Tsuki

Pork-bone curry might bring to mind the strong pork flavour of ramen, but Tsuki’s version is a curry made by simmering onion, carrot and spices in a pork-bone broth base. The menu says it takes 14 hours to prepare. Diners have described sweetness followed by a kick of spice, as well as a rich depth of flavour with moderate heat.

For a straightforward taste of the curry, choose the pork-bone curry; if you’d like cutlet with it, there’s pork-bone cutlet curry. The cutlet is fried to order, and the menu notes that it takes around 15 minutes to serve. One diner who ordered it praised the cutlet’s crisp coating and tenderness, along with the richness of the curry sauce. Another enjoyed the pickles on the side, making this a combination to consider for a cutlet-centred lunch.

For something different, there’s keema curry made with domestic A5-rank Japanese Black wagyu mince, using 100% mince and no water or broth: its flavour comes from the meat and vegetables. One diner enjoyed it with cheese, and the “fluffy cheese” topping is another option. Mapo curry is available on its own, served half-and-half with pork-bone curry, or with cutlet. One diner found the pairing of mapo tofu and curry unexpected, but said it worked well—a tempting choice when you want something other than the signature pork-bone curry.

A diner who added beef tendon to their curry felt that the tender meat softened the heat. Other toppings include spinach, raw egg and fried chicken; for a particularly substantial meal, you can combine cutlet with fried chicken. The standard rice portion is 200g, with smaller and larger options of 150g and 250g. There’s also extra rice that can be added as you eat, making it easy to adjust the portion if you want to savour all the curry sauce.

Alongside lunch, Tsuki serves dinner, and the drinks menu includes beer and Heartland. Some diners have enjoyed the curry as a meal, while others have had cutlet or curry sauce as a drinking snack in the evening.