Nakaei’s Curry, Enjoyed Since Childhood

I have mentioned Nakaei’s curry rice at Toyosu Market many times on this blog, but I had it again the other day and was reminded of just how delicious it is.

There are many restaurants in the dining area of Toyosu Market that cater to tourists, but places such as Nakaei and Fujino, known for its shina soba, are frequented by market wholesalers and people who come to buy supplies.

As I wrote before, the fifth-generation owner had been eating at Nakaei even before starting elementary school.

The greatest pleasure of coming to Tsukiji with my father was breakfast at Nakaei, so whenever he said he would take me, I could hardly contain my excitement.

I was doted on by the head clerk at Inayoshi, the tuna shop, and received sweets and Yakult at other shops as well—those were such enjoyable times.

Once all the purchasing and payments had been taken care of, it was finally time for the highlight: Nakaei.

Yet I was the only one eating at the restaurant—a kindergarten child all by myself.

My father would seat the fifth-generation owner on one of the restaurant’s tall chairs, place my order, and then go off to eat at another establishment.

He was probably having a sashimi set meal or something similar at a Japanese restaurant called Takahashi.

And as for the fifth-generation owner left behind at Nakaei, I would eat hayashi rice.

Specifically, a half portion called “Hanbayashi.”

At the time, someone named Kanbayashi lived near our home, so I thought Kanbayashi must run a curry shop (or perhaps I jokingly called Mr. Kanbayashi “Hanbayashi”).

It was such a long time ago that I cannot remember clearly, but I feel that the hayashi rice had a stronger flavor than it does now.

Of course, both today’s hayashi rice and the one from those days are very delicious, but perhaps the flavor has changed with the times.

I think it was not until the upper grades of elementary school that I began eating Nakaei’s signature curry.

By then, I had become quite a hearty eater, and ordinary curry was not enough, so I believe I had katsu curry.

I would also order egg soup, which goes remarkably well with curry rice.

Unfortunately, katsu curry has now disappeared from the menu, but I hope it will return someday (though at my age, it may be a bit much for the fifth-generation owner…).

These days, Kitajima and Yuya are the ones who mainly go to Toyosu, and it seems they also visit Nakaei quite often.

Among the many places available, the reason they find themselves drawn to Nakaei is simply that it is delicious—even for younger people.

It is wonderful to have a place that is loved across generations.