I ate Matsuya's "founding beef curry". I use a lot of beef roses, but it's boiled down quite a bit, and it melts in the roux to make one, so I don't know where the curry comes from and where the meat comes from. Therefore, there is a strong umami on the whole.

The price is 490 yen (tax included). According to the explanation of the menu, 20% or more of beef is used for curry roux. However, if you are expecting a lump of chicken curry-like lumps, most of them are melted in the roux, so you will eat the shoulders.


When I scoop it up with rice with a spoon and bring it to my mouth with a little loneliness, the beef-like flavor immediately becomes firm and I am somewhat happy this time. The sweetness of the well-cooked onions is also strong, and the spiciness is the element that enhances the taste of the meat. Beef and Japanese curry are always the strongest combination.


For those who want the ingredients, although the volume is sufficient, there is a hamburger beef curry that is 200 yen more expensive or a curry rice with beef rice. You can also add an additional 110 yen sausage egg.