🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Japan’s new-generation “spice curry,” born in Osaka, is now evolving in Tokyo.
Last updated: 2025-11-09
Introduction
Spice curry in Japan prizes freedom: custom spice blends, creative plating, and chef-driven ideas. It’s lighter and aroma-forward, appealing to health-minded diners while looking great on the plate. At Keraku in Meguro, the signature experience is an aigake plate—two curries on one dish—finished with colorful sides you can mix in to build layered flavors. It’s a clear snapshot of how Tokyo interprets the style today.
What to Try
• Aigake plate — From that week’s lineup, choose two (sometimes three) curries on one dish. The plate typically includes five side condiments; fold them in gradually to deepen the flavor.
• Toppings — Egg, fresh herbs, cheese, or a small cutlet for texture and lift.
• Weekly-only combinations — Menus rotate; you may find ideas that weave in Japanese dashi or bright acidity. Every visit feels a little different.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Spice curry sprouted in Osaka and diversified in Tokyo. The city’s density of specialist shops—and the prevalence of aigake plates with rotating weekly menus—makes it easy for travelers to sample variety in a short stay. Start in Tokyo to taste where Japanese spice curry is right now, then compare with Kansai on a future trip.
Explore Nearby
- Katsu Curry in Tokyo 🍛
- Maguro Cutlet Curry (Tsukiji) 🐟
- Tokyo Shoyu Ramen 🍜
- Cream Anmitsu (Asakusa) 🍨
- Monjayaki (Tsukishima) 🥞