Paikaiji Curry's deep-fried hamburg-steak cutlet ("burg katsu") is juicy and meaty, with a thick, crunchy coating, and it's the highlight of the curry menu here. Other curry choices are lamb-pork keema, stewed pork, wagyu beef tendon stewed in red wine, and wagyu hashed beef. Combo curries are available if you're extra hungry, and optional toppings include cheese and boiled eggs.

The curry roux is European-style (Ofu), built on a complex but subtly flavored fond de veau that takes four days to prepare. You'll be presented with a tiny bowl of the fond de veau to sample at the start of your meal, along with a trio of rustic-style pickles. Chili powder, Okinawan togarashi powder and Okinawan peppers are provided on the table if you want to liven up the mild roux.

Drinks include coffee from Dutch company Douwe Egberts (founded 1753), herbal and regular teas, craft beers from a small Okinawan brewery, and budget wines.

The shop's name means "Southern Breeze", and they moved to Tokyo from Okinawa in August 2024. Located on a quite residential street near Ichigaya Station, the shop sports a traditional Euro-curry shop decor with dark-wood furnishings and a kissaten ambience. There's a small counter and several tables, with a tiny semi-private room for groups.