Autumn Sword Fish Issue 4: Ginza Line Curry

"Autumn Sword Fish" Issue 4: Ginza Line Curry "Ginza Line Curry"—these two seemingly unrelated things, if asked for a first impression, would likely be their vibrant, golden-orange hue. The orange of the Ginza subway line and the rich, fragrant yellow of curry—what sparks would ignite when brought together? The Japanese passion for curry is a profound, almost unimaginable devotion. From Yasujiro Ozu finding inspiration for his debut film "The Blade of Penitence" over a bowl of curry rice in a diner; to Keigo Higashino using beef curry rice as a pivotal element in the mystery of "The Wings of the Kirin"; the direct naming of past memories in "Last Night's Curry, Tomorrow's Noodles"; the vegetable curry eaten by the Science Special Search Party members for world peace in Ultraman; and, of course, the much-talked-about "Midnight Diner" dedicating the first Tuesday of every month to leftover curry. These seemingly ordinary curries are a solid presence in Japanese daily life, making one forget, "Ah, curry actually originated from India." Precisely because of the Japanese preference for curry, it transcends being just a dish; it embodies a spiritual solace and a source of energy. As conveyed by Shizuko Shoji, the octogenarian owner of the long-standing Western-style restaurant GRILL SWISS, "Eating curry gives you energy." With slightly trembling hands, she serves the original Japanese katsu curry, a testament to over sixty years of dedication to curry. This dedication, perhaps, is the act of eating itself—allowing the subtly sweet Japanese curry on the plate to tell you directly why the Japanese are so fixated on it. In the early Showa era, Japan established Asia's first subway, the "Ginza Line," where a five-minute subway ride was the epitome of fashion. During the same period, Western-style restaurants flourished in the Ginza area, and ordering a curry dish was considered the most sophisticated indulgence. After post-war reconstruction, with Japan rebuilding its industries, the development of the subway system and changes in everyday diets created a historical intersection between the Ginza subway line and curry. This issue, "Ginza Line Curry," specifically follows the Ginza Line, visiting eight curry establishments: a venerable shop opened in 1947, a katsu curry passed down through three generations, soup curry featuring medicinal herbs flown in from Taiwan, and a curry specialty shop themed around fashion trends. Furthermore, we specially interviewed Takahiko Todaka, the editor-in-chief of Hanako magazine, who recommends his favorite private curry restaurants frequented by MAGAZINE HOUSE staff, offering a taste of curry across eight decades. Thirty years ago, Tokyo boasted a complex yet incredibly convenient subway system. Back then, Japan was often associated with elegant Ginza and expensive Western restaurants, making a high-end dining experience during a trip to Japan unaffordable for many. Today, with the advent of budget airlines, Japan feels closer, and the cost of living has changed considerably. While we may not recapture the romantic aura of the Showa era, if you happen to love curry, why not savor a plate of golden Ginza curry?