Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (カレー, karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869–1913) by the British, at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.

 So what we have here for to day is curry rice (カレーライス karē raisu,) but not from japan. Its from Singapore. NP. Took me awhile to find the store. but when i found it, the front of the store is full of food recommendation  from tv. One thing important is the curry. Japan curry taste different from the Singaporean style of curry you would find here. it have a mild taste to it.. not very spicy but still hold the nice taste of the curry. you could just drink it like a soup. it so nice.

The curry: taste like wat your would find out side.. in shopping centers. very nicely done.
The meat:. Normal meal.. not too oily and not too hard to bite on.
The rice: could be improve by using japan short grain rice. but the rice they use have a home feeling.. of Singapore style rice

over all rating. 4/5