Special venue
Curry Grand Prix2022

An original curry that is a collaboration of Indian + Persian + Japanese food cultureMarinated in yogurt and spices for 48 Hours, softened lamb chops and bake in tandoor at once. The curry, which matches the Persian culture of the Mughal Empire in India, is made by adding spices such as cloves and cinnamon to the tomato base to create a rich scent. It goes well with the fruity and refreshing "Indian beer" (¥ 880).

Rape basmati rice made with ghee (a superfood of high-purity oil) served in a special jar adds Japanese elements.

A curry that pleases the body of tomatoes and spices that can eat plenty of organic vegetablesThe octopus stewed in tomato "affogato" is cooked anhydrous to concentrate the flavor. Twelve kinds of spices were added to it to make a gentle yet complex dry curry. The contrast between the texture of octopus, the texture of five-grain rice and rice cake, and the aroma of nine kinds of stir-fried vegetables such as kale is also excellent. No flour is used and the aftertaste is light. It goes well with "Kamiwa Tokyo Craft Beer" (¥ 770)!

It is recommended to mix and eat. By using spices that bring out the taste of the ingredients, various tastes are integrated. The texture that is different for each bite is also fun!

Another dimension of taste created by combining the depth of Chinese food and the stimulation of spicesThe high-impact black curry and yellow turmeric rice are inspired by this year's zodiac signs and the store's name, the tiger. The curry based on the sauce of black sesame dandan noodles, which is a popular menu, has a vivid spice and aroma. Two lamb chops sprinkled with bread crumbs and special spices are full of volume. Please enjoy it with "Tiger Beer" (¥ 748).

A blend of homemade chili oil, cumin, garam masala, Japanese pepper, and bamboo charcoal based on the sauce of black sesame dandan noodles. Creates a taste that can only be found here.

Jet-black curry with squid ink and spices added to Pescatore in Southern ItalyIt is the whole fried soft shell crab that has a strong presence. Curry made by boiling Italian pescatore with plenty of seafood such as squid ink, mussels and lajonkairia lajon is the blessing of the sea. Fried scallops with kadaif and coriander are also good accents. The wine "ED EN VALLEY RIESLING" (glass ¥ 1,100) selected by the sommelier is the best match.

The soft shell crab, sprinkled with durum semolina powder and fried, is soft enough to be bitten and full of flavor.

The secret taste is gochujang !? The synergistic effect of spicy and sweet tastes makes you sick.An exquisite combination of bibimbap and roux, a dish that is typical of a Korean restaurant. The bibimbap contains sweet and spicy stir-fried Japanese black beef rose meat, minced chicken with curry flavor, namul and mashed potatoes. The sweetness of gochujang lurks in the chicken bouillon-based roux. Mix both in a hot stone pot for a deep taste. Match raw makgeolli "Boxundoga" (¥ 1,300) with a lassi feel.

First, mix the curry-flavored bibimbap well. If you leave the roux behind, you can enjoy the two flavors at once and feel great satisfaction!

Marriage of rich pecorino cheese and gorgeous spicesAs soon as it is carried, cumin, star anise, and cheese are fluffy and tantalizing. The surprising white curry is made with plenty of pecorino cheese. It has a thick and rich taste and is often entwined with brown rice with a chewy texture. The refreshing "Organic Sicilian Lemon Sour" (¥ 750) is a perfect companion to the rich curry.

Seasonal vegetables such as pumpkin, paprika, and broccoli procured from contract farmers are fried to beautifully color the curry.

Roast beef 200g + plenty of stewed meat! Curry mountain towering like Mt. FujiBlack Angus beef lean meat is simmered softly and seasoned with 11 kinds of spices, sprinkled with a generous amount of special roast beef, and sprinkled with parmesan cheese and roast onion. For pairing, we recommend the limited original cocktail "Lassi Linha" (¥ 1,300), which is a fusion of Brazil's popular Casasha and Lassi.

Juicy roast beef with beef rump. Serve 200g of freshly cut gravy so that it doesn't spill.

Spanish sea and mountain delicacies on one plate. Enjoy the taste of Iberian pigUnder the theme of Marui Montagna (sea and mountain delicacies), which is a traditional technique of the Catalan region, we served lobster frit and grilled Iberian pig rare part Pulma. Iberian pork keema curry is even more delicious when eaten with lobster sauce. We also recommend the acorn liqueur and milk cocktail "Hiraruda" (¥ 890).

The fat of Iberian pigs that grow on acorns is rich in oleic acid, which is the source of umami, and melts in your mouth. With salad and pinchos.

The slightly tender beef hoho meat is in agony! Gourmand curry with red wine and trufflesA mellow curry that combines the rich richness of deglazing with the acidity of red wine and eight kinds of spices. Slowly stewed Yamagata beef hoho meat also enters and melts in your mouth. If you eat while melting the smoked mascarpone mousse with the truffle-scented risotto, you will be impressed by the miraculous balance! Along with the sweet red wine "Amarone" (glass ¥ 1,650).

Luxuriously grate fresh Italian or French truffles to enhance the condensed flavor of mushrooms and the rich taste of curry.

The spiciness and sweetbread that seems to be a combination of authentic mapo tofu and curry spiceHauma Mapo Tofu, offered by a famous Sichuan restaurant, has a complex taste of minced meat with shorthorn Wagyu beef, soft and strong tofu made every morning, homemade doubanjiang, and spices. The spicy spiciness and the sweetbread of Japanese pepper are the best match with rice. The drink is the Spanish red wine "Tempranillo" (glass ¥ 825) that complements the spice dishes.

