Despite the owner's strong build and the hardcore music in the shop, the sound was subdued, the owner was extremely kind, and his voice was not rough at all. To my surprise, he was also very polite (laughs). However, the curry was the real deal. It was a genuine Pakistani curry with tender chicken wings, rice, and soup that had a perfect balance. Not too spicy, not lacking in flavor, the perfect amount of spices made me feel like it was made with a good understanding of Japanese taste, more so than your average Indian curry shop. Since I make spice curry at home, I talked to the owner about it, and he was indeed very knowledgeable and I learned a lot from our conversation. I felt like I wanted to become closer with the owner and keep visiting this place. It was that kind of shop.

In early summer, I had been curious about a certain restaurant but turned back due to the strong sunlight. The nearest station is Zoshigaya, but it is also within walking distance from Ikebukuro and Mejiro. I decided to walk from Mejiro and it took about 10 minutes. When I arrived around 2 PM, half of the counter seats were already taken. I ordered the limited curry set (1300 yen) which came with pork curry with sesame oil and green onion sauce. It also included regular curry with schmaltz and chicken wings. The limited curry was interesting with a distinct sesame oil flavor. The regular curry was inspired by goulash and had a unique taste with Timur (Nepalese pepper) added. The schmaltz was crispy and flavorful, adding a nice touch to the meal. The rice blend with barley was easy to eat and delicious. I regret not coming here sooner. On my way back, I walked to Ikebukuro and realized it was about the same distance as from Mejiro (I had taken the wrong route last time).

Spicy soup curry, when eaten while melting the schmaltz, becomes mellow. There is alcohol in the drink, and the amount of rice in the curry can be made small, so you can also have a casual drink. It is a counter-style restaurant mainly for solo diners.

The curry here with pasta?? Huh? It caught my interest, and they mentioned they might not make it again in the future, so I hurried over (・`ω・´) Oh my...this is delicious. Delicious...I hope they make it again. I hope I can come back when they do. Well, I want to come back at other times too.

This is a type of curry that is hard for me to review because it's my first time encountering it and I have limited vocabulary and experience. It's more like a hamburger or meatball, with a very strong presence. It almost feels like this is the main dish rather than the curry itself. I speculate that maybe this was created with this dish in mind first, and then they added a curry sauce to complement it. The image I had from the restaurant's name is quite different from the actual experience - the curry is very gentle and easy on the palate. This extends to the master as well. I don't dislike this world line. However, I would like to peek in once to see everyone lined up at the counter eating curry.

Zoshigaya's Curry The Hardcore✨ offers a limited edition goat curry. It comes with Nepalese tofu dal and mushroom achaar on the side! The curry is rich and flavorful, with schmaltz adding depth to the dish. The goat curry has a thick gravy with a lamb-like goodness. The small dishes are also incredibly delicious. Despite the strong restaurant name, it's a surprisingly delicate curry shop (*^ω^*)

In Zoshigaya, between Curry The Hardcore and Kibomijinmae, there is a small restaurant with a counter of 6 seats. I managed to secure a seat and asked the owner for the daily special. I ordered the Hamburg Curry and Persimmon Miso Pork Curry. I alternated between eating them separately and mixing them together, enjoying the three small hamburgers, chicken, and Schmaltz made from lard as a seasoning. The curry was spicy but not too hot, and it was delicious until the last bite.

I visited Curry The Hardcore after watching Yoshikun's "Honest Walk" series. I ordered a combination of clam and tofu curry and hardcore curry for 1300 yen. The owner advised me to eat it with melted pork fat schmaltz, which enhances the flavor with the smoky aroma of the fat and the spicy curry. I enjoyed breaking the mini hamburger with a spoon, removing the chicken wings from the bone, and savoring them with the curry. The onion achar and fukujin pickles served as a palate cleanser. Overall, I enjoyed the clam and tofu curry very much.

Today's special was pork tongue and shimeji mushroom curry with spicy miso soup. The pork tongue and shimeji were delicious, but what really caught my attention was the crumbly hamburger. It was so good. I could easily eat five of them. I want to check the specials again and go back to eat. I wonder if they do takeout... The restaurant is small, so if they offer takeout, I might go for that instead.

