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Have More Curry

Review excerpt: The chef's approach at Have More Curry is as individual and inventive as the dining space, which he has decorated with wall-high photos and Indian knickknacks. Every day he buys an array of vegetables, occasionally from the nearby weekend farmers market on Aoyama-dori. He picks what’s in season and catches his eye, and transforms them into half a dozen tasty, wholesome curries of varying spiciness, some based on classic Indian styles, others with Southeast Asian influences.