Kansai-style spice curry is the specialty at Rojiura Kitchen Yonemon, and the three-curry combo is highly recommended. One dish that especially impressed us was the Korean-style seafood curry, made with mackerel, clams, dried shrimp, and changja (spicy cod stomach). Intensely fishy and very Korean in flavor, it is quite unique in the spice-curry world. And like all the curries here, it was more fiery than average.

The shop has an old-fashioned counter setup, with a couple of tables in back, and they are currently open only at lunchtime. Service is friendly, and the proprietors were happy to talk about Kobe and spice curry. (Note that menus and service are in Japanese.)