The tastes handed down at Shiseido Parlour have long captivated and impressed literary people and other celebrities of culture from the Meiji era to the Showa era. We are uncovering the secret to the delicious taste that has long been handed down and is still being refined by our chefs of the times even now.
A secret taste made after three straight days’ cooking. Curry rice made with an uncompromising recipe handed down since the opening of the Shiseido Parlour Restaurant.
The keys to making delicious curry rice are to spend the time necessary and to follow each process diligently. This philosophy never wavers, even today when the cooking method has evolved and there are more food materials available. First, you use lard to slowly brown fresh onion, garlic, and ginger over low heat until caramelized. Next, you add wheat flour and curry powder to make a roux, and sauté all the ingredients together, before placing them in the oven for an hour. When they turn a deep, dark brown, you add chicken bones, aromatic herbs, and bouillon to simmer, allowing enough time before carefully straining, to have a mellow, rich curry sauce.