[Hankyu Hanshin Department Store Co., Ltd.] A must-see for curry lovers! 15 restaurants selected from all over the country appear at “Hanshin Spice Curry Expo 2024”
*Hankyu Hanshin Department Store Co., Ltd.*
Press release: August 22, 2024
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A must-see for curry lovers! 15 restaurants selected from all over the country appear at “Hanshin Spice Curry Expo 2024”
*We also have recipe books and spice kits that let you make the shop’s spice curry at home! *
* ■Hanshin Umeda main store 1st floor food festival terrace “Hanshin Spice Curry Expo 2024” ■8/28 (Wed) → 9/2 (Mon) ■Official URL: * * https://web.hh-online.jp/hanshin/contents/str/ ■Shokusai Terrace Official Instagram: *
* https://www.instagram.com/hanshin_1ffoodevent/?hl=ja*
This is the third year of the spice curry festival that will excite curry lovers! This time, 15 restaurants will be appearing from all over the country, mainly in the Kansai area, including European-style, spicy Chinese, traditional, and creative cuisine! The store rotates every two days, so it’s great that you can discover new flavors every time you come. Also, be sure to check out the spice kit that makes it easy to make the curry you can enjoy at the venue at home! Enjoy curry as many times as you like by eating, buying, and making it in a loop that is irresistible for curry lovers!
*Curry and spice kits at each store will end as soon as they run out.
* ◆Recipe books and spice kits! Drinks and events*
Continuing from last time, this time’s super presenter is Takaki Matsumura, an editor who knows everything about curry. In addition to the smash hit recipe book “How to Make Kansai Spice Curry” 1 and 2 edited by Mr. Matsumura, we are also looking forward to the spice kit that will allow you to make the spice curry from the restaurant at home! Also, look forward to drinks that go well with curry and curry events held at separate venues.
Left) “How to make Kansai spice curry” (2018) Right) “How to make Kansai spice curry 2″ (2021) 1,760 yen each
* “How to make Kansai spice curry” recipe book*
A recipe book full of original recipes from around 30 popular Kansai spice curry restaurants. It has a reputation for being able to recreate the unique flavors of each store at home. There will also be a large selection of “Insectu” books lined up at the venue.
How to make Kansai spice curry Spice kit (approximately 4 servings) 1,270 yen ~ * “How to make Kansai spice curry” spice kit *
This time’s focus is on the spice kit! Seven new types will be added in the second edition. “MARUSE” (Osaka), “and
CURRY” (Tokyo), “Spice Tarte Masca?” (Fukui), “Spice Curry Kiterets” (Kyoto), “M Casse” (Osaka), “Island”
Field” (Osaka), “Spice Restaurant Nikki” (Osaka) 7 stores
(In no particular order) The lineup includes pork keema curry, sweet potato curry, and a mild coconut curry. It’s easy to make and doesn’t take much time, so take this opportunity to enjoy making spice curry!
◆Spice curry vol.1 Opening on 8/28 (Wednesday) and 29 (Thursday) Coconut-scented honey potato chicken curry (1 serving) 1,540 yen Orange pork keema (1 serving) 1,540 yen *Spice kits will also be on sale.
* \NEW／ *
* “Spice Tarite Maska?” (Ninomiya, Fukui) *
An Indian curry specialty restaurant that is popular among locals, created by the owner who studied at a curry restaurant in Tokyo. At the restaurant, you can enjoy four different types of curry every day, and biryani (Indian cooked rice) depending on the day. This time, the lineup includes “Coconut Scented Honey Potato Chicken Curry” using Fukui Prefecture’s famous “Tomitsu Kintoki” and “Orange Pork Keema” that can be enjoyed by both children and adults!
Kiteretsuranka (1 serving) 1,320 yen Continental curry (1 serving) 1,320 yen *Spice kits will also be on sale.
* ＼NEW／*
* “Spice Curry Kiterets” (Kyoto/Saiin) *
The owner, who is also active as a band member, serves curry that changes daily from local to creative, and is a popular restaurant that always has a long line of people. “Kitere Tsuranka” is an arrangement of the Sri Lankan curry “Kyushu Lanka” that originated in Fukuoka. A coconut-based curry with a sharp, spicy chicken curry and a
coconut-flavored potato curry. There will also be a European-style curry that does not use butter.