Sichuan's specialty chili pepper "Torosho" has a deep flavor that includes not only spiciness but also sweetness. Besides, Chinese pepper, black pepper, turmeric, cumin.

Fatty tuna cutlet is the best match with tomato-based curryCutlet of tuna haramo caught in Nagasaki prefecture. It's fresh enough to be eaten with sashimi, so the batter is fried and the contents are rare. The original curry made by boiling tomatoes, flavored vegetables, and about 10 kinds of spices has a fresh texture and goes well with cutlet. Tamagoyaki at a sushi restaurant is also a topping. Please enjoy Nagasaki Prefecture's Imo Shochu "Goto Nada" (glass ¥ 780) together.

Haramo, a rare part of tuna, is located under the fatty tuna and is very greasy, soft and delicious.
* It will take some Hours to fry the cutlet after receiving the order.

Do you know the spicy curry in southern Thailand where the refreshing spiciness blows through?Known as a spicy dish in southern Thailand, this dish is a dry curry made by stir-frying minced pork with lemongrass, baimakrut, and Thai chili peppers. The stimulus of spices and the citrus scent resonate with each other, and the back mouth is refreshing. It is also recommended to wrap it around raw vegetables and eat it. Excellent compatibility with "Thai Tea High" (¥ 700), which is made by breaking Thai tea with fragrant organic Thai tea.

Thai herbs such as fresh lemongrass and baimakrut (kaffir lime leaves) are the decisive factors for the taste. Dried peppers are crushed and used.

A feast Italian curry to thoroughly enjoy the taste of shrimpCurry produced from Italian, which boasts fresh seafood, is a luxurious dish that pursues the taste of shrimp. Not only 1 Omar shrimp and 5 Shiba shrimp are on it, but if you chew the curry, you can enjoy the rich taste of shrimp. With tomato and turmeric, two-colored rice. The recommended drink is the Italian beer "Peroni Nastro Azzurro" (¥ 700).

Side dishes served with curry are pickles such as mushrooms and cherry tomatoes, basil-flavored mashed potatoes, and carrot rape.

The encounter between the taste of scallops and spices. Mix, change the taste, and enjoy with your five sensesThe delicate aroma and taste of about 15 kinds of spices, and the taste of scallops that catch it. And it is a whole body work of a popular spice curry shop where the bitterness of watercress and the scent of herbs are united in the mouth. Curry that does not use flour can be mixed with rice and side dishes and sprinkled with soup to change the taste, and you can enjoy the taste that spreads over and over again. Perfect for craft beer "Spring Valley 496" (¥ 550).

1 to 4 kinds of curry are served with your favorite rice, spice chicken, 5 kinds of side dishes, chicken stock x Japanese soup stock and "Yam soup".

The finest steak meat transforms into a savory cutlet. European-style curry made with gravy sauceApproximately 200g of fillet cutlet that sits down with Dodon. The fillet of Akagi beef used for steak is crispy and topped with luxury. The intriguing curry is a combination of gravy sauce, which is the cornerstone of the restaurant's hamburger steak, and spices such as coriander and cumin. Enjoy the "Bombay Tonic" (¥ 1,100) with 10 kinds of botanical scents.

The thickness is roughly 3 cm. Freshly fried cutlet has a crisp and nice aroma and is soft. You can eat it as it is or soak it in curry.

The harmony of sharpened Japanese soup stock and spices is unique to Soba restaurants.A spice curry full of dashi stock with shrimp tempura and soft-boiled egg tempura. The key to the taste is the taste of Soba soup. The soup stock of bonito and kelp, and the sweetness of vegetables give depth to it, and eight kinds of spices are combined to create a fragrant flavor. It is also a skill to play a complicated harmony by hiding the burdock and shiitake mushrooms! By all means, try "yogurt sake" (¥ 750) from Niizawa Brewery in Miyagi Prefecture.

Plenty of shrimp tempura. The spiciness is mellow when the thick yolk of the soft-boiled egg heaven is entwined in the curry. Plum-flavored scallions in a small bowl.

The taste and performance are the best! The curry with the best meat connoisseur is hereA refined dish served at the end of the course. The sauce made by boiling the finest Japanese black beef tail for 6 Hours is rich but delicate. The sweetness of onions and more than 10 kinds of spices are richly layered, and the spiciness that you chase afterwards goes well with the rich taste of butter rice. For the deliciousness of the Teppanyaki, please try "Alsace's lychee-scented white wine" (glass ¥ 2,750).

The chef serves it in front of you. The butter rice cooked with western onions and lime leaves is also excellent! Please consult with us regarding the amount of curry and the number of items in the course.

The finest ingredients cooked on the iron plate in front of you surround the curry and become oneThe special curry, which is melted on the fried rice of Omar shrimp, is based on the American shrimp sauce and hides the karasumi. The lobster grilled on an iron plate and the katsuretsu of the original Japanese black beef "Keyakizaka Beef" are first tasted alone, and then the curry is entwined to enjoy the synergistic effect of the taste. The wine that colors the best meal is "Opus One 2017" (glass ¥ 27,500).

Marinated Japanese black beef "Keyakizaka Beef" grown on a ranch in Akiruno City with a truffle to make katsuretsu.