Hyperlocal Tokyo

I was seated at the counter. As mentioned in other reviews, the restaurant was not well-organized and appeared cluttered. I was most shocked to see a Tupperware container and other miscellaneous items stored in an unused toaster. The food was decent, but it was greasy and the curry smell lingered even after brushing my teeth.

I came here to eat curry during the intermission of a Kabuki performance. Last time, I only had a curry bun due to time constraints, but this time I enjoyed a full plate. Since there were two of us, we were seated on the second floor, which had a different atmosphere than the first floor. It was Sunday, so it was practically empty. We ordered beef and chicken curry without any toppings, so the food came out quickly, which was perfect for eating during the intermission. It was delicious. I will definitely come back here again when I watch Kabuki in the future.

I had a vegetable curry with a breaded pork cutlet on top. It was said to be a curry from Sasebo, Nagasaki, but it didn't have a strong, unique flavor, good or bad. It was delicious, though. The staff seemed a bit flustered, forgetting to take an order from a nearby customer. Maybe they were just taking things easy.

What a waste... in many ways. ^ ^ First of all, the food being served cold (this happens at a few curry places in Tokyo). Are people from Kanto just cold-tongued? I seriously wonder. I can't understand because I eat piping hot takoyaki. Hot things should be eaten while they're hot. But since I've come here, many restaurants have cold plates. Then the food cools down quickly and becomes lukewarm. By the time you finish eating, it's a disappointment. You wonder if it was even good. The visible part of the store... it needs to be organized. I understand it's one-person operation and it's tough, but you should make a little effort, maybe call a cleaning service, and get it organized. If you don't have the budget, do it yourself, it's a waste not to. First of all, you should be grateful for being able to work. I think this because it's a bit of a difficult time. It would be lonely if you couldn't meet customers. ^ ^ You're doing this because you love it... I hope you keep going. Since it's beef, it's not like a spice curry, so Kansai people will probably like it. ^ - ^ But since you're dealing with Kansai people who are quick-witted, I think it would be better to serve the plates warmed up. What I'm curious about is the Sasebo hamburger. ^ ^ I first tried the simple, popular menu item, the chunky curry, but it was lukewarm, so this time it was a disappointment. I might go again when I feel like it. Next time, I want to see the place organized and eat something piping hot... I think it'll be delicious. ^ ^ I'm rooting for you! ^_^

Located next to the Kabuki-za Theatre, "Hachi no Ie Ginza Honten" is a curry specialty store. The owner, who grew up in Nagasaki, couldn't forget the curry he tasted at the long-established Western-style restaurant "Hachi no Ie" in Sasebo. Driven by the desire to bring this taste to Tokyo, he received a license from the Sasebo "Hachi no Ie" and started his curry specialty store. Currently, there are always nine different curry sauces available, a surprising number for a Japanese-style curry rice specialty store. "The Sasebo Hamburg Curry is delicious. A giant hamburger sits majestically on top of the rice. It's not the modern, coarsely ground, loosely bound, and juicy style, but a nostalgic Western-style hamburger with finely ground meat and a tender finish. This is the style that embodies the legacy of Sasebo's "Hachi no Ie" and is truly impressive. "The Cheese Omelette Curry" also reflects its lineage. The mellow flavor and curry sauce are reminiscent of a long-established Western-style restaurant, carefully crafted with a sweet and rich taste that everyone loves and desires. It's absolutely charming. In contrast, the "Beef Black Curry" boasts a deep roasted flavor. It has a hint of bitterness amidst the savory and sweet notes, offering a rich and aromatic experience akin to chocolate. Both flavors can be considered the epitome of curry rice. This "correct taste of curry rice" is a rare find these days, but I'm sensing a gradual return to the "basics of curry rice" amidst the current curry boom. The owner, who cherishes his love for good food, has poured his heart and soul into his business. He extends the same love to the customers who come to enjoy his creations. This cycle of affection creates a heartwarming atmosphere.