CoCo Ichibanya seriously got seriously the best online curry "UMAGEN Takumi" taste review

Began with a small curry shop in Nagoya, now we have 1179 stores nationwideCurry house CoCo Ichibune store(Below: Kokoichi). Curry which is offered at Kokoichi storefront seems to have been seasoned pursuing the taste of 2nd and 3rd place by the concept of "curry which does not get bored even when eating many times", but "You can really make crispy curry bestIn order to show that it is "online only"UMAGEN Takumi"The finest class curry using high-grade ingredients called" 5000 yen (set price) is being sold.

Once an editorial member"Topping the whole bamboo shop", in a sense that you can experience in the shop, in a way the finest curryAlthough I ate, I tried to actually order and eat it to find out what kind of taste it is "cocoichi finest grade curry" in the true sense.

Details are as follows.
Ichibanya Mail Order Manager Luxury Curry

This is "UMAGEN Takumi." "Hida beef beef curry" "Kuro pig pork curry from Kagoshima prefecture" "Nagoya Cochin curry" "Hokkaido scallion curry" set of 5000 yen (tax included)


It has become a logo drifting luxury.


I feel a weight to the character "Takumi".


When opening the box it looks something like this. Presence something that should not be eaten lightly.


Curry is in a can, not a retort. From the left, "Hokkaido scallop curry" (blue), "Nagoya Cochin curry" (tea), "Kagoshima prefecture black pig pork curry" (white), "Hida beef beef curry" (red)


On the back of the lid is an explanation of each curry.


"Hida beef beef curry" is a well-balanced Western European curry with condensed umami of Hida beef.


"Kagoshima prefecture black pig pork curry" is a mellow curry, which blends the umami of black pigs from Kagoshima.


"Nagoya Cochin Curry" is a refreshing refreshing finish using yogurt and mango chutney.


"Hokkaido scallion curry"Americaine sauceIt features a deep flavor with white wine added to it.


I pulled out from the box and arranged. The sense of intimidation by saying "Come over!"


The size is roughly three general cans of cans.


It is designed to be able to be opened without any can opener.


"Hida beef beef curry".


I ordered it with ordinary beef curry (frozen) ordered together.


raw materials.


545 kcal per can.


The same content as the back cover is also included in the can.


Cooking method by transferring contents to another pan or heating, transfer to a dish and heating by range.


"Black pig pork curry from Kagoshima prefecture".




Comparing it with ordinary pork curry or sweet pork curry.


raw materials. Only black pig pork curry from Kagoshima Prefecture is characteristic of containing "cream" and "sugar".


432 kcal per can.


"Nagoya Cochin Curry".




raw materials.


409 kcal per can.


"Hokkaido scallion curry"




raw materials. "Sauce américaine" The source made boiled put such as tomatoes, wine, flavor vegetables to shells of crustaceans such as lobster.


It is the lowest at 357 kcal per can.


First of all, tasting from Hida beef beef curry.


It has a large meat in full.


For comparison we ordered regular beef curry. The color of Ru is a dense impression of Hida beef beef curry.


Incidentally just after warming usual curry with hot water was like this.


Almost nothing is found ...


Hida beef beef curry impression that it is what is called "Western food shop's curry". There is a sharpness of sweetness and hotness with the feeling that spicyness comes after beet stewy rich richness and sweetness. The meat is very soft and the taste of the meat is solid, but as a whole it is a level that I feel a little doubt whether it is about as much as 1000 yen or more to pay and eat. On the other hand, the usual curry is good or bad, the impression that "Curry comes out for meals." It feels like it is neither possible nor impossible, but it seems that adults may feel unsatisfactory to eat.

Next time we try to eat black pig pork curry from Kagoshima prefecture. I tried pork curry on brown rice.


It also contained big pork here.


For comparison this time also ordered normal curry. "Sweet pork curry" on the right side of the front, "Pork curry" on the left side, "Black pig pork curry from Kagoshima prefecture" in the back.


Black pig pork curry from Kagoshima prefecture has a color that looks intense but it is sweeter than sweet pork curry as it is using cream and sugar. Although it has richness, it is smooth and gentle seasoning, but the impression that it does not feel like being somehow curry. Pork curry has no sense of unity in taste, like 'curry made with camp'. Sweet pork curry seems to be said to be eating baby food, as it can say that it is "almost tasteless" rather than sweet, and the texture and taste are just like being baby food.

Next, I tried Nagoya Cochin Curry.


Chicken cooked with this as well.


Impression that the taste is somewhat overkill. It is not disgusted because there is no habit, but I do not feel as impressed that I do not feel like eating again. It seemed that meat seemed to have escaped the texture and umami of Nagoya Cochin.

Finally taste Hokkaido scallion curry.


Scallop is as it is.


Anyway the scallops are too strong and the flavor of the curry is not at all because the scallops extract etc. are abundantly included in Rou. This level is better if you just put the scallops on ordinary curry. To be honest it was a taste that I could eat alone.

As a final impression, despite using high-grade ingredients, I felt that there was something that worked minus depending on things, with the impression that we could not make full use of the goodness of the material as a whole. Even within the editorial department, it was almost a dry impression, so I want you to keep doing it a bit more.