Curry bowls and and heaping hot pasta on plates. Say no more.
The pasta is Japanese fusion, and they make a fantastic Spaghetti Carbonara. The noods are al dente, and each strand of sphag is evenly coated with cylindrical spirals of thick egg-heavy cream. There’s plenty of bacon to add a smoky savor, and at $11 for a filing bowl, what’s not to like?
The Curry is for the equally frugal, customizable at every level, even at the base where you can elect a toasted baguette in lieu of rice in white or brown.
No need to shout your order at someone who painstakingly enters every option into the register. Mounted iPads show you every option and cut out an impatient wait in line.
Start with a selection of three free toppings that range from eggs to pickles to tuna or potato salad. I like mine with gluttonous bacon, sweet corn, fried onions for an after-crunch. Varying spice levels add another layer of decision - medium is perfect if you want your curry to cut a little deeper but don’t want too much burn. I’m told the hot is sizzling without the scorch, a nice next-level selection if you can take some heat. Meatier, more substantial toppings cost a little extra, but you can’t go wrong with a chicken or pork cutlet, though I’m devastated they ran out of karaage that day. They even have fun options like takoyaki, which are unexpectedly delicious when dipped in hot curry.
A streamlined process for a streamlined meal, though the flavors are far from simple. the curry is rich and as thick as a Cajun roux. The sweeter savory is memorable, and it may be the best I’ve had in the South Bay. Too bad Gardena is still a bit of a drive. I’d be here every day for lunch if I were close.
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