Made using coarsely ground Nichinan mochi pork from Miyazaki, IF Pork Keema Aigake Curry (1 serving) 1,300 yen European-style squid ink mutton curry (1 serving) 1,400 yen
*Spice kits will also be on sale.
* ＼NEW／*
* “Island Field” (Tenjinbashisuji 6-chome, Osaka) *
An izakaya where you can enjoy cuisine from around the world made with herbs and spices. For lunch only on weekends, we serve Sri
Lankan-style curries from countries such as India and Thailand. This time, the restaurant’s standard menu, IF pork keema made with coarsely ground Nichinan mochi pork from Miyazaki, and Sri Lankan bean curry “Parippu” will be served with 5 types of side dishes. The other dish is a European-style mutton curry made using the same method as a spice curry, using red wine, squid ink, and demi-glace as a base.
Dashi keema (1 serving) 1,595 yen
* “Modern Spice Rainbow Buddha” (Namba, Osaka) *
A creative spice restaurant run by the owner of “Niji no Butsu,” which led the dashi curry genre and became one of Osaka’s most popular restaurants. The famous “Dashi Keema” is made with a carefully balanced soup stock made from kelp, mackerel, beef, etc., and is lined with curry and side dishes to create a brightly colored dish. You can enjoy 7 kinds of deliciousness in one plate.
Vegeta (1 serving) 1,700 yen Nappa Dal Curry (1 serving) 250 yen * “Soup Curry Nappa” (Okayama/Kamimichi) *
A soup curry specialty store that moved from Osaka to Okayama. We have dropped the chicken curry that has been our signature menu for 7 years since our days in Osaka, and will be returning to Osaka for 2 days only with the new standard “Vegita” from July this year! “Vegita” is a light yet highly satisfying curry that uses no animal ingredients and brings out the nourishing taste of vegetables.
Please give it a try.
◆Spice curry vol.2 Opening on 8/30 (Fri) and 8/31 (Sat)
Green apple and walnut pork keema (1 serving) 1,520 yen Summer vegetable soy milk curry (1 serving) 1,400 yen *Spice kits will also be on sale.
* \NEW／ *
* “and CURRY” (Hanegi, Tokyo) *
The miso soup-like curry, which is made with seasonal vegetables purchased from contracted farmers and can be enjoyed every day, is popular. This time, we have pork keema made with bramley (green apple) from Ogura Farm in Aomori, and soy milk curry made with plenty of summer vegetables from Nakazato Natural Farm in Kochi. This curry uses minimal spices and brings out the flavor of the ingredients. Aigake is also recommended!
Pork keema with black vinegar and green chili pepper (1 serving) 1,350 yen Chicken keema with green chili pepper with dashi soup (1 serving) 1,350 yen
* ＼NEW／*
* “Hokusetsu Spice Research Institute” (Osaka/Minoh/Umeda)*
As the name suggests, the store conducts research on spices every day and develops new menus based on free ideas. bottom knowledge We bring you the charm of Renu spices and the fun of making spice dishes. This time, you can enjoy a summery curry that combines refreshingly spicy green chili peppers with multiple sour flavors such as black vinegar and balsamic vinegar.
Fillet cutlet & oriental pork keema curry with cacao cream sauce (1 serving) 1,760 yen Fillet cutlet & pork vindaloo keema curry Pineapple and ginger cream sauce (1 serving) 1,760 yen
* \NEW／ *
* “Shankara-do” (Oyodo, Osaka) *
This curry is made by adding aromatic spices to the “umami” of the soup stock made from oven-roasted sea bream head, chicken bones, kelp, and vegetables, and is recommended for spice curry beginners as the flavor of the soup stock is effective. Furthermore, it is topped with soft and juicy tonkatsu that is slowly fried at a low temperature! A new taste that is different from ordinary cutlet curry is waiting for you.
Kamo Japanese soup stock, beef celery, chicken chili lemon keema samadhi (1 serving) 1,550 yen, pickled chicken skirt steak (1 serving) 320 yen, etc. *Spice kits will also be on sale.
* \NEW／ *
* “Spice Restaurant Nikki” (Honmachi, Osaka) *
Opened in June 2016. The slogan is “Curry is a feast for everyone.” The addictive spicy curry is made with plenty of dark spices and the deliciousness of the ingredients. Eight years after opening, the restaurant continues to attract many repeat customers. This time, we have made one plate of three types of keema with completely different tastes from the restaurant’s popular menu.
