Kalpasi (Kalpasi) Tokyo

Nestled in a quiet residential area of Chitose-Funabashi, the renowned restaurant "Kalpasi" has garnered immense support from spice cuisine enthusiasts across the country. I secured a coveted reservation for this reservation-only establishment and eagerly visited for the Sunday evening session.▽----------------------------▽○ Restaurant Name: Kalpasi ○ Tabelog Rating: 3.89 (as of 2026/08/02) ○ 6-minute walk from Chitose-Funabashi Station ○ Budget: JPY 5,000 per person ○ Address: 4-3-10 Kyodo, Setagaya-ku, Tokyo, 1F ○ Payment Methods: Cash, QR code payments accepted (PayPay) ○ Business Hours: 1st Session: 18:00 - 19:40 2nd Session: 20:15 - 22:00 * Irregular business hours (check official social media for operating days) ○ Regular Holidays: Irregular △----------------------------△【Reservation Policy】 Reservation only 【Recommended Occasions】 Solo, with friends 【Crowd Status】 I reserved the 20:15 session on Sunday. The restaurant was fully booked due to its reservation-only policy. 【Order】 ● Today's Set Meal: JPY 3,300 ● Original Soda: JPY 770 → Lemon and spices 【Impressions】 The restaurant operates in two sessions, and I reserved the 20:15 slot. I waited outside and was allowed to enter right at the reservation time. The interior has a calm atmosphere, naturally heightening the anticipation for the experience ahead. The only option available is the set meal for JPY 3,300, with an additional drink requirement. The original soda, infused with the refreshing taste of lemon and the aroma of spices like cardamom, was delightful. The curry was served around 20:35. Today's curry featured a Sri Lankan-style set meal, beautifully arranged with rice and side dishes on one plate. The curry was served separately, including chicken, pork, and fish curries. I poured the curry over the rice and mixed it with the side dishes. Taking the time to savor each dish revealed a beautiful harmony of herbs and spices, the umami, sweetness, acidity, and refreshing spiciness of the ingredients. All the flavors were mild and easy to enjoy. Despite being authentic Sri Lankan curry, it also reflected the meticulousness of Japanese cuisine, resulting in a stunning dish. I was captivated from start to finish and polished off every bite. While it’s not a place you can just drop by due to its reservation-only policy, it’s definitely worth the effort to secure a reservation. I left feeling completely satisfied. It was a great meal! Less

This curry shop is about a 7-minute walk from Chitose Funabashi Station.I made a reservation for a weekend evening through their official LINE account.Reservations are first-come, first-served based on available slots, starting from 10 PM on Fridays.The meal menu consists of a single omakase option.I ordered a masala chai as my drink, and the total with dessert (yogurt and kitul vanilla gelato) came to JPY 3900.The dishes included Kukurumasakariya (chicken curry made with roasted curry powder), Urumasistuu (pork curry with coconut milk and coconut vinegar), Milismal (fish curry with red chili, made with swordfish), Parippu (lentil stew), Koralasambol (a sprinkle of celery leaves and coconut), Polsambol (a sprinkle of coconut and red chili), Teldaala (stir-fried bell peppers and mushrooms), Temberado (spicy stir-fried okra), Alabaduma (stir-fried and steamed potatoes), Achaar (pickled purple cabbage in vinegar), and Kalawirasambol (a mix of fried bitter melon, onions, and small shrimp), along with Kirata (fried eggplant cooked in coconut milk) and Keerisambal rice (Sri Lankan rice cooked with hot water).This is a Sri Lankan-style set meal.The chicken and pork curries were flavorful, with the marinade and curry sauce well absorbed into the meat.The presentation was elegant, and the cooking was meticulous.Even when mixed together, the flavors harmonized beautifully.However, I found the price to be quite high.Since the menu is fixed, it might be better to visit one of their other branches, which are more affordable.Overall, I was satisfied with the taste. Less

