๐ Short Verdict for quick browsing
Curry Anderson is a tiny, 8-seat counter-only curry shop in Tamachi specializing in highly experimental, dashi-infused spice curries. While deeply creative, the extremely unique flavor profiles and exotic spice toppings might be polarizing for those expecting a standard Japanese curry. A must-visit for hardcore curry enthusiasts, but potentially too experimental for casual diners.
- โ Pros: Incredibly unique flavor combinations; artistic presentation; cozy local atmosphere.
- โ Cons: Cash-only; polarizing, highly unconventional spice toppings; very limited seating.
๐ Quick Info
| ้ ็ฎ | ๅ ๅฎน |
| ๐Area | Tamachi / Mita, Tokyo |
| https://maps.app.goo.gl/TYvPxntfW6MNT3Pf8 | |
| ๐ Visit season | March 2026 |
| ๐ฝ๏ธType | Curry/ Japanese Fusion |
| ๐ด Price | ๏ฟฅ๏ผยฅ1,000ใยฅ1,500 |
| ๐ Reservation | Not available |
| ๐ฌSmoking | Non-smoking |
| ๐บseating | Counter only (approx. 8 seats) |
| ๐ English Menu/spoken | Not available/Limited |
| ๐ค Best for | Solo |
| ๐ Tourist-friendly | Low |
โ Practical Notes for Travelers: Best for confident travelers seeking a local experience. Limited English support. The shop is tiny (only 8 counter seats) and operates in Japanese. The flavor combinations here are highly unconventional and very different from standard Japanese curry.
๐ 8 Counter Seats of Quiet Experimentation
Tucked away in the backstreets of Mita, Curry Anderson has a cozy, minimalist, and intensely local vibe. With only about eight counter seats, the dining experience is quiet and focused, where you sit inches away from the chef preparing each plate.
The shop is dedicated to creative, dashi-infused fusion spice curries. Their menu is small and streamlined, featuring about five options on the board: daily, monthly, and seasonal specials, alongside their classic combinations. You will find intriguing names like “Japanese Dashi Radish Curry” or “Dried Anchovy & Ginger Curry.”
๐ Where Japanese Dashi Meets Punchy Spices
I ordered the “Double Curry Plate,” combining the Dried Anchovy (Niboshi) Ginger Curry and the Kelp (Kombu) Curry.
The integration of traditional Japanese dashi (soup stock) with punchy Indian spices was incredibly complex. Living in London, I often eat British-style curry or generic Indian dishes, but this specific subculture of “Japanese-dashi-meets-modern-spice-curry” is something truly unique to Tokyo’s micro-dining scene. It was a beautiful, aromatic plate.
๐ฎ๐ณ A Direct Trip to the Ganges
However, the real shock of the meal came not from the curry itself, but from the pickled side toppings.
The moment I put a spoonful of the pickles in my mouth, an explosion of unfamiliar, highly exotic spices took over. It was so unexpectedly intense that my mind instantly conjured an imaginary sunset over the River Ganges. It was an incredibly wild, adventurous flavor profile.
As someone with a very standard, middle-of-the-road Japanese palate, I found the flavors here to be almost too eccentric. It is a fascinating, high-quality dish, but it definitely pushes the boundaries of what you might expect. Compared to the comforting, velvety Euro-curry at Bondy nearby, Curry Anderson is an unpredictable flavor adventure.
๐ญ Final Thoughts
- Rating: โ 3.8 / 5.0
- Would I return?: Unlikely. While it was a highly memorable and artistic culinary experience, my average palate prefers something slightly more grounded. I’m glad I tried it, but next time I’ll likely look for a new curry spot to explore in Tamachi.
๐More on Curry / More in Tamachi
๐ค About the Author Iโm a Japanese based in London, returning to Tokyo regularly. I share only restaurants I personally visit and would confidently recommend to friends traveling to Japan.
ยฉ 2026 Reviews on this blog are based on the author’s personal dining experiences. Prices, menu items, and business conditions may change after the visit date. Tokyo restaurant reviews by a London-based food lover.