Khao Man Gai chicken curry (1 serving) 1,300 yen Bengal mutton curry – roux only – 800 yen
* “Asian kitchen cafe Momofuku” (Kujo, Osaka) *
An Asian multinational restaurant with a focus on Nepal and Thailand. The restaurant’s signature menu is Nepal’s national dish, Dal Bhat. Khao Soi, a Northern Thai curry ramen served at Menya Momofuku on the third week of every month, is also popular. This time, we will be introducing a dish that combines the Thai chicken broth-cooked rice “Khao Man Gai” with a rich chicken broth-based curry to fully enjoy the flavor of chicken.
◆Spice curry vol.3 Opening on 9/1 (Sunday) and 2 (Monday)
Galician-style octopus and clam dry keema curry (1 serving) 1,400 yen Southern French sea curry (1 serving) 1,700 yen *Spice kits will also be on sale.
* \NEW／ *
* “M Casse” (Konahama, Osaka) *
A spice curry restaurant that uses French and Italian techniques. The owner’s careful attention to each step of the process, such as how to bring out the flavor of the ingredients, how to make the stock, and how to combine them, makes the curry a sophisticated dish that is different from regular spice curry. This time, we have a dry keema curry inspired by Galicia in Spain with a well-balanced flavor, spiciness, and texture, and a sea curry inspired by the Mediterranean Sea in southern France.
Beef tendon Chinese vindaloo curry (1 serving) 1,650 yen
* ＼NEW／*
* “Popular Chinese Yuka Restaurant Eight Precepts” (Eiwa Kawachi, Osaka) * The owner-chef who has been working as a Chinese restaurant for 40 years has come up with a new “Spice Chinese” that is a fusion of Chinese food and Indian spices! “Beef tendon Chinese vindaloo curry” is a spiced Chinese curry made by stewing domestic beef tendon until tender and combining sourness and flavor.
Spicy shrimp bisque and cold shrimp keema (1 serving) 1,620 yen Hojicha keema (1 serving) 1,620 yen
* \NEW／ *
* “Kitahama Clove” (Kitahama, Osaka) *
Since opening in 2010, this restaurant has been offering not only curry, but also dishes that use spices to go well with rice. “Spicy Shrimp Bisque and Cold Shrimp Keema” is a perfect combination of shrimp keema, which is perfect for summer and can be enjoyed like a salad, and a rich bisque with tangy spices.
This is an irresistible dish for shrimp lovers. “Hojicha Keema” is a Japanese-style keema curry that combines hojicha with Japanese soup stock and spices.
Hand-made crispy cutlet curry made with domestic Sangen pork (1 serving) 1,480 yen Sweet and spicy Nakazaki beef curry (1 serving) 1,380 yen
* \NEW／ *
* “Dramatic Curry Golden Nakazaki” *
* (Nakazaki Town, Osaka) *
The restaurant is billed as a “spice curry that is overly obsessed with the flavor of the soup stock and soup,” and focuses on two types of curry: one with carefully selected seafood soup stock and the other with a carefully selected pork bone soup base. We aim to create the perfect spice curry as a national dish that is familiar but can only be tasted here, something that makes you want to eat it again even though it’s something you’ll want to eat again. This time, we will be featuring the famous cutlet curry and special beef curry, which are popular for their fruity sweetness and pleasant spiciness based on pork bone soup.
Assortment of 3 types of beef calbi rendang, shrimp coconut and bean curry (1 serving) 1,600 yen
Set of 3 types of beef kalbi rendang, shrimp coconut, and bean curry and side dish set (1 serving) 1,650 yen *Spice kit will also be on sale.
* “spice curry MARUSE” (Nakatsu, Osaka) *
Tabelog 100 Famous Restaurants 2019/2020 Curry WEST, 2022/2023 Asian Ethnic WEST award winning restaurant. Creative curry, Malaysian cuisine, and grill from East India
A one-plate menu featuring back-alley Asian dishes such as BBQ is now available. This time, we will be pairing the restaurant’s popular “Shrimp Coconut” with “Beef Kalbi Rendang,” which is a variation on the representative Southeast Asian dish “Rendang,” which is meat stewed with spices. Please fully enjoy the combination of aroma and richness.