Darakure

At Darakure, choosing a curry is part of the pleasure: each dish brings together a different combination of ingredients. The menu includes chicken keema curry made with sea bream stock, Okayama SPF pork keema curry with rocket saag, and basil-scented curry with cod and Jerusalem artichoke. There are options built around seafood stock as well as pork and vegetables, depending on what you feel like eating.

One visitor who tried a combination of two curries found that the depth of the stock and the accompanying sides complemented the bold spices, making the meal easy to keep eating. Another reported having sea-bream-stock chicken spiced rice with cacao-infused beef rendang and an oyster and aubergine curry seasoned with miso, accompanied by coconut stir-fry and mandarin raita. The distinctive ingredients and spices, served with stock-based rice and side dishes, help make the curries memorable.

There is more to a meal here than curry: spice-led dishes designed to go with drinks make for good sharing plates. The menu has options such as whitebait with coriander in a soy dressing, turban shell and konjac simmered with sansho, and mackerel and Seto Giants grapes in a makrut-lime leaf kizu dressing. There is plenty to choose from whether you want to try a few small dishes or make curry the centre of your meal.

The drinks have their own twists, including spice cola beer, a spice highball and a freshly squeezed lemon mezcal highball. Visitors have also reported enjoying curry with a drink. For something sweet, consider the Basque cheesecake: one visitor enjoyed a version with Gorgonzola and fresh pepper after their meal, and found the richness of the cheese and the pepper's bite especially memorable.

Near Matsumushi Station, Darakure offers different ways to enjoy spice-led cooking, from curry at lunchtime to a meal and drinks in the evening.