This down-home little diner on the fringes of Yoyogi has a radically different approach to curry. Instead of the usual lake of mystery gloop ladled over a plain of white starch, you get a huge mountain of vegetables. And it's not just the boring ones, like cabbage and spuds. Each serving of the house curry special holds 13 different kinds -- over a third of a kilogram; a full day's worth, they say.
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