Original Spiced Curry Restaurant "SPICE HOLIC" Kyoto Shijo Karasuma

This dish features fresh bonito grilled to a fragrant finish and topped with a special pepper sauce that enhances the refreshing aroma of lime. Served with a colorful sauté of bell peppers, enjoy the harmony of the bonito's umami and the light acidity.

Scallop and persimmon with chili oil. The scallop adductor muscle and seasonal fruit are finished with a special oil infused with lemongrass and spices. The gentle sweetness of the fruit and the rich umami of the scallop are complemented by the accent of spices and refreshing aroma, creating a refined dish.

Recommended assortment of two appetizers selected from the day's menu. You can enjoy a delicate and aromatic flavor characteristic of SPICE HOLIC, combining seasonal ingredients and spices.

Timur pepper flavored roll chicken, finished with moist low-temperature cooking, topped generously with a homemade special sauce infused with cilantro and several types of spices, offering a refreshing and addictive flavor. A hint of spiciness lingers, allowing for a light and aromatic eating experience.

A homemade snack that uses several types of nuts such as cashews and almonds, featuring the refreshing taste of lime and the kick of spices. The moderate saltiness and citrus aroma stimulate the appetite.

Thick-cut fried potatoes made from skin-on potatoes, fried slowly to achieve a crispy exterior and fluffy interior. Enjoy with spiced salt.

A gentle soup that maximizes the sweetness of new onions. A bowl that spreads the umami and natural sweetness of slowly cooked onions, capturing the essence of the season. It has a comforting flavor.

Deviled prawns, a dish made with red shrimp steamed and baked with refreshing lemon juice and a spicy chili seasoning. Enjoy the juicy shrimp with the shell, where the depth of spices and heat intertwine perfectly, allowing you to savor the exotic flavors that spread in your mouth.

Chicken 65, originating from South India, is reinterpreted with a Japanese sensibility. We lavishly use four types of whole spices, such as cardamom and cumin, to maximize their aroma and flavor. The chicken is crispy and fragrant on the outside, juicy on the inside, and the freshness is highlighted by freshly squeezed lemon, further enhancing the deep flavors of the spices.

If you're torn between keema and chicken, Aigake Curry is recommended. You can enjoy two types of spiced curry on one plate. If you mix them halfway, you'll experience a different flavor. Depending on your mood that day, enjoy your own unique way of eating.

The main ingredients are black pepper and whole chili. This dish, inspired by the South Indian stir-fry 'Pepper Fry', features a 'punchy spiciness' and a 'sharp aroma' that become addictive, coexisting with stimulation and savoriness. The chicken, grilled to a crispy surface, is tender on the inside. This chicken curry is recommended for those who want to enjoy both the flavor and aroma directly.

Sichuan pepper, ajwain, nutmeg, and lemongrass. A rich aroma created by over 20 types of spices. Based on the umami of minced chicken breast and chicken bone broth, it features textures from knee cartilage, lotus root, and other ingredients. Finally, the addition of Timur pepper and lemongrass adds freshness and depth to the dish. The impact of spiciness and aroma, along with the texture, makes it a dish that you will want to eat again after trying it once.

Juicy grilled pineapple infused with the fragrant spices of cinnamon and cardamom. Served with coconut ice cream, the sweetness and spices harmonize perfectly. The charred flavor of the pineapple and the spice accents enhance the luxurious taste alongside the smoothness of the chilled ice cream.

SPICE HOLIC's popular menu item, Two Types of Curry, features two spicy curries in one dish. The first is a deep-flavored Keema curry, blended with over 20 different spices to create a spicy and refreshing taste at first bite. The second is a chicken curry that offers an exquisite balance between the heat of the chillies and the sharpness of the black pepper. You can also 'change the flavor' by mixing the two curries halfway through the meal. Enjoy the change in flavor! Two Types of Curry (Chicken and Keema) 1,400 yen. Take-away available.

A spice-scented dish that sublimates the South Indian stir-fry dish "pepper fry" into curry. It is made with a rich blend of about eight spices, including cumin and coriander. The spices add depth to the curry, with a perfect balance between the gusto of the chili halls and the crisp spiciness of the black pepper. Enjoy the authentic taste of South India by mixing the curry with fragrant grilled chicken. 0Chicken curry 1,300yen*Take out OKSPICE HOLIC offers two curries.The second is a spicy dish that elevates the South Indian stir-fry 'pepper fry' into a curry. It The second is a spicy dish that elevates the South Indian stir-fry 'pepper fry' into a curry. Toss the curry with the fragrant grilled chicken for an authentic South Indian taste. Chicken Curry 1,300yen *Take-away available

An appetising keema curry with the aroma of more than 20 different spices. The chicken stock is extracted over a long period of time in order to cover the chicken meat with flavour. Based on minced chicken meat, lotus root and two other ingredients with different textures are finely ground to create a crunchy curry. Using a variety of spices, this authentic keema curry offers a taste of spice, freshness and depth of flavour in every bite. Keema curry 1,300 yen. Take-away available.

The most popular of the four toppings is the 'Spahori Special Chicken'. The chicken is marinated in special spices for a whole day and then grilled to order, one at a time. The chicken topping is so generous that it covers the curry. Your appetite will be whetted by the spices and the flavor of the chicken. TOPPING: Spahori Special Chicken 300 yen. Take-away available.

A boiled egg, flavoured and coloured with spices. The yellowish-brown boiled egg brightens the colour of the spicy curry. When broken in half, the yolk melts from the inside! A saviour that softens the spices in your mouth. Umadashi Boiled Egg 150 yen. Take-away available.

A surprisingly popular topping: Coriander from Kyoto! SPICE HOLIC contracts with suppliers who deal in fresh produce direct from the source and use fresh coriander. Grown in the warm climate of southern Kyoto Prefecture on well-drained soils along the Kizu River, coriander has a good flavor and aroma and is an excellent partner for spiced curries. Try our coriander, fresh and direct from the farmers. Topping: Coriander from Kyoto 200 yen. Take-away available.

The 'Melted Cheese' topping tempers spicy curries. The creaminess of the cheese softens the spiciness and gently envelops the spice stimulus in the mouth. They are sure to enhance each other's flavors and add depth to the taste and texture. The melted cheese covers the curry, making it more colorful and appetizing. Please try it! Topping: Melted Cheese 150 yen. Take-away available.