Sometimes genius rears its head in the unlikeliest of guises. Or perhaps it’s only to be expected that two of the most creative curry recipes in recent memory have been dreamed up by one of Tokyo’s most innovative cocktail specialists, Shingo Gokan.

You’ll find them on the new lunch menu at The SG Club, his award-winning bar, now a year old, in Shibuya. One is called Mala; the other Mole. The first is Sichuan inspired, a pork keema curry with root vegetables and plenty of hua jiao (Sichuan pepper) to give that tongue-numbing mala effect. The other is Mexican-influenced: a rich, thick chicken curry infused with cacao and dark, savory Hatcho miso.

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