Curry Underson
カリーアンダーソン
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27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
Creative curry with a harmonious blend of Japanese dashi and spices
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This is a classic product of Curry Anderson. It is a chicken curry made with a blend of Japanese-style broth and chicken bone broth, combined with Hatcho miso.
Keema curry that changes every month, priced between 1300 yen and 1400 yen
Curry made with seasonal ingredients, changing twice a month, priced between 1300 yen and 1400 yen.
(Please choose two types from ① to ③) 1500 yen - 1650 yen ① Anderson Chicken Curry ② Monthly Keema Curry (changes monthly) ③ Seasonal Whimsical Curry (changes bi-monthly)
A luxurious combination of three different curries!
A local dish from the Uonuma region made with finely chopped natto, pickles, and cucumber, perfectly paired with dashi curry!
Aromatic soft-boiled egg marinated in special spiced oil
Tempura chicken made with Iwate Prefecture's Sai Sai Chicken, cooked at low temperature for a moist and crispy finish.
A selection of 5 types of seasonal fresh vegetables
Please choose the amount of rice. Small serving... 150 grams, Regular serving... 200 grams, Large serving... 300 grams + 100 yen, Extra large serving... 400 grams + 200 yen
Specialty coffee with a focus on quality
This is a refreshing homemade lemon sour infused with fresh lemons and domestic sansho pepper.
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