This tiny restaurant on Telegraph Avenue specializes in home-style Japanese curry rice, a beloved dish that has largely flown under the collective radar of American diners. Co-owner Tamiko Murata’s labor-intensive curry sauce takes two days to make, and involves assorted herbs and spices, a multitude of vegetables, and a slow-simmered meat stock. The resulting curry sauce is thick, smooth, and velvety, but the main difference lies in the layers of flavor in every bite: a tangy sweetness balanced by a meaty, savory quality. Ichimi togarashi (Japanese red chili powder) is added to the diner’s preference. Each curry plate at Muracci’s comes with a heaping mound of rice, pickled cabbage, bright-red fukujinzuke (sweet pickled daikon radish slices), and your choice of protein. The katsu (fried pork loin) curry is probably the signature dish, but don’t sleep on the ebi fry curry, which comes with giant, ramrod-straight fried shrimp. For something a little different, eat your curry as part of a bowl of udon or ramen noodle soup.

— Luke Tsai


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