fried pork cutlet curry with rice on dark background
Before leaving for Japan, I researched things to see, places to visit, and, best of all, where to eat! With all the talk about sushi and ramen, your eyes are trained to seek them out as you wander the city. But for me, the most surprising dish that we tried repeatedly was Japanese-style curry! You’ll see Japanese curry everywhere in Japan, displayed as bright plastic models lining the windows of countless restaurants. It’s a dark brown, gravy-like sauce frequently depicted topped with cheese, fried meats, and eggs.
Japanese curry is unlike any other curry we’ve tried before. Despite its British origins, it’s not like Thai, Indian, or even English curries. The British first introduced Japanese curry to the country during the Meiji era (1868–1912). It was easy to prepare since the main ingredients didn’t require refrigeration. However, curry didn’t gain popularity until the late 1960s. Over time, the Japanese customized the dish, changing the ingredients to make it uniquely Japanese.
Japanese curry is more like a European stew. Start by making a roux (cooking flour and butter), then add a meat stock to deepen the flavour. After cooking it for hours, you end up with a thick, dark brown sauce, almost like a meat gravy. This rich elixir is garnished on Japanese rice with your favourite toppings.
Curry only gained widespread popularity in the 1920s after it became available nationwide as an “instant” mix. Housewives could cook curry using pre-made dried cubes, rehydrate them at home, and add leftover proteins and veggies. As more households embraced curry, its presence in restaurants increased, eventually becoming a home and restaurant dining staple.
Spices are also crucial in creating authentic Japanese curry. In summer, Japanese people eat hot and spicy food to cool down by sweating. So you’ll see people enjoying hot and spicy curry morning, noon, and night—regardless of the weather.
In my opinion, the best place to satisfy your curry cravings is Coco Curry Ichibanya! This restaurant has been one of Japan’s favourite curry chains since 1978. When you enter, a friendly host will seat you at a table. They offer a full menu in English and other languages in larger cities, making it easy to spot to make your first Japanese Curry order.
While you can always select one of their pre-determined curry combos, I like customizing my order. The first step is choosing your curry sauce; you can select from pork, beef, or hashed beef. Next, you choose your rice portion, and if you opt for a small one (200 grams), you’ll save about a dollar on your order. Then, you choose your spice level, ranging from 1 to 10. Even levels 2 to 3 are intense, but different locations vary in their spice application, so it’s always a bit of a gamble. If you love spice, take the risk; stick to level one (or zero) if you prefer something milder. The last option is to customize your toppings. Options include fried cutlets, shrimp, sausages, vegetables, cheese, kimchi, and garlic. Each item is priced clearly next to the ingredient.
I usually ordered pork curry with chicken cutlets, mushrooms, cheese, and garlic bits! Alongside the curry is a dish of pickles, known as tsukemono, which creates harmony in the meal and counteracts the heaviness of the rich ingredients. They’re the ultimate umami package, and the vinegar helps cut the fatty richness of the dish.
Tokyo is a haven for curry lovers, offering a diverse range of restaurants that cater to every palate. From rich, velvety stews to innovative takes on classic flavours, these top restaurants serve some of the best traditional Japanese curries in the city. Whether you’re looking for hearty, comforting dishes or unique gourmet experiences, these spots will satisfy your curry cravings with their signature blends of spices and perfectly cooked toppings.
Tucked away just north of the famed Yoyogi Park and Meiji Shrine, Craft Curry Brothers is a cozy and innovative curry restaurant known for its artisanal approach to curry making. With a focus on high-quality ingredients and unique flavour combinations, the restaurant brings a fresh and creative twist to traditional Japanese curry. Their standout dish is the keema curry, which is made from minced beef topped with the most gently soft-boiled egg that melts into curry sauce. The curry is served atop fluffy rice, which makes for the most beautiful layered presentation.
Tucked away in a vibrant corner of Tokyo’s Shibuya district, Joto Curry Shibuya is a popular curry spot known for its hearty, flavorful dishes. This cozy eatery specializes in traditional Japanese-style curry, offering a rich and satisfying dining experience to curry enthusiasts and newcomers alike. The Pork Cutlet Curry is the menu star, featuring thick, crispy tonkatsu (pork cutlet) served over a bed of fluffy rice and generously topped with Joto’s signature curry sauce. The sauce is rich and savoury, boasting a complex blend of spices that provides a mild yet flavorful kick. The pork cutlet is fried to perfection, satisfying the dish’s crunch. The curry sauce is cooked slowly to develop a deep, rich flavour, and the cutlets are freshly fried for each order. The result is a meal that balances richness and spice, satisfying even the most discerning curry lovers.
