A blue-and-white awning welcomes diners to this culinary retreat. Vast in comparison to its neighbors, the space flaunts such rustic affects as a white-painted brick wall, fabric squares, and dark wood tables scattered throughout. Speaking of which, these may be occupied by buzzy patrons, noshing on Japanese curry—fruit-based and sweeter than its Indian cousin.
Chef Kelly Cho impresses with her dry curry, cooked with ground beef and paired with white rice. While the latter may be reminiscent of a sloppy Joe, its flavors are ramped up and ultra-refined. Yaki curry, a casserole-style dish with rice and ground beef topped with melted cheese, delivers the richness that leaves one wanting more. Lighter bites, like seaweed salad, are as good as they are simple.