01 / ABOUT THE PLACE
About this place
At Jiryoku Shinko, an evening might begin with a drink and a few spice-forward small plates, with curry to finish. One diner ordered a set with 2 kinds of achar alongside draft beer, then added chicken masala and Sichuan-style beef with Sichuan pepper and black sesame. They enjoyed the unexpected pairing of octopus with spices, as well as the layers of spice in each dish. It makes for a pleasing spread to nibble on while drinking.
The Sichuan-style beef with Sichuan pepper and black sesame is an ‘ate curry’—a curry served as a drinking snack—with stock made from bones, red chilli and thinly sliced Japanese Wagyu beef. It can be enjoyed as a small dish alongside drinks, rather than only as the main event. One evening visitor wrote that they tried several snacks before finishing with a curry featuring summer vegetables and aromatic spare ribs, and a seafood-stock keema with water spinach, served in 2 varieties. Another diner singled out the ethnic-style spicy prawn curry, noting its pronounced heat. The chance to choose from the day’s curries—and the varying impressions of their spice—adds character to the final course.
Drinks include beer, gin and whisky, as well as spiced shochu and spiced plum liqueur. The shochu is listed with cardamom, cinnamon and black pepper; the plum liqueur with makrut lime leaves, lemongrass and coriander. They stand out for anyone looking for something beyond the usual drinks. One diner particularly enjoyed the spiced plum liqueur with soda, a pairing worth considering with the food.
For dessert, the menu lists masala ice cream. It rounds off a meal of spiced dishes and drinks with something sweet.
