Tonight, I once again ventured into the spice labyrinth... I made a reservation as usual through LINE and headed to Chitose Funabashi. I missed my usual train and had to inform the restaurant that I would be late. I arrived a bit late at the restaurant. This time, it was Nepal cuisine, my first time trying it. For starters, we had Momo - Nepalese style dumplings (lamb), Dal Bhat - lentil soup, Kukhura Masu - chicken curry, Macha Ko Jhol - fish curry (salmon), Alu Tama Ko Tarkari - potato and fermented bamboo shoot stew, Sag Bhuteko - sautéed greens, Achar - pickled root vegetables, Karela Ko Achar - pickled bitter gourd, Gundruk - fermented dried vegetables, and Bhat - jasmine and basmati rice mix. For dessert, we had corn gelato. I ordered a draft beer and a rum chai: homemade rum. The MVP of the night for me was the salmon fish curry. I had always been skeptical about fish curry, but after trying it here, I have come to love it. In Nepal, they often eat salmon and trout. The corn gelato for dessert was exceptional and truly wonderful. I can't escape this place now. When will be the next visit? Thank you for the delicious meal.

Arrangement: LINE reservation to get order: It will be left to the chef. Delicious, with flavors that suit Japanese taste. There are some tricky items, but they are all tasty. Those who are not satisfied with the portion can rest assured, as refills are allowed. Of course, I ended up getting a full refill and ate until I was full. I can eat a lot. I like everything - appetizers, desserts, drinks, and the atmosphere. The service is very polite, even though it seems tough with only two people running it. As I left, they thanked me for eating a lot and we had a brief conversation. The reason for the high ratings will be clear once you go. Exceptionally delicious.

When searching for curry, this place was ranked 3rd, while the top spot in the country was a place in Ogikubo that I visited before. When searching for Indian curry specifically, this place is ranked 1st nationwide. Reservations are only available through LINE, with a system where you can reserve a week's worth of meals on Friday nights. After sending a message a few minutes after the reservation opens, there was no response for a while, causing some anxiety. However, the next day, a message confirming the reservation was received, bringing relief. The menu consists of a weekly changing dish priced at 3,190 yen including tax, sent via LINE on the day of the visit. The restaurant is located in a small apartment in a residential area, with a quiet and moody atmosphere. The owner and a young man were present, both calm and quiet. The place has a counter with three seats and two tables, with a peaceful ambiance that is welcoming for solo diners. They operate on a one-drink policy, offering a variety of alcoholic beverages. I tried the "Super Rich Yogurt Sake Red Wine Mix" for 925 yen, which was delicious and easy to drink, almost unnoticeable in alcohol content. The starter was a "Machir Chop", a croquette with bonito and beets, offering a good texture with a hint of spice. The main course included various dishes such as lentil soup, chicken curry, shrimp with yogurt mustard, and more, all of which were incredibly tasty. The dessert was a fig gelato. The complex flavors of the curry were beyond my ability to describe, but the spiciness was mild overall, except for the chicken curry which mellowed out when mixed with other dishes. The owner kindly offered seconds with a smile, making the dining experience pleasant. The atmosphere, service, and taste, including the gelato at the end, were exceptional, making this a place I would definitely revisit.

It had been a while since my last visit. I heard there was an available seat, so I quickly messaged on LINE and was able to make a reservation! I was so excited because it had been a long time. On this day, I had the Bengal Thali. It started with a starter of amberjack flakes and beet croquettes, followed by a rich and spicy mutton curry, steamed vegetables and small fish, and bean soup - all incredibly delicious! Today's lassi was a coffee lassi, which had a slightly different taste from regular coffee milk but was delicious! The summer limited edition soda of the day was craft cola, and I thought it would be delicious so I ordered it as well. Both drinks paired perfectly with the curry! It was incredibly delicious again today. Until the next time I can make a reservation. Thank you for the wonderful meal.

