Trained in the well-established curry shop Curry shop owner Ma-kun started by renting a shop at lunchtime selling curry, once had a shop in Harajuku and was a one point working in Sangenjyaya.
The big trend in Osaka and Tokyo is different and having reported several times on this several times, it seems likely that he’s tackled researching Kansai curry before starting up.
The trend is mixed curries such as Sri Lankan curry from Osaka’s ‘Rodda Group’ and ‘Botani’, more than mere Japanese aigake curry. I wondered how good it was so tried to go when the chance came recently. And to be honest, it was more delicious than I imagined.
While dishes like Curry and Sabaji clearly look like they’re served separately, as you’d imagine they’re also delicious mixed together. It’s an updated version of Kansai’s mixed curry, but served Tokyo-style.
That day’s Butter Chicken tasted like nothing I’ve ever had before. This alone would have made me happy (laugh). Aubergine curry was also exquisite. The texture of the aubergine itself was fantastic. I also enjoyed the Indian-style croquettes. Going there is definitely worth the effort when lunchtime in Shibuya.

http://toranoko-shokudo.com/