食材の素晴らしいマリアージュ : M Kasse

Located across from Konhama Station on the Nankai Main Line, this place has a stylish café-like atmosphere. I’ve visited over 30 times, eagerly anticipating the weekly changing curry. This week’s special features a basil herb curry with a block of fresh bonito. The pairing with the citrus béarnaise sauce is outstanding, and it harmonizes beautifully with all the ingredients. I felt it had been slightly declining recently, but this dish is at an all-time high in deliciousness.

Located just east of Konhama Station on the Nankai Main Line, this restaurant is tucked away in a mixed-use building. The place is stylish, with spacious seating that makes it very comfortable. This week, there was no standard curry on the menu, only biryani. Since I love biryani and heard they use magret duck, I decided to visit right away. The duck was incredibly delicious, the curry was outstanding, and the cream cheese served as a perfect accent. I definitely want to come back.

On a hungover afternoon, I entered the restaurant without having eaten anything since morning. Perhaps because of my hangover, I noticed the slight dryness of the duck meat and the acidity of the curry sauce. It's definitely a shame to not enjoy this when I'm feeling my best. I've made a personal pledge to be more moderate with my drinking the night before.

This week’s special is oyster cream curry. The sauce is made from beef, porcini mushrooms, and sea bream. It's at an all-time high level of deliciousness. However, since I was the last customer today, the rice was soggy and not enjoyable. No matter how good the sauce is, it just doesn’t taste great when the rice is bad. I’d love to try it again with properly cooked rice, but with how busy it is, that seems like a distant dream.

This week, I couldn’t resist the 4th Anniversary Biryani Plate. It's 800 yen more than the usual weekly curry, but the popularity of this delicious dish is undeniable. As I relaxed, I found out that all reservations were fully booked, putting me in a tight spot. However, I managed to secure the Biryani Plate with two trips (one for the 10:30 reservation and another for the meal). The main ingredient is eel, which pairs perfectly with the biryani and curry sauce. The other ingredients also play their roles excellently, making it an outstanding plate. I wish for your continued success and look forward to even more delicious curry creations.

I generally don't like shrimp aside from shrimp tempura. I never choose to eat it on my own unless it's part of a course meal at a gathering. I wouldn't say I dislike it, but there are certain foods that just don’t appeal to me. Now that I've set the stage, this week's main ingredient is shrimp. Recently, I've been making reservations without knowing the menu in advance to secure a stable spot, so I anticipated this scenario. However, when I saw this week's menu on Instagram after confirming my reservation, I didn't feel particularly excited to eat the shrimp, and I even considered canceling my reservation. But since I didn't dislike it and canceling seemed troublesome, I decided to give it a try. Thus, I had my first experience of choosing a shrimp dish, and it turned out to be fantastic. The combination of shrimp and green curry was outstanding. The firm texture of the shrimp stood out beautifully. I was so impressed that I even went for a second helping! It just shows the rich creativity of this restaurant. I’m looking forward to next week!

This week, I tried the Bolognese Curry. The beef chunks are hearty and substantial, while the Parmesan cheese melted on top resembles beautiful powder snow on a rocky mountain. The beef is quite filling, and the curry maintains its perfectly balanced flavor, making it incredibly delicious. However, I found the lingering acidity at the end a bit uncomfortable. I suspect it might be the acidity from the Bolognese sauce, but perhaps it's due to the difference in pairing with rice rather than pasta.

This week, the dish is seafood curry. The squid ink sauce is slightly spicier than usual and absolutely fantastic. Last week's garlic sauce was great, but the moment this week's sauce touched my tongue, I was in awe. With ingredients like oysters, squid, and octopus, the flavors come together perfectly, enhancing the richness. I thought perhaps the squid and octopus could be a bit smaller for better texture balance, but that's just a minor detail.

