From military meals to school lunches—how curry rice won Japan’s heart.
Curry rice is deeply rooted in Japanese households and dining out scenes, existing as something more than just a single dish; it’s a special presence. For many Japanese people, from children to adults, it is a “national dish” that evokes a sense of nostalgia and warmth, and can be called a “soul food” that touches the heartstrings. In this article, we will introduce the profound charm of such curry rice, the reasons behind its love in Japan, its surprisingly diverse world of flavors, and even curry shops at Kansai International Airport where you can savor its deliciousness during your travels. Welcome to the world of Japanese curry rice.
Table of Contents
Why Do Japanese People Love Curry Rice So Much? ~The Background of Becoming a National Dish~
The reason why Japanese curry rice has gained such national popularity lies in a long history and cultural accumulation, including the transformation of food culture that began with the Westernization (Bunmei Kaika) of the Meiji era, nationwide spread through the military and school lunches, and its penetration into the dining tables of each household.
Curry’s Long Journey to Japan and Its Unique Evolution
The origin of curry is India, but it did not directly reach Japan. In the 19th century, it was brought to Japan as a Western dish during the Meiji era through Britain, which colonized India.
This route of transmission via Britain was the initial turning point for Japanese curry to develop its own unique style, different from the diverse curries of India, resembling a stew with thickened sauce.
In Britain, Indian spices fused with their own stews and other boiled dishes, resulting in a thickened curry using flour, and this “anglicized curry” was introduced to Japan.
In the early Meiji era, curry, introduced as a Western dish on the wave of Westernization, was initially very expensive and could only be eaten by a limited number of people.
However, when meat-eating was legalized in 1871 (Meiji 4) and Western restaurants opened one after another, “Rice Curry” became a popular menu item, increasing public interest.
What played a decisive role in the true popularization of Japanese curry and its establishment as a home-cooked meal was the development of domestic curry powder and solid curry roux.
When the first domestic curry powder was released in Japan in 1905 (Meiji 38), the situation, which had relied on expensive imported goods, changed, and curry began to transform from a luxury food to a popular one.
Furthermore, in the early Showa era, solid curry roux, which made it easy to make authentic curry at home, appeared and dramatically accelerated the spread of curry into households.
The appearance of these domestic products transformed curry from a special restaurant dish into an everyday meal that anyone could enjoy at home, laying the foundation for its status as “mother’s home cooking.”
A Source of Vitality for Businesspeople, a Smile-Inducing School Lunch for Children
Japanese curry rice has played an important role in various aspects of society.
In particular, it is an indispensable presence for busy businesspeople’s lunches and school lunches that support children’s growth.
As a Businessperson’s Lunch
For business people working on a tight schedule, lunchtime is a valuable break and an important time to replenish energy for the afternoon.
Curry rice is an ideal menu that precisely meets this need.
Its biggest appeal is its “speed” and “convenience.”
Since the time from ordering to serving is short and it can be eaten with a single spoon, limited break time can be effectively utilized.
Furthermore, the fact that it is reasonably priced yet offers a large portion and a sense of satisfaction is a major reason why curry shops in business districts are supported.
For example, at “Rodan,” a curry specialty restaurant in Hatchobori, Tokyo, a roast pork cutlet curry is offered for 950 yen, satisfying the stomachs of many businesspeople.
Tonkatsu (pork cutlet) restaurants like “Fukuyoshi” in Akihabara that offer katsu curry are also bustling with business people from the surrounding area during lunchtime.
In this way, curry rice is excellent in terms of cost-effectiveness and time efficiency, and it is truly a “source of vitality for businesspeople,” providing sure energy during busy days.
As a School Lunch for Children
Curry rice is an immovably popular menu item in school lunches.
It ranks first in many surveys of children’s favorite school lunch menus.
Its popularity is so immense that in 1982 (Showa 57), the National School Nutritionist Association designated January 22nd as “Curry Day” and encouraged the serving of curry in school lunches nationwide.
This initiative played a very significant role in solidifying curry rice’s status as a national dish.
One reason why children love curry so much is its taste characteristics.
Children’s tongues are particularly sensitive to sweetness, saltiness, and umami, and curry roux contains a good balance of these three elements.
