Where Japanese Curry Meets Cozy Chic: A Lunch at Miyabi’s Secret Spot

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A wide-angle, eye-level shot captures the intimate, cozy interior of a small open-kitchen restaurant and bar, representing the file "1-Where Japanese Curry Meets Cozy.webp". On the right, a wooden service counter is paired with several tan leather barstools under an overhead rack loaded with wine bottles and rows of hanging glassware, where a chef wearing an apron stands ready to serve. The compact kitchen area in the center and left features stainless steel counters, a stovetop under a ventilation hood, storage racks filled with bottles and ingredients, a small microwave, and kitchen tools. In the immediate foreground, a wooden partition holds metal containers packed with spoons, forks, and other dining utensils.

There are places you stumble into and forget, and places that quietly settle into your memory. Japanese Curry Miyabi belongs to the second kind.

A friend mentioned it the way people share something they almost want to keep. A few days later, I found myself walking into Fortune Centre at lunchtime, hungry and curious. Let me tell you about that afternoon the way I would over a slow cup of tea.

Finding Japanese Curry Miyabi in Fortune Centre

You will locate Japanese Curry Miyabi at 190 Middle Road, #02-29, Singapore 188979, tucked into one of those older buildings near Bugis that does not try to impress anyone.

Fortune Centre has its own quiet character, the kind of hidden gem energy where good food hides behind plain corridors. You walk past unmarked shops, take the lift up, and there it is, behind a no-frills glass door with a similarly sized framed sign.

A small detail charmed me right away: the space is shared. By night, it becomes Piu M, an Italian joint serving French cuisine and diner serves fusion dishes with a Japanese twist. By day, it belongs to the curry. There is something tender about a room that holds two lives, serving Italian dishes after dark and a quiet Japanese curry concept when the sun is up.

Before You Go

  • Address: 190 Middle Road, #02-29, Fortune Centre, Singapore 188979
  • Opening hours: Tuesday to Saturday, 11:30am to 2:30pm
  • Closed: Sunday and Monday
  • Seating: About 18 seats at a wood-topped V-shaped counter
  • Style: Compact, counter-style lunch spot with a cozy, chic atmosphere

Since Miyabi is lunch-only, timing matters. Miss the window and you wait until the next day. With only about 18 seats, I would gently suggest arriving early.

The Japanese Chef Behind the Counter

A close-up, medium shot captures a chef actively preparing multiple plates of food behind a service counter, representing the file "2-Where Japanese Curry Meets Cozy.webp". Wearing a black t-shirt and a blue denim apron, the chef stands leaning forward over a stainless steel prep station as he uses a large metal ladle to scoop thick, steaming Japanese curry from a large stainless steel pot onto four bowls filled with white rice. In the foreground, a container of shredded red cabbage sits ready for garnishing alongside two small rectangular plates smeared with a yellow sauce, while a kitchen blowtorch and canisters stand on the far right. The blurred commercial kitchen background features metal countertops, a microwave, and various cooking utensils.

The curry here is made by Japanese chef Jun Matsubara, who hails from Mie Prefecture. You feel his presence the moment you sit. He works with a quiet focus, moving solo during lunchtime in the small kitchen, and you sense that every plate matters to him.

What sets this curry apart is simple but rare: it is made entirely from scratch, never from store-bought curry cubes or ready-made roux blocks. So many Japanese curry chains lean on that easy sweetness, but here the chef decided to take a harder, slower route.

This is real Japanese curry rice, less sweet and more home-style, with an earthier taste profile that feels personal rather than mass-produced. I find that kind of dedication moving. In a city full of polished mall restaurants and places serving many cuisines at once, a chef choosing to sell Japanese curry from a tiny counter feels like a quiet act of love.

What to Order from the Curry Rice Menu

A high-angle, medium shot captures a neatly arranged Japanese meal served on a warm wooden countertop, representing the file "3-Where Japanese Curry Meets Cozy.webp". In the foreground, a white oval plate features a mountain of white rice split down the middle by a rich, dark brown beef curry sauce, garnished with a small heap of shredded red cabbage. Just behind it to the right sits a second plate of lighter-colored curry filled with visible chunks of carrots and potatoes next to a serving of rice, while a rectangular side plate to the left holds two golden, deep-fried katsu cutlets drizzled with a dark tonkatsu sauce. In the upper right corner, a glass of water, a spoon, and a fork resting on a white napkin complete the cozy dining setup.

The menu at Curry Miyabi is short and focused, which I always appreciate. There is no scattered list, just a handful of curry rice options done with care.

Curry Rice Options

  1. Chicken Curry Rice — S$14
    Made with chicken wings for a stronger flavor and sticky texture, this is the mildest tasting option. The curry has a thick, velvety texture and is aromatic with a tinge of sweetness. The occasional crunchy cartilage adds a delightful contrast. A small serving of pickled purple cabbage helps refresh the palate.
  2. Pork Curry Rice — S$16
    Prepared keema style with minced meat, chopped veggies, and spices including dried basil leaves, this pork curry offers a dry-style curry experience with a heavier, earthier taste profile.
  3. Wagyu Curry Rice — S$18
    The wagyu is minced by the chef himself and the curry is richer and more robust, lending a deep beefiness. The wagyu curry has a golden brown crisp side of wagyu menchi katsu, which is juicy and tender with the same crispy crumb coat.
  4. Special Curry of the Day — S$18

Add-Ons

  • Iberico Pork Katsu — S$10
    Lean but tender Iberico pork fillet covered in the same crispy crumb coat.
  • Wagyu Menchi Katsu — S$10
    Juicy, tender wagyu patty coated with panko crumbs, deep-fried to a golden brown crisp and slathered with tangy tonkatsu sauce.
  • Fried Egg — S$3
  • Miso Soup — S$3
  • Extra rice — free

The chopped veggies and sliced onions folded into the curry give it a homely texture you do not always find. It feels less like a chain curry and more like something someone has spent time with.

