Mature spice curry development

The fat of the meat is shunned because it is easy to oxidize, but when it is mature, it turns into α -linolenic acid at a certain moment. A good scent that can't be said. Furthermore, the components of the spices are maximized and maximized. A mature spice curry that combines it. A trial and error aimed at the taste that does not get tired of eating every day and the lightness of the body after meals.

We are taking out in Classy & Marnie in Yuri Honjo City for weekends only.