Curry also has an aspect as a “magic dish” that makes even vegetables, which children usually have a dislike for, easy to eat due to its unique flavor and thickness.
Classic ingredients like potatoes, carrots, and onions are softened by being simmered in curry, making them familiar and appealing to children.
Above all, the simple reason “because it’s delicious” supports children’s love for curry.
The experience of becoming familiar with curry through school lunches becomes a shared food memory across generations, forming a solid foundation for Japan’s curry culture.
The Maritime Self-Defense Force and Friday Curry: Tradition for Maintaining a Sense of the Day and the Enjoyment of the Crew
Japanese curry rice plays a special role not only on land but also at sea.
In particular, the Maritime Self-Defense Force has a unique custom of serving curry rice every Friday.
This custom is said to be for the purpose of helping crew members who are on duty for long periods in confined environments like submarines to maintain their sense of the day.
In a monotonous life on board, curry day is a weekly pleasure and an important indicator for being conscious of the passage of time.
In fact, each vessel and unit of the Maritime Self-Defense Force has its own unique curry recipe developed by the kitchen staff, and the crew members look forward to this Friday curry very much.
Rather than the same thing every week, a variety of curries with different ingredients and seasonings are sometimes provided, which can also lead to boosting the morale of the crew.
Some popular “Maritime Self-Defense Force Curries” have even had their recipes made public or been served at local events due to their deliciousness. In this way, curry rice is positioned as an important meal for the Maritime Self-Defense Force, not only for nutritional supplementation but also for regulating the rhythm of life and as an enjoyment for the crew.
Curry as Home Cooking, Mother’s Home Cooking
For many Japanese people, the most memorable taste of curry is not the sophisticated dish of a high-class restaurant or specialty shop, but the “mother’s curry” they grew up with at home.
This affection for “home cooking” is an important element that has elevated curry rice from a mere dish to a deeply rooted presence in Japanese culture.
Using commercially available curry roux, anyone can easily and successfully make delicious curry at home.
The simplicity of this cooking method has pushed curry into being a staple menu item in Japanese households.
Curry frequently appears at the dinner table on busy days and at family gatherings on weekends, spinning warm memories each time.
The reliability of curry rice as a “sure thing” menu that everyone, adults and children alike, is happy to eat makes it a special presence.
It is thought that the reason why “mother’s curry” tastes delicious is not only the taste itself but also the smiles of the family gathered around the curry and the memories of the warm dining table.
Curry rice, which can be easily eaten with a single spoon, is suitable for enjoying conversation while eating and can be said to be a symbolic dish of family gatherings.
The accumulation of such dining experiences has fostered Japanese curry rice into a “soul food” for Japanese people, linked to warm memories that satisfy the heart, rather than just a means of nutritional intake.
The Universal Appeal of Curry Rice: Nutrition, Convenience, Harmony of Flavors, Diversity
The reason why curry rice has established a solid position as a national dish in Japan is its universal appeal.
Nutrition balance, ease of preparation, exquisite harmony of flavors, and surprising diversity attract many people relentlessly.
First, its contribution to nutrition cannot be ignored.
Curry rice is considered a representative of a highly nutritious and balanced meal because it allows the intake of meat, vegetables, and the main dish (rice) in a single plate.
The fact that various ingredients can be eaten at once and deliciously is a great advantage for modern people who are conscious of health.
Next is the ease of preparation.
Especially Japanese curry roux is highly perfected, making it easy for anyone to make delicious curry at home.
The existence of curry roux that can provide consistent deliciousness without special techniques or effort was an essential element for the widespread popularization of curry as home cooking.
In terms of taste, the exquisite balance of the five tastes (sweetness, sourness, spiciness, bitterness, saltiness) that curry possesses captivates the delicate Japanese palate.
It is not just spicy; the sweetness that melts from vegetables and fruits, the complex aroma of spices, and the umami of meat all come together to create a deep flavor.
This complex yet harmonious taste is the secret to its deliciousness that one never tires of.
And one of the biggest charms of curry rice is its high degree of freedom in arrangement. Japanese people have been skilled at uniquely arranging cultures imported from overseas and elevating them into their own since ancient times, and curry is no exception.
In addition to the basic ingredients of onions, potatoes, and carrots, adding various ingredients according to the preferences of each household or individual, or devising hidden flavors, literally creates an infinite number of variations.