I had some business in Higashi-Ikebukuro and visited this restaurant located between there and Zoshigaya. It's a quirky place with a quirky name, tucked away in a rather unique location. Inside, it looks like a small izakaya with a counter and a raised seating area, playing intense rock music. I tried the "Today's Curry Ai-gake," which is a combination of the curry of the day and a regular curry. The regular curry was a chicken curry with bone-in chicken and a small hamburger patty in a thin sauce, which I enjoyed. They also served schmaltz made from lard to add richness. I preferred the thin texture of the regular curry. The curry of the day was a goat meat curry, which was quite unusual as mutton is more common. The goat meat with bones added a unique flavor, enhanced by strong spices like mustard seeds. It was delicious, but I couldn't stop sweating due to the spiciness. It was a combination of strong flavors that I enjoyed. Thank you for the meal!

Visited during the holiday opening hours, there were only two groups in line. Ordered the signature Pork Tan Curry and the Original Curry. The unique feature of this curry is the Schmaltz, which is a type of lard served on the side. Initially unsure about the lump of lard, but once melted and mixed in, it added a delicious richness to the curry. The Original Curry had a light, soupy consistency that became more flavorful when the Schmaltz was added. The Pork Tan Curry was quite spicy with a generous amount of pork tongue pieces. Melting the Schmaltz made it milder and even more delicious. Both curries had a unique and tasty flavor that set them apart from other restaurants.

I arrived after 12 o'clock. The restaurant was full, so I waited outside for about 5 minutes. I ordered the "Aigake" (spicy Pakistan-style pork curry & normal + chicken) for 1300 yen. Each dish comes with a topping called "Schmaltz," which is like rendered fat. I cautiously poured it over the curry and tried it, and it made the flavor milder and more delicious! The restaurant's background music and the Schmaltz topping definitely make it hardcore! I will definitely visit again.

I visited the restaurant on a holiday afternoon. I arrived 5 minutes before opening and was the first in line. I sat at the counter right at 12 o'clock. I ordered the "Aigake Curry (1,300 yen)". The limited edition that day was the "Super Meat Garlic Pork Curry". It came with the normal "Simmered Hamburg Curry" and "Chicken" on one plate. The menu explained that it is a curry based on the German soup "Goulash" with Nepalese mountain pepper "Timur" as an accent. The spiciness is mild, with a smooth texture like soup curry, and the richness comes from the hamburg and chicken. The unique feature of their curry is the use of seasoning made from lard called "Schmaltz". They also have a "Schmaltz Rice" monster menu using this Schmaltz. The dishes arrived in less than 10 minutes. First, I tried the normal curry. At first, it felt a bit too light, but as I mixed it well, a deep umami flavor kept coming. It's very unique yet relatively easy to accept. I couldn't stop eating it, it was delicious. Next, I tried the limited edition. It had a strong spice flavor and the umami of garlic spread well. The chunky pork meat was satisfying and full of flavor. The limited edition was unique but had a solid base curry, giving it a stable taste. It was delicious. Despite the strong impression of the restaurant's name and atmosphere, the German-influenced normal curry was excellent, and the limited edition had a reliable base, giving off a hint of traditional aroma. This will surely attract people. Thank you for the meal.

At night, I approached the hardcore restaurant through a different path than the one shown on my smartphone map. It turns out this place is located in Zoshigaya Reien, where famous graves like those of Nagai Kafu, Izumi Kyoka, Natsume Soseki, Lafcadio Hearn, Takehisa Yumeji, and Hideki Tojo can be found. The hardcore restaurant has a striking logo that caught my attention. Despite the serene atmosphere of the cemetery I had just walked through, the sight of the restaurant's entrance was quite impactful. The restaurant, which was relocated from Okubo, offers limited edition curry dishes handwritten on a signboard. I ordered the limited edition Super Meat Garlic Pork curry and the Normal Chicken curry for variety. One of the unique features of this place is the Schmaltz-infused curry. Schmaltz is a type of lard used as a butter substitute in Germany. It comes as a default ingredient in the curry. The Schmaltz resembled white balls that looked like shumai dumplings at first glance. It was my first time encountering such a curry. The Schmaltz quickly melted and blended into the curry, adding a rich flavor. Despite my initial hesitation due to health concerns, I found the taste to be surprisingly pleasant. The small hamburger patty included in the curry was also delicious. As I spread the melted Schmaltz evenly and ate it, the spices in the curry, which were initially sharp, became milder. The curry was bold and flavorful, but the owner of the restaurant was kind. The background music playing was, of course, hardcore.