On this day, I visited Kalpasi in Chitose Funabashi.Despite being highly rated among Tokyo's top curry spots, this restaurant had not made it into the top 100 until this year, which is quite a mystery.Well, I’m not really sure about the criteria for the top 100 (^^;)I do use it as a reference, but I don’t take it at face value.Of course, personal preferences play a role, and there are places that I don’t understand why they were chosen…They operate only two nights a week and are reservation only, with bookings made exclusively through LINE, making it quite challenging to visit.By the way, I have been to their branch in Shimokitazawa, which was also quite delicious.Before the reservation time, the restaurant announces their business days and menu on social media.Reservations open at 10 PM on Fridays, so if you keep an eye on the clock and send your request right at that time, you might get lucky.I managed to secure a reservation on my second attempt.I visited on a weekend night, around 8 PM.When I arrived about 10 minutes before opening, there was already one group in line.With 9 people ahead of me for a reservation and the restaurant having a capacity of about 10, it certainly raises the difficulty of getting a spot (^^;)The price is a bit on the higher side at JPY 3,300. Since there’s a one-drink policy, the budget is around JPY 4,000.They asked for my drink order and the amount of rice, and I was served my drink first.Many people ordered alcohol, but I opted for a lassi.This lassi was a bit different from the usual; it was an almond coconut lassi.After that, they started preparing the curry, so it took quite a while for it to be served.I was prepared for this, so I decided to wait patiently.About 30 minutes after entering, the curry arrived.There were three types of curry: pork, chicken, and swordfish, accompanied by a variety of side dishes.According to the menu:- Kukurumasukariya: Chicken curry made with roasted curry powder- Urumasuisutuu: Pork curry with coconut milk and coconut vinegar- Mirisuma-ru: Fish curry (swordfish) with a kick of red chiliHmm, there are a lot of katakana words that I don’t quite understand (^^;)They suggested pouring each curry over the rice and mixing it with the side dishes before enjoying.All of them had quite a spicy kick.Especially the pork isutuu, which was unexpectedly spicy.I had the impression that isutuu would be a gentle coconut milk curry, but it was definitely on the spicy side.The pork itself was seasoned with spices, adding to the heat.The side dishes were also quite interesting.You can enjoy seasonal vegetables like okra and eggplant.I saw something that looked like coconut flakes for the first time.It seems that the side dishes are meant to be eaten in combination with the curry rather than on their own.At first, I thought it was a bit too spicy… but as I continued eating, the flavors strangely began to change.Mixing the curry and side dishes created a different taste experience.I found myself eating almost as if I were possessed. It was a curry with a mysterious charm.This must be the power of spices.Although the hurdles to visit are high, it’s definitely worth going at least once (^o^)I highly recommend it for spice curry lovers! Less

I happened to secure a cancellation slot just before the business day and visited from 20:15. The system is a Sri Lankan-style set meal for JPY 3300 plus a drink (one drink per person).- Kukurumas Kariya / Chicken (2nd photo, back) The flavor of the chicken serves as a base, beautifully blended with aromatic spices. The scent of roasted powder adds a nice finish.- Uul Mas Ishtu / Pork (2nd photo, right) The sweetness of pork belly and coconut milk is enhanced by the spices. The occasional tang of vinegar adds depth to the flavor.- Miri Smaal / Fish (2nd photo, left) You can really taste the seafood broth, with the red chili standing out in the curry. The juicy sweetness of the knife fish is also impressive.- The side dishes maintained the texture of the vegetables while the fusion of spices created an interesting flavor profile.- The key rice, cooked with water absorption, was quite light. It felt generous enough to complement all the curries and side dishes.- The gelato combined the mild sweetness of yogurt with the rich yet not overwhelming sweetness of Kitul Pani (a syrup made from the nectar of the flower of the Palmyra palm), resulting in a delicious ice cream with a slightly firmer texture.- The weekly lassi was an almond coconut lassi. The balance of almond, coconut, and yogurt was excellent.- The ultra-rich yogurt liquor mixed with red wine matched the creaminess of the yogurt with the astringency of the red wine very well. There was also a sweetness reminiscent of sweet sake, making it quite interesting. You could feel the layers of red wine and yogurt gradually mixing together.- The ultra-rich strawberry yogurt liquor had a friendly sweetness from the strawberry yogurt, finished in a sparkling sharp style, making it easy to drink yet luxurious.- The homemade spiced rum had a perfect balance of chai flavor and rum.Everything served was of high quality and had its own unique character. The menu changes weekly, so I plan to find another opportunity to visit. It was a great meal! Less