The flexibility to customize it according to the situation or purpose at the time, such as utilizing leftovers in the refrigerator or reinforcing specific nutrients, makes curry rice a dish loved across generations and eras.
A World of Infinite Variety! A Guide to Japanese Curry Rice Flavors
Japanese curry rice reflects the local food culture and people’s preferences, building a surprisingly diverse world of flavors.
From classic tastes to creative arrangements and regional specialty curries, its charm is endless.
Classic Flavors: Evolving with Meat-Eating Culture
Since the legalization of meat-eating in the Meiji era, Japanese curry rice has evolved with various types of meat.
Among them, the most popular classic flavors are beef, pork, and chicken curry.
Beef Curry
Beef curry, which is a perfect harmony of the deep umami of beef that has been stewed for a long time and the rich aroma of spices, can be said to be the ultimate classic of Japanese curry.
The richness of the beef dissolves into the roux, creating a luxurious taste.
It is immensely popular among a wide range of people, both as a special treat for special occasions and as a dish that enriches the everyday dining table.
Pork Curry
Pork curry, while having a slightly lighter taste compared to beef, also gives depth to the roux with the unique sweetness and fatty umami of pork, making it a representative of Japanese curry.
It is also firmly established as a staple home-cooked meal, especially in the Kanto region where pork culture is strong, it is even more popular.
Pork, which is readily available at a reasonable price, is one of the essential ingredients for enjoying curry on a daily basis.
Chicken Curry
The soft and light taste of chicken straightly enhances the flavor of spices and is characterized by a relatively light aftertaste.
You can also enjoy the texture that easily breaks down when simmered, and it has a healthier image compared to other meats, making it increasingly popular in recent years with the growing health consciousness.
These classic flavors vary greatly in the flavor and richness of the roux depending on the type of meat used, and each has a different appeal.
Along with the development of Japan’s meat-eating culture, curry rice has also evolved its flavors richly.
Popular Arrangements: Creative Japanese Curry Culture
The interesting thing about Japanese curry culture is that it is not limited to classic tastes, but new arrangements are created one after another with free ideas.
Here, we will introduce some of the representative arranged curries that are particularly popular and have become established as unique Japanese food culture.
Katsu Curry
Katsu curry, made by topping curry rice with a freshly fried, crispy katsu (mainly pork cutlet), is hearty and filling, captivating many curry fans.
This dish, which perfectly combines the spices of curry with the fragrant crispiness of the katsu and the juicy umami of the meat, is considered one of the representative arranged curries invented by Japanese people and is an immovably popular menu item at Western restaurants and curry specialty shops.
Soup Curry
Originating in Sapporo City, Hokkaido, soup curry is a thin, soup-like curry that is distinctly different from traditional thick Japanese curry.
It is made by carefully extracting broth from chicken, seafood, and vegetables, blending dozens of kinds of spices, and is characterized by large cut vegetables.
It is said that its roots lie in medicinal cuisine, and you can enjoy a spicy yet flavorful taste.
Keema Curry
Although originating in India as a curry using minced meat, it has undergone unique evolution in Japan and is widely popular as a home-cooked meal.
Arrangements that add plenty of finely chopped vegetables or top it with an egg yolk are popular, considering nutrition balance and color.
The umami of the minced meat spreads throughout the roux, and it is characterized by a rich flavor.
Curry Udon/Soba
These are original dishes that combine traditional Japanese noodles, udon or soba, with curry.
The curry soup based on Japanese-style broth is thick and clings well to the noodles, creating a unique deliciousness.
It had already appeared on the menu of popular diners in the late Meiji era and has been loved for many years.
Curry Bread (Curry Pan)
Curry bread, which is curry wrapped in bread dough and deep-fried, is a popular Japanese savory bread.
The contrast between the crispy outer crust and the hot, juicy curry filling that overflows from the inside is exquisite, and it is widely popular as a light meal or snack.
It is said to have been devised in the early Showa era and is a staple product of bakeries.
Dry Curry
This is a curry cooked with relatively little moisture, which can be served over rice or stir-fried with rice.
It is characterized by the concentrated flavor of spices and the enjoyable texture of the ingredients.
It is considered one of the curry dishes that developed uniquely in Japan.
