Murracci Curry is only open Monday to Thursday 11:00a.m.- 7:00p.m. Friday 11:00a.m. – 6:00p.m, so if you want the curry goodness, a huge smile and a thumbs up, get there on the weekday before nightfall.
We had to try one of the Curry pan or Japanese curry bread filled with curry Beef, Chicken and Vegetarian for $2.25.
After seeing two signs, we had to order a Curry Pan.
The chicken curry pan had sat under the warmer a bit too long so the crust was dry, however the curry center was quite flavorful.
The Katsu Curry Pork Cutlet was super juicy on the inside and panko crusted on the exterior. The pork cutlet was served with rice and a rich and flavorful curry sauce for $9.45.
Murracci Curry also sells mochi and different flavored roll cakes and we will have to be back for the agedash tofu, karaage fried chicken, don buri and terikyaki lunch sets.
There already has been a lot of pre-opening buzz for Guchi’s Midnight Ramen and hopefully its success will bring the late night food spirit. In New York City, the two late night Japanese and noodle I have been to include East Noodle (May Chan Ramen) and Kenka.
Men Tei Japanese Noodle Cafe is one of our standards for ramen, fried rice and tonkatsu for under $10 each. The service is super fast and I wish the restaurant was open late. They have great lunch and dinner specials, but I think their katsu curry, cutlets, fried noodles or rice are the best items to order on the menu.
The restaurant seats less than twenty people and is a cash only establishment. The decor is simple with fish cut outs and bamboo screens.
Pork cutlet and rice ($8.90) is a must get and for an additional $2.00, upgrade to their fried rice. I really enjoyed the texture of the slivers of tangy seaweed with the flavorful pork fried rice. The cutlet was crispy and nicely breaded.
The flavorful noodles had fried chunks of marinated chicken, sprouts and veggies for $8.95. The chicken was slightly dry, but the noodles themselves were quite tasty.
Cut the edge of pork chops in several places so the pork doesn’t shrink when fried. Season with salt and pepper. Dip the pork in beaten egg. Coat pork with panko and pat well. Heat oil for deep-frying in a deep pan to around 340 degrees F and deep-fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned. Remove pork from the oil and drain on paper towels. Pour some tonkatsu sauce over them before eating.