Kobe Curry's specialty was originally imported into Japan from the British Empire (Kobe's, specifically, is a British-style beef-and-vegetable stew in brown gravy, plus curry powder). It became very popular in modern Japan, but is considered at heart an imported, "western" food -- whence the Japanese name "kare raisu" from the English "curry rice."

Kobe Curry initially opened (as curry.jp -- that was its name, not its website) in 2013, but was closed over a permit technicality (the restaurant provided some indoor seats, which City Hall reportedly did not expect when approving plans). It then reopened in May with just outdoor seating; the stools inside are for people awaiting take-out.

Another detail is that Kobe Curry is an annex of Shabuway, the restaurant in front. They share a kitchen.

The most conspicuous thing I've noticed after a few Kobe meals is that the optional fried meat cutlets (pork or chicken) were consistently big. Unless that has changed, the cutlets are well suited to sharing. It's unfortunate and unusual that Kobe happened to be out of the chicken option when you visited, but it's similar to the pork (given the treatment). Though I too prefer the chicken for being lighter, pork is the authentic archetype of this fashionable "katsu" cutlet genre in Japan.

After trying Kobe Curry early on, the same group went later to Muracci's in Los Altos to compare. Though, as you mentioned, Muracci's has a much wider Japanese menu, it offers just one curry-rice option closely comparable to Kobe's five. So within its niche of meat-gravy-based "kare raisu," Kobe actually has the richer selection. When trying the one Muracci's dish corresponding to Kobe's offerings, we all preferred Kobe's more lavish, beefsteak-and-mushroom-based curry sauce.

I'd have called the gyoza ("dumplings") Kobe's signature appetizer. First, its opening manager undertook a systematic check of the various fresh gyoza being made in nearby Japanese restaurant kitchens. (Ryowa's and Bushido's are widely considered the best, with Shalala a less-consistent runner-up. A few others use frozen gyoza, which don't compare.) I find Kobe's fresh gyoza equal to the best others available. But the bigger factor discouraging fried chicken as an appetizer order is that in a group of any size, some people usually order the generous fried-cutlet options, which resemble fried chicken anyway and are easily shared.

The menu has gradually expanded since May and there's been talk all along of a future move into real vegetarian options, so stay tuned about that.

We really enjoy the katsu curry at J&J Hawaiian BBQ in Menlo Park. Very tasty and you get a huge portion for a cheap price.