Tokyo Dinner: HEIJITSU HIRU DAKE’s Curry in Kōenji is Served With Japanese Stock

10.March.2019 | FEATURES / FOOD / SPOT

Rinko Murata loves all types of curry. In this edition of Tokyo Dinner, she invites the person she wants to meet up with the most to eat the curry she’s been wanting to eat the most.

 

This month’s notable restaurant she stopped by was HEIJITSU HIRU DAKE in Kōenji, Tokyo. Their curry portions are generous and are good for the stomach and satiety center. They serve a curry flavoured with Japanese dashi, or ‘stock.’

 

How do you spend your early afternoons when you have time off? Lounging around at home with quality time to yourself sounds like a good plan. Definitely appealing.

 

But this is a rare opportunity. How about going on a little adventure to try something you can get a kick out of because it’s midday and a weekday?

 

I know the perfect curry house for your hungry selves. HEIJITSU HIRU DAKE.

 

As the Japanese name suggests, it’s a curry that can only be eaten at lunchtime, a mysterious dish that doesn’t appear on regular days off.

 

I land in Kōenji, a place I love the most. Even though iKōenji is Kōenji, the closest station to the restaurant is Higashi-Kōenji Station.

My vision is filled with all kinds of sights.

It’s like being lost in a treasure chest.

This place is actually normally a café and goes by the name Schwarze Katze. It’s open mainly on Friday night, weekends and holidays. “HEIJITSU HIRU DAKE” runs in a rented room in the café and and is open when the café is. It’s kind of luxurious to have the chance to eat my favourite food (curry!) in a place like this.

My heart desires the Wadashi Soboro Curry (¥980) that I mentioned earlier. It also comes with self-service coffee for after your meal. For toppings you can choose whatever you like. Since I was there and didn’t want to get lost on what to pick, I went for all the toppings (¥300).

The water I ordered comes in a plastic bottle. The tables have antique displays. Everything on them was wonderful.

The air was clad in that rich, familiar scent of curry, a special one that I would never get to eat had I not come here.

The instant I hold the curry in my mouth the delicious flavour of the dashi sparks in my mouth like fireworks. The broth has a slight thickness to it and a strong, deep flavour that fades into a soft aftertaste on the tip of your tongue. It’s not at all spicy, and the goodness of the dashi is luxurious like being escorted by a gentleman. And I can’t forget the smell.

My taste buds throb at this new sensation.

Like its name suggests, this is a dish where the Japanese dashi stands out above the ingredient crowd. The restaurant owner has gathered much experience in the kitchen from traditional Japanese cuisine to sushi, ramen, yakiniku, izakaya style and so on. He encountered this place by chance, and with one look he said to himself, “I want to try doing curry.” The Wadashi Soboro Curry came about through his gained culinary experience combined with the aesthetics of the café.

To bring out the full flavour of the dashi so it isn’t drowned out by the curry spices, the owner uses two types of skipjack tuna, kombu, dark sleeper, and dried sea slug, as well as a type of soy sauce called Kaeshi. 15 more ingredients are blended together to create the spices, creating deep and delicate flavours.

Now it’s time for a session with the mountain of ingredients I greedily asked for. It’s enshrined with classics like meat soboro, beefsteak, agedama, bonito flakes, and dried plum in addition to pickled daikon radish, crushed natto, Japanese ginger, and okra. The spinach and onsen tamago egg sit at the foot of the mountain and create a new culinary sight.

The base of the dashi is mobilized with a force of Japanese ingredients with a smell and flavour and that comes together harmoniously in your mouth. I’m spellbound by the flavours that stand out coupled with the pleasant textures of the agedama, daikon and ginger.

Hey, I must have hit every ingredient in there. All correct.

 

I added a sprinkle of pepper that was on the table and create yet another refreshing aromatic veil.

The compatibility of the pepper with the dish works so well precisely because it uses a Japanese dashi. Wadashi, or Japanese broth, is a staple of Japanese cuisine. The curry and Japanese soul carved into this dish resonates with me. It’s my first time eating it, yet I’m still filled with a sort of nostalgia―a warm embrace.

