ugh Are we doing a Japanese curry thing now?

Fine. Here’s some curry related nonsense.
I occasionally partake in Southern Indian/Sri Lankan cuisine and find the Japanese concept of curry to be amusing, especially when you see its regional and style variations. Sometimes when the Japanese embrace outside ideas and run with it (like washoku pasta) you get interesting ideas, and occasionally tasty.

Photo 1: Katsu-curry on the flight to Japan (JAL long haul on an A350-1000)

Photo 2 / 3: Curry shokudo Cocoro in Akihabara, Hokkaido style soup curry (they are a participant in the 2025 Kanda curry rally) – very decent/excellent.

Photo 4 / 5: Kissaten curry from Murufuku Osaka Sennichimae Honten (kinda okay)

Photo 6 / 7: Kissaten curry from Hoshino Hiroshima station – considering that Hoshino is owed by Doutour, their coffee is mid and their curry is only so-so.

Photo 8/9: Yaki-curry from Mojiko Retro yaki-curry honten, first one is the classic while the second is the oyster curry with roasted bananas (a Mojiko thing, surprisingly good) and shrimp on top (posted previously).
Very good, will come back.

Photos 10-13: Kure JMSDF support facility canteen: JMSDF navy curry served by naval reserve personnel. That croquette on the plate on photo 11 was supposed to be whale meat but I got it substituted for beef. The chocolate curry bun on 12/13? Both it and the navy curry sounds and looks better than it was…really a bit “mid”.

Photos 14/15: Takaratei Atami, curry-katsu plate with an egg on top. Possibly one of the best Japanese curry I had up to this point. Complex with rich flavors.

Photo 16: Cocoro in Akihabara for the second time. It was also good enough to warrant a return trip.

Photo 17: Hokkaido soup curry kaki-no-tame from Seicomart, Komba in Saitama. Limited availability, pretty okay flavor.

Photo 18: JAL beef curry rice at the Sakura lounge, Haneda Airport. Their beef curry rice is kinda famous but it tastes better in-flight as an ala-carte item.

Photo 19: Washoku style curry served as part of a Washoku meal (got an unexpected business class upgrade on the flight home). Honestly only “okay”.

Photo 20: Hokkaido style soup curry I made using an Instant-pot with the veggies done on an air fryer, served with some Olive Fougasse from Trader Joe’s. it was fine but the flavors didn’t come out until day 2 to 3 or so.