Curry Hyuga runs a counter-service model on Valencia Street, turning out Japanese curry rice plates built around a curry made fresh daily from a blend of aromatic spices and sweetened with caramelized onions. The chef trained in kaiseki cuisine before bringing that background to this more casual format.
The menu centers on curry rice plates — the katsu curry with panko-crusted pork loin or chicken cutlet, and a menchi curry with fried minced pork, among six options — alongside crispy potato croquettes and a creamy corn potage soup. Tables come stocked with pepper shakers and a long list of add-ons, from karaage and extra vegetables to cheese, pickles, and egg, letting diners customize each plate well past its base form.
The menu centers on curry rice plates — the katsu curry with panko-crusted pork loin or chicken cutlet, and a menchi curry with fried minced pork, among six options — alongside crispy potato croquettes and a creamy corn potage soup. Tables come stocked with pepper shakers and a long list of add-ons, from karaage and extra vegetables to cheese, pickles, and egg, letting diners customize each plate well past its base form.