I also understand why when the shop opens, the customers in the café stand up and change with the next line of customers. The owner has a wonderful sensitivity, and has worked out a way to put his own matchless warmth into each and every bowl. I caught sight of his gentle smile as he was cooking in the kitchen. It left an impression on me.

What a delicious curry to enjoy in such a wonderful place. All five of my senses have reached peak happiness. I grab my post-meal coffee and head onto the streets of Kōenji.

What a wonderful weekday afternoon.

 

Text:Rinko Murata
Photo:Kayo Sekiguchi
Edit:Miiki Sugita

Translator: Joshua Kitosi-Isanga

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    Model:Rinko Murata

    Writer:Sayoko Ishi

    Photographer:Kayo Sekiguchi

    Translation: Joshua Kitosi-Isanga

    TALENT PROFILE

    Rinko Murata

    Rinko Murata works in fashion and is active on radio and TV. Sales of her first style book were so successful that it required extra printing during its first week. She also has a rapidly growing following on her social media. As well as modelling at big fashion events, she has her own column online at “She magazine,” and receives much attention for her work in the areas of culture and lifestyle.

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    MOSHI MOSHI NIPPON Social Media Campaign

    Running: November 29, 2018 – December 4, 2018

    We are giving away chekki photographs of Rinko Murata randomly to 2 lucky people who follow us on either our Instagram, Twitter or Weibo pages and share this article (or hit ‘Like’ on Instagram). Anyone from around the world can participate in this campaign, so get involved!

     

    Writer: Ai Watanabe

    Photographer: Haruka Yamamoto

    Translator: Joshua Kitosi-Isanga

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    In line with the restaurant’s move to Akasaka, they have changed he taste of the curry. It still retains that smokiness but the flavour of the spices has been made more prominent.

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    Kunkare is a place where you can expect to try curry you won’t find anywhere else.

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    ■Information

    Tariki Honganji Curry

    Address: 2-9-17 Shimokitazawa, Setagaya, Tokyo

    Opening Hours: 12:00pm-11:00pm

    Website: https://www.tarikihonganji.jp

     

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    The Lava Cafe, located in the north block of the Fujisan World Heritage Center in Yamanashi Prefecture, has introduced the new Mt. Fuji Curry to its menu.

     

    The blue coloured curry dish is made to look just like Mount Fuji while the pickles represent the surrounding forest at the base of the mountain Aokigahara, also known as the ‘Sea of Trees.’ This Instagrammable meal is aimed at both Japanese and foreign tourists.

     

    富士山カレー

    There have been many curry dishes on the market with rice formed in the shape of Mount Fuji, but this dish not only maintains the shape, but the colouring too. It took them over half a year to perfect the dish.

     

    The cafe will also begin serving a ‘mega size’ version of the blue curry from June 22 to bring it closer to the size of Mount Fuji. They also plan to release a spicy red version in autumn to bring to life the scene when Mount Fuji appears red when the sun’s rays shine over it. Make sure you don’t miss out on this one either.

     

    Head to the Lava Cafe to try eating this stunning curry that you can’t get anywhere else!

     

    ■Information

    Lava Cafe

    Address: Fujisan World Heritage Center North Block 2F, 6663-1 Funatsu, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi Prefecture

    Opening Hours: 09:30-16:30 (Last Orders 16:00)

    No Fixed Holidays.

    TEL: 0555-72-0259

    Information: https://tabelog.com/yamanashi/A1903/A190301/19009495/

     

    Mt. Fuji Curry

    Price: ¥1,000 (Tax-Included)

    *There is also a Halal option.

