CURRY UP — Restaurant in Tokyo

I'm a big fan of curry and I haven't been eating enough of it since I got to Tokyo. So, today, for lunch, I decided to head out to Curry Up. I thought it was delicious. I even bought a T-Shirt.

Look, I had no idea who Nigo was before I got to Japan. But I met a guy who works with the superstar and I started to check his stuff out. It seems cool. Apparently, Curry Up is "produced by Nigo." I'm not sure what it means for a restaurant to be "produced" by an artist/musician/designer, but the meal was fantastic, so I'm not complaining.

I ordered at the counter, inside a little atrium, before entering the dining room. The atmosphere is minimalist contemporary, sparse but very present "Curry Up" branding. Cool tiny creative details. Jamaican reggae playing.

I got the combination curry, with butter chicken and gyusuji, based on the recommendation from the super friendly and incredibly helpful woman at the counter. Good choices!

The rice was packed firmly in the center of a 10-inch/25-centimeter oblong plate, topped with raisins and sliced almonds. There were small sized servings of curry on each side. Lots of gravy, as is the style in Japan, and both with 2 or 3 chunks of meat, probably about 4oz/100g total meat. A small plate of pickled, chutney style red onions on the side.

I tried the butter chicken first. It was floral and herby. More fruity than rich and salty. Subtle, but with bold toasted cumin flavor. The beef tendon was full of unexpected flavor, like notes of coffee and dark chocolate. Also dried chiles and coriander. Maybe even a touch of lime. Really fragrant, almost like a Mexican mole. The beef tendon chunks were super tender.

I also had a mango lassi and it was rich and sweet. Perfectly complimenting both curries.

I think the place is supposed to be a Japanese/Indian hybrid style curry. That's what it says on the internet. But I'm not so sure. I mean the flavor is unique, much more robust and interesting than normal, but the general flavor profile is still very similar to most of the Japanese curries I've tried in Tokyo so far. Yes, the flavors are intricate and next-level sophisticated, almost like tasting fine wine, but that doesn't really convince me that it's a hybrid style.

Overall, this place is great. I'll definitely be back. Fast, inexpensive,...

Curry Up the curry house which specialized in variety of curry, They served only the curry menus but it came from different region of the world from Japanese, Thai and Indian curry. You can mix many type of the curry into the bowl. The signature of Chicken Butter and Gyusuji which the recommended menu, the curry is really tasty and aromatic from the spice that were using in the curry. Chicken butter is very creamy and not that heavily with real Indian style but it has umami taste, Gyusuji is Japanese beef style curry its a bitter but has more strong flavor of beef in it. Eating it with Japanese rice is real astonishing dish, it giving new experience and perfect combo with the finest rice. If you looking for more strong flavor the Spicy Beef Curry, it's the one with strong taste of curry and spiciness, it also having heavily taste but it real spicy curry in the house. Price is reasonable with huge portion and it also very fashionable spot, totally...

Price = price above taste and normal food taste. Food = 1.5/5 Salad = 3/5 Mango lassi = 1/5 Location = 1.5/5 Best dish = the free ice water. Overall = 1.5/5 Disrespect Indian food. Everything is diluted and watery, including the drink. Why is the butter chicken sour? Hope it has not already turn bad. Only 2 pieces of small chicken in the curry. Mango Lassi taste like watered down yogurt plus pineapple syrup? Ya. ...