These arranged curries symbolize the flexibility and creativity of Japanese food culture.
While based on curry, a foreign dish, they have undergone unique evolution to suit the Japanese palate and eating habits, and have become established as completely new dishes.
This strong spirit of arrangement is what keeps Japanese curry culture always fresh and appealing.
Variations in Spiciness and Alluring Toppings
The way to enjoy Japanese curry rice extends infinitely beyond the taste of the roux and the type of ingredients, through adjusting the spiciness and adding various toppings.
By finding your preferred level of spiciness and adding your favorite toppings, you can truly create “your own unique dish.”
Commercially available Japanese curry roux is generally offered in levels of spiciness such as “mild,” “medium hot,” and “hot,” allowing consumers to choose according to their preference.
Furthermore, in some regions and households, people may blend multiple roux of different spiciness to pursue a more complex and profound spiciness.
And when talking about curry rice, the presence of side dishes and toppings that enhance its flavor is indispensable.
Fukujinzuke and Rakkyou
These are the most classic and representative side dishes for Japanese curry rice.
The sweet and sour taste and crispy texture of fukujinzuke, and the crunchy texture and unique flavor of rakkyou, refresh the mouth between bites of rich curry, providing a good accent.
One theory suggests that fukujinzuke began to be served with curry at the Imperial Hotel before the war.
Eggs (Boiled egg, fried egg, soft-boiled egg, raw egg)
Eggs not only easily add nutritional value but also soften the spiciness of curry, bringing a mellow taste.
Eating half-boiled fried eggs or soft-boiled eggs with their yolk mixed into the curry is a moment of bliss. In some areas like Osaka, raw eggs are a standard topping.
Cheese
When melted cheese is placed on hot curry, along with its visual appeal, it adds a rich depth and creaminess to the curry.
It is particularly popular among children, making spicy curry easier to eat.
Tonkatsu
Tonkatsu, which has already established itself as a genre of food called katsu curry, is also a very popular topping.
The crispy coating and juicy pork meat become one with the curry, significantly increasing the sense of satisfaction.
In addition, there are truly diverse toppings, including unexpected combinations like natto (fermented soybeans), crispy croquettes, popular children’s favorites like hamburgers and sausages, fried or sautéed vegetables such as eggplant and spinach, and for spicy food lovers, kimchi.
Each of these gives curry rice a new expression.
In this way, the high degree of customization, from choosing the spiciness to freely adding toppings, is a major characteristic of Japanese curry rice culture and a source of its charm that keeps many people from getting tired of it.
The fact that classic side dishes have become established as inseparable from curry rice is itself evidence that the way curry is eaten in Japan is deeply rooted as a culture.
Regional Specialty Curries: Tastes Unique to the Land
Across Japan, there are many “local specialty curries” (Gotouchi Curry) that reflect the ingredients, history, and food culture unique to that land.
These curries not only differ in taste but also play a role in conveying regional identity and stories, and are attracting attention as tourist resources.
Yokosuka Navy Curry (Yokosuka City, Kanagawa Prefecture)
This is a pioneer of Japanese regional curry.
It is a modern restoration of the curry recipe served as a nutritional meal to prevent beriberi in the former Imperial Japanese Navy during the Meiji era. It uses beef, carrots, onions, and potatoes, and has a unique rule of always being served with milk and a salad.
It is established as a regional brand, linked to the historical background of the port town of Yokosuka.
・Yokosuka Navy Curry
Sapporo Soup Curry (Sapporo City, Hokkaido)
As mentioned earlier, this is a thin, soup-like curry made with broth from chicken, seafood, and vegetables, flavored with dozens of kinds of spices.
It is characterized by large cut ingredients, and it is generally eaten by dipping rice into the soup.
There are numerous specialty shops in Sapporo City, each competing with unique spice blends and ingredients.
・Sapparo Soup Curry: SUAGE
Kanazawa Curry (Kanazawa City, Ishikawa Prefecture)
The typical style is a rich, thick, almost black roux, topped with katsu with sauce, served with shredded cabbage, and presented on a stainless steel boat-shaped plate.
Eating with a fork or a spork is also one of its characteristics. Its unique appearance and taste have an unforgettable impact once you try it.