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    Suzuki Satomiさん(@_suzukisatomi_)がシェアした投稿

    YOGORO

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    ■Information
    YOGORO
    YOGORO
    Address: Komatsu Bldg. 1F, 2-20-10 Jingumae, Shibuya, Tokyo
    Opening Hours:
    [Monday-Friday] 11:30-16:00 / 18:00-20:00
    [Saturday] 11:30-16:00
    Closed: Sundays & Public Holidays
    TEL: 03-3746-9914
    Webpage: https://tabelog.com/tokyo/A1306/A130601/13076645/

     

     

    @beggar_manがシェアした投稿

    Minoringo

    This Keema curry (¥900) looks just like a decorative cake. The top of the curry is flooded with cheese. Its rich flavour is simply irresistible! We also recommend the standard Keema curry without the cheese too♡

     

    ■Information
    Minoringo
    Address: West Bldg. 1F, 1-22-7 Jingumae, Shibuya, Toyko
    Opening Hours:
    [Tuesday-Friday] 11:30-15:00 / 18:30-21:30
    [Weekends & Holidays] 11:30-19:00
    Closed: Mondays
    TEL: 03-6447-2414
    Website: http://www.minoringo.jp

     

     

    Curry Up
    This curry house is produced by ‘A Bathing Ape’ founder NIGO. The beef & butter chicken curry (¥1,100) has a distinct mild yet rich taste to it. It’s enjoyable to enjoy two different flavours in one as seen in the picture. You can also combine your own flavours to your liking.

     

    ■Information
    Curry Up
    Address: 105, 2-35-9 Jinguae, Shibuya, Tokyo
    Opening Hours:
    [Monday-Saturday] 11:30-21:00 (Last Orders 20:30)
    [Sunday & Holidays] 11:30-20:00 (Last Orders 19:30)
    No Fixed Holidays.
    TEL: 03-5775-5446
    Website: http://www.curryup.jp

     

     

    Akiko Shibataさん(@akiko.shibata)がシェアした投稿

    SHANTi
    If we’re talking soup curry, then where else to go than SHANTi. The spice is on point and there’s a hearty serving of vegetables. There’s also many varieties of curry to choose from, so expect to be spoilt for choice. During lunchtime you can get a large serving of rice for free, and you’re free to enjoy a second helping, so if you’re a big eater, look no further.

     

    ■Information
    SHANTi
    Address: Honorary Harajuku Bldg. 2F, 3-26-11 Jingumae, Shibuya, Tokyo
    Opening Hours: 11:30-00:00 (Last Orders)
    No Fixed Holidays.
    TEL: 03-5772-6424
    Website: http://www.shanticurry.com

     

     

    @mi__ko__がシェアした投稿

    BRITISH INDIAN CAFE 1930
    You wouldn’t think that this is a curry house, with its landmark stylish red wall. They serve Indian curry made the way the British do. Their popular butter chicken curry mixes together honey and fresh cream to give it its distinct sweet flavour. The faint spiciness and milk sweetness has made it a particularly popular dish with female customers. The softness of the tandoori chicken is great too. Being British-style, the curry goes well together with black tea.

     

    ■Information
    BRITISH INDIAN CAFE 1930
    Address: 3-27-7 Jingumae, Shibuya, Tokyo
    Opening Hours: 11:30-21:00
    No Fixed Holidays.
    TEL: 050-5590-0486
    Website: http://cafe-1930.com

     

     

    @i.nori_jpがシェアした投稿

    HENDRIX
    You could call the chefs at HENDRIX spice masters. They’re extremely thorough and attentive with the timing of when they put their spices in the curry. A popular dish on their menu is their pork curry. It’s cooked gradually with a large amount of spice and has a deep flavour that doesn’t just simply scream ‘hot.’ They’re also particular about their saffron rice which complements the curry. They use only koshihikari rice from the city of Inzai in Chiba Prefecture. The fact they’re even particular about the rice means you can look forward to some truly layered flavours!

