Japanese curry rice
Apples and honey in curry? Indian chefs would be quick to declare heresy. However, Japanese curry diverged from its roots on the subcontinent long ago and has evolved into a celebrated dish in its own right.
It’s commonly served atop white rice, or in a kitschy silver tureen, with a side of tart and crunchy rakkyo picles. Beloved by schoolchildren and salarymen alike, its particular blend of sweetness, gentle spice and soothing, viscous mouth-feel has made curry rice one of Japan’s most popular dishes.
Manten in Jimbocho is wildly popular among curry rice junkies.
Manten, 1-54 Kandajinbocho, Chiyoda Tokyo Prefecture;