01 / ABOUT THE PLACE
About this place
When one curry is not enough to choose, Mizutani’s “choose-your-own 2-curry platter” lets you pick two favourites for 1,500 yen. The spice chicken curry is made with chicken marinated in the restaurant’s own spice blend and simmered in chicken paitan broth. The keema combines ground lamb and pork with mushroom paste and allspice. Some diners recommend ordering these two together, and say they enjoy changing up each bite with the accompanying achar. If you would rather settle on one, other options include Mizutani Curry, made with more than a dozen spices and Thai herbs and mellowed with Japanese-style stock and soy milk, and pork vindaloo, noted for the tang of white wine and vinegar.
There is more to the menu than curry: order a drink with a few spice-seasoned snacks, such as gizzard achar or spiced namero, a minced-fish dish. The izakaya-style menu offers an easy next step after a curry. Drinks include spiced rum chai, described by one diner as dry and robustly spiced, and house-made spice sours in sweet or dry versions. From a lunchtime curry to an evening meal and drinks, the menu gives you several ways to enjoy a meal centred on curry.
