While sticking with our roots; the authenticity of traditional French recipe, we never stop brushing up our shape in line with the times. Our core-value, however, have never changed; “serving the best fast in the reasonable price”. We believe that’s why we could have supports from staunch adherents.
We attach specific importance to water, and we use the river-bed water from Mt.Hakusan to cook our curry. The water which has been filtered and purified during its long trip from the summit of Mt. Hakusan is a perfect match to enhance the flavor of our curry.
We only use Sangenton, the branded pork that are raised according to “Pork Quality Assurance (PQA) Program” for our pork cutlets. Sangenton is known for its being low-calorie, low-fat, rich in vitamins and protein. Try our crispy, tasty, yet healthy cutlet. We are pretty sure you’ll love it.
This juicy and chunky texture will knock you out… Our sausages are made with the master’s skills and experiences. We are outsourcing the sausages making to the special butcher who won as much as 9 prizes at the IFFA 2007, held in Frankfurt, Germany.Outsourced to Yachiyonomori Factory of Sugimoto-meat, located in Hamamatsu-city
Special ingredients of our curry source are considered as our business secret, but here we want to emphasize our strict quality control. Our traditional curry source is cooked in HACCP certified factory under exacting procedures.Cooked in Champion’s Curry Hakusan Factory, located Hakusan-city, Ishikawa
Our distinct style is partly characterized by utensils. Served on a stainless steel plate with a folk instead of a spoon. That’s our long-loved service style. Nowadays this characterizes almost all Kanazawa Curry, but we are the original.
People who steps in our kitchen for the first time often look surprised by its cleanliness. That’s what we care the most. We know that the quality food cannot be cooked in dirty kitchen.