Do you know what day it is on June 21st?

Curry lovers across Japan will know that for one day a year, all Soup Stock Tokyo stores across the country will run out of soup. Instead, Curry Stock Tokyo will stock only eight carefully selected curries. This year, it will be held at the beginning of summer.



Why is a soup specialty store serving curry? That may be a question, but the Soup Stock Tokyo team, soup masters who have encountered ingredients, flavors, and wisdom through their travels to various countries and regions, have a philosophy that "if you add spices to soup, it's curry!" Stir-frying ingredients brings out the umami that forms the backbone of their flavor, then thinning with dashi creates soup, which then becomes curry when spices are added. In other words, this is a unique, original curry made using almost the same cooking method as the soup. Embodies the unknown possibilities of curry, and the resulting menu is delicious enough to impress anyone.

This time, we'll be sharing how to enjoy Curry Stock Tokyo in 2019, the fourth year since its launch in 2016.

The menu only features eight types of curry.
These unique flavors, born from free imagination, will have you wanting to try them all.

The menu for June 21st features only eight types of curry (plus white sesame rice). Each curry is made from a different original sauce base, using vegetables, meat, seafood, coconut, etc., resulting in an astonishing variety of flavors. You'll seriously have a hard time deciding which one to choose. Among them, this time we'll be introducing some of our recommendations, focusing on the curries we previewed at our press tasting event.




Chana masala is a classic North Indian dish that allows you to enjoy plenty of chickpeas. While you might think that chickpeas aren't very filling, this dish's incredibly nutty texture defies stereotypes and is incredibly satisfying. This mild curry is richly flavored with fragrant spices, the rich richness of tomatoes, and the umami of pork, but the spiciness also comes through later. It's a revolutionary taste that truly stands out in my palate. Please give it a try.


This curry evokes the memory of a Belgian specialty, "Steamed Mussels in White Wine," a bucket full of mussels and celery steamed in a spectacular display during a trip. This dish features plenty of mussels and summer zucchini, layered with the delicious flavors of coconut milk, clam broth, and sun-dried tomatoes. It's a unique yet robust flavor that pairs perfectly with alcohol. We highly recommend pairing it with our original bottled beer.



This curry faithfully recreates the local Sri Lankan dish of hodda, a coconut milk stew. It features a rich flavor thanks to cashew nuts and coconut milk, as well as the spicy aroma of curry leaves and mustard seeds, essential to Sri Lankan cuisine. The creamy flavor is complemented by a bold, stimulating spice that's addictive, making it my personal favorite curry.



What if mapo tofu was turned into curry? This is a unique creation in the curry world. The numbing spiciness that characterizes authentic Sichuan cuisine comes from grape sansho pepper, which has a refreshing aroma. The trio of chili bean paste, curry powder, and grape sansho pepper creates a delicious flavor that will have you eating rice for hours, but be careful. Of course, it pairs perfectly with beer.
This ever-popular curry is now vegetarian. The acidity of tomatoes blends with the umami of vegetable stock, creating a curry that showcases the generosity of spices. The exquisite balance of chunky vegetables, including eggplant, zucchini, and peppers, along with the fragrant aroma of basil and oregano, will whet your appetite.

Other dishes include the North Indian classic "Butter Chicken Curry," which highlights the creamy flavor of cashew nut paste; "Pork Belly Vindaloo Curry," which uses pork belly marinated in vinegar and garlic for a unique balance of sweet, spicy, and sour flavors; and "Eggplant and Minced Beef Keema Curry," an authentic, mild curry made with over 17 spices. Have you decided what you want to try? 

Don't limit yourself to just one type of curry.
We recommend enjoying it in a variety of ways.