Kalpasi at Chitose Funabashi ✨ Indian cuisine from the West Indies (*ﾟ▽ﾟ*) Starting with the beef dahi wada, it was already amazing. The fish curry was delicious, with the Goraka spice that I loved from a Sri Lankan restaurant before. The curry leaf flavored gelato was sweet and refreshing. I couldn't have asked for a better experience of enjoying spices. (๑>◡<๑)

I visited Kalpasi in Senri Funabashi for the first time and was lucky enough to try the Dal Bhat. Before the main dish, I had Nepalese-style water dumplings with minced lamb, which heightened my appetite with the flavor of cumin. The Dal Bhat consisted of lentil soup, chicken curry, salmon fish curry, simmered potatoes and fermented bamboo shoots, stir-fried greens, pickled root vegetables, pickled bitter gourd, jasmine and basmati rice mixed with fermented dried vegetables on top. My favorite was the chicken curry, but my two companions each had different favorites, showing how each dish was delicious in its own way. After the meal, we were surprised by the corn gelato that was served. I would like to try the other dishes besides the Dal Bhat. #Top100CurryRestaurants #SenriFunabashiGourmet #KyodoGourmet #DalBhat #Nepal #NepaleseCurrySetMeal #दालभात #dālbhāt #daalbhaat #nepalcurry #LoveCurry

Tamil Nadu Banana Leaf Non-Veg Meal (with less rice) + draft beer for 3190 yen + 660 yen. It's been a while since I visited Kalpasi. This is my second time at Banana Leaf. There's something about just the mention of banana leaves that gets me excited. From the top left in the photo: chicken curry, kootu, sambar, rasam, mackerel curry, pachadi. From the bottom left: lemon, roasted eggplant paste, potatoes, bitter gourd, broccoli, carrot, asparagus. I was surprised by the tangy and spicy taste of the rasam. It caught me off guard to have something tangy and spicy without being mentally prepared. This time, the rasam was my favorite. The lemon pickle was too tangy when eaten alone, but it added a nice flavor when mixed with the curry. The mackerel in the mackerel curry was soft and delicious. The dessert, sol kadhi sorbet, was rich and tangy. It felt like I was biting into actual fruit. It was a day where tanginess was the highlight, and I enjoyed it. Even though I don't know much about the spices, I always end up thinking "that was delicious" as I happily head towards the station.

Carpathia, which also has a store in Shimokitazawa. Reservations are made through LINE. This time it was a vegetarian meal gathering. The menu included: - Sambal eggplant and okra - Rasam tomato with black pepper and tamarind - Dal mung beans - Veggie kurma with zucchini and chickpeas - Kootu mung beans with luffa - Pachadi salt yogurt with banana - Poliyal carrot with asparagus - Masala poliyal cauliflower - Mashiyal potatoes - Bodica gourd - Togayal eggplant paste - Ullagai lemon - Appalam lentil flour crackers - Boiled rice and Ponni rice - Dessert watermelon sorbet I don't even understand what I'm writing myself. If the location is convenient, it's a restaurant I'd like to visit frequently.

【2022 Curry Top 100 Restaurants】This time, I visited the restaurant by taking the Tokyu bus to Sakuraoka Junior High School, instead of from Chitose Funabashi Station. This restaurant is famous for its exquisite weekly changing curry course that requires reservations. Not only the curry, but also the carefully selected drinks such as various types of beer, spiced rum, and yogurt drinks are all unique and interesting ✨ The theme of this course was 【Japanese】☆ ⚫︎ Masala Goya Champloo (Starter) ⚫︎ Buri Daikon Curry ⚫︎ Jitsuyamaso Mutton Keema ⚫︎ Nikujaga-style Tarkari ⚫︎ Nori Tofu Shirasu Rasam ⚫︎ Corn and Hijiki Subji ⚫︎ Yamagata Dashi-style Kachumber ⚫︎ New Gobo Achar ⚫︎ Mixed Grains Rice and Indica Rice ⚫︎ Brown Rice Tea Gelato (Dessert) With the theme of Japanese cuisine, this curry course was surprisingly not like typical curry, but a wonderful array of flavors ✨ "I didn't know Japanese food could be transformed this much with spices at this restaurant," it was such an interesting experience. Kalpasi always has so many surprises. Thank you for the delicious meal ✨ I will definitely visit again ⭐️⭐️

I made a reservation and went on Friday night. This place has a system where you can make reservations through LINE. Reservations are required. I ordered today's curry (Japanese) and of course, a lassi to drink. It was a curry I had never tried before. There were about five different curries, and each one had a unique flavor, making it enjoyable to savor each bite.