E-itou Curry, nestled in Tokyo’s quiet Kitazawa district, is a charming restaurant that elevates Japanese curry to a gourmet level. Known for its sophisticated yet comforting dishes, E-itou Curry combines traditional flavours with innovative techniques to create a memorable dining experience. One of the most interesting things about their menu is that the feature curry specialties from all over Japan, such as their Okinawa Chicken Keema and Sapporo curry and even a Pakistani curry for an international twist on the traditional Japanese curry.
Moyan Curry has several locations around Tokyo, but my favourite is in Akasaka. The secret to Moyan Curry’s distinctive taste lies in its Original Curry Sauce, simmered for over two weeks to develop a deep, complex flavour. The base sauce is made using a blend of spices and herbs and a generous amount of fruits and vegetables, adding sweetness and balance to the dish. Each curry is finished with its unique spice blend, giving it a bold and distinctive taste. Moyan Curry is famous for its Lunch Buffet, where diners can sample various curry flavours and rice, salad, and side dishes. This buffet offers excellent value for money and allows guests to explore the diverse range of curries the restaurant is known for.
Curry Bondy is a renowned curry house celebrated for its thick, velvety sauces and homestyle flavours. Established in 1972, the restaurant has built a dedicated following, drawing curry enthusiasts and locals to its cozy locations across Tokyo. Bondy’s curry is distinguished by its unique fruit and vegetable chutney, which adds to its complexity. Apples, other fruits, and vegetables like onions are stir-fried in plenty of butter, then boiled down with red wine to form a chutney. This chutney is blended with butter and spices, including red pepper, resulting in a sweet and spicy curry. All their curry is served with rice and a side of boiled potatoes and butter, which is their own unique addition.
Located in the Jinbocho neighbourhood, Kitchen Nankai is a beloved, retro-style eatery known for its hearty and flavorful curries. With a history dating back to 1949, Kitchen Nankai has built a loyal following for its no-nonsense approach to Japanese comfort food, especially its iconic, darkened curry rice. The Curry Rice with Pork Cutlet is a signature dish at Kitchen Nankai Jinbocho. This classic curry features a generous portion of deep-fried pork cutlet (tonkatsu) placed atop a bed of steaming rice and smothered in Kitchen Nankai’s famous dark curry sauce. The curry itself is rich and savoury, with a mild spiciness that complements the crispy tonkatsu perfectly. The sauce’s deep flavour comes from a well-guarded, time-tested recipe that simmers various spices and vegetables for hours. A side of shredded cabbage adds a refreshing crunch that balances the hearty curry and tonkatsu.
Loup de Mer Curry is a stylish yet unassuming restaurant specializing in omelet rice curry. Omelet Rice Curry, also known as Omurice Curry, is a hearty combination featuring a fluffy omelet wrapped around seasoned fried rice placed atop rich Japanese curry sauce. The curry here is more European-style in flavour, but the addition of the Omurice makes it a must-try for any tourist visiting! The curry, despite its European style, is Japanese in terms of spiciness, but luckily, the creaminess of the eggs helps to balance out any overly spicy flavours. Don’t miss this spot when you’re in town; it’s worth the wait if there’s a line out the door!
Nestled in the heart of Tokyo’s Shibuya neighbourhood, Mokubaza is a cozy and stylish curry spot that combines inventive flair with traditional flavours. The Cheese Keema Curry is a culinary masterpiece and Mokubaza’s signature dish. Served on a round, hot plate, the curry features a rich and flavorful keema curry base—a spiced ground meat mixture topped with a generous layer of melted cheese. The cheese creates a gooey, decadent crown that perfectly complements the bold, spiced keema. A carefully placed raw egg yolk at the center adds a layer of salty richness to the dish.
Whether you’re a curry connoisseur or simply looking to explore Japan’s rich culinary landscape, Tokyo offers a diverse and flavorful range of traditional Japanese curries to suit every palate. From the rich, velvety sauces of iconic restaurants like Curry Bondy to the creative twists at places like Loup de Mer and the comforting, customizable plates at Coco Ichibanya, there’s no shortage of spots to satisfy your curry cravings. With this guide to the best traditional Japanese curry in Tokyo, you’re sure to discover new favourites and unique flavour combinations that will leave you coming back for more. So grab your spoon, dive into a steaming plate of curry, and embark on a mouthwatering journey through Tokyo’s vibrant curry scene!
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There is so much that I particularly love of this chain bringing to my second favourite food. The curry house definitely upped the quality and expectation of Japanese curry in my opinion with not just the customisation but also the spice.
It’s probably one of the three spiciest places I went to in Japan quite frequently when I lived there. I myself love CoCo Ichibanya so much that I am doing a world tour by going to branches around the world. Hope you can check out and comment on my first stop to several Japan branches: http://nyamwithny.com/coco-ichibanya-japan/
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