The Wagyu Curry Rice and Wagyu Menchi Katsu

If you only order one thing, let it be the Wagyu Curry Rice. The minced wagyu curry is the headline here, rich without being heavy. It is the kind of dish you keep spooning long after you meant to stop. For the price, it feels like a small indulgence rather than a splurge.

I went further and added the Wagyu Menchi Katsu, and I am glad I did.

It arrived golden brown and crisp on the outside, a tender wagyu patty coated in panko crumbs, deep-fried until the same crispy crumb coat shattered gently under my fork. With the curry sauce pooling around it and a little tangy tonkatsu sauce on the side, it was an even more satisfying wagyu katsu than I expected.

The Pork Curry Keema Style and Chicken Curry Alternatives

A close-up, angled shot captures a detailed view of a Japanese curry dish served on a white oval plate, representing the file "4-Where Japanese Curry Meets Cozy.webp". A mound of fluffy white rice occupies the right side of the plate, partially covered by a thick, textured keema-style curry sauce made with finely minced meat, herbs, and spices that flows across the left side. A vibrant heap of shredded purple cabbage or pickled red cabbage rests on the edge of the plate in the upper right corner as a garnish, while a small bowl containing a clear broth with sliced green onions is softly blurred in the upper left background, all resting on a warm, wooden tabletop.

Not everyone wants wagyu, and Miyabi has lovely options for that too. Jun’s pork curry can be prepared keema style, which means minced meat rather than the usual fleshier chunks. This pork curry keema style turns the dish stickier and stronger tasting, a little more textured, and the kind of plate that rewards a slower lunch.

The Chicken Curry Rice is the gentlest choice of the lot. It comes with tender shredded chicken wings folded into a pale chicken curry that lets you taste the spices clearly without too much richness.

If You Are Visiting for the First Time

  • Choose Wagyu Curry Rice if you want the richest plate.
  • Choose Chicken Curry Rice if you want something gentler and mildest tasting.
  • Choose Pork Curry Keema Style if you like texture and deeper savoury notes.
  • Add Wagyu Menchi Katsu if you want the fullest experience.
  • Add Iberico Pork Katsu if you are craving katsu curry rice.

Why the Curry Feels Different

It helps to understand what this curry is not. It is not dry-style curry. It is not the spice-forward traditional Indian version either. Indian curry typically leans on a different layering of spices, while this Japanese version is softer, rounder, and deeper.

The curry sauce here is thick and gentle, made to comfort rather than challenge. The roux base is made by cooking butter with flour and curry powder, giving the sauce a thick, velvety texture and deep brown color.

That distinction is part of why Miyabi has earned a small cult following among curry lovers. In a building that holds so many quiet surprises, a place this focused stands out. It is not a diner that serves fusion dishes. It is not a Japanese Italian trattoria juggling uni pasta and hojicha risotto. By day, it is simply curry, made well.

A Room That Holds Two Stories

A wide-angle, eye-level shot captures a modern and warmly lit restaurant dining room, representing the file "5-Where Japanese Curry Meets Cozy.webp". A long, angular wooden bar counter dominates the foreground and center, lined with a few orange-and-brown leather barstools, set utensils on colorful napkins, and drinking glasses. In the background on the right, a couple sits at the far end of the counter enjoying a meal near a kitchen prep station, while a separate round dining table with empty chairs sits near distinct circular windows on the left, looking out onto a road. Overhead, a trio of conical pendant lights with reflective gold interiors illuminates the wooden counter, casting a warm glow across the cozy interior.

I keep returning, in my mind, to the shared space. The same counter that serves lunch becomes Piu M Trattoria at night, serving French cuisine with a Japanese twist. The same room shifts character once the day changes. There is a quiet poetry to it: Italian dishes after dark, home-style Japanese curry by day.

It reminded me of how older buildings hold so many small lives at once. These hidden food corners are where I find the food I love most, far from the larger crowds, served by people who genuinely care.

A Gentle Recommendation Before You Go

If you find yourself near Bugis on a weekday with an empty lunch hour, I would point you toward Japanese Curry Miyabi. Go early, since the seats fill quickly. Start with the Wagyu Curry Rice, add the Wagyu Menchi Katsu if you are hungry, and let yourself slow down.

It is not flashy, and it does not try to be. It is simply a Japanese chef quietly making real Japanese curry rice from scratch in a small corner of the city. Sometimes that honesty is exactly the thing worth seeking out. Take your time when you go. A place like this rewards the people who do.

For a deeper dive into the world of Japanese curry in Singapore, why not embark on a flavorful journey with our article From Hidden Counters to Iconic Eateries: 5 Best Japanese Curry Singapore Experiences? Discover a curated selection of standout spots that transform humble curry into unforgettable culinary adventures across the city.

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