This is the most delicious roux I've ever had. The garlic harmonizes perfectly with the octopus, shellfish, and dried tomatoes, creating an irresistible flavor! I wonder if this is really curry or if it belongs to a new realm altogether; it’s truly bursting with creativity. However, the mild flavor of the sea bream didn't quite blend in with the garlic and stood out a bit. That was the only disappointment. I'm looking forward to next week!

This week’s curry features a Normandy-style dish centered around chestnut pork. The chestnut pork, cream cheese, apples, nuts, and raisins all come alive on the palate, dancing in harmony. After finishing, I was reminded of the graceful performance of the Italian rhythmic gymnastics team at the Paris Olympics, showcasing their balls and ribbons. Set to Rossini's passionate yet somewhat melancholic music, the five athletes flawlessly executed their roles, with the balls and ribbons gracefully soaring through the air. The individual beauty of each performance and the overall harmony was incredible, but what particularly impressed me was the ending. They all gathered in the center, embraced each other to conclude their routine, and then shed tears while celebrating each other's hard work. This curry also allows each ingredient to shine in its own way, culminating in a delightful taste that feels like all the components are embracing in my mouth. Just as rhythmic gymnastics continues to evolve, providing endless surprise and emotion, each bite of this restaurant's curry brings its own astonishment and joy.

This week, I had a crab broth curry topped with scallop quenelle and eel curry. There was grilled eel available as a topping, so I ordered it too. Interestingly, this was my first time trying eel curry at this restaurant, and I had been hesitant about it. The combination of eel and rice always made me think of eel rice bowl, and I couldn't shake the feeling that it wouldn't pair well with curry. However, after having biryani with eel during the Bon Festival, I realized that eel could work without rice, and it was surprisingly delicious. So after two months, the eel finally made its way onto the menu as a topping. When I tasted it, I was astounded by how good it was. The standout was definitely the curry this week, which was incredibly delicious, but I never expected eel and curry to go so well together. Unfortunately, I found that once I had the eel, the flavors of the hamo (pike eel) and quenelle became too subtle and felt out of place. I later thought that I should have eaten the hamo and quenelle first before having the eel, but by then it was too late. Even so, I suspect that if I return, I would request the eel topping again, and inevitably start with the eel. I do regret not trying it with rice and eel curry, as it might have returned me to that impression of eel rice bowl plus curry, but it was surely worth the experiment.

This week, the main dish is Burgundy-style curry featuring low-temperature cooked Outside Skirt steak. First off, the Outside Skirt is incredibly delicious! The side dishes complement each other well, enhancing their respective textures, especially the crunchiness of the nuts, which creates a balanced presentation. The only concern I had was the balance of the sauce. It might be due to the strong acidity from squeezing too much lemon at the start, which dulled my taste, as the parts without lemon didn't blend the flavors well. Even with mixing the sauce, that imbalance remained. If one considers that complexity, then maybe that’s what it is, but it gives an impression of conflicting flavors. Reflecting back, I felt a similar impression when it was duck. That being said, I look forward to next week!

The Tai Dashi Arrabbiata sauce was spicier than usual and incredibly delicious. Not only were the shrimp and cheese delicious, but I felt that the overall harmony with all the ingredients had improved even more compared to last week. Unfortunately, the air conditioning was not working. On a hot summer day with temperatures over 30°C, the spicy curry became increasingly difficult to enjoy as I ate it. If the air conditioning is working again from tomorrow, I’d love to come back and enjoy it properly.

The impact of M Kasse being featured in the Hanshin Department Store's event is immense, leading to skyrocketing popularity. Signs indicating sell-outs often appear by 2 PM, even on weekdays. This week's curry, which I was fortunate to try, features oysters paired with a sophisticated sauce made from steamed oysters in sparkling wine. The pairing with the green curry, made using fresh herbs, is simply outstanding. It was so delicious that I finished it in no time. The curries I've had over the past three weeks are on a different level. I felt as if I was supposed to be listening to the Osaka Philharmonic, but suddenly, the performance quality of all the instruments harmonized perfectly, and when I focused, I noticed it was the Vienna Philharmonic playing instead. The difference is striking. The main ingredient is incredibly delicious, but more importantly, the harmony between the diverse ingredients and the roux is remarkable. Perhaps the spiciness of the curry has intensified, bringing out its flavors beautifully. It is an exceptionally refined taste. I'm looking forward to next week as well.

