Yokosuka Navy curry was eaten by Navy soldiers as a military meal during the Meiji era, and is also described in the "Navy Kappo Jutsu Reference Book" published in Meiji 41. It is made by stir-frying beef fat, curry powder and flour to make a roux, and then simmering it with ingredients such as beef, chicken, carrots, potatoes, and onions. There is no curry roux like today, so we use curry powder to make a roux from scratch. Since flour is added, the roux is thickened, and it is devised so that it does not spill even on a rocking boat. In Yokosuka City, there are many restaurants that reproduce and serve Imperial Navy curry, and it plays a role in the revitalization of the town as a local gourmet "Yokosuka Navy Curry". Our Yokosuka Navy Curry does not waste non-standard Yokosuka vegetables, which do not change in taste and nutrition, and are not suitable for wholesale, and we use vegetables as a paste and use them abundantly. In addition, I added tender beer chicken cooked in Yokosuka beer. You can feel the original sweetness of vegetables, and it can be enjoyed deliciously by a wide range of people, from children to the elderly.