Soup Stock Tokyo will transform into a curry specialty restaurant called "Curry Stock Tokyo" on June 21st only.


On this day, all Soup Stock Tokyo stores will remove soup from the menu, leaving only eight types of curry, white sesame rice, and drinks.

This year, marking the fourth time the event has been held, two new curries will be introduced.

Chana masala (chickpea keema curry), a rich curry characterized by a mild spiciness, is a typical North Indian dish. Chana refers to chickpeas. This rich keema curry is crafted with fragrant spices, the deep richness of tomatoes, and the savory flavor of pork to bring out the texture and gentle flavor of the chickpeas.


The "Summer Vegetable and Mussel Curry" is a seafood curry made with plenty of zucchini, celery, and mussels. Based on fumed coquille (clam stock), it is enhanced with coconut milk and sun-dried tomatoes, which go well with seafood, and has a subtle acidity that adds a touch of sourness to the flavor. The mussels are tossed in sauteed, soft, sweet celery and topped with summer zucchini.


Both are new products that Soup Stock Tokyo is proud of, as they are serious not only about soup but also about curry.

While it's nice to splurge on just one type, we also recommend the "Two Curries Set" to satisfy your greedy desires. For a limited time from June 21st to August 2nd, they will be offering a two-curry set that allows you to enjoy a combination of curries.



Starting with "Curry Stock Tokyo," the restaurant will offer a total of 12 types of curry (changing weekly) for six consecutive weeks from June 22nd to August 2nd. The menu will be gradually released on the official website in mid-May.