Kineya Mugimaru Udon & Hiden Karē Raisu Open Restaurants in King’s Cross | Eater London

"A compact, takeaway-focused curry lab run by Osaka-born chef Hideaki Yoshiyama in a bright yellow room at Coal Drops Yard, serving a deliberately simple menu of karē raisu — either with beef or without — typically finished with a scattering of fukujinzuke. The chef frames the dish around a “surprising sweet, hot and savoury, rich browny sauce,” and the space’s pared-back concept matches that focused flavour profile. The menu and site nod to the dish’s historical roots: introduced to Japan in the Meiji era (1868–1912), likely via British Raj–linked military officers, it was perceived as a “western” yoshōku item that gradually became mainstream in Japanese homes by the 1960s. Designed to work well as takeaway (and currently operating that way under tier three coronavirus restrictions), the operation emphasizes specialization and a straightforward customer experience." - James Hansen