The Magic of Spices - From a Chef who has travelled the world

SPICE cafe

スパイスカフェ
Move To Restaurant Info

This curry café in an old home
in Tokyo's Shitamachi area is never empty.
Open your eyes to the profound flavours of spiced cuisine
through their course-based menu.

Spice Café is located near the Jikken Bridge - a place with an excellent view of the Tokyo Skytree, and the 50-year-old wooden building housing the café is visited by food connoisseurs daily.

On offer is the spiced cuisine of world-traveller, owner and chef Kazushiro Ito. Of all the items on his menu, he is particularly well known for his excellent curries based in the cuisine of Southern India.

In contrast to thick North Indian curries, thinner, South Indian curries are an excellent match with rice - the staple food of the area. With an abundance of vegetables and beans, they are lower in fat and much easier to digest.

Ito offer course meals centred on the curries he learned in Southern India, but he also offers a great selection of other dishes that thoroughly satisfy his guests.

Course options are essentially fixed. If guests choose the vegetable platter, they enjoy a number of spiced dishes such as cumin-flavoured carrot salad or roast black caraway potatoes. For the main dish, diners can choose from among four standard curries available or two daily curries.

Guests become immersed in a multi-layered aroma of fresh spices.

Diners who have the room for it should order a side of biryani. Richly aromatic, high-quality basmati rice is topped with a variety of ingredients and then flavoured with saffron and other spices and steamed.

The dish is often eaten at weddings and other ceremonies in India, and the mellow aroma is one for diners to enjoy. However, it takes more than 30 minutes to cook, so guests should place their order soon after arriving.

Gallery

Chef Profile

Owner Chef/Kazushiro ItoKazushiro Ito

Born Tokyo, 1970.
In 1996, began a three-and-a-half-year-long trip around the world to visit 48 countries. Worked in an Italian restaurant for a year after returning to learn about the restaurant business.

Later trained in an Indian restaurant for two years and a Sri Lankan restaurant for one year before opening Spice Café in 2003.

32127599ee1a27e52f8c572dfe4aeb

Interview

How did you get into spiced cuisine?
I worked at a company for four years before quitting and taking a trip around the world. During that trip I tasted many types of food, learned many things, and found that most countries use spices in their food. I found that really appealing. South Indian food was particularly impressive to me. I decided to become a chef around the time I came back to Japan.
What's the difference between North and South Indian curries?
North Indian cuisine uses a lot of dairy products like ghee (clarified butter) which are also used in the main types of curry. They are thick and rich and can be eaten on top of naan.

However, the staple food in South India is rice. They use coconut milk more than dairy, and the curries are generally smoother and eaten with rice.
How do you pair dishes with wine?
Actually, I'm still working that out. I close the restaurant every February for a month and I go overseas to study.

Right now I want to go to London. They have six Michelin-star Indian restaurants there, and people are trying out new Indian cuisine that include wine selections. I hope to eventually get the chance to work in one of those restaurants and learn from them.

Restaurant Info

Restaurant NameSPICE cafe
スパイスカフェ
AreaUeno/Asakusa
CuisineOther Cuisines
Opening day26th November, 2003
Hours of Operation
Dinner: From 18:00 (Last order 21:00)
Closed Mondays・Tuesdays
Budget
Dinner:¥6,000~
Credit Card (Visa, MasterCard, Amex)
Service charge-
Children Permitted
Websitehttp://www.spicecafe.info
Twitter Pagehttps://twitter.com/spicecafetokyo
Seating/Facilities
Capacity 16 seats

*Parties: 30 seats, up to 35 standing.
Counter: 3 seats

Seat area

Sofa seating available

Smoking Smoking prohibited
Services
ReceptionistReceptions/Business Dinners
Can vehicles be arranged?Yes
Vegetarian Possible
Foreign Language Menu Available

*English

Foreign Language Speaking Staff Available

*English

Souvenir Handling Available

*A variety of spices.

Remarks

*During dinner hours, please settle the bill at your table.

Address 1-6-10 Bunka, Sumida-ku, , Tokyo, 131-0044
Phone Number

+81-3-3613-4020

(Available in English)

Fax Number

+81-3-3613-1228

(Available in English)

Access■8 minutes walk from Oshiage St. on the Tokyo Metro Hanzomon,Toei Asakusa,Keisei Oshiage and Tobu Isesaki lines.
■9 minutes walk from Omurai St. on the Tobu kameido line.
Dinner course (online booking special offer)
Plan DetailsThree-course dinner: Appetizer (2 varieties), Curry (3 varieties), Dessert (3 varieties), and Café. (w/1 FREE DRINK)
Price (Per Person)¥5,000(excluding tax)
Maximum party size

16 people

period of offering

21st February, 201518th April, 2018

Remarks
ネット予約特別コース
Plan DetailsWEBでのご予約は4,000円(税込)以上の特別コースのみとなります。
コース内容は当日又は事前にメールにてご相談させてください。
Price (Per Person)¥5,000(excluding tax)
Maximum party size

16 people

period of offering

13th May, 20167th June, 2018

Remarks

*WEBでのご予約は4,000円(税込)以上の特別コースのみとなります。
コース内容は当日又は事前にメールにてご相談させてください。

ネット予約特別コース
Plan DetailsWEBでのご予約は4,000円(税込)以上の特別コースのみとなります。
コース内容は当日又は事前にメールにてご相談させてください。
Price (Per Person)¥5,000(excluding tax)
Maximum party size

16 people

period of offering

13th May, 201615th August, 2022

Remarks

*WEBでのご予約は4,000円(税込)以上の特別コースのみとなります。
コース内容は当日又は事前にメールにてご相談させてください。

DinnerTasting Curry Course¥5,000(excluding tax)
Available wines

Red and white, available by the bottle or glass.

Available whiskies Available

Available beers Available

Restaurant Interior

Check for Open Tables