The Indian-inspired curries served at this seven-seat counter shop are a revelation. One thing that sets them apart from the competition is the high quality of the seasonal vegetables used as ingredients. These are apparently sourced by the shop's "vegetable sommelier" and indeed the produce here seems to be lovingly curated. Even our lassi drink was studded with big chunks of tasty fresh peaches.

Another distinguishing feature is the way the vegetables are prepared. Many are fried pakora-style - a technique similar to tempura frying, but using seasoned chickpea flour for the coating. Our double-curry plate was attractively topped with pakora-fried green beans, carrots, carrot flowers and eggplant, ranging from firm to very crisp in texture.

The onions, tomatoes and tiny mushrooms incorporated in the curries are also first-rate, as are the pickles served on the side. One local Nagoya touch is that you can order your curry "Hitsumabushi-style", with broth poured over it, or as a regular curry.

If you're extra-hungry you can splurge on the prix-fixe multi-course menu, but the two-curry plate (with chicken and keema curries) is fairly filling on its own. You can also order pakora-fried chicken pieces as a side dish.

Drinks include plain and seasonal-fruit lassi, frozen lemon sours, premium sake, craft gin and craft beer (Itami White wheat beer from Osaka).

The shop is located in a woodsy-themed miniature restaurant complex called Taberu Terrace Sakae, a short walk from Sakae Station. English menus are provided, and the staff speak English as well.