01 / ABOUT THE PLACE
About this place
For curry that puts the flavour of spices and dashi ahead of heat, Akatsuki Karee’s ume curry is an appealing choice. Made with pickled plum and Japanese-style dashi, it has caught the attention of diners who ordered it as part of an aigae—a combination of two curries. One diner recalled how the dashi soaked into the rice and melded with the curry; another enjoyed a combination of plum and beef tendon curry with a spiced egg, appreciating its aromatic spices rather than heat.
The tomato-and-coconut-based chicken curry is another lunchtime option. The menu describes it as a gentle curry that is “not hot, but full of spice,” and it can be combined with tuna dashi curry. The combinations may vary with the menu and season, so ask what is available that day and choose between the plum-and-dashi style or the tomato-and-coconut chicken. For a more substantial meal, a larger portion comes with extra rice and curry sauce.
The Nagaikecho branch also lists a children’s curry made with minced chicken and tomato, described on the menu as containing no milk or wheat. To drink, there is homemade ginger ale made with several spices, as well as Baird Beer, whose descriptions range from crisp and refreshing to porter-style.
