The cute shop I got to is "Nasu Oyaji" (probably best translated as "Uncle Eggplant"), a curry shop that's been exactly 20 years in business, with a very limited menu of about four different curries. The interior is wood based, rather charming and looks like one of those numerous cafes in Shimokitazawa, simple and arranged with good and humble taste. You can see on the righthand side of the picture a rack with a hundred or so vinyl records which the Eggplant Man plays as a nice background music. Some old american pop was playing when I was there and it does seem like music is one of the boss' passion. It looks like the place is patronized by a lot of musicians as well as music industry people, and there were two guys sitting at a table that clearly were from the biz.
After my order, I started reading a couple of news items on my phone and stepped outside the building to check-in on Foursquare when the waitress got out to tell me the dish was ready. That's how fast I was served.
The curry was hotter than I thought, and probably too spicy for anyone disliking hot stuff. It tastes like a crossbreed of old-school Japanese Kare and authentic Indian curry, with the former one being dominant. The not-too-pasty sauce has this undeniable sweet aroma characteristic of the curries your Japanese mum cooks but with a hot accent of pepper.
A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, even korma, leads to the body's release of endorphins and, with the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction, but other researchers contest the use of the word "addiction" in this instance.---------------------------------------------------
Nasu Oyaji is closed on Thursdays and serving curries the rest of the week from noon to 22:00pm (L.O. 21:30). They do close when out of sauce, so good luck!
Setagaya-ku, Daizawa 5-36-8
Click here for a MAP