Osaka-style spicy curry makes its grand debut in Taiwan   A 12-ounce burger patty that's super tempting

▲ Ultra-heavy 12-ounce cheeseburger curry rice. (NT$480)

Reported and photographed by Huang Shiyuan / Taipei

The Japanese curry restaurant Izumi Curry officially opened on October 1st at Beijing Station Fashion Plaza in Taipei. The curry sauce is made with a large amount of natural spices, apples, onions, ginger, bananas, honey, vegetables, wheat flour, carrots, and self-brewed beef bone broth. To ensure the taste of overseas branches matches that of the flagship store, as many as 15 types of natural spices are imported from Japan. The restaurant's signature dishes include the ultra-heavy 12-ounce burger curry rice, angel egg beef curry, and pork cutlet curry rice.

The founder and head chef of Izumi Curry in Japan, Takashi Nakano, insists that every overseas branch must fully replicate the cooking and preparation methods of the flagship store. The curry sauce includes a variety of natural spices, apples, onions, ginger, bananas, honey, vegetables, wheat flour, carrots, and self-brewed beef bone broth. Among these, 15 types of natural spices are imported from Japan to maintain the same flavor as the flagship store in Japan. Takashi Nakano noted that besides curry rice, the Taiwan branch, like the Hong Kong branch, also offers udon noodles.<饭，这些都是日本店没有的餐点。有没有台湾限定的菜单呢？中野隆司说，牛油烧帆立贝咖喱饭、香煎鸡排咖喱饭及Izumi精选咖喱饭这3款仅在台湾贩售。


▲ Angel egg beef curry rice. (NT$340)

There are many ways to maintain delicious curry, but Izumi Curry has a very unique method: every day, a small portion of the sauce is reserved to serve as the base for the next day's cooking. This way, the flavor becomes richer and thicker over time, and the taste can vary slightly each day. For customers, each visit offers a different experience. Since Izumi Curry officially opened on October 1st, Takashi Nakano said they started cooking the curry a week in advance so that there would be aged curry to use as a base on opening day.

Additionally, Izumi Curry adheres to a "cook-to-order" style, where the curry sauce is first simmered to 80% doneness and then cooked thoroughly on the stove per order when customers place their requests. To accommodate customers who don’t eat beef, Izumi Curry also thoughtfully offers a special vegetarian curry sauce without beef, paired with vegetables sautéed in olive oil.

The three most popular signature dishes at the restaurant are the ultra-heavy 12-ounce cheeseburger curry rice, angel egg beef curry rice, and IZUMI OMUKATSU pork cutlet curry rice. Among these, the ultra-heavy 12-ounce cheeseburger curry rice is the most eye-catching. Why use such a large burger patty? Takashi Nakano explained that he personally loves big, hearty burger patties and wanted customers to enjoy the same satisfying feeling of eating to their heart’s content. The burger patty is made with 60% American beef and 40% Taiwanese pork. Takashi Nakano also praised the quality of Taiwanese pork, saying it tastes even better than Japanese pork.


▲ On the opening day, the outspoken Aisa (center) also made an appearance. On the right is Takashi Nakano, founder and head chef of Izumi Curry.

Address: B3, 1, Section 1, Chengde Road, Datong District, Taipei City (Beijing Station Flagship Store)
Phone: 02-23458199


▲ Indoor seating area.

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