CoCo Ichibanya—often called CoCo Ichi—is a Japanese restaurant chain centered on curry rice. Its appeal is straightforward: choose your curry, set the rice portion, pick a spice level, and add toppings. That flexibility makes it easy to return and build a favorite combination over time.
A curry house built around customization
Walking into a busy curry restaurant can be an experience for all the senses: conversation and friendly bustle, staff coordinating orders, the aroma of warm curry, and freshly cooked rice. The menu invites you to put together a meal that fits your appetite, whether you want a simple curry plate or a generous mix of toppings.
Depending on location, choices may include different curry styles, rice sizes, heat levels, and toppings such as breaded cutlets, vegetables, seafood, or cheese. Menus and available spice levels can vary by country and restaurant, so check the local menu rather than assuming every branch offers identical options.
For people stationed on Okinawa, CoCo Ichibanya became a familiar meal stop—sometimes a weekly routine. A favorite order might be a hearty rice serving with a breaded cutlet and a comfortably spicy curry. The fun is finding your own balance: enough heat to make it exciting, but not so much that it hides the other flavors.
To explore current locations and menu information, visit CoCo Ichibanya USA’s official website. Menus, prices, and spice options may differ between locations.
Make a Japanese-style chicken katsu curry at home
Restaurant curry has a particular comfort-food magic, but a satisfying home version is very doable. This recipe pairs a thick, savory Japanese curry with crisp panko-coated chicken and rice. Japanese-style curry roux blocks make the sauce approachable; follow the packet directions if they differ from the method below.
Chicken Katsu Curry
Makes about 4 servings. Prep vegetables and rice before you begin, and cook the chicken close to serving time so the coating stays crisp.
Ingredients
- 2 large boneless chicken breasts, sliced horizontally or pounded to even thickness
- Salt and black pepper
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs, approximately
- Neutral oil for shallow-frying, or cooking spray for an air fryer
- 1 large onion, thinly sliced or chopped
- 2 carrots, peeled and cut into bite-size pieces
- 2 medium potatoes, peeled and cut into bite-size pieces
- 4 cups water, or the amount specified on your curry roux package
- About ½ package Japanese curry roux, to taste and according to package directions
- Steamed Japanese short-grain rice, for serving
- Optional: sliced scallions, pickled fukujinzuke, or a little chili oil
Method
- Start the rice. Rinse and cook it according to its package directions, or prepare your preferred rice while the curry simmers.
- Cook the vegetables. Warm a little oil in a pot over medium heat. Add the onion and cook until softened. Add carrots and potatoes; stir for a couple of minutes.
- Simmer the curry base. Pour in the water and bring it to a boil. Reduce to a steady simmer, cover partly, and cook until the vegetables are tender, about 20–30 minutes.
- Thicken with roux. Turn the heat low. Break the curry roux into pieces and stir them in until dissolved. Simmer gently until the sauce thickens, following the package guidance. Stir occasionally so it does not catch on the bottom.
- Bread the chicken. Season each piece with salt and pepper. Coat first in flour, then beaten egg, then panko. Press the crumbs on gently so they adhere.
- Cook until crisp and done. Shallow-fry in oil over medium heat, turning once, until golden and cooked through. Alternatively, air-fry with a light coating of oil, turning as needed, until crisp and fully cooked. Use a food thermometer to check the thickest part reaches 165°F (74°C).
- Serve. Slice the chicken into strips. Serve rice in bowls, spoon curry alongside or over part of the rice, and place the katsu on top so some of its crisp coating stays exposed.
Flavor and texture tips
For a sweeter, rounder home-style sauce, simmer the onion until soft and golden before adding the other vegetables. A small splash of ketchup or a little grated apple is an optional variation—not essential to the recipe. Add extras sparingly, taste, and adjust.
Keep the cutlet separate from the sauce until serving to preserve its crunch. For a vegetarian plate, leave out the chicken and add roasted vegetables, tofu, or a breaded vegetable cutlet.
Food safety: Wash hands and utensils after handling raw chicken. Avoid cross-contamination, and verify doneness with a food thermometer.
The joy of finding your order
CoCo Ichibanya’s custom-order format turns a familiar bowl of curry and rice into a small personal ritual. Try a moderate spice level first, choose a topping you enjoy, and adjust the rice portion to your appetite. If the scent of curry seems to follow you home, that may simply be a sign you have had a memorable meal—and perhaps found a recipe worth making again.