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.
If it¡¯s too hard to choose between them, ask for the two-in-one (?1,600). Whichever way, your curry comes adorned with a sliver of crisp papadum and cheese, pickled egg or black garlic as optional extras. And as a final touch, it¡¯s given a short, sharp spritz of spirit ¡ª mescal for the Mole; absinthe on the Mala (and both for the two-in-one) ¡ª blowtorched to burn off the alcohol (and make it safe to go back to the office).
During bar time, some light bites are served, though no curry. But it¡¯s worth checking The SG Club Instagram feed as there are monthly collaborations with local chefs.
Set curries from ?1,300; English menu; some English spoken
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