🟣 Tokyo-Do-Must — Taste Japan’s “flexible curry” with Maguro Cutlet Curry in Tsukiji (Toindo Curry Shokai).
Fish turned into a cutlet, then paired with European-style curry: a very Tokyo idea born in Tsukiji’s market culture. This dish shows how Japanese curry welcomes new ingredients and evolves.
Last updated: 2025-11-09
Introduction
Toindo Curry Shokai is a curry specialist near Tsukiji’s outer market. Here, tuna—a symbol of the market—is breaded and fried as a maguro katsu and set over a gently spiced, European-style curry. Instead of sashimi or a rice bowl, you’re tasting market fish through the lens of Tokyo’s Western-influenced curry. Many say this style traces back to using tuna offcuts in staff meals; today it stands as a refined “market-born” plate.
What to Try
Maguro Cutlet Curry — Light, crisp coating outside; moist red-meat tuna inside. The curry is aromatic rather than fiery, with a touch of sweetness that matches the fish’s savory depth. It’s a clear example of Japanese curry’s breadth: seafood and spice meeting in harmony without overpowering each other.
How to Order
Order at the counter. Menus include English, so first-timers can point and order easily. Say, “One maguro cutlet curry, please.” Your dish is served hot; the steam and aroma are part of the experience. Find a seat and enjoy without rushing.
Tokyo or Trip?
Japanese curry is a culture of adaptation. In Tsukiji, it absorbs market tuna and transforms it into a cutlet-on-curry—something you rarely find elsewhere. If you want to understand how Tokyo blends Western-style curry with Japan’s seafood heritage, this is the one plate to try.
Explore Nearby
- Katsu Curry in Tokyo 🍛
- Spice Curry at Keraku (Meguro) 🍛
- Tsukiji Breakfast (Chashu-Egg) 🍳
- Tsukiji Tamagoyaki 🥚
- Kura Sushi in Tokyo 🍣