Mojiko Baked Curry (Mojiko, Kitakyushu City, Fukuoka Prefecture)
This is a hot, gratin-like curry made by baking rice topped with curry roux, cheese, and a raw egg in the oven.
It is said to have originated from the Western food culture of Mojiko, which prospered as an international trade port from the Meiji to early Showa eras.
The fragrant cheese and curry aroma are appetite-stimulating.
Furano Omucurry (Furano City, Hokkaido)
This is a visually appealing dish that combines omurice (omelet rice) and curry rice.
It uses rice and eggs produced in Furano and has several serving rules, such as placing a flag in the center of the curry, and is known as a regional development initiative that actively utilizes local ingredients.
Other Regional Curries
In Tottori Prefecture, unique attempts are seen, such as vivid “pink curry” made with local red beets and curry made with game meat like venison.
Also, in Chiba Prefecture, “Japanese-style curry” using soy sauce as a hidden flavor, and in Saitama Prefecture, “Sayama Tea Curry” using local Sayama tea, are gaining popularity as curries utilizing local specialties.
These regional curries demonstrate the high adaptability and inclusivity that the dish of curry possesses. By being linked to regional ingredients, food culture, and historical background, curry has evolved from a mere meal into a medium that tells the story unique to that land.
Tasting the local curry of a place during your travels will be a valuable experience to touch the culture of that region.
Touring Popular Curry Chain Restaurants in Japan
In Japan, there are many curry chain restaurants, each with its own unique commitment and charm, vying for popularity.
It’s a great point that you can choose from a quick bowl to an authentic taste, depending on your mood and preference.
Here, we will introduce some of the particularly popular representative curry chain restaurants.
Curry House CoCo IchibanyaThe King of Customization
Known affectionately as “CoCo Ichi,” Curry House CoCo Ichibanya is truly Japan’s largest curry specialty restaurant chain, with over 1,200 locations in Japan and over 200 overseas.
The secret to its popularity is, above all, its overwhelming customization options.
First, you can choose from a variety of base curry sauces, including the classic “Pork Curry” and “Beef Curry,” as well as “Mild Pork Curry” for children, “CoCo Ichi Veggie Curry” made only with vegetables, and “Hayashi Rice.”
The amount of rice can also be finely adjusted, from a small portion of 150g to the standard 300g, and even large portions of 900g or more.
And what’s particularly noteworthy is the selection of spiciness levels.
Based on the general medium hot, there are over 20 levels of spiciness available, from “mild” for those who don’t like spicy food to “Level 1” to “Level 20” for those seeking a thrill.
In addition to these, by freely combining over 40 different toppings, you can literally create “your own unique bowl.”
From the classic “Roast Katsu Curry” to vegetables, cheese, seafood, and even unusual options like natto (fermented soybeans) and kimchi, you can enjoy infinite variations depending on your mood and preference of the day.
Special limited-time curry menus are also popular; for example, some stores in Yokosuka City, Kanagawa Prefecture, even offer the local specialty “Yokosuka Navy Curry.”
CoCo Ichibanya’s success can be attributed to its thorough personalization strategy.
By meticulously catering to the diverse preferences of individual customers, they acquire repeat customers without making them bored and continue to be supported by a wide range of people of all ages.
Go Go Curry: The Charm of Rich Kanazawa Curry
Go Go Curry, recognizable by its yellow sign and gorilla logo, is known as the driving force behind the nationwide spread of “Kanazawa Curry,” which originated in Kanazawa City, Ishikawa Prefecture.
Kanazawa Curry has several characteristics, and Go Go Curry faithfully adheres to this style.
First, the roux is very rich and thick, and its color is a deep, almost black hue.
This roux is generously poured over the rice, completely covering it, and it is topped with freshly fried katsu, over which sauce is then drizzled.
Shredded cabbage is served as a side dish, and the whole is presented on a stainless steel boat-shaped plate.
And eating with a fork or a spork instead of a spoon is a characteristic of the Kanazawa style.
Go Go Curry’s roux is said to be simmered slowly for 5 hours in 55 steps and then aged for another 55 hours to bring out its unique richness and umami.
The restaurant name and the number “55” are famous for being derived from the uniform number of Hideki Matsui, a former professional baseball player from Ishikawa Prefecture.