I wonder how much further this restaurant's curry can evolve. This is my honest impression after tasting their curry. This week, I had the Magret Duck with Porcini Cream Curry. As I started to eat, I was initially overwhelmed by the wonderful flavor of the slowly cooked Magret Duck. However, as I continued, I realized that what truly deserves praise is the magnificent marriage of all the ingredients. The combination of duck, orange, and the Porcini curry sauce creates an incredible flavor profile, where each ingredient asserts its presence while harmoniously blending together. The dish elevated significantly from last week's Squid Ink and Returning Katsuo, as the harmony of ingredients became more pronounced. Just two days later, I found myself craving it again and returned, only to be faced with the disappointing 'Sold Out' sign at the restaurant. I can't help but feel regret at the thought of never being able to enjoy this curry again.

This was my 15th visit. Every time, the weekly curries have been creatively prepared, but they were all mildly spicy until now. However, this time, the curry has a solid spiciness that is just perfect. The cold, low-temperature cooked bonito blends wonderfully with it. I usually feel disappointed when cold chashu is served on ramen, but I was moved by this combination—this truly showcases the skill in cooking. The exquisite spiciness of the squid ink curry, combined with the texture and flavor of the low-temperature cooked bonito chunks, along with the added depth from nuts and beans, brought an elegance to this curry that I haven't felt in any of the previous ones. Simply wonderful. It's the first time I've ordered a second serving of curry. Haha! I'm looking forward to next week!

It's becoming a tradition to visit M Kasse on a lazy afternoon. There are a few customers, and I'm guided to a table. The soothing sound of jazz piano from a small speaker in the corner—something you wouldn't hear at any other time—makes me want to keep reading on my phone. This week, the Biriyani plate is the only option. The combination of various ingredients creates a complex and rich flavor that dances in my mouth. While their regular curry is also delicious, this plate stands out with its exceptional taste, largely due to the amazing texture of the Biriyani. Being a mixed rice dish, it perfectly complements the flavors of the myriad ingredients used in this restaurant's curries. Without a doubt, this is the best curry I've ever had, including others I've tried (though I haven't been to that many places). I might just have to come back for another round.

I visited in the afternoon. Waiting until a late hour can be tough when you're hungry, but on the flip side, there are fewer people, allowing me to see a completely different side of this restaurant. I noticed the decorative objects at the edges of the tables and the stylish knick-knacks by the windows that are usually hidden from view by other customers. The pleasant music that I hadn’t noticed amidst the hustle and bustle was also a delightful surprise. It was only during my tenth visit that I noticed all these details. The atmosphere is so comfortable that I felt like bringing my favorite book to read. Now, this week's curry is Red Curry with Hamo (pike eel). The curry soup is as delicious as ever. The collaboration with the usual ingredients is also great. However, the main ingredient today, Hamo, like the eel from my previous visit, gives an impression that it doesn’t quite fit with the curry. Is it just my taste buds that are off...? I look forward to next week's curry!

This time, I finally got a table seat after visiting for the 9th time. Unlike the crowded counter seats, this place offers a spacious and comfortable atmosphere. I was tempted to order a beer or something, but since it's during work hours, I held back. Now, this week's curry features sea bream. Both the sashimi and grilled versions pair perfectly with the curry sauce. The flavors of the zucchini, bitter melon, and beans enhance the dish even further, making it incredibly delicious. It's my best experience yet. I can't wait to come back next week!

Although it's still July, the temperature feels like mid-summer. The brightly decorated interior seems to become more comfortable with each visit. Amidst this, I enjoyed the beef shank curry. It had just the right amount of acidity, and the beef shank melted in my mouth. Simply wonderful. It feels like I've been writing something similar every week lately. While last week's shrimp and shellfish offered a refreshing texture that I enjoyed slightly more, I am genuinely impressed by how many different flavors summer curry can offer. I can't wait to be surprised again next week.

