01 / ABOUT THE PLACE
About this place
For a chance to compare three curries in one sitting, look to M Casse’s “3-curry combination plate.” It brings together spice chicken curry, truffle-and-black-pepper keema, and a curry that changes weekly. Diners have remarked on the colourful presentation and the pleasure of finding each curry’s distinct character side by side.
The signature spice chicken curry combines kombu dashi with more than 10 kinds of spice. The truffle-and-black-pepper keema is made with minced pork; the menu describes its depth as coming from a white-wine base, balanced by the sharpness of black pepper. One diner who tried the two curries together said their flavours melded as they were mixed. You can take your time over one curry or sample three, while the weekly special adds the choice of a different combination each day.
Past weekly specials have included curries built around seafood dashi and a creamy oyster curry. The selection changes from week to week, so the meal takes on a different character depending on whether you stick with the chicken or keema, or choose what is on offer at the time. One diner who ordered the three-curry plate also noted the generous number of side dishes. A spice-smoked egg is listed on the menu as an extra for 100 yen, and diners who have ordered it have shared that they enjoyed it with their curry.
Lunch is listed from 11:30 to 14:30, and reservations are available. Some visit accounts mention a wait, so if time is tight, consider booking and checking the weekly special in advance.
