Editor's Note
An additive-free spice-soup shop in residential Kiyota, run by a self-professed 'curry madman'. Whole chicken, chicken and beef bones simmer for ten hours, then meet a dashi of Rishiri kombu, bonito and dried shiitake — two days in the making, seasoned with salt and spices only. 99 bowls a day; closed Sundays, Mondays, and every full moon.
We have not visited this shop yet. All information is based on public sources (SNS, official sites). Please check with the restaurant before visiting. Corrections welcome at yamada.soichiro@gmail.com.
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