"In the Kansai region, they like their curry sweet and spicy, and Hakugintei delivers. Drawing on his experience, the owner-chef adds plenty of onion to his beef dashi to create an original, Western-style curry. Letting the meat age for several days increases its savouriness, and the resulting curry is a melding of sweetness from fruit and hotness from spices. The most popular topping is the tonkatsu; and at Hakugintei, the curry roux is poured over the cutlet." - Michelin Inspector