Hiden - Japanese Curry Lab -
Japanese curry restaurant · King's Cross ·
Crafted Japanese curry, beef, vegan, katsu, and yuzu drinks
Crafted Japanese curry, beef, vegan, katsu, and yuzu drinks
"Perfect for: a comforting curry that’ll keep you full till 10pm. This brave little spot opened in the midst of the pandemic, and the Coal Drops Yard restaurant scene is all the better for it. It’s a tiny little Japanese curry shop with a super concise menu. We’re talking literally three things: beef curry, chicken curry, and vegan curry - all of which come with rice, and all of which are under a tenner. The curry sauce here is the kind of rich, thick sauce that has all the same wellbeing benefits of a weighted blanket. It’s comforting, nap-inducing, and, overall, a great experience. This is a lunch that keeps you going until the evening, whether you get it to takeaway, or eat at one of the outdoor tables on Stable Street, with an ice-cold Ramune to wash it down with." - rianne shlebak
"This brave little spot opened in the midst of the pandemic, and the Coal Drops Yard restaurant scene is all the better for it. It’s a tiny little Japanese curry shop with a super concise menu. We’re talking literally three things: beef curry, chicken curry, and vegan curry - all of which come with rice, and all of which are under a tenner. The curry sauce here is the kind of rich, thick sauce that has all the same wellbeing benefits of a weighted blanket. It’s comforting, nap-inducing, and, overall, a great experience. This is a lunch that keeps you going until the evening, whether you get it to takeaway, or eat at one of the outdoor tables on Stable Street, with an ice-cold Ramune to wash it down with." - Rianne Shlebak
"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
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