The most popular menu item is, naturally, the representative of Kanazawa Curry, the “Roast Katsu Curry.”
The combination of crispy katsu, rich roux, and cabbage captivates many fans.
Also, the voluminous “Major Curry,” which includes all toppings such as roast katsu, chicken katsu, fried shrimp, sausage, and a boiled egg, is a popular menu item, especially among young people.
Go Go Curry has built a unique and solid position in the curry industry, using its clear regional identity as Kanazawa Curry and its catchy brand story as weapons. Its rich taste is said to be addictive once you try it.
Hinoya Curry: A Unique Style – “Initially Sweet, Then Spicy”
Hinoya Curry is a specialty restaurant of Japanese-style curry that boasts the unique tagline, “Initially sweet, then spicy, a curry roux that lingers.”
As the name suggests, its biggest feature is the gradation of flavors; you feel a fruity sweetness like fruit the moment you put it in your mouth, and then the spiciness of the spices gradually catches up.
This distinctive taste has captivated many curry fans, and at “Kanda Curry Grand Prix,” one of Japan’s largest curry events, it won the 3rd Grand Prix in 2013, and has since maintained stable popularity, winning twice more and finally achieving induction into the Hall of Fame. This track record of awards has further enhanced Hinoya Curry’s reputation, objectively demonstrating the quality of its taste.
Popular menu items include the classic katsu curry, “Famous Katsu Curry,” which allows you to fully enjoy its characteristic roux, and the juicy “Famous Menchi Katsu Curry.” The combination of the deliciousness of the katsu and menchi katsu with the sweet and spicy roux is exquisite. Also, the “Cheese Curry,” generously topped with melted cheese, is a particularly popular menu item among women. Some stores may offer limited-time menus unique to that store, so there may be new discoveries each time you visit.
Hinoya Curry is an existence recognized by curry connoisseurs, with its unique change in taste and its brilliant achievements in prestigious contests as its two main strengths.
Why not experience the exquisite taste that changes with every bite?
Joto Curry: Osaka Origin, Committed Taste
“Joto Curry” is a curry specialty restaurant born in Osaka, the city known for its food culture.
Its name comes from the fact that the ingredients used are “Joto” (excellent quality), and its characteristic is a specially made curry sauce that uses domestic beef and carefully stir-fried onions as a base, with the addition of several types of spices and a secret, highly guarded extract.
The taste of Joto Curry falls into the category of Osaka’s “sweet and spicy curry,” where a fruity sweetness derived from onions and fruits spreads the moment you take a bite, followed by a firm spiciness of spices.
This time-lagged change in flavor captivates many people, creating an addictive deliciousness.
The origin is “Tokumasa,” famous for curry udon, and it may be that the broth culture and pursuit of taste cultivated in udon restaurants have also influenced the deep flavor of Joto Curry.
The signature menu item, which enjoys overwhelming popularity, is “Tonkatsu Curry.”
The tonkatsu, which uses coarse fresh breadcrumbs considering its compatibility with the curry sauce, has a crispy texture.
Cabbage pickles served as a side dish and raw egg as a topping pair very well with this sweet and spicy curry.
Although it may be written with a place name like “Fukushima Joto Curry” or simply “Joto Curry,” the roux used is basically the same.
On the other hand, there are also stores with the sign “Joto Curry BR,” which offer a “light roux” with a lower price than the main branch, without using beef and with slightly less spice, seemingly intended to appeal to a wider range of people.
With the backdrop of Osaka’s food culture, Joto Curry stands out with its commitment to ingredients and its unique “sweet and spicy” taste. Its rich depth and lingering spiciness will be an unforgettable experience once you taste it.
100 Hour Curry: The Depth of European Style Simmered Slowly
“100 Hour Curry,” as its name suggests, is a specialty restaurant whose signature menu is authentic European-style curry meticulously cooked for a remarkable 100 hours.
This time-consuming process is the secret to creating a deep richness and complex flavor that cannot be tasted anywhere else.
The cooking process begins with slowly stir-frying aromatic vegetables and fruits until they turn amber.
Next, beef is simmered until tender with herbs and celery to make a fond de veau (broth made from veal bones and sinews). These are combined and simmered further, then over 20 kinds of spices, some of which are expected to have medicinal effects, are added according to a unique blend, and the umami is slowly dissolved.
