While curry may bring to mind spicy Indian dishes, the Japanese variety is only tangentially related to that country. Curry in its Japanese form came to exist through a game of culinary telephone. In the 1800s, Britons brought back curry powder from India, but they failed to bring along any native recipes. Instead, British chefs turned to French techniques, making a thick roux with flour and butter before adding curry spices.
The Japanese became enthralled with the dish when a craze for Western culture hit the country in the late 19th and early 20th centuries, and now this simple entree is considered a national dish. In Japan, the curry sauce is mixed with potatoes, carrots, onions, and most often beef (but sometimes tofu or other meat or seafood) and served with sticky white rice. The delicious end result is sweeter and milder than Indian curry.
Praised for its atmosphere of "instant fun" by The New York Times, Jasper's Corner Tap and Kitchen has built a solid following with its on-tap Negronis and swoon-worthy pub food. Here are some other facets that make Jasper's stand out:
Ahn Sushi & Soju stocks barren bellies with fresh Japanese and Korean menu items reeled in from all corners of the oceanic fish bowl, and slakes gullets with sake and signature soju cocktails, colossal libations mixed in hollowed fruits. The unagi sushi's barbecue-infused eel ($5) seduces taste buds while a quintet of toro sashimi ($25.95) softly croons melodies of the seafaring life. Take piscatorial matters into your own hands with the bento box combo dinner, which cordons off a trio of customer-culled fare, such as a crab-stuffed california roll, tangy chicken teriyaki, or a spicy tuna roll ($17.95). Chefs draw upon Korean muses to craft the boneless beef jumuluck kalbi, bathed in a special house sauce ($19.95), or the saeng kalbi, charcoal barbecued short ribs ($19.95).