Japanese Curry (カレーライス, karē raisu)

One of the most beloved comfort foods in Japan, Japanese curry is rich, satisfying, and deeply nostalgic. In Cleveland, it’s a little harder to come by—but just as comforting when you find it. Most places that serve Japanese curry rely on premade roux cubes, simmered with vegetables and broth. We do things the old-fashioned way, starting from scratch with a roux made from Japanese spices, flour, and vegan butter.

A true all-star of fusion cuisine, curry has made its way around the world, adapting to local flavors along the journey. Japanese curry stands out for its mellow, slightly sweet profile, achieved by stewing it without chilies and instead adding shredded fruit and katsu sauce for depth and balance.

Tofu is often added as a wholesome, comforting protein. Despite its centuries of use in Asian cuisine, Western chefs were painfully slow to catch on, and for years, tofu was unfairly ridiculed—mostly by people who had no idea how to cook it. When I was growing up, tofu was the punchline of bad sitcom jokes, dismissed as "flavorless hippie food." Now, it’s a staple across the world, and rightfully so. Whether marinated, grilled, blended, or simply served as is, tofu is a culinary MVP.

So come through, grab a bowl of comfort, and remember: if someone’s still out here hating on tofu, there’s a good chance they can’t cook—or they think ‘seasoning’ means adding more salt.