Kenick curry

This is a combination of Kenick Curry and the classic Taiwanese street food, Braised Pork Rice. The owner adapted the flavors he learned while camping in Taiwan for a Japanese audience. Specifically, the star anise is used in a slightly milder way. We have been serving this since 2014, but I believe the trend of curry x Braised Pork Rice is thanks to the famous restaurant Roka in Okubo. It just happened that we ended up with the same dish from different directions! Mutual respect!

Super coarsely ground pork keema curry made with Ibaraki Prefecture's Imo Pork, topped with a soft-boiled egg, grilled cheese, and 50g of organic pesticide-free pakuchi from Chiba Prefecture. Even Matsuko Deluxe has overcome pakuchi! This is a very popular menu item for those who want to eat a lot of pakuchi, available since the opening!

A super coarsely ground pork keema curry made with Ibaraki Prefecture's Imo Pork, topped with a soft-boiled egg, grilled cheese, and 60g of mashed avocado. It is the number one favorite among women due to its cute appearance!!! Currently, the soft-boiled egg has been changed to a different side dish along with diced tomatoes.