If you love spicy curry, you must have heard of the famous Karupasi Curry restaurant! I finally got to visit after wanting to go for so long. This place was selected as one of the "Top 100 Curry Restaurants in 2022" by Tabelog. I had already been to the second store in Shimokitazawa. The hurdle to visit this place is quite high. They are only open for dinner on Tuesdays, Thursdays, Fridays, and Saturdays (in two shifts from 6:00 to 8:15). Reservations for the next week are accepted via LINE starting at 10:00 pm on Fridays, but I couldn't make a reservation then because I have ballet lessons until 10:10 pm on Fridays. Therefore, it was quite difficult to secure a reservation. On the day of my visit, the restaurant sent me the menu via LINE. The course consisted of appetizers, a plate of Thaali, and dessert, with a one-drink minimum. The theme for the day was "Japanese Thaali." The appetizers included Masala Goya Champuru Thaali, Buri Daikon Curry, Jitsu Sansho Mutton Keema, Nikujaga-style Tarkari, Nori Tofu Shirasu Rasam, Corn and Hiziki Sabzi, Yamagata Dashi-style Kachumber, Fresh Burdock Achaar, and a mix of multigrain and Indica rice. The dessert was Genmaicha Gelato. The Thaali was surprisingly delicious. The Buri Daikon Curry was a unique fusion of Japanese ingredients, and the spiciness was subtle yet flavorful. I couldn't stop praising how delicious it was on my way out. I would love to try making a reservation on a day when I don't have ballet lessons. Money spent: 3,680 yen Rating: 4.5 stars 4 points: Definitely want to revisit! 4 points: Would like to revisit if I have the chance. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I had a great dinner at Kalpasi, a restaurant I've been dreaming of with my limited curry experience! Thank you, Yuuki-san! Have you already tasted the pinnacle of spice curry? There were so many curries piled up, and not a single side dish. Personally, I liked chicken, squid, shirasu, and keema in that order. The atmosphere inside the restaurant had an ethnic feel, perfect for those who love Asian cuisine. The Japanese Thaali set meal was amazing and included Masala Goya Champuru, Niboshi Chicken Curry, Surumeika Liver Curry, Jitsuyamaso Lamb Keema, Nori Tofu Shirasu Rasam, Corn and Hijiki Subji, Yamagata Dashi-style Kachumber, New Burdock Pickles, Mixed Brown Rice and Indica Rice, and Genmaicha Gelato. #kalpasi #Chitose Funabashi #Chitose Funabashi gourmet #spice curry #spice cuisine #curry #thaali #spice curry club #creative curry #Indian curry #top 100 restaurants #curry top 100 #top 100 restaurants tour #gourmet girls #want to connect with gourmet people #japanese curry #curry lover #foodstagram

