Slow cooked wild mountain vegetables broth with a topping and Japanese curry. Served over steamed rice. If this is your first time trying Japanese curry, this should be your choice today. Different from Indian curry, the Japanese version is more of a thick broth type and adds more sweetness to the flavor.
Steamed rice topped with a topping of your choice, vegetable, grated cheese and baked egg. Toasted. This is what southern Japanese food is all about - it's spicy, it's rich, it's unrefined and it doesn't seem particularly Japanese at first glance but it's actually first made in Fukuoka back in 1950s.
Curry flavored soup served with chicken and colorful vegetables. Served with udon or soba noodles. Originated in Sapporo, Hokkaido, northernmost island of Japan, Soup Curry was first made in 1971 by a restaurant on a snowy day as a comfy "medicine soup" loaded with spices and herbs.