Rojiura Curry Samurai Review: Perth's Best Hokkaido Soup Curry?

Rojiura Curry Samurai Perth

4A Shafto Lane

Perth, WA 6000

Australia

Entry to Rojuira Curry Samurai

Why We Came

Our review of Rojuira Curry Samurai in Perth: Rojiura Curry Samurai in Perth exists to do one thing with conviction: Hokkaido-style soup curry, built around a mountain of seasonal vegetables and customisable spice levels. It has earned a place in The West Australian Good Food Guide’s Top 100, which in a city where Japanese usually means sushi or ramen signals that this bowl is worth paying attention to. The brand traces back to a well-known Hokkaido soup curry specialist, and the Perth outpost keeps that regional focus rather than broadening into a generic Japanese menu.

People love it because the concept is simple: choose how many vegetables (small portion, 11 or 17), pick your protein, soup base, spice from 0–10, and rice size, then wait for a piping hot bowl. On a cold winter night, we went asking one question: is this soup curry comforting for us to return?

We visited on a packed Friday evening, and were glad we’d booked; the full room already said something about local demand. Winter is the ideal season for soup curry, and this timing made the visit more interesting because the vegetable mix clearly shifted with what was good that week. The restaurant also runs a monthly special - ours was a burnt butter corn and crispy oyster mushroom soup which we decided was the go to for our meal that night.

Seasonal Vegetables and your options

The vegetables define the experience. A regular 11-vegetable bowl holds cabbage, carrot, capsicum, mizuna, broccoli, pumpkin, onion, potato, zucchini, radish and soy bean; and our 17-veg option added sweet potato, black fungus, baby corn, chives, button mushroom and a whole tomato, turning the curry into a layered vegetable landscape rather than just “curry with toppings”. There is also a smaller portion option that keeps things friendlier with cabbage, carrot, capsicum, spinach, broccoli, potato, whole tomato and button mushroom which is certainly the better option for the smaller eaters.

Portions are definitely large and befitting of the restaurant's comfort first approach. After choosing the number of vegetables as well as your choice of proteins (ranging from maryland, zangi to pork and a selection of the above, you then move on to choose your soup base which ranges from regular which is the original chicken and pork broth with veggie based bouillon to other bases for an extra fee, such as a coconut version which has coconut milk or a vegan option which is tomato and miso blended soup with shiitake and kombu dashi. Next, we go on to choose the spice level, going from 0-10. For us, a level 1 "Normal" was already plenty spicy and the heat built steadily as we ate, so higher levels are a genuine challenge, not a gimmmick. Finally, you reach the rice portion size, where small and medium portions (120 and 180 g respectively) are free whilst the large portion at 250 g requires a top up.

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The burnt butter corn and crispy oyster mushroom special pushes the flavour towards richness and umami. The curry soup is made by simmering vegetables, chicken, pork bones, dried sardines and bonito flakes, and the original bouillon is shipped directly from Hokkaido. There is a very distinctive Japanese flavour in this bowl of curry and a flavour that is hard to replicate elsewhere. Paired with a cold beer, the curry worked beautifully: the bitterness and chill cut through the warmth and spice, keeping the meal from feeling heavy even as the bowl stayed generous. Our monthly special was 34 AUD for 17 veggies which is a pretty standard price in Perth these days. We were also there during happy hour and had a really nice beer served with zangi, or hokkaido style fried chicken and fried garlic broccoli. Pricing feels fair and the value sits squarely in the size and quality of the curry bowls. Service, led by Japanese staff, was a clear strength. It was friendly, efficient and the team was great at guiding first timers through the ordering system without making it too complicated. On a full Friday night, pacing stayed calm and bowls arrived piping hot.

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The Trade Off and Who is Rojuira Curry Samurai For?

Coming here means trading breadth for depth. There is only curry soup, done thoughtfully and with a choice of seasonal vegetables and protein. In return, diners gain a very focused concept built around Hokkaido style soup curry. Generous, portions with warm unfussy hospitality.

Rojuira Curry Samurai suits diners who enjoy vegetables, soulful hokkaido curry soup with a level of customisation without chaos. It is less suited for those seeking quiet fine dining, elaborate wine and food breadth. Spice sensitive guests should definitely look at level 0 or 1 and step up very cautiously. Both quality and value are strong. Fresh ingredients, careful cooking, large portions and a distinctive concept justify its Good Food Guide Top 100 status, especially in the casual bracket.

Would We Recommend?

If a friend asked, "So, should we go?", the answer would be yes, if a big bowl of Hokkaido soup curry sounds like your idea of comfort. I would certainly return in winter when I crave a hearty warm bowl of curry with plenty of fresh produce.