wacca

A spoonful of harissa stirred into curry brings extra heat and depth, changing the character of the same dish. One diner liked the harissa served with wacca’s seafood tomato curry so much that they returned. On one day, the curry was described on the menu as a dish of swordfish with fennel, coriander, mustard seeds and other spices. A diner praised the fish’s tenderness and the curry’s refreshing balance, adding harissa for more heat and richness. Some visitors have also mentioned being able to buy harissa at the restaurant, extending the pleasure to curries at home.

The spice profile varies with the curry you choose. The listed keema curry uses cumin, cardamom, cloves and other spices, while the chicken curry is a spicy option with cinnamon and cloves. A Massaman-style Thai curry with prawns and peanuts is described as mild, with a coconut milk base. Some diners say the curries are fragrant without being extremely hot; one suggests starting with the chicken curry if it is your first visit. The differing aromas may be a better guide to choosing than heat level.

Pickled vegetables served alongside the curry and coriander have been praised as refreshing accompaniments. You could also vary when you add the harissa as you eat. For a drink, the house-made spice sour includes lemongrass, cinnamon, cloves, coriander and black pepper. There is also rum chai, made with house-made chai and dark rum—another way to enjoy the spices. Both are listed in the 600-yen range, making them options to enjoy with your meal or afterwards.