The Imperial Hotel Tokyo will be holding its annual summer "Curry Fair" from June 1st to August 31st at the all-day dining restaurant "Parkside Diner" on the first floor of the main building, and from July 1st to August 31st at the hotel shop "Gargantua" on the first floor of the main building.

Steak Curry with Vegetables and Fried Onions
The Imperial Hotel's curry sauce is based on the flavor that the hotel's eighth head chef, Ishiwata Bunjiro, learned and brought back from his training in Europe in the early Showa period as a direct apprentice of Auguste Escoffier, the "father of modern French cuisine." Its distinctive feature is that aromatic vegetables such as onions, carrots, and celery are fried until soft, then seasoned with a chicken stock, and finished without straining, leaving the vegetables with a granular texture.

At Parkside Diner, they serve their original version of the Imperial Hotel's traditional curry sauce, which is made with more than 10 different spices, and its unique, refined spiciness has been loved by many people since it first opened.

This year, they will be offering a total of eight types of curry, including the popular standard curry and the 2018 fair-exclusive curry. Gargantua will also be selling takeaway curry and curry bread.

Seafood Coconut Curry with Jasmine Rice
Parkside Diner will be offering limited-edition curries for its 2018 fair, with the first phase running from June 1st to July 16th and the second phase running from July 17th to August 31st.

The first phase includes "Steak Curry with Vegetables and Fried Onions," which features steak, a representative of hearty grilled dishes, thinly sliced for easy eating and served with a platter of mainly summer vegetables and fried onions, and "Seafood Coconut Curry with Jasmine Rice," which features a Parkside Diner-style coconut curry sauce with seafood such as scallops, shrimp, squid, and snow crab.

Fried Shrimp Curry

The second dish in the series is "Baked Iberian Pork in Ham and Cheese Crust with Vegetable Curry," which allows you to enjoy curry made with Iberian pork carefully selected by the hotel's butcher chef. It is a hearty curry featuring a deep-fried Iberian pork cutlet wrapped in ham and cheese, and served with seasonal vegetables. Ratatouille has been added to the traditional curry sauce for a summery finish. The hotel will also be offering "Seafood and Vegetable Braised Curry with Turmeric Rice," which features swordfish, shrimp, and vegetables simmered in a mild tomato-flavored curry sauce and served with turmeric rice, which pairs perfectly with the curry.

Our classic menu items, including "Imperial Hotel Special Beef Curry," "Vegetable Curry," "Fried Shrimp Curry," and "Tomato Curry with Vegetables and Mushrooms," are sure to be even more delicious in the hot summer.


Vegetable Curry
Gargantua is introducing the popular "Vegetable Curry" from Parkside Diner. This popular menu, featuring colorful vegetables such as eggplant, bell peppers, and pumpkin served with traditional curry sauce, can now be enjoyed at home.
The "Dry Curry," which will go on sale on August 1st, combines shrimp, chicken, and crab on butter rice fragrant with curry spices. Additionally, the "Beef Curry Bread," available from noon, is made with chewy focaccia dough, stuffed with the Imperial Hotel's traditional beef curry and topped with cheese and breadcrumbs. Baked in the oven rather than deep-fried, it's hearty yet light in flavor.

The "Curry Fair 2018" offers a limited-edition fair menu and popular classic curries. Take advantage of this summer to try the curry at the Imperial Hotel Tokyo.