Beppin-sha Kanda Curry with Audio Menu

There are many curry shops between Ochanomizu and Jimbocho, and many people treat lunch here as a mini-excursion. Within this curry triangle, Curry & Wine Beppin-sha Ochanomizu is one of the few places that explicitly labels itself as ‘Beppin.’ The ‘Beppin’ in the shop’s name is explained by the owner as meaning a ‘special item.’ The curry here is not the typical heavy, thick sauce; it follows the DELHI style, characterized by thin, aromatic, and warming soups.

This shop has been selected as a Tabelog Curry TOKYO Top Hundred 2026 restaurant—Curry & Wine Beppin-sha. The curry here is a special experience that warms both body and soul.

20 medicinal spices! The unique ‘Beppin Curry’

The signature ‘Beppin Curry’ is a gluten-free curry made with a house-made aromatic broth and over 20 secret spices, offering a refreshing texture and rich layers of flavor. This curry incorporates eight vegetables stewed in red wine, along with plenty of onions and medicinal spices, bringing a warming aroma and flavor to the body.

The term ‘Beppin’ originated in the Meiji era, when literary giants like Natsume Soseki often used it to describe beautiful women. The name ‘Beppin Curry’ also implies that this is a special curry, carrying the wish that customers will glow with beauty from the inside out.

The owner trained at the famous Kashiwa restaurant ‘Bombay,’ which in turn inherited its traditions from the historic Ueno restaurant ‘DELHI.’ Therefore, the curry here has a clear DELHI-style lineage while developing its own unique style. The signature dish is the ‘Black Beppin Kashmir Curry.’ It uses over twenty medicinal spices and a house-made aromatic broth without wheat flour, making it gluten-free. The soup is dark brown and relatively thin; upon the first bite, you taste the layers of sautéed onions and spices, followed by a slowly spreading, warm spiciness. It usually contains bone-in chicken and seasonal vegetables that are tender to the bite, allowing the broth to soak into the rice without leaving a heavy feeling. Many describe it as ‘warming the body from the inside,’ leaving a refreshing aftertaste even after finishing.