First introduced in Japan by the British in the late 18th century, Western-style Indian curry was adapted to suit the local taste. Today, “curry rice” (pronounced karē raisu), and its many variations, is one of the national dishes.
Stable St
London N1C 4DR
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Using only the freshest ingredients, chef Hideaki Yoshiyama prepares every single batch absolutely from scratch, with painstaking attention to details and his secret blend of spices.
There are three dishes available on the menu: Yoshiyama’s signature Beef and Chicken Curry and the Vegan Curry, each with the surprisingly sweet, hot, rich and savoury sauce, served with sticky rice and an in-house fermented garnish.
The new space in Coal Drops Yard is inspired by the traditional Japanese hole-in-the-wall speciality shops, a tiny, pop-up style restaurant, primarily a takeaway, but there are a handful of seats inside, too. It is designed to embody the quintessentially Japanese aesthetic sense of ’shibui’, or simple beauty: a tiny minimalistic shop, painted in a rich turmeric yellow and pop-art pieces on the walls.
