In December 2021, "spice curry shi to mi" opened in Nakagawa-ku, Nagoya. We recommend Shi to mi's standard "Chicken Tomato Curry", which can be eaten by people who don't like spicy food, and "Black Vinegar Pork Curry", which is made with special attention to the way the spices are ground.

It is run by a husband and wife team, but it is run in an unusual style that is a little different from others. This time, we asked Ms. Asai, about how the restaurant was established and about her commitment to spice curry.

Eye-catching orange and green exterior

The shop is about 1 km west of Nakajima Station on the Aonami Line, in a residential area off the main street.

The inside of the shop is a calm space with only 8 seats at the counter. You can feel the warmth of wood on the wall and counter table.

Dividing Dividing Roles as a Couple

Ms. Asai, the wife who stands in the main shop

It all started with the owner's love for spice curry. He had many opportunities to go to Tokyo and Osaka for work, and he visited a spice curry shop and fell in love with its charm.

Ms. Asai: “My husband visited spice curry shops and studied on his own. And he said, 'It would be nice if we could open a spice curry shop someday.'

Mr. Asai works in construction field. It seems that he had an image of the store when he saw the property and said, "This is how it should be...".

Mr. Asai: "I felt like I wanted to do it! I have experience in the customer service business, and I had my husband cook for me, so I thought I'd give it a try. My husband also has a job, so at first we started on Sundays only."

Mr. Asai also made the moon-shaped case

However, soon after opening the store, the Mr. Asai became ill and had to close the store. The store was closed for about half a year, but reopened in May 2022. Ms. Asai learned how to make curry from Mr. Asai and changed their business style to one in which Ms. Asai is the main operator.

Ms. Asai: "My husband planned the menu and prepared some of the dishes, and I was assigned to the restaurant based on the recipes he taught me. However, I didn't have enough knowledge about spice curry in the beginning, and I think I caused some trouble for the customers. I've continued to learn and continue to this day, and my husband is particular about making curry, and I've always been good at serving customers, so now I think it's a good balance."

The slightly unusual name "Shi and Mi" comes from the initials of the owner's and wife's names. It's a perfect name for a shop that a couple works together.

Recommended it to People who are Not Good at Spice Curry!
Shi and Mi Spice Curry

2 types of Aigake ¥ 1,100 (tax included)

There are 3 types of menus for Shi and Mi.

A: Shi and Mi's classic "chicken tomato curry" ¥ 850 (tax included)
B: Black vinegar pork curry (pork vindaloo) ¥950 (tax included)
C: Today's curry (contents change irregularly) ¥950 (tax included)

Of course, you can also have all three types in combination.

2 types of aigake (combination)
A+B or A+C ¥1,100 (tax included)
B+C ¥1,200 (tax included)

Petit curry (1 additional topping) ¥300 (tax included)

We will introduce them one by one!

Zero spiciness! Classic deep sweetness "chicken tomato curry"

Chicken tomato curry ¥ 850 (tax included) (for single item)

This is a curry that is not spicy at all. It is characterized by its deep sweetness using sweet soy sauce and honey from Kyushu, so even people who don't like spicy food can eat it!

Ms. Asai: "Originally, I was thinking of making a curry with thigh meat. But I like chicken wings and daikon radish stewed until they become soft and tender, so I used to make it often. I got the idea from that, and made a curry that boiled the chicken wings until they lose their shape."

3 types of garnish for a gentle taste

The process of making is also time-consuming. First, only the chicken wings are boiled in a pressure cooker, then the meat and bones are separated, and the bones and remaining vegetables are further boiled together. The bones and vegetables are removed, and the broth is mixed with the meat that has been seasoned with soy sauce.

The texture of the crumbled soft meat and the crunchy texture of the cartilage that you sometimes come across are mixed in a good balance. The slow-simmered meat stock works well, and the deep sweetness will make you want to take a spoon. This is a dish that I would like to recommend to people who are not good at spice curry!

The spiciness of black pepper is irresistible! "Black Vinegar Pork Curry (Pork Vindaloo)"

Black vinegar pork curry (pork vindaloo) ¥950 (tax included) (single item)

A dish with the refreshing acidity of black vinegar and the spiciness of black pepper. In addition, this curry seems to be particular about grinding spices just before cooking in order to bring out the aroma.

Pork marinated overnight in spices and vinegar is so soft that it melts in your mouth and goes well with curry.

If you alternate between the deep sweetness of the “Chicken Tomato Curry” and the spicy “Black Vinegar Pork Curry”, you will be addicted to the endless depth of food!

Left: 2 types of Aigake (combination) Right: Petit curry (1 type of additional topping) ¥300 (tax included)

For those who want to eat all 3 types, please try 2 types + petit curry (1 type of additional topping). This is the addition of "Today's Curry". The content of the "Today's curry" prepared by the owner changes irregularly. This time it was "beef tendon radish curry".

It's fun to add a different curry every time you go!

“Spice Curry Shi to Mi” is run by a couple who make use of their respective strengths. How about trying the finest spice curry in a cozy space with only 8 counter seats?