01 / ABOUT THE PLACE
About this place
A spoonful begins with an unhurried sweetness and depth before giving way to a gentle, lingering spice. Perched on the 2nd floor of a commercial building in Kyoto's Saiin district, Taiyo Curry draws fans of European-style Japanese curry with its layered, velvety roux. The sauce takes its aromatic base from a Southern French Pinot Noir, creating a foundation that recalls classic Western-style yoshoku cooking.
The sangenton pork loin cutlet curry is one of the shop's mainstay orders. Breaded lightly and fried until crisp, the chilled-transport pork loin keeps its savory juices intact, contrasting cleanly with each spoonful of rich sauce. Diners with a hearty appetite can opt for the double cutlet version with 2 full pork cutlets, or choose the deluxe curry, which piles fried prawns and seasonal seafood atop the crisp pork.
Ohara Organic Vegetables and Red-Wine-Simmered Beef Sinew
Sharing top billing with the fried cutlets is the organic vegetable curry, prepared with produce sourced from Kyoto's rural Ohara region. Each vegetable receives individual attention—some flash-fried, others gently simmered—to bring out fresh sweetness that complements the spiced sauce. Meat lovers can turn to domestic beef sinew simmered tender in pure red wine, or the robustly portioned Otoko Curry, which crowns a pork cutlet with braised beef sinew and garlic. For an extra 200 yen, vegetables can be added to both the cutlet and beef sinew curries.
Customizing Your Plate and Planning a Visit
Orders can be tailored by heat level, with options ranging from mild to an intensely seasoned "umakara" (flavorful spicy), while rice portions scale from a modest 150g up to an extra-large 400g. Toppings like mozzarella, soft-boiled onsen eggs, or crisp garlic chips offer further ways to fine-tune the bowl. The shop operates Monday through Saturday from 11:00 to 14:30, closing on Sundays. Payment is cash only, and seats cannot be reserved in advance. Climb the stairs with a hearty appetite to experience these wine-accented curries.
