Photos: akakumo · CC BY 2.0 · Dick Thomas Johnson · CC BY 2.0 (2, 3, 4, 5)
Jiyūken, founded in 1910 in Namba, serves its "meibutsu curry" with rice and roux mixed in the pan before serving and a raw egg on top, a style invented to keep curry hot before warming cabinets. Oda Sakunosuke wrote it into Meoto Zenzai.
Why it's unique
The dish is the shop's own invention, served at the Namba main shop since 1910. The only caution is that "mixed curry" is now imitated elsewhere.
What you do here is eat it the house way, egg broken and Worcester sauce added, at the original shop rather than at one of the unconnected places that borrow the name.
Before you go
Break the egg, then add Worcester sauce from the bottle on the table: that is the house way.
Jiyūken's own site warns that other shops using the name are not connected; only the Namba main shop is the original (the Tempozan branch closed in September 2026).
