Indian Curry Kama

Jimbocho is famous for being Tokyo’s book district. From literature to art books, comics to books on subculture, magazines and books from all around the world are crowded into this busy district. Yet, while the area is overflowing with old bookshops, sometimes you can catch the fragrance of curry floating by on the air. In fact, Jimbocho is also known for its fiercely competitive curry scene. If you leave Jimbocho Station from exit A5, and head down Yasukuni-dori in the direction of Kanda, you’ll hit one of its best examples: Kama. Despite all the neighbouring competition, this well-loved Indian restaurant has even die-hard curry fans singing its praises.

Kama’s particular special is its chicken curry. Containing two whole potatoes, and generous portions of chunky chicken, it is made with a smooth roux that perfectly complements Japanese rice. To make the soup stock, chicken stock bones and beef tendons are stewed for around two hours along with vegetables like cabbage, onions, carrots and ginger. The richness of the meat is tempered by the gentle flavour of the vegetables, and the finished product has a transparency unhindered by its spices. The addition of fruits like apples and mangoes also gives the dish a hint of sweetness. Nevertheless, with a single taste, what you’ll realise is that it’s a pretty spicy dish. But even with all the heat, it’s irresistible. A plate piled with koshihikari rice, combining perfectly with the curry, will disappear before you know it. One key is that the potatoes are cut into large blocks so their sweetness can match the spiciness of the roux. The restaurant’s owner Ota told us, ‘Even now the recipe isn’t set. Every day it’s a process of trial and error. Even so, today’s is always better than yesterday’s, and tomorrow’s will be even more delicious than today’s.’ 2010 marks the fifteenth year of this restaurant, which has so unassumingly worked its way to the forefront of Jimbocho’s curry scene.