Kisetsu no Kimagure Dashi Curry Izawa Seisakusho

True to its name, this is a place to look forward to whatever curry is being served that day, rather than to a fixed signature dish. Visitors report that seasonal ingredients and the savoury depth of dashi come together in the curry. The heat is moderate, they say, and the dishes remain enjoyable even for repeat diners.

One meal described by a visitor paired tomato curry with water eggplant and pork belly with an urad dal dish simmered in shrimp dashi and miso. The curry had the flavours of Japanese-style dashi and spices, yet was easy to keep eating, they said. On another day, the menu featured a corn and Sichuan pepper soy sauce keema. A report described it as coarsely minced pork with corn. Even with dashi at the heart of the cooking, the ingredients and combinations vary from day to day.

For a chance to try two curries at once, one visitor ordered pork curry and bean curry served half and half. They enjoyed the presence of the meat and a hint of persimmon. On a separate visit, a keema with molokhia, tofu and herbs stood out as distinctly spicy, rather than potage-like. Since the menu changes daily, it is best to check what is on offer rather than count on finding the same combination again.

The side dishes are another part of the meal that visitors say they look forward to. Reported selections include burdock and brown enoki mushrooms dressed together, daikon with salt and sudachi, and bok choy with prawn chilli oil. On one day, the assortment featured 4 kinds. One diner found the sides tempting not only alongside the curry but also as snacks with a drink; beer and other alcoholic drinks are also an option with a meal.

The restaurant serves lunch and dinner, with both dine-in and takeaway available. There is counter seating, and reservations are accepted. For a meal built around changing curry dishes, the day’s selection and its accompanying sides are part of the appeal.