Sacches Curry - Osaka

This cozy curry restaurant offers a unique fusion of Japanese and Indian flavors.

Sacche has noted on her Facebook page that some customers do not enjoy the sweetness in her dishes, or find the pickle to be too overpowering. She comments on the tendency for Japanese diners to prefer a variety of flavors in their meals. The weekly vegan curry, bell pepper and matar masala, incorporates fresh Japanese ingredients but uses dried matar from India, resulting in an unexpectedly tough and dry texture. The dish is well-seasoned and authentically spiced, with Sacche's signature julienned ginger adding a unique touch. Overall, Sacche aims to use high-quality ingredients and prepare meals in a healthier manner, such as using brown rice and less oil. Her lotus root pickle is a standout in terms of flavor adaptation to Japanese tastes, with a balanced acidity and texture. However, her herbal side dishes like spinach and bean spear sabzi may not always hit the mark, sometimes tasting too oily and reminiscent of Chinese take-out.

Sacche has expressed her disappointment on social media about customers not consuming their vegetables and finding the pickles overwhelming. Sadly, in a society saturated with rich foods, Japanese diners may not appreciate a plate filled with vegetables alone. The weekly vegan curry, featuring bell peppers and matar masala, includes dried peas from India instead of fresh peas from Japan. While the peas provide a firm texture that complements the bold spices of Northern Indian cuisine, they are undercooked and lack the desired tenderness. The gravy, however, is well-seasoned and authentically salty. Sacche's signature julienne ginger garnish adds a flavorful touch, and she includes unnecessary coriander leaves for visual appeal. Despite her commitment to using high-quality ingredients and preparing dishes in a healthier manner, such as using brown rice and less oil, the execution of her vegetable side dishes can be inconsistent. The spinach and bean sprout sabzi tasted stale, reminiscent of a typical Chinese takeout dish, due to excessive oil. On a brighter note, her lotus root pickles are a harmonious blend of Japanese flavors and acidity, enhancing the overall dining experience.