"Yes, the British Navy probably brought curry to the Japanese in the 19th century, but the Japanese mutated the hell out of it, using the powder as the starting point for a thick, sweet, relentlessly brown gravy that often contains disparate ingredients like apples and Worcestershire sauce. It can be delivered at a variety of heat levels at this homegrown Japanese curry chain, and you can drop a number of main ingredients into it, the most popular of which is a pork katsu cutlet. My favorite, however, is the Kurobuta sausages made from heirloom pigs, which add a smoky vector to the curry. Shredded cabbage is served on the side as a foil to powerful flavors." - Robert Sietsema
Robert Sietsema/Eater
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