Finally, the curry is cold-aged for several days to complete a mellow and deep flavor with rounded edges.
This specially prepared curry has achieved the remarkable feat of being the first ever to win the “Kanda Curry Grand Prix,” one of Japan’s largest curry events, twice, in the 4th competition in 2014 and the 6th competition in 2016.
This achievement supports the quality and popularity of 100 Hour Curry.
Popular menu items include classic katsu curries like “Hand-Prepared Sangen Pork Loin Katsu Curry” and “Hand-Prepared Chicken Katsu Curry,” as well as “Melting Egg Omu Curry,” which wraps butter rice in a soft omelet, and the basic “Beef and Onion Curry.”
Also, the “Double Curry,” which allows you to enjoy different types of roux at once, is a popular dish that meets the demand for trying various things.
By putting the concrete number “100 hours” front and center, they appeal to the passion put into the cooking and the high quality, attracting support from those who seek a richer and more complex flavor within the European curry genre.
Exquisite Curry During Your Trip! Kansai International Airport Curry Shop Guide
Kansai International Airport (KIX) is one of Japan’s main gateways to the sky.
When you want to build up energy at the start of a long journey, or when you regret leaving the taste of Japan at the end of your trip, why not easily and deliciously savor Japan’s national dish, curry rice?
There are curry shops waiting for you in the airport that will fulfill your wish.
Curry House San Marco Kansai International Airport Store: Authentic European Curry Before Your Flight
If you want to taste authentic curry at Kansai International Airport, the first name that comes to mind is “Curry House San Marco Kansai International Airport Store.”
This restaurant is located on the 2nd floor of the main building of Terminal 1, within the food court “Tasty Street” in the general area, making it a convenient location for a meal before departure or after arrival.
It is open from early morning at 7:00 AM to 10:00 PM, accommodating a wide range of flight schedules.
San Marco is a long-established curry specialty restaurant founded in Umeda, Osaka in 1983, with over 40 years of history.
Its curry is characterized by a European style that achieves a deep richness and complex flavor by skillfully blending over 20 types of spices with fruits and yogurt, and adding bouillon made from chicken carcasses and aromatic vegetables, as well as carefully simmered beef bouillon.
When you taste it, a gentle sweetness spreads first, followed by a firm spiciness, allowing you to fully enjoy the European curry style representative of Osaka.
Also, the free condiments (toppings) provided on the table, such as raisins, pickled cucumbers, and yellow peaches, are one of the unique ways to enjoy San Marco.
The most popular menu item is undoubtedly “Katsu Curry” (from 1,100 yen to 1,200 yen including tax).
The pork loin cutlet, coated in coarse breadcrumbs and crispy fried, reveals tender meat from within its crunchy coating, and its compatibility with the thick roux is outstanding.
This katsu curry is particularly popular among foreign tourists, and its deliciousness is spread through social media and other channels.
In addition, “Beef Curry” (from 1,030 yen including tax), “Eggplant Curry” (from 980 yen including tax) with plenty of fried eggplant, and “Omurice” (from 1,100 yen including tax), which is curry fried rice wrapped in a thin omelet and topped with either curry sauce or hayashi sauce, are also popular menu items unique to the Kansai International Airport store.
Sometimes you can also enjoy a slightly luxurious dish like “Kuroge Wagyu Curry” (from 1,350 yen to 1,600 yen including tax).
・San Maruco Kansai Airport Store
Other Curry Providing Establishments Not to Miss at KIX
In addition to Curry House San Marco, there are various opportunities to experience curry rice at Kansai International Airport. From convenient chain restaurants to unexpected locations and souvenirs, the options are diverse.
Sukiya Kansai International Airport Store
Sukiya is well-known as a gyudon (beef bowl) chain, but they also offer curry rice as a standard menu item.
It is located in the general area on the 2nd floor of Terminal 1 and is open 24 hours (closed from 3:00 AM to 4:30 AM), which is appealing for its convenience.
You can enjoy hot curry quickly and at a reasonable price even if your flight is early in the morning or late at night.
Establishments within Aeroplaza: Aeroplaza, a complex directly connected to the Kansai International Airport Station, also has several spots where you can enjoy curry.
