CoCo Ichibanya Miyakojimaku Miyakojimakitadori

What will you put on top? How spicy should it be, and how much rice would you like? At CoCo Ichibanya Miyakojimaku Miyakojimakitadori, part of the appeal is building your curry to suit your tastes. Some diners choose a different topping every time; you could stick with a classic and make a small change, or put together a plate to match your mood.

Pork curry makes a familiar starting point. Add the classic loin cutlet for a more substantial meal, or try the pork shabu curry, made with thinly sliced pork and gently simmered onions, for something different from a fried topping. If you do fancy fried chicken, the menu describes the crispy chicken curry as having a lightly crunchy coating and juicy chicken. Spinach curry is noted as a good match for fried items, making it an easy choice if you’d like to layer on toppings.

There are seafood options, too. The seafood curry combines prawns, squid and clams, while squid curry offers the texture of fried squid rings and the clam curry comes generously topped with clams. The menu also lists a low-carb curry made with about 180 grams of cauliflower instead of rice, and CoCo Ichibanya’s vegetable curry, which contains no animal-derived ingredients. These alternatives offer a different direction from the usual curry.

If you’d like a salad before your curry, options include vegetable, Caesar and tuna salads. The range works whether you want to keep the meal centred on curry or add a side. For children up to elementary-school age, there is a children’s curry with options such as sausage or mini fried prawns, along with drinks including apple juice. The restaurant lists high chairs and a children’s menu, and says it is suitable for solo diners too, so it may be considered for a family meal or a meal on your own.