Located in a quiet residential area of Setagaya, this renowned establishment represents the pinnacle of Japan's spice curry scene. It attracts curry enthusiasts and spice aficionados from all over the country.The menu changes weekly, featuring South Indian meals, Sri Lankan rice and curry, Nepalese dal bhat, and Thai cuisine. Thanks to the meticulous spice crafting by the owner, Mr. Uchida, you can enjoy flavors that are even more refined than those found locally.Not only can you savor a single plate, but you can also indulge in a carefully curated course that includes appetizers, main curry, side dishes (such as poriyal and achar), and exquisite spice desserts and drinks.By mixing various side dishes and soupy curries over rice, the sweet, sour, spicy, and savory flavors intertwine, creating a unique sensation with each bite.Kalpasi operates on a reservation-only basis, offering only an omakase course with a one-drink policy (additional charge). Reservations can be made in advance through their official LINE account.I visited around 17:45 on a weekday, and the restaurant opened at approximately 18:02.The interior has a stylish bar-like atmosphere, with warm lighting that is not too bright.Jazz and classical music play in the background, and the large speakers hanging from the ceiling suggest a focus on sound quality.There are three counter seats, and the elevated table seating requires you to remove your shoes. There were nine customers at the opening.◆ Sri Lankan-style Set Meal, JPY 3,500 (excluding tax)- Kukul Mas Curry: Chicken curry made with roasted curry powder.- Uru Mas Ishtu: Pork curry with coconut milk and coconut vinegar.- Miri Smaal: Fish curry (swordfish) with a kick of red chili.- Parippu: Lentil stew.- Kola Sambol: A sprinkle of celery leaves and coconut.- Pol Sambol: A sprinkle of coconut and red chili.- Tel Dala: Stir-fried bell peppers and mushrooms.- Tenberado: Spicy stir-fried okra.- Alabadu Ma: Stir-fried and steamed potatoes.- Achaar: Pickled purple cabbage in vinegar.- Karawila Sambol: Mixed fried bitter gourd, onions, and small shrimp.- Kirata: Fried eggplant cooked in coconut milk.- Keeri Samba Rice: Sri Lankan rice cooked with a water-steaming method.- Yogurt and Kitul Vani Gelato.You can specify rice portions: regular 200g, large 250g, or small 150g. I requested the regular size.The Kukul Mas Curry (chicken curry) is incredibly rich and delicious, with very juicy meat.The Uru Mas Ishtu (pork curry) has a strong coconut flavor, and the umami is exceptionally rich and tasty. The meat is also very tender and delicious!The Miri Smaal (fish curry) is quite spicy and has a smooth, melting texture with the swordfish.All three curries are impressively delicious and truly commendable.Each of the side dishes is also quite tasty, showing the care and attention put into their preparation. The Tel Dala (stir-fried bell peppers and mushrooms) features plump enoki mushrooms. The Tenberado (okra) has a pleasant crunch. The Alabadu Ma (potatoes) is fluffy and moist. The Achaar (purple cabbage) is crisp. The Kirata (fried eggplant in coconut milk) is juicy and very tasty.I’ve heard that Sri Lankan curry is meant to be mixed together, so I usually mix everything at the end, but each dish here is so delicious that I didn’t want to mix them too much.The yogurt and Kitul Vani Gelato is incredibly delