Original recipes, unique flavors and ample use of fresh seasonal vegetables help Yamituki stand out in the highly competitive Japanese curry landscape. Umami-rich ingredients like ripe tomatoes, cheese and coconut milk add depth and bring out the individual flavors of the curries' vegetable and meat ingredients.

Some popular options (from Y730) are oysters and spinach with baked cheese; ripe tomato, eggplant and chicken; and pork-cabbage. (There are also seasonal specials.) Extra toppings (mostly Y100) include corn, bamboo shoots, coriander, garlic shoots and tofu. Lunch is served until 4pm.