01 / ABOUT THE PLACE
About this place
The first decision at Miyamaru Curry is whether to order the pork steak curry or tonkatsu curry, both made with Shima-tō pork. Diners who have tried the pork steak curry describe generous, satisfying meat and a sauce that moves from the sweetness of vegetables to the heat of spices. The menu describes the Shima-tō pork as a steak cooked at a low temperature; this signature dish costs 1,150 yen.
The tonkatsu curry also features Shima-tō pork, this time a low-temperature-cooked loin coated in crisp, light batter. One diner enjoyed the pork’s savoury flavour and crunchy coating, first eating the cutlet on its own, then with the curry. It’s a good choice if you want some contrast as you eat. Both dishes put the pork centre stage: choose the pork steak for a combination of curry and meat, or the tonkatsu for the added crunch of its coating.
For an egg-topped option, consider the Om Chicken Nanban Curry, which pairs chicken katsu nanban and homemade tartare sauce with soft, creamy omelette. The vegetable curry is another alternative to the meat dishes, with vegetables that change according to the season.
There are counter seats, making the restaurant a practical choice for a solo lunch. You can dine in or order takeaway.
