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KOBA
Kinjo: [KOBA] Keema curry with Agu pork
Kinjo: [KOBA] Keema curry with Agu pork
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The second generation has taken over the taste of spice curry, which has been loved as a lunch menu for more than 30 years since the predecessor founded a French restaurant, and has further improved to create the current taste.
20Blends more than kinds of herbs and spices, and it is made over 3 days and has a fragrant curry with the scent of spices! !
Keema curry with Agu pork
Okinawa Prefecture pork and Okinawa's native Agu pigs 50%This is a key curry that uses plenty of minced meat, which is a habit of stimulation of spices.
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