Owner-chef Akida started the East Indian Curry Company for one very simple reason: he loves curry. And after tasting his blend of Japanese-, Indian- and European-style curries, you’ll love curry, too.
The house favourite is tuna katsu curry (¥1,400), sporting large chunks of the meaty fish breaded and deep-fried, and served with rice and the restaurant’s signature curry sauce. The tuna is remarkably soft and tender, and the curry sauce, laced with onion, zucchini and potato, is a perfect balance between sweetness, spice and heat. If you’d rather not combine fish and curry, go for the moreish pork belly curry for ¥1,100. Don’t forget to customise your meal at the condiment stand, with different types of salads and pickles on offer, such as cabbage, fukujinzuke (pickled vegetable relish) and homemade umeboshi (pickled Japanese plums).
The interior is unintentionally hip – 'DIY-style,' says Akida – with chipboard walls, upturned mixing bowls used as light covers, and milk crates to support tabletops. It's comfortable, casual and fun. To discover this hidden gem, look out for tea retailer Kosyuen. To the left is a staircase with colourful panels on the steps pointing up to the second floor.