Konaya

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Since its opening in 1983, Konaya has been famous for curry udon. The chef, also owner, spent four years to perfect the special curry stock. He makes it mellow in flavor by adding bonito stock and milk to the original roux. The pairing of the thin noodle and broth is out of this world. There are five restaurants in the Kanto area, but the main restaurant in Sugamo, "Grandma's Harajuku," is highly recommended. Have a bowl of this most loved curry udon in a homely atmosphere in this traditional Japanese area.

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A Unique Combination Makes a Rich Curry

An original curry stock is made every day in the restaurant. You can't taste this flavor anywhere else. The chef has perfected the taste by trial and error. The chef's original method of blending the roux, bonito stock, and milk is what makes the curry stock so mellow.

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A Superb Collaboration With Crispy Shrimp Tempura

The must have dish is Tenshi-no-ebiten curry udon. A jumbo shrimp, called angel's shrimp in France, comes with the udon (1,490 yen). Try the superb collaboration of the crispy tempura and delicious, intense curry udon. You can eat the whole shrimp from head to tail.

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A Cozy Main Restaurant and Other Restaurants

The main restaurant is cozy and mainly has counter seats. Other than this restaurant, there are four other restaurants in the Kanto area: 2F Atre Ueno near Ueno station, 5F Marunouchi Oazo near Tokyo station, 1F Yokohama Landmark Plaza and B1F Yokohama Joinus. Visit the restaurant nearest you.