Curry Fair 2026［Parkside Diner］

A spectacular seafood curry crowned with a grilled head-on prawn. The roux combines a rich, umami-infused Sauce Américaine with coconut milk and red curry paste, topped with Cajun-spiced scallop and squid fritti, grilled sea bream, and summer vegetables. Served over edamame rice, every bite offers a wonderful contrast of textures.

Enjoy a crispy Wagyu cutlet with a smoky curry roux featuring our traditional recipe, charred onions, and rich black garlic oil. Served with grilled summer vegetables and purple cabbage achaar in a pickled tomato. A refreshing wrap of cottage cheese, cumin, mint, and shallots in kale adds a sophisticated touch of creaminess and acidity to change the flavor profile as you dine.

This vibrant summer lassi combines plenty of mango purée with yogurt and honey, finished with a topping of fresh mango and mint. Highly recommended to enjoy with our featured curries.

Created by our eighth Head Chef, Bunjiro Ishiwatari, this dish is carefully prepared, using a traditional curry sauce to bring out the flavor and texture of the ingredients. With its generous amounts of colorful and fresh vegetables, this Vegetable Curry is a perennial winner.

Inspired by the travels of Eiichi Shibusawa, who at age 27 encountered curry in Ceylon while en route to the 1867 Paris Exposition—as chronicled in his travel diary Kosei Nikki—this special dish was exclusively supervised by our 14th Executive Chef, Yu Sugimoto.

This flavorful curry features a blend of assorted beans and aromatics, enriched with various spices. Refreshing tomatoes and creamy coconut milk create a mild yet deeply satisfying taste. Prepared without flour using a lentil purée base, this dish is entirely gluten-free and vegan.