"This restaurant’s curry is neither Indian nor European, but their own original. The lack of flour is reminiscent of Indian curries, but Indian cuisine has no tradition of drawing dashi. Borrowing from his experience with yoshoku cuisine, the head chef uses chicken and beef for broth. Only about 10 spices are used, allowing each individual flavour to be brought to the fore. In keeping with the theme of familiar dishes the way they used to be made, the curries are paired with Japanese rice." - Michelin Inspector