This week's weekly curry is a Pescatore style. I'm always amazed by the variety and quality of the weekly curries at this restaurant, and this week is no exception. The pairing of shrimp and mussels with the curry sauce is outstanding. It was a wonderful Italian seafood curry. It was the best I've had so far (though I haven't visited that many times). I can’t wait for next week's curry!

Foie Gras Mousse, Pork Belly, and Unagi. They made it into curry!? I'm rushing over, amazed by this unique combination. Both the foie gras mousse and the pork belly are melt-in-your-mouth delicious. As for the unagi, it doesn't seem like it would belong in a curry, but somehow it works! I've never encountered a curry with such large and abundant ingredients. I'm tasting them one by one, but I wonder if it might be better to tear them into smaller pieces and eat them all at once? I'm currently searching for the best way to savor this dish. If anyone has tips, please let me know!

I found myself back at M Kasse again this week. This is my sixth visit in a row over six weeks. Today, I was excited to try the seafood curry featuring bonito, which changes weekly. The thick slices of bonito paired perfectly with the Thai flavors of the sauce, creating an incredible taste—definitely the best I've had here so far (though I haven’t been that many times). It’s spicy yet refreshing! Absolutely wonderful. I’m sure I’ll be back again next week. Haha!

Lamb Green Curry. I saw this weekly special on their website, and I couldn't help but visit immediately. This marks my fifth consecutive week coming here. Today, I had to wait outside for the first time, but I didn’t mind at all if it meant getting to enjoy this curry. After about a 5-minute wait, the much-anticipated curry finally arrived! The curry sauce was, as always, exquisite. However, while the lamb was tender, it felt a bit dry, and I wasn't a big fan of that. Compared to the lamb curry I had yesterday at Higobashi, it lacked the distinct qualities of lamb and didn't have the overall sharpness I was hoping for. Additionally, the squid Genovese recommended by the staff was decent, but I think its texture might work better with curry or pasta. Without those, it felt a bit overwhelming on its own. Well, sometimes you have weeks like this. Looking forward to next week!

This marks my fourth consecutive visit. Lately, I feel an irresistible pull towards this restaurant, as I find myself craving their curry. Today, I had the weekly special squid ink curry. Its wonderful combination with sea grapes and squid texture made it absolutely delicious. Until now, I had been eating the accompanying lemon at the end of my meal, but for the first time on my fourth visit, I was advised to "squeeze it on to your taste." So I did, and it turned out to be a fantastic accent! The flavor was greatly enhanced. I’m sure I’ll find myself coming back next week.

Despite my first visit being at the end of last month, today marks my third visit already. This is partly due to the convenience of stopping by for work, but mostly because I'm captivated by the flavors at this restaurant. On my first visit, I had the three-type curry combo, and the second time, I tried the classic chicken curry. For this visit, I was planning to have the other staple, keema curry, but I became curious about the "Sea Bream Cream Curry" listed on the blackboard, which I couldn't quite imagine. That choice was definitely the right one. The texture of the octopus, the flavor of the mentaiko (spicy cod roe), and all the ingredients blended perfectly into a wonderful seafood curry. Next time, I want to enjoy it with some drinks.

I heard there's a delicious curry place near Konhama Station, so I visited for the first time. I was lucky to get in without any wait, but a few people lined up right after me. A man with a beard was quietly preparing the curry, while a cheerful woman served the customers. The counter seat I was directed to felt a bit cramped in terms of space between seats and the size of the table, but it didn't hinder my enjoyment of the curry at all. I chose a mixed platter of three types of curry. All of them were tasty, but the weekly special on the far left with spare ribs paired wonderfully with the curry sauce—it was fantastic. However, as a big eater, I found the portion of each type a bit small with three options. Next time, I think I'll just choose one type.