The first place the COREDO Curry Team visited was @ Kitchen NIHONBASHI, a shared kitchen on the second floor of COREDO Muromachi 2. It is a food court-style restaurant that brings together a variety of restaurants where you can freely order from the menu of each store.

This time, we will focus on "Namara Masala," which offers gluten-free spice curry! Spice curry, which has become popular in recent years, is curry made from spices without using roux. It has shown a unique Japanese evolution that is not bound by traditional curry making, and the movement has spread especially in Osaka.

Namara Masala's curry, which has the concept of "eating healthy," uses plenty of fresh, nutritious vegetables, with a focus on onions from Kitami City, Hokkaido, which boasts the largest onion production in nihonichi. It is a natural spice curry that is good for your body, bringing out the flavor of the ingredients without using flour or chemical seasonings, and seasoning with salt and spices.

This time I ordered the "Masala Special" which allows you to choose three of your favorite curries from a total of four types. I selected three types: Masala Keema, Domestic Pork Cartilage and Root Vegetable Curry, and Salmon and Salmon Roe Curry.

Take a look! This visual has a huge impact! The colors of the vegetables and edible flowers are beautiful, and you'll be excited even before you eat it.

"Masala Keema" is a classic curry made with minced beef and pork, fresh vegetables and fruits, and flavored with original spices. The crunchy texture of the chopped red onions is fun, and the fruity sweetness makes it easy for even small children to eat.

"Domestic pork innards and root vegetable curry" is a Japanese-style curry topped with myoga, shiso leaves, and bonito flakes. You can enjoy a variety of flavors depending on where you place the condiments.

The curry contains large ingredients like oden, making it very filling. The pork belly is simmered until it becomes soft and tender, falling apart in your mouth.

The "Salmon and Salmon Roe Curry" is a highly original dish that you won't find anywhere else. It is a curry inspired by Ishikari nabe, and is filled with plump salmon.

This rich curry is the product of a unique idea from the owner, who is from Hokkaido, who coats silken tofu in rice flour, deep-fries it and tops it with salmon roe.

All of the curries are not too spicy, but the spices make you feel like your body is gradually warming up as you eat. This is the perfect example of the saying that food is medicine.

If you want something even spicier, add some "Lunumiris"! This is a Japanese version of the Sri Lankan pickle "Lunumiris" with dried bonito flakes added. It's spicier than you'd think, so be careful not to add too much.

By the way, we also have a children's curry (490 yen including tax) that is smaller in volume and cheaper for children. You can choose from masala keema or chicken and onion waterless curry.

The flavor is easy for anyone to enjoy, and recently we've even seen a 2-year-old child finish it all in one go. Enjoy it with the whole family!

Next, the three headed to Mother India Mitsukoshimae on the first floor of COREDO Muromachi Terrace. This restaurant serves aromatic and spicy Indian cuisine prepared by chefs who have trained at top Indian restaurants.

Of course, we also have a wide selection of curry dishes on the menu! We always have more than 15 types of Indian curry on offer, made with spices imported directly from India and carefully selected ingredients.

Of the many curries on offer, the three of us tried the "Vindaloo Chicken Curry." Vindaloo is a curry that originated in the Goa region in southwest India, and is characterized by its sour taste, which comes from the use of vinegar.

The curry was accompanied by a fluffy, buttery naan baked in a tandoor oven. For those who prefer rice, we also recommend the basmati rice, the finest Indian rice, and the turmeric rice, cooked with butter and turmeric.

The curry is filled with tender chicken and potatoes. You'll be surprised at how spicy it is at first, but as you continue to eat it, you'll get used to the spiciness and start to taste the umami and sourness, and before you know it, you'll be hooked!

For those who love spicy food, we highly recommend the "Vindaloo Chicken Curry." It has a strong spiciness, so it goes well with a lassi drink. Please enjoy it together.

After enjoying the Indian curry, the three next headed to Singapore Hainanese Chicken Rice, a famous restaurant in Nihonbashi Mitsui Tower B1 that is a purveyor to the Singapore Embassy.

In this lively restaurant, you can enjoy a variety of local dishes, from authentic street food such as chicken rice to spicy Malay food and Chinese cuisine that showcases traditional Chinese techniques.

Singapore Chicken Curry Rice is a curry from Singapore that has skillfully blended the foods of various countries to create a unique food culture. In Singapore, where there are many immigrants, chicken and seafood are often used because there is little religious influence.

"Singapore Chicken Curry Rice" has a mild coconut flavor, but also has a strong spicy aftertaste. It has no strong flavor, so it is easy to eat even for those who don't like coconut.

