Now that spice curry has become famous, it's easy to miss the occasional Chinese curry. The flavor comes from the soup, not the spices, and the fresh ingredients are cooked over high heat without being simmered. It's a supporting actor that suits both as a snack and as the main dish.
Roppongi Kohien
・A spicy yet light dish that is also popular as a final dish.
- The large slices of pork are parboiled to make them soft, and the onions are blanched in oil to make them crunchy.
・The base is chicken stock, which is also used in the famous special chicken stew soba.
Jimbocho <Pekingtei>
・Based on the curry noodles that are still in use today, a rice version was created at the request of regular customers. It has a history of over 30 years.
・The wok is cooked over high heat so quickly that it almost overflows. The ingredients are onions, carrots, and pork.
・The spiciness comes from doubanjiang (fermented bean paste). The amount can be adjusted.
Kitasenju (Shusenbo)
- A curry packed with ingredients including potatoes, carrots, radishes, and even flavorful lamb.
・The secret ingredient of bean paste stimulates the appetite. Also great as a snack.
・The Ajibo Sour, named after the group, originated here. It is made by mixing shochu with Shaoxing wine syrup with carbonated water.
Akasaka (Akasaka Minmin)
・Originally, it was stir-fried eggplant curry, meaning curry is a condiment.
-It is filled with lightly deep-fried eggplant, green peppers, and fluffy battered chicken breast.
・It contains chili peppers, giving it a strong spiciness. Many customers finish it off with a small serving of rice.
Jinbocho (Genrai Shuka)
・This dish is a combination of the staff curry and the famous mapo noodles. The curry is seasoned with fermented black beans.
・Enjoy the mapo tofu with your tongue and the curry with your nose. By creating layers without mixing, the ingredients cling well to the special thick noodles.
・Cracking a soft-boiled egg adds a mellow flavor. Sansho pepper is also a great addition.
