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This dish is made with a good balance of ingredients used in Sri Lankan curry, such as curry leaves, tamarind, and coconut milk. The sweetness, sourness, and richness characteristic of Sri Lankan curry can be felt. In addition, more than 20 kinds of spices and herbs are used to create an unforgettable aroma and taste impression once you try it. The chicken is marinated overnight in a special sauce and grilled to give it a satisfying taste. Gluten-free and low-oil, this medicinal curry is not only tasty but also gentle on the body.

Plenty of onions are sauteed until candy-colored and slowly simmered until the water in the tomatoes is gone. This luxurious, thick soup-like chicken curry is made by combining a chicken base with a "medicinal soup" taken from multiple herbal medicines and spices and more than 17 spices. The flavor of the chicken base is layered with just the right amount of spiciness, sourness, and flavor of the chicken base, and the aroma of the intense spices. The chicken is marinated overnight in a special sauce and grilled, making it a satisfying meal. Gluten-free and low-oil, this medicinal curry is not only tasty but also gentle on the body.

Plenty of onions and chopped ginger are sauteed until candy-colored, then slowly simmered until all the water in the tomatoes has been absorbed. The chicken is juicy "thigh" meat. The chicken is slowly simmered until it is tender and fibrous. The flavor of each ingredient is concentrated, and 17 spices and herbal medicines uniquely blended by the restaurant are used to create a texture, spice flavor, and strong ginger taste that cannot be found anywhere else. Gluten-free and low-oil, this medicinal curry is not only tasty but also gentle on the body.

Plenty of onions are sauteed until candy-colored and slowly stewed until the tomatoes lose their water content. Minced pork is made from parts with less fat. The flavor of each ingredient is concentrated, and 17 spices and herbal medicines mixed with more chili peppers are used to create a curry with a unique taste, spice flavor, pork and chicken base flavor, and a good spiciness that lingers in the aftertaste. Gluten-free and low-oil, this medicinal curry is not only tasty but also gentle on the body.

The soup is based on 100% vegetable broth of plant origin and soy milk, and uses three types of mushrooms: buna shimeji, maitake, and eringi mushrooms, which have been dried to concentrate their flavor. The unique blend of 17 spices, vegetable broth, and the flavor of the three mushrooms are in harmony. The crunchy texture of lotus root and the slight spiciness of sansho (Japanese pepper) accentuate the taste.

The base soup stock is made from 100% vegetable broth of plant origin. Okinawan specialty "island tofu" is slowly rehydrated and then carefully broken down to give it a texture similar to homemade soybean meat (minced). Plenty of onions and tomatoes are slowly sauteed to concentrate the flavor. The sweetness from the island tofu, the flavor of the vegetable broth, and the spices combine to create a luxurious dish.

The base broth is made from 100% vegetable broth of plant origin. The curry ingredients are made with plenty of onions, carrots, chickpeas, and lentils. Unlike most gentle bean curries, our unique 17 spices give this dish a robust spicy flavor and a rich vegetable taste.