平日のランチ利用です。
I had been wanting to visit this restaurant for a while, but visits to Mishima are overwhelmingly on Wednesdays, and those Wednesdays coincide with the store's closed days. So, I haven't visited yet. This time, since I had a meeting in Mishima on a Friday, I decided to make a final effort and visit.
I parked my car in the usual parking lot and arrived at the restaurant at 11:30. There were already 8 customers waiting inside. I sat down at the middle of the counter where we were directed, and took a look at the menu.
2種類の合わせカレー（西浦みかんのポークビンダルー、四川山椒のエビポークキーマ）@1,500円、ちょい足しカレールー（スルガブラックシーフードカリー）@450円、スパイス玉子@150円を注文しました。店主さんに「オーダーお願いします。」と伝えると、「モバイルオーダーでお願いします。」という返答がありました。確かにテーブルの上には「モバイルオーダーについて」という説明書きがあったのです。
I tried to regain my focus and placed an order via mobile. However, it took some time to find the desired karieru. Since we don’t want to waste time, I hope that oral orders will also be accepted, and that accessibility issues will be improved.
After placing the order, it took 10 minutes before the mixed curry and a little extra curry sauce arrived.
In the center of the round plate lies a bridge made of busmati rice. On the right side is the shrimp and chicken curry with Sichuan mountain pepper, while on the left side is the pork binda roll with Xipu mandarins. Over the rice are purple cabbage, carrot stalks, radishes, mashed potatoes, mini tomatoes, red onions, and carrots. On top of the pork binda roll, there’s a sprinkle of spices and eggs. On top of the two types of curry, there’s parsley. The entire plate is scattered with Kasumi methi.
This is a quick addition to the curry roll. The Suruga Black Seafood Curry also has parsley added to it.
The Sichuan mountain pepper-based chicken curry at this restaurant is both weak in flavor and intensity. Since it's a combination of different curries, the portions of each individual curry aren't particularly large. However, there were even three black cardamoms included in the dish. Personally, I have a negative impression of this dish. The ingredients include two large shrimps, pork minced meat, and onions.
The Westpu Mikan Pork Bindauru has a mild taste. The desired sourness is not present, which is a disappointment. Pork Bindauru involves marinating pork in balsamic vinegar. However, upon checking the menu, it seems that the pork is marinated with coconut milk and mango juice. The sourness from mango juice is simply insufficient. It’s no surprise that there isn’t much sourness in the curry. Since it’s called “Pork Bindauru,” it’s expected to be disappointing. It would have been better if it had just been called “Westpu Mikan Curry.” Incidentally, the spiciness was also moderate.
The Suga Black Seafood Curry is spicy with a slightly strong salt taste, and it has a rich garlic flavor. Among the three types of curry I ordered, this one is the best. The ingredients include mussels, dill, squid, and shrimp. It’s very filling.
The spice-egg dish was also quite delicious.
I moved to the cashier to settle the bill. I checked whether it was only possible to pay in cash. It turned out that payment via smartphone was also available. It seemed that there was no other option besides paying in cash at the cashier counter. Since they were there to handle transactions via smartphones, it seemed like they didn’t really want to deal with anything else. So I paid in cash.
I will return to this restaurant again after it becomes a system that is easier for older people to understand. By then, I expect I will have to make a reservation in advance and order biryanis. Thank you very much.
