[Fushimi, Nagoya] Harukanaru Curry, A Meal Made with Locally Grown Fresh Vegetables and Carefully Selected Brown Rice

I visited Harukanaru Curry, which is located one stop from Nagoya Station and a 5-minute walk from Fushimi Station on the Higashiyama Line. This store is the second store, which opened in June 2018.

The main restaurant is located in Ginza and is run by the owner Haruka, as the name "Harukanaru Curry" suggests. However, it is said that it is a very rare case to be able to find curry at the main store! The curry is so loved by customers that regulars from the main restaurant come to Nagoya to eat the curry. What is the secret?

What is Harukanaru Curry?

A simple and chic entrance. The tiled walls and wood-grained doors give it a modern feel. In the center of the glass door, you will be greeted by the words "Harukanaru Curry" and an illustration of a chicken drawn by Haruka-san, the owner of the Ginza main store.

There are 8 counter seats and 16 table seats for a total of 24 seats.

Since its opening, the lunch time has been so successful that there are 2-3 turns. The counter is crammed with vegetables delivered directly from the production area. It seems that all the amount will be used up in two days.

There is one type of spice curry on the menu. There is also a keema curry day only once a week.

Whether it is a standard curry day or a keema curry day, there will be a total of 7 to 9 different vegetables. Here is the lineup of vegetables for the day.

Three points to note

The first is vegetables sent directly from the production area. It is full of vegetables that the producers made wholeheartedly. They use different methods of heating to match the characteristics of each vegetable. The crunchy texture of mizuna and cabbage is sure to become a habit.

Saki Oki, manager of the Nagoya store

We interviewed Saki Oki, the manager of the Nagoya store.

Saki-san: “Depending on the season, our contracted farmers may ask us, 'How about this vegetable?' When I first opened, I was so busy that I couldn't go there, but recently, I sometimes go to the contracted farmers several times a month to help out. ”

When she told the staff members that she was going to a farm, more people wanted to accompany her than she expected.

Saki-san: "It seems that everyone is interested in growing vegetables."

By being involved from the upstream process, it is said that the way of feeling when providing to customers is different.

Saki-san: “As expected, I wanted to be picky because it was something I ate every day. When I was looking for a contracted farmer, I looked for a farmer who was particular about using less or no pesticides.”

It's because the vegetables that are lined up in the supermarket are using pesticides. It may be a part that you can't get enough of in your normal life.

Saki-san: "When I found out about Haruka's curry making, I was told that she didn't use butter or flour. That's why I thought I couldn't compromise on vegetables.

In farms with reduced pesticides or no pesticides, weeds grow so thickly that it's hard to tell where the field is. But that's why I have time to enjoy the blessings of nature. ”

The second point of attention is the chicken wings, which are cooked in a large pot for one to two hours to make them tender and tender. The third is brown rice that is thoroughly rubbed, washed, and moistened before cooking.

Both are spice curries with attention to detail that cannot be replicated at home.