Where to Eat Kanazawa Curry: Champion's Curry, a Pioneer Since 1961 at Omicho Market

A Taste of Kanazawa Curry, a Brand With Over 60 Years of History

Kanazawa, in Ishikawa Prefecture, is one of the leading tourist cities of the Hokuriku region. Visitor numbers have grown even further since the Hokuriku Shinkansen extension.

Alongside scenic landmarks like Kenrokuen Garden, Kanazawa Castle, and Higashi Chaya District, this city has another nationally known calling card: its local specialty, Kanazawa curry (Kanazawa-style curry).

A thick, glossy roux served on a steel oval plate, topped with a pork cutlet drizzled with sauce and accompanied by shredded cabbage. This style was born in Kanazawa in the 1960s and now has fans across Japan. One of the brands that helped define it is Champion’s Curry.

This time, I visited Champion’s Curry Omicho Branch (Curry no Champion Omicho-ten) and tried its signature dish.

Champion’s Curry Omicho Branch

Champion’s Curry Omicho Branch is a Kanazawa curry shop located on the basement floor of the Omicho Ichiba Building inside Omicho Market in Kanazawa, Ishikawa Prefecture. As one of the locations of the Champion’s Curry group, which operates shops both in and outside Ishikawa, it sits at the foot of a market full of tourists and continues to serve classics like the L-Katsu Curry as a taste of the city.

What Is Kanazawa Curry, and Where Does Champion’s Curry Fit In?

Kanazawa curry is a regional curry style characterized by a thick, glossy roux served on a steel oval plate, topped with a pork cutlet drizzled with sauce and a side of shredded cabbage. Eating it with a fork or a spork (slotted spoon) is also part of the style.

There are several leading shops that represent Kanazawa curry, and Champion’s Curry is one of them. The brand traces its origins to a yoshoku restaurant (yoshoku is Japanese-style Western cuisine, adapted from Western dishes in the Meiji era) founded in Kanazawa in 1961, where the owner combined two of his most popular dishes — curry rice and a tonkatsu (pork cutlet) set — onto a single plate. The combination of cutlet and cabbage on the plate is itself a remnant of those yoshoku-restaurant days.

The shop’s window logo carries the line “Est. 1961,” quietly conveying its long history.

A Storefront Marked by a Red Noren Curtain

When you go down to the basement floor of the Omicho Ichiba Building, you arrive at an area dotted with rest spaces and restaurants. What stands out at the back is a red noren curtain dyed with the words “Kanazawa no Curry” (Curry of Kanazawa) and a glass front featuring the “Champion’s CURRY” logo.

Beside the entrance is a glowing sign reading “Ganso Kanazawa Curry no Mise” (the original Kanazawa curry shop). Next to it, a handwritten sign in Kanazawa dialect invites visitors with a phrase that roughly translates to “Since you’ve come all the way to Kanazawa, come try Champion’s Curry.”

Buy a Meal Ticket From the Vending Machine First

After entering, you start by buying a meal ticket from the vending machine next to the entrance. Buttons are arranged by size and topping, and there are also buttons for takeout.

Right next to the vending machine is a display case lined with food samples, so even those who cannot decide from the menu names alone can choose while looking at the actual dishes.

A Basement Interior Bathed in Warm Lighting

The interior is split between counter seats and table seats. The counter seats keep cutlery and water dispensers within easy reach, designed so even solo diners can quickly eat and leave.

Further inside is an area lined with tables seating four. With tile decorations bearing the “CHAMPION CURRY” logo and warm lighting, the space feels bright despite being on a basement floor, with an atmosphere that welcomes families.

A Wide Menu Selection by Size

The menu centers on katsu (pork cutlet) curry, but the variety of toppings and size options is generous.

A nice touch is being able to choose between four sizes: Mini, Regular, Middle, and Jumbo.

Tasting the L-Katsu Curry: Crispy Cutlet and a Rich Roux

The L-Katsu Curry is the shop’s flagship and the dish that lets you experience the heart of Kanazawa curry. The “L” stands for “Large,” referring to the thick-cut pork cutlet rather than the portion size, which is selected separately. This time, I ordered a Regular size (¥1,100).

A generous pool of curry roux on a steel oval plate. Lined up on top are shredded cabbage and a thick-cut cutlet sliced into strips. It is a textbook plating of Kanazawa curry.

The roux has a mellow richness up front, but a solid heat catches up shortly after. Quite different from today’s spice-forward curries, it has a homey, mature taste that anchors it firmly in the tradition of Kanazawa curry.

The cutlet is freshly fried as well. Once you take a bite, the crisp coating gives way to a clear sweetness from the substantial pork inside.

Then the cabbage. A crunchy texture and a faint sweetness. Eating it on its own at first and then mixing it with the roux partway through, the cabbage’s sweetness blends with the roux to show a different side of the dish.

As the meal progresses, the roux, rice, and softening cabbage gradually mingle on the plate. Scooping a big forkful and bringing it all to your mouth at once is the true essence of Kanazawa curry. The rich roux, the sweet cabbage, and the broken-up cutlet come together, keeping the satisfaction going right through to the last bite.

Another Side of Kanazawa’s Food, Beyond the Seafood

A crispy, thick-cut cutlet and a rich roux that lingers on the palate. Right down to the final bite where shredded cabbage joins in, it is a deep-rooted flavor that does not bend to passing trends.

When people think of Kanazawa, the first thing that comes to mind is often the fresh seafood at the market. But it would be a shame to sum up “tasting Kanazawa’s food” with seafood alone. Kanazawa curry, long established in this city, is also an essential part of the local food culture.

A local specialty of Kanazawa. Be sure to try Kanazawa curry.