- ORAGASOBA
This soba restaurant on the 3rd floor of Aeroplaza offers halal-certified curry rice, allowing Muslim travelers to enjoy Japanese curry with peace of mind. - KIX Airport Cafe Lounge NODOKA
This lounge on the 2nd floor of Aeroplaza is available to certain credit card holders and Priority Pass holders. Beef curry is included in the a la carte menu, making it suitable for those who want to spend their waiting time comfortably before their flight while having a meal. - Restaurants within Hotel Nikko Kansai Airport
At restaurants within Hotel Nikko Kansai Airport, which is directly connected to Aeroplaza, such as the all-day dining “The Brasserie,” curry-flavored dishes or curry rice may be offered as part of the buffet menu.
There is also information that JAL’s Sakura Lounge offers its original curry. - Nakau Kansai International Airport Store
Located on the 3rd floor of Aeroplaza, Nakau primarily serves donburi (rice bowls) and udon, but it is possible that curry rice is also on their menu.
Retort Curry as a Souvenir: At the shops within the airport, retort curries that allow you to enjoy the taste of famous restaurants at home are also sold.
- Dojima Curry
Retort packs of “Dojima Curry,” a famous curry restaurant in Osaka, can be purchased at “KAB Plaza Souvenir Shop” on the 2nd floor of Terminal 1, and at “Applause” and “Fuchsia by Peach” shops in Terminal 2. - Jiyuken Famous Curry
The “Famous Curry,” the signature menu item of “Jiyuken,” a long-established Western restaurant in Namba, Osaka, is also sold in retort packs and can be found at souvenir shops like “Kansai Tabi Nikki.”
At Kansai International Airport, you can experience Japanese curry culture in a truly diverse range of forms, from the exquisite dish of a specialty restaurant to a quick meal when you’re short on time, halal curry with religious considerations, and even souvenir retort curry to commemorate your trip.
This shows how deeply curry is integrated into Japanese daily life and how flexible it is in meeting the needs of various people.
Curry Experience at KIX: Adding Spice to Your Travel Memories
Whether it’s for a meal before your flight, your last meal in Japan, or your first bite after arriving in Japan, the curry rice you taste at Kansai International Airport will surely add delicious and warm spice to your travel memories.
You can choose to savor authentic European-style curry unique to Osaka at the historic “Curry House San Marco,” or quickly recharge your energy at places like “Sukiya” when you’re short on time.
Furthermore, if you choose retort packs of “Dojima Curry” or “Jiyuken Famous Curry” as souvenirs, you can reminisce about the taste of Japan even after returning home.
If you have the opportunity to use Kansai International Airport, please use this guide to find the curry rice that suits your preference.
You will surely rediscover the richness and depth of Japanese food culture.
Please Come and Taste Japanese Curry Rice!
Japanese curry rice has undergone its own unique evolution over more than a century since its birth and is now deeply integrated into the Japanese diet.
It is not just a dish but can even be called a cultural symbol that reflects the memories of Westernization in the Meiji era, post-war reconstruction and growth, and the warmth of daily home life.
As a quick and satisfying lunch for businesspeople, as a pleasure that makes school lunch time eagerly anticipated for children, and as “mother’s home cooking” filled with love for many families, curry rice has various faces and adds color and vitality to our daily lives in every scene.
From classic tastes like beef, pork, and chicken to creative arrangements like katsu curry, soup curry, and keema curry, and even regional curries overflowing with local color, the variations are infinite.
CoCo Ichibanya’s thorough customization, Go Go Curry’s rich Kanazawa style, Hinoya Curry’s exquisite “initially sweet, then spicy” taste, Joto Curry’s traditional Osaka sweet and spicy flavor, and 100 Hour Curry’s deep European style simmered slowly.
Just visiting popular chain restaurants will surprise you with the diversity and depth of Japanese curry culture.
We hope that the charm of the various curries introduced in this article and the ways to experience Japanese curry at Kansai International Airport will be a hint for your diet and next trip.
By all means, explore the vast world of Japanese curry rice yourself and taste the history and culture, and above all, the pure 感動 (“kando” – deep emotion/impression, here likely meaning “delicious!”) that is contained in a single bite.
You will surely find your unforgettable favorite bowl.
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