SPiCE Cafe & AKOMEYA TOKYO｜AKOMEYA TOKYO

SPiCE Cafe & AKOMEYA TOKYO

In its continuing pursuit of culinary perfection, AKOMEYA TOKYO has teamed up with SPiCE Cafe, a restaurant in Oshiage, Tokyo that aspires to be a byword for delicious, spicy meals. The fusion of expertise in dashi stock and spices gave birth to retort curry uniquely suited to Japanese rice. The world welcomes a new dish loaded with ingredients sourced from Japan.
  • Dashi Stock: The Hidden Key to Flavor
    The secret to unlocking that particular Japanese taste is in dashi stock. By combining spices with dashi stock unknown in India, an utterly original flavor was created. The balance between dashi stock and spices is crucial in maximizing its deliciousness, bringing out a rich tapestry for the taste buds to enjoy.
  • An Exquisite Blend of Spices and Dashi Stock
    Dashi stock is crucial in enjoying authentic Japanese flavor, but an ideal balance between spices and dashi stock is the ultimate deciding factor. We carefully selected the right spices and crafted a blend that highlights the best qualities of all the ingredients.
  • The Sweetness of Rice and the Savor of Curry: A Perfect Pairing
    For sweet, aromatic Japanese rice, the best match is a savory curry with spices that don’t overstate themselves. That savoriness is brought about by a blend of dashi stock, meat, fish, and vegetables with a hint of sweetness. We aimed to create a curry that isn’t overly rich and pairs well with rice.
  • Japanese Ingredients for a Fresh New Flavor
    There are currently a countless number of retort curries available. To ensure our retort curry would be something unprecedented in India, Japan, or anywhere else in the world, we used the finest ingredients sourced in Japan that AKOMEYA TOKYO has sought out and hand-selected. We now offer new flavors including yellowtail and umeboshi as well as mutton and Japanese pepper.
A Steadfast Pioneer of Spiced Dishes
Kazuki Ito, who has traveled to 48 different countries and fell in love with spices in his encounters with a vast array of cuisines, opened SPiCE Cafe in 2003. It developed through offering then-rare South Indian cooking, and currently provides full-course curry meals with wine pairings. In addition, the shop has opened new doorways for spices by using seasonal Japanese ingredients.
Yellowtail and Umeboshi Curry
A New Taste Using Japanese Ingredients
This jewel of a dish uses traditional Japanese ingredients, yellowtail and umeboshi, to create a fresh flavor. The savor fatty yellowtail and the sourness of umeboshi, two tastes that seem like an unusual match at first, are brought into a unique harmony when combined with dashi stock and spices.
Mutton and Japanese Sansho Pepper Curry
Mutton and Spices United for Your Delight
The secret to drawing out the distinctive flavor in mutton was time-honored Japanese sansho pepper. This causes the meat to show its greatest qualities, and creates a dish where heavy spices can be enjoyed alongside mild dashi stock. It also pairs excellently with Japanese rice.