     

    ■Information
    Address: 2-13-2 Jingumae, Shibuya Tokyo
    Opening Hours: 11:30-14:30 / 18:00-23:00
    Closed: Sundays & Public Holidays
    TEL: 03-3479-3857
    Webpage: https://tabelog.com/tokyo/A1309/A130901/13007422/

     

     

    mokubaza

    MOKUBABZA

    This keema curry restaurant is located on the corner of a secluded street. It originally used to open only as a night bar, but keema curry became the talk of the town for being delicious, so it came to be open during lunchtime too. The most popular item on their menu is undoubtedly their ‘Cheese Keema Curry.’ It offers a large serving of rice topped with keema curry and melty mozzarella cheese. Placed again on top of that is a perfectly round egg yolk, giving it a unique appearance. This exquisite dish is cooked thoroughly with carefully selected spices.

     

    Full Details: https://www.moshimoshi-nippon.jp/38757/2

     

    ■Informaiton

    CURRY & BAR – “MOKUBAZA”

    Address: 2-28-12 Jingumae, Shibuya, Tokyo

    Opening Hours: 11:00-15:00 (Lunch Time) / 19:30-23:30 (Bar Time)

    Closed: Sundays & Holidays (Only closed for lunch on Sundays)

    TEL: 03-3404-2606

    Website: www.mokubaza.com/

     

    Drooling yet? You’ve absolutely got to try the exquisite curry hidden away in Harajuku. Tuck in during lunchtime or dinnertime!

     

  • Kurobe Dam Curry Festival 2018 to Take Place in Nagano, Kyoto, Osaka & Hyogo

    14.April.2018 | FOOD / SPOT

    In line with the opening of the Tateyama Kurobe Alpen Route, the Kurobe Dam Curry Festival 2018 will be held at on the doorstep of the Kurobe Dam front April 15 to May 31. The event will see the local speciality meal ‘Kurobe Dam Curry’ of Omachi in Nagano Prefecture served at each of Kanden Amenix’s restaurants in Nagano, Kyoto, Osaka and Hyogo.

     

    Kurobe Dam Curry has its roots in the Showa Period in 1957 when workers, during harsh working conditions at the Kurobe Dam through the Omachi Tunnel (now Kanden Tunnel), had to battle against the strenuous cold weather upon returning. They looked forward to nothing more than a plate of Kurobe Dam Curry.

     

    黒部ダムカレーまつり2018

    The curry was something the workers could rely on at the construction site of Kurobe Dam. After the building of the dam was complete, the Omachi Club House (now Kuroyon Royal Hotel), the curry was served under the name ‘Arch Curry,’ and the start of 1965, proper sales began at Ogizawa Station Daishokudo (now Ogizawa Rest House). In July 2009, seven restaurants began sales of the curry under the name ‘Kurobe Dam Curry’ to promote tourism and interest in Omachi. It’s now a well-known regional speciality.

     

    Now, five restaurants will sell original Kurobe Dam Curry created by head chefs for a limited period. There are five unique versions of the curry to enjoy, including one served in a French restaurant with calf fillet katsu, fruit and vegetables, as well as another to celebrate 30 years of the Kuroyon Royal Hotel made with Shinshu brand cutlet.

     

    A campaign will also be held at Kurobe Dam Curry Festival 2018 to win a pair of tickets to stay at the Kuroyon Royal Hotel.

     

    Experience the construction of the Kurobe Dam, its tourism and its historical curry.

     

    ■Information

    Kurobe Dam Curry Festival 2018

    Running: April 15, 2018―May 31, 2018

    Locations/Prices:

    ・Rindou Restaurant, Kuroyon Royal Hotel (Omachi, Nagano) – ¥3,000 (tax incl.)

    ・Mai Restaurant, EL INN Kyoto (Minami, Kyoto) – ¥1,000 (tax incl.)

    ・Lumiere Restaurant, Nakanoshima Plaza (Kita, Osaka) – ¥1,300

    ・Mukonodai Cardinal, Mukonodai Golf Course (Kita, Kobe) – ¥1,404 (tax incl.)

    ・Compass Restaurant, Amagasaki Technoland (Amagasaki, Hyogo) – ¥1,000 (tax incl.)

     

    Serving Time: Served at each restaurant’s corresponding lunch time.

     

    Website: https://www.k-amenix.co.jp/news/detail.php?id=38

     

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