Having curry at Kalpasi in Chitose Funabashi. I visited Kalpasi in Chitose Funabashi after a long time. It is a super famous restaurant that curry lovers must have heard of at least once, and personally, it is a restaurant that I love. What's amazing about Kalpasi is that the curry changes in rotation. I really think it's amazing. This time, the Japanese Thali that I first tried at Kalpasi and was impressed by. The lineup is as follows: Masala Goya Champuru, Niboshi Chicken Curry, Surumeika Liver Curry, Sansho Lamb Keema, Nori Tofu Shirasu Rasam, Corn and Hiyashi Seaweed Subji, Yamagata Dashi-style Kachunbar, New Burdock Pickles, Mixed Grain Rice and Indica Rice, Brown Rice Tea Gelato. The starters, Masala Goya Champuru, were served first. The bitterness of the bitter gourd and the flavor of the masala are good! It's like an adult champuru. It's delicious right from the start. And then the curry is served. It's so beautiful! First, the Sansho Lamb Keema. The Sansho pepper is strong and goes well with the lamb. The lamb's flavor is irresistible. It's so delicious right from the start. The Nori Tofu Shirasu Rasam is surprisingly Japanese in style. The possibilities of Rasam are limitless, it's so delicious. I really liked this one. The Niboshi Chicken Curry has a strong flavor of dried sardines, which goes really well with the curry. The chicken is big and juicy, very delicious. A chicken curry that strongly feels Japanese. The level of deliciousness is amazing. It's incredibly delicious! The Surumeika Liver Curry was also of an unbelievable quality. It's so delicious that I can't even describe it. It just tastes amazing. It goes perfectly with the rice. It's the best. The side dishes are excellent, and the dessert, brown rice tea gelato, was so delicious that it reminded me of the first time I came here. The owner, Mr. Kurosawa, is very kind and friendly, and the atmosphere of the restaurant is very cozy. It's the best restaurant.

Today we celebrated the 50th anniversary of the Curry Top 100 with a reservation at the 50th ranked restaurant. We enjoyed a delicious meal with starters of Masala Goya Champuru, followed by a Thaali with dishes like Niboshi Chicken Curry, Surume Squid Liver Curry, and Real Sansho Lamb Keema. The meal was accompanied by sides like Corn and Hijiki Subji, New Burdock Pickles, and a mix of multi-grain and Indica rice. For dessert, we had Genmaicha Tea Gelato and Craft Cola, along with a Red Shiso Lassi.

- Thali: ¥3190 tax included - Red Shiso Lassi: ¥770 tax included Located a little over 5 minutes on foot from Odakyu Line Chitose-Funabashi Station, this Indian cuisine? Or perhaps more accurately described as a creative spice cuisine restaurant? Either way, it's a delicious place. It's quite difficult to get a reservation, so I haven't been able to visit for a while, but I finally went back and, as expected, it was delicious. One of my favorite restaurants. This place is amazing. It's truly impressive. The dishes are so good that they leave you feeling moved. I particularly appreciate the creative dishes using Japanese ingredients with an Indian cuisine base. The menu changes weekly, and this time it was Japanese Thali day. A Thali (set meal) with a collaboration of Japanese and Indian flavors. To truly appreciate the goodness of Karupashi, you have to eat it. From here on, I'll provide a complete breakdown. TODAY'S MENU Japanese Thali [Starter] - Masala Goya Chanmuru: A dish with thick-fried tofu and bitter melon that has a Japanese twist yet is packed with Indian spices—bitter, spicy, and delicious. It seems to have a hint of Chinese scent because of the anise seeds. Irresistible. [Thali] - Fried Cod in Ankake Curry: A rich and deep-flavored dish with ginger and cloves. Delicious. - Beef and Pork Mince Curry with Japanese Pepper: The Japanese pepper adds a kick, making it slightly more Chinese than Indian. - Ume Chicken Curry: Tender chicken thigh with a subtle hint of plum. - Nori and Shirasu Tofu Rasam: A blend of nori fragrance and mild shirasu with the traditional sour taste of rasam. It's surprisingly harmonious. - Burdock and Hijiki Subji: Ordinary hijiki with a fennel spice twist, taking it from Japanese to Indian cuisine in one go. - Yamagata Dashi-style Kachumbari with Nagaimo: A crispy side dish reminiscent of a small Japanese dish. - Udo Pickle - Black and Indica Rice Mix: Despite being Indica rice-based, it's surprisingly chewy. A mystery. [Desert] - Sweet Potato Shochu Gelato: A non-alcoholic dessert with a subtle sweet potato shochu aroma and the richness of gelato. After eating spicy dishes, this elegant sweetness is perfect. It's quite rich and creamy, with a lingering richness even after the ice melts in the second half, yet not overpowering. Even the drink was delicious. It was another wonderful day. Thank you for the meal.

