Kinjo: [KOBA] Keema curry with Agu pork

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.