Grill Morita

For lunch, the curry choice might come down to slow-cooked beef short rib or pork cutlet. Diners report that the beef is meltingly tender and the cutlet has a crisp coating. One guest who tried the katsu curry also noted the fine breadcrumbs and a curry made with demi-glace sauce, vegetables and fruit. The rich sauce had a hint of acidity, which the diner thought came from the demi-glace. It is a good option for anyone who enjoys the contrast between a crisp coating and a deeply flavoured sauce.

One diner says they return for the vegetable curry, making it an alternative to the meat-based versions. For those concerned about the heat, another report mentions that a mild curry was prepared for a child. This may be useful to bear in mind if you would like to ask about an option suited to the person dining.

Dinner brings a different side of the menu into view, with reports of Western-style courses beyond the curry. A family celebrating a special occasion chose a recommended course for its mixed tongue and beef stew, and said the successive dishes left them full. Another diner remembered the thoughtfully crafted sauces in each dish of a lunch course. Menu options also include stew made with wagyu beef cheek, crab cream croquettes and beef fillet steak, suggesting a range that stretches from lunchtime curry to evening courses. Wine is available to enjoy with the meal.

Grill Morita offers two distinct ways to dine: a casual curry lunch or a course meal shared after making a reservation. The same Western-style cooking can suit quite different occasions.