This restaurant operates on a reservation system starting around 10:30 AM, but when I arrived at 10:00 AM, there were already 18 people waiting. Perhaps due to the large number of people, the reservation process began at 10:05 AM.Even so, it took some time to complete the reservation, and by the time I was able to register, it was around 10:30 AM.Since you need to return at your reserved time, it seems that a considerable amount of time is required to dine at this establishment.The only curry option appeared to be chicken curry, and I requested a smaller portion of rice.After tasting the curry, I felt it was quite similar to the soup curry from Hokkaido, which I have had before.However, the standard soup curry from Hokkaido tends to be more watery, with a stronger presence of specific spices like cumin.The curry here had a thickness that seemed to come from onions rather than flour or starch.There was a rich, smooth texture reminiscent of pureed onions, and while it wasn't overwhelmingly rich in flavor, it had a gentle acidity that added depth to the curry.The spices are ground fresh each time the curry is prepared, which I expected to be quite pronounced. While the aroma was noticeable, no particular spice stood out strongly, making it feel relatively familiar even for someone used to Japanese curry.The rice was seasoned very lightly, resembling a dry curry.At the end, it was recommended to mix the rice with a hot spring egg in a clay pot and add Sichuan pepper, which I also tried. It was somewhat reminiscent of mixing rice into a soupless tantanmen with a soft-boiled egg, which was quite interesting.Overall, it was a carefully crafted, high-quality curry that truly deserves its reputation as one of the best in Osaka.