Way too salty. I was in shock T.T

When it previously operated under the name 「豆くじら」, I seem to remember different people taking turns running it, as though sharing the premises. I went about 2 times back then, but it was closed both times, which somehow put me off returning. Now they seem to be operating with a fixed menu, so I felt comfortable giving it another try. The menu offers a single curry or a combination of 2 from 3 varieties. You can choose any of the 3, including the shrimp curry that's more expensive on its own. I ordered the 2-curry combination of chicken curry and mapo keema. A basic choice, since chicken is a classic and I thought the mapo was this restaurant's distinctive offering. You buy a meal ticket from the machine near the entrance, hand it to a staff member through the kitchen window at the back, and choose your own seat. There were no other customers, but I was alone, so I sat at the counter. Staff bring the finished food to you, so it's not self-service. The turmeric rice for the 2-curry plate was neatly shaped and placed in the center, topped with urugai, onion achar, and a little coriander. The chicken curry was fairly loose, with onions and vegetables cooked into it, and wasn't spicy. A classic deliciousness that seemed packed with the ingredients' umami. The kind that appeals to everyone from children to older people. The mapo keema was also mild in heat, but had enough Sichuan pepper for its aroma to come through clearly, making it a more grown-up flavor. The minced meat was thoroughly spiced and so rich and delicious I wondered if it was lamb. I asked at the end and was surprised to learn it was pork. I think it's good that it doesn't lean so heavily Chinese that you'd call it Chinese-style curry, but instead delivers a distinctive flavor within the realm of curry. Including the atmosphere and presentation, it had the feel of a stylish, refined café curry place, which was nice. It was almost puzzling that no other customers arrived before I left. Thank you for the meal.

+3

I heard they'd started operating as a bar, so I visited on a holiday evening. Curry to finish off a drinking session is the best. The bar menu has just over 10 items, but many are heavily spiced, giving you that drinking-at-a-curry-shop feeling. If you go alone, you might not be able to eat much variety because each dish is generously portioned. I recommend the supachiki (spice chicken) and watercress salad. For curry, they had the 2 regulars, chicken and mapo keema, plus a vegetable (nanohana) and bean curry. I ate them all, and my favorite was the classic chicken curry.

I decided to have curry in Nakano this day. The restaurant is called カレーショップmarusuke. It was a fair walk along Koenji's shopping street. They serve 3 types of curry. This time I decided on oyster curry. Looking at a poster on the wall, it seems Koenji has lots of spice curry places. And here it is. It contains ４ oysters. I didn't order a large portion this time, so the quantity was about what you'd expect. The curry sauce is thin and doesn't seem spicy at first, but gradually you start sweating. I think it's an approachable type of spice curry. I'd have liked the oysters to be a little plumper and springier. I'd also like to try the 2-curry combination.

+3

I walked north and farther north along the Azuma-dori shopping street by Koenji's north exit, crossed Waseda-dori, and reached 「カレーショップmarusuke」. Its former name was 「豆くじら」. The menu board outside also said 「Curry DANCE」, suggesting quite a few twists and turns along the way. I ordered the 2-curry combination: ・Mapo keema curry ・Rich shrimp curry (daily special) The mapo keema curry had plenty of coarsely minced meat and a strong five-spice flavor. The Sichuan pepper numbness was just right too. Very well executed, like an all-purpose sauce that would make anything taste good. The rich shrimp curry lived up to its name with a rich shrimp flavor. They probably use the shells in the stock too—a flavor shrimp lovers couldn't resist. The plump, springy shrimp were delicious too. The cumin turmeric rice and onion and daikon achar were good as well. Cumin, ward resident, cumin, ward resident… There were also coriander, clove, cumin, and Sichuan pepper mills on the table. I tasted a little of each on its own for a lesson in spices. Only eight-tenths full, but thoroughly satisfied with the flavor. Thank you for the meal.

+2