I finally went to a restaurant that I had been curious about for a while. Initially, I had made a reservation for two people, but a cancellation opened up so I changed it to four people and went with a group of four! The reservation process was a bit different as you can reserve for the upcoming week starting from 10 pm every Friday via LINE. I listed my preferred dates and times up to the third choice at 10 pm on Friday and sent a message. The next day, I received a reply with the available dates and times. It's a must to make reservations on Friday! On the day of the reservation, the menu for the day is sent about an hour before. I had the Chinese Thali course, which cost around 4000 yen plus drinks. The drink I had was a Campari beer, which was a sweet beer with a hint of Campari. All the dishes were new to me and delicious. My favorite was the Oolong Tea Chicken Curry. The chicken was tender and tasty. The dessert, Shaoxing wine gelato, had a distinct Shaoxing wine flavor. It was surprising at first but enjoyable. The dishes were served without much explanation, so we had to figure out what they were by looking at the menu. It would have been nice to have a bit more explanation, especially for a course meal. The restaurant had an Indian vibe and was clean. We sat in the back tatami room, which was a bit uncomfortable for a long period. Next time, I would prefer a smaller group and sit at the counter. Despite the difficulty in making reservations and the location in a residential area, it was a curry restaurant worth trying out! Thank you for the meal!

I was able to make a reservation for a restaurant that is by appointment only through Line. I was lucky to receive a confirmation message the next day after requesting a reservation at 10 pm on Friday. Today's menu was announced in advance on Line, featuring a Sri Lankan set meal style menu. Since it is a one drink per person policy, I ordered Coedo Beer Lager and a rich yogurt sake. The Coedo beer was strongly bitter and ice cold, while the rich yogurt sake seemed to have alcohol in it like a lassi. Both were delicious. The main curry dish had three varieties and eight side dishes including achar, all beautifully presented. The lamb and pork in the curry were exceptional, each dish tasting like a specialty. The Sri Lankan rice also paired well with the curry. The gelato for dessert, as in the Shimokitazawa branch, was even better than any gelato specialty store. I enjoyed every bite until the end. It was a very satisfying dinner.

Located in Chitose Funabashi, this curry restaurant is known for being the hardest to get a reservation in Japan. After operating as a pop-up during weekdays at the Asakusa sake bar "Komejirushi," the restaurant officially opened in October 2016. Every week, the restaurant features a different curry theme, offering a variety of spice cuisines from India, South India, Sri Lanka, Nepal, China, and Japanese cuisine. The owner, who has visited India, incorporates spices into gelato and Japanese dishes, creating a unique dining experience. Location: 10-minute walk from Chitose Funabashi Station Business Hours: [Wed-Sat] 1st session 18:00-19:40, 2nd session 20:15-22:00 Closed: Mondays, Tuesdays, Sundays Reservation: Strictly by reservation only via LINE account (ID: @239uryaw) Today's order: Sri Lankan-style set meal (¥3190) + Fig lassi (¥770) The menu consists of weekly rotating set meals only, with a mandatory drink order. The fig lassi arrived first, offering a gentle and slightly sweet taste with a hint of fig. The course started with "Batis," a deep-fried dish resembling dumplings filled with hot sardines and potatoes, coated in spices. The main curry dishes were served next, featuring three types: "Elmaskariya" lamb curry, "Milis Maral" sardine curry, and "Wool Massi Stew" pork stew. Each curry had its unique flavor profile, with the lamb curry being salty and spicy, the sardine curry tangy with a lingering spiciness, and the pork stew having a rich coconut milk base with tender pork. In Sri Lankan tradition, the curries are mixed with side dishes and eaten with rice. The meal included Sri Lankan rice, lentil stew, two types of sprinkles for mixing, and various interesting side dishes such as pickled purple cabbage and pineapple, coconut vinegar-marinated eggplant, and spicy stir-fried okra. The owner's skill in deconstructing Sri Lankan cuisine to suit Japanese palates was evident in the diverse and flavorful dishes offered.