WA! CURRY

I’ve visited Wa Curry a few times now and the food is always exceptional! The ordering process is mainly self-service, but the staff still make guests feel well taken care of and at home. I was worried that the curry would be too rich because it’s made with wagyu, but it was perfect for my preferences. I tried the wagyu curry with pork katsu, and with soft boiled egg. Both were delicious and offered nice tastes and textures to complement the curry. The curry sauce itself was very flavourful and I constantly crave it.I’m excited to see that they’ve recently expanded their hours to 7 days a week too!

The take out bowl was 1/4 full… for $23… very disappointed even though the sauce was good. Protein is a separate price from the “base” which is $16 for rice, gravy, and green onion.

This place used to be Ramen Gyoza, that became a victim of the pandemic shutdown and the deterioration of downtown Vancouver. It's a new concept launched by the powerhouse Miku, Minami, Aburi group. The wagyu curry gives them an option to utilize the excess fat from their wagyu beef. The curry is tasty and even a small order is more than enough rice for me. I ordered the oyster furai which turned out to be very little. Next time I should order 2 items like oysters and shrimp or katsu. They serve Japanese pickles that resemble sauerkraut on the side. Expert tip, eat quickly, the high fat content of the wagyu curry will solidify very quickly.

It's unfortunate that I have to write a negative review. View my profile, I hardly ever speak lowly of food establishments.Summary: High prices, okay curry, bad quality control, misleading stew advertising, pay upfront, default 15% tip (additional steps to skip tip) for zero service.I came here excited to try out a dedicated Japanese curry restaurant, and was left disappointed and frankly a little saddened.We ordered a Wagyu curry with hamburg steak and a Wagyu stew with tonkatsu.The Wagyu curry with hamburg steak would've been fine except for the part where there was a large clump of hard rice that we mistook for a bone. For premium Iwate rice"

Great Japanese curry rice at self serve style restaurant. Reminds me of Shokudo in Japan.Definitely recommend beef STEW curry to enjoy the Iwate wagyu beef.Since their focus is on meat not curry, it would be nice to see more variation such as gyusuji (tendon) and gyutan (tongue) curry.All the toppings we tried were decent.Also liked they come in 3 different sizes. (Pictures were large, mid, and small in that order. Only the small is the stew.)Take home currypan and serfserve fukujinzuke were added plus! My only gripe is their Mon-Fri 12-5 hours.

I love Japanese curry and Wa! Curry really does it well. The restaurant took over the former Gyoza Bar spot and is by the same owners as Miku and Minami.The ingredients taste really fresh and best of all, they use high-quality wagyu in their curries and stews. I ordered the scallop fry this time (delicious and plump), but will definitely try the vegan curry next time with brussel sprouts. The rice to curry ratio is perfect. Medium with one topping was great for lunch. If they happen to have the curry bun available, order it! It's so good with lots of filling.

WA! CURRY (Downtown)**NEWish Restaurant Alert!**8 Overall8.7 Food Quality8 Dining Atmosphere9 Service6.5 ValueThis place opened up a couple of months ago and is part of the ABURI group, most known for Miku and Minami! Anyways, love Japanese curry, so I HAD to try this place!Service was pretty fast. You order on your phone and I had my food within 5minutes.WAGYU CURRY WITH PORK KATSU $21Wagyu beef curry gravy, green onions, served over steamed rice and deep fried pork cutlet. Overall it was pretty good, but the Wagyu part is a gimmick. There was no part of it that I really tasted any Wagyu. To be completely honest, I do think I’ve had better Japanese Curry from Takeya Sushi, and the Poke Man. Not saying this curry was bad, but I don’t think it’s the best in Vancouver. Pork was amazing! Overall it was a great dish!8.7/10

Don't be like me and make this mistake: the base does not include a wagyu katsu!! The wagyu is in the stew/curry and you have to order toppings if you want katsu! I had to order separately cause oops.With that being said, the tonkatsu is delicious! Way better than any I've had so far. So juicy and crispy. Pairs soo well with the curry.Decently priced, although it will get pricier if you want to load it up. Highly recommend!Note: They don't do reservations. Walk in only and secure a table before going up to order.

We went here today for lunch with high hopes. Having tasted their special in- house curry during the days of Gyoza Bar, we thought this would be even better having dedicated a whole restaurant concept to one dish: curry.Let's begin with the positives:- 3 different portion sizes to choose from- 3 different curry base options: Wagyu Curry (curry sauce + tiny amount of beef mince), Wagyu Curry Stew(curry sauce + 2 pieces of potatoes and four one inch by one inch pieces of 'waygyu'), Vegan Keema Curry.- miso soup is great and served at a acceptable temperature for soupWhat was good were far and few. The portion sizes must cater to the Ozempic crowd. The small size gives you a meager 1/2 cup of curry sauce with 150grams of rice. The Wagyu curry stew at $17 for a small comes with 2 potato wedges and probably 30 grams of meat in total. You will need to order extra sides to be full. The pork katsu was horribly executed; tough, thick and the last outerpiece piece consisted of just fat and tendon which did not get trimmed off. Whoever cooked this did not tenderize by way of pounding the cutlet as you usually would when making cutlet/schnitzel. The ebi fry were coated so heavily that it gave off a hard texture instead of crunch. A shame, since the quality of the prawns were quite good. All the food items were frigid by the time it got to us, it may as well have come straight from the fridge. Deep fried items came at room temperature, you can see them already pre-fried, just sitting there, not par-fried and then fried again upon order.All in all I've never been served cold curry in a restaurant, especially one that claims to specialize in only one dish. There are much better establishments which cater this exact concept with worthwhile cooking techniques —and you can bet it'll come piping hot with katsus fried to order.Skip this one.