The chef of this curry/yoshoku restaurant used to work in Brasserie domPierre in Kyobashi which I used to visit often for its delicious European-style curry and omurice. This branch in Kanda is much more casual and cheaper in price.
ドライカレー・オムレツのせ＋スープ、￥１０００。
Dry curry with omelette. Soup comes with lunch set.
北海道産黒毛和牛カレー、￥１１００。特選ビーフカレー、￥１６００。
Hokkaido black-haired wagyu curry on the left. Special beef curry on the right. The “special” version is 500yen more expensive but the quality of the beef is much better.
メンチカツ・カレー、￥１５００。
Not your usual Menchikatsu but more like fried hamburger with melted cheese in the middle. Very good!!
チキンカレー＋サラダ、￥１０００。
Beef tendon terrine salad that comes with lunch set. Chicken curry.
ハンバーグ・カレー、￥１５００。ハヤシ・ライス、￥１６００。
Hamburger curry. Patty is solid, made of mainly meat.
Hayashi rice. The beef in it is very soft.
ポークカレーセット、￥１０００。
Pork curry.
チキン・オムライス、￥２０００。オム・ハヤシ、￥２５００。
Chicken omurice.
Omu-Hayashi. Fried rice with chicken and tomato sauce underneath the omelette. The sauce is the same as Hayashi rice.
ビーフ・オムライス、￥３０００。
Beef Omurice. This dish costs a whopping 3000yen so I was seriously hesitating whether to try it or not…but I am glad I did. It is very good! The rice is fried with soy sauce with generous chunks of juicy beef in it. Chicken omurice and Omu-Hayashi both cost 2000yen and more and although they are nice, they are nothing too special. To splurge on one dish, definitely go for the Beef Omurice.
I have only been to this place for lunch and I notice that the quality on weekdays is better than on weekends…the main chef is only present at lunch time during weekdays but not on weekends(though a younger chef is always there). I am sure that is not the case for dinner. Also, as can be told from the pictures that they give you a lot of sauce but not that much rice. I ordered “extra rice” once for 200yen but I usually just leave the extra sauce.
神田ルー・ド・メール (Loup-de-mer)
Add: 2-14-3, Uchi-Kanda, Chiyoda-ku
Tel: 03-5298-4390
I’m so hungry looking at these~ If there’s bread you could have dip the bread with the sauce too (but youshoku place rarely give you bread if you don’t order spaghetti).
btw when I make curry at home I use this: this one, my friend told me to add dried raisin (microwaved to soften it first) and one apple in it. It adds more complexity to the flavor with fruity taste and sweetness.
Haha kokumaro curry! I used to cook it a lot(using other brands too) when I first came to Japan. So easy to make and never goes wrong! There should be a “white stew” one which is also nice~