Massa Curry

If you’re unsure what to order at Massa Curry, consider a mixed curry, which brings two flavours together on one plate. One diner who paired dry keema with chicken curry enjoyed both, but was especially taken with the dry keema’s distinctive spice aroma. Ordered on its own, the chicken curry made with bonito dashi is 900 yen, while the dry keema with mixed ground meat is 1,000 yen. Other options include squid-ink spice curry (1,250 yen) and black squid-ink keema (1,400 yen), offering a change of pace from the familiar chicken curry.

A diner who chose the black squid-ink keema said the curry had a mellow richness, with no noticeable fishy smell—enough to make them want others who dislike the flavour of the sea to try it. They ordered it as a mixed curry with dry keema, but found the squid ink memorable enough to want a full serving of it on its own.

There are other ways to customise a curry, too, with toppings or a different presentation. One diner described the omelette curry as a dish of spread-out egg topped with curry. The menu lists a soft-boiled egg for 60 yen and cheese for 150 yen; a diner who added coriander said they were already looking forward to deciding what to try next. You can build up the toppings or start by tasting the curry as it is. There are choices beyond meat curries, too: one diner named the curry with beef offal as a particular favourite. The menu also includes red sesame and black sesame curries, both made with sesame from Goma Hitoshi and priced at 1,200 yen each.

Drinks to accompany your meal include house-made cola, chai and tea soda, each listed at 500 yen. At lunchtime, there is also a lunch plate with a mini salad, listed as available from 11:00 to 15:00. Massa Curry can suit a curry-focused lunch or a dinner with beer.