01 / ABOUT THE PLACE
About this place
Bonne Curry’s appeal lies in its combination of aubergine, sliced garlic and a little cheese. Diners have singled out the generous pieces of aubergine and the rich curry sauce; the cheese, they say, brings a mellow note to its full-bodied flavour. One person who ordered it medium-hot found sweetness beneath the spice and said each mouthful drew them further in. Diners have reported trying it from medium-hot to hot, which may help guide your choice of heat level.
The other signature dish, Cuit Curry, is made with A5-rank Kuroge Wagyu beef shank, beef tendon and onion. Those who have ordered it on Mondays, Wednesdays or Fridays have remarked on the savoury beef, the sweetness of the onion and the tender tendon. The choice is a clear one: aubergine and cheese in the Bonne Curry, or the rich flavour of beef in the Cuit Curry. Their distinct ingredients make it easy to choose according to your mood.
You can also add a salad and potatoes to your curry. One diner paired Cuit Curry with daikon salad and potatoes, and mentioned enjoying dipping the potatoes into the sauce. The menu also includes rice bowls topped with curry, such as the Bonne Bowl and a Chicken Bowl with fried chicken, offering another option when you want something different.
The signature European-style curries are available at both lunch and dinner, and beer and wine are also offered in the evening. Cuit Bonne in Kayabacho is a place to seek out when you’re in the mood for curry with a choice of distinctive toppings and ingredients.
