Kanazawa Curry: Thick Roux and Crispy Cutlet

Kanazawa curry is a local style defined by its thick, dark, almost black roux. Served on a stainless steel plate and topped with a freshly fried cutlet and shredded cabbage, it is traditionally eaten with a fork. With more than half a century of history, it remains a beloved soul food of Kanazawa.

Highlights

The greatest appeal is the heavy roux, simmered for many hours. Its deep, spice laden flavor clings to the rice and keeps you coming back. Drizzling sauce over the crisp cutlet is another Kanazawa touch. You can enjoy every last bit of roux left on the plate.

Enjoying the Seasons

Kanazawa curry is good year round, but in cold winters the piping hot roux warms you from the core. In summer, enjoying the rich curry in an air conditioned shop is a great way to recharge. Some shops also offer seasonal toppings.

Access and Basic Information

Specialty shops are scattered around Kanazawa Station and the lively Korinbo and Katamachi districts. They are easy to reach on foot or by city bus, making them a convenient stop between sights. Many shops feature cutlet curry as the signature dish and let you choose your portion size.

A Quick Tip

Portions are generous, so first timers should start with a regular size. Eating inward from the edge of the plate with a fork or spoon keeps every bite hot until the end.