The curry is filled with chunks of chicken, potatoes, and carrots, and is so big it covers the spoon. You can also have as much rice as you like during lunch time, so it's very filling.

You can choose between white rice or jasmine rice cooked in chicken broth, but if you're going to pair it with curry, white rice is recommended.

The homemade "chicken soup" that lets you fully enjoy the deliciousness of the chicken and the sweet and sour South Asian pickle "achar" make you want to eat more and more, and you'll finish it in no time! It was a very satisfying dish.

The three of them heard rumors that "a cafe that started serving a unique curry about six months ago" and came to "uRn.chAi&TeA," which serves homemade chai on the second floor of COREDO Muromachi 3. The aroma of spices fills the air uRn.chAi&TeA before you enter the store, whetting your appetite.

To mark the first anniversary of its opening, "uRn.chAi&TeA" in COREDO Muromachi has begun serving "Grilled Chicken Coconut Tom Yum Curry" at lunchtime as a new challenge that is not available at the main store in Ebisu. This is a completely original curry developed to be paired with the spicy milk tea "Chai", the restaurant's signature dish, so that the spices do not overlap.

There are seven super luxurious side dishes: cucumbers with tzatziki sauce, pickled beets, carrot cinnamon rapée, spicy edamame, onion achar, sweet and spicy lotus root stir-fried in tom yum, and turmeric rice with cumin seeds and sesame seeds topped with gapao or lu rou, which changes weekly.

"Coconut Tom Yum Curry" combines Thai Tom Yum soup with coconut milk, creating a harmonious balance between the sourness and spiciness of Tom Yum and the sweetness of coconut milk. It's so addictively delicious that after one bite you'll want to keep eating, one more, and one more.

The curry is topped with a sweet-smelling herb called kasuri methi, and is filled with chunks of fragrant grilled chicken.

You can eat it however you like - pour curry over aromatic SLY, soak rice in curry, or mix it all together! You can also combine it with a wide variety of garnishes to enjoy endless flavors.

The Services sample-sized iced chai brings out the flavor of the curry while refreshing your mouth. It's amazing how every time you drink it, you'll want to eat curry again.

The addictive taste has never been seen before, and the number of repeat customers is increasing! Please try the new sensation "Grilled Chicken Coconut Tom Yum Curry" at least once.

After eating Tom Yum Curry, the three of them were in the mood for Thai food, so they headed to Jasmine Thai, a Thai restaurant on the third floor of COREDO Muromachi 1. This restaurant is certified by the Thai Ministry of Commerce and serves authentic Thai food.

You can enjoy authentic Thai cuisine, with its exquisite blend of sweet, spicy and sour flavors, in a relaxing atmosphere filled with the warmth of wood.

The dish served here is "Khao Soi," a local dish from northern Thailand, a curry ramen that has recently become popular in Japan as well.

The crispy fried Chinese noodles topping makes for a visually striking dish. They're delicious when they're crispy, but also when they've absorbed the soup and become soft.

In addition to the fried noodles, the ramen is topped with coriander, onion, green onion, paprika, mustard greens, and lemon. A large serving of coriander is also available (300 yen including tax).

The soup contains large pieces of chicken wings that have been simmered until they are tender.

The coconut milk-based soup, with plenty of curry spices, has a rich, mild flavor. The noodles are Chinese noodles, which go well with the soup.

It's rich and filling, so even big eaters will be satisfied!

By the way, the Thursday lunch set special includes Khao Soi, salad, fried rice, and dessert, and is offered at a great price (1,350 yen including tax), so be sure to try it!

The sixth and final stop on our tour of world curries is a soba izakaya called "Sobakichi" on the first floor of COREDO Muromachi Terrace, where we search for Japanese curry dishes. This is a place where you can enjoy a drink in one hand, savoring seasonal snacks and finishing off with some soba.

The soba noodles at Soba Kichi are made from domestically produced buckwheat flour, and are freshly ground, kneaded, and boiled in-house. The special dashi stock is carefully made from kelp and bonito.

The "Curry Nanban" made with soba and dashi, the lifeblood of a soba restaurant, is an authentic and delicious dish that is sure to please. The thick curry broth is piping hot, and the strong, rich flavor goes perfectly with pork belly, scallions, and green onions.

The spiciness is mild enough that even children can eat it, so you can fully enjoy the deliciousness of the soba noodles.

It's already a very filling meal, but you can also get an even larger portion (220 yen including tax). You can also change the soba to udon and enjoy it as curry udon.

The thick broth that coats the noodles well keeps them warm, so it's especially recommended during the cold seasons! You can enjoy it warm until the very last bite.