• Sacches Curry

  • (2)
  • White Veg-options

Serves meat, vegan options available. An Indian-inspired curry shop serving one meat/fish curry and one vegetarian curry. The menu changes weekly. The owner understands vegan and vegetarian so vegans please inquire if the vegetarian curry of the week contains dairy or eggs. Open for dinner on varying nights, so please check their Facebook page for hours.

Venue map for Sacches Curry
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2 Reviews

First Review by TheWorldDigested


Points +30

12 Dec 2018

Not the easiest find

A small curry shop that combines Japanese and Indian elements

Pros: Good portion size of rice and curry, Well priced

Cons: Only one option/limited menu



Points +53

14 Dec 2017

Hit and miss but all well-intentioned

At Sacche's Curry, the week begins on the Saturday: two new weekly curries appear on the menu along with the staple of keema curry. One of the weekly curry is a meat or fish based gravy, while the other is vegan. With only three curries on offer, the menu is surprisingly long since it is inscribed with minute instructions - i.e. more rice (Y100), more curry (Y100), more shredded ginger (free), more sides (Y200 and subject to availability of "time") or larger servings of sides (free during lunch). However, this level of details is not a testament of the chef's particular peculiarity, but rather, it is a silent appeal to the customers to only order what they want to eat and care to finish. Sacche has lamented on her Facebook page: "people don't eat the vegetables and they sometimes find the pickles too much." It is sadly true that the Japanese society is so saturated with rich food that they are rather offended when offered mere "vegetables" on the plate. (But this is another topic.)

Bell pepper and matar masala (weekly vegan curry):
It is the season for fresh peas in Japan; however, dried matar from India was used instead. While this variety of large peas did stand up, arguably, better against the more complex spices typical of the Northern recipes, Sacche has committed a fundamental and unforgivable error where no real Indian chefs would be caught making: the peas were not cooked properly through so that they still felt dry and hard, a little too tooth-some, in the deadly literal sense.

The gravy, however, was spiced up nicely and salted authentically. Sacche, as usual, garnished the curry with her signature julienned ginger, which tops almost all her curries, heedless and regardless of ingredients or region. Fortunately, in this case (usually a 50-50 chance), the ginger matched the flavor, but she will not leave it at that. Further added were the coriander leaves as an (unnecessary) embellishment. On the plus side, she does try to use better ingredients and cooks in a healthier way - i.e. brown rice, less oil, etc. And her pickles - this week was lotus root - are usually nicely adapted - less oil and less salt - to the Japanese ingredient and climate, while maintaining the acidity and texture to accentuate a meal. But, her vegetable side dishes are more of a hit-or-miss: this time, the spinach and bean sprouts sabzi could have appeared in any Chinese take-out, especially with the stale taste of oil.

Pros: Understands vegan and vegetarian., Better ingredients than peers, Nice owner

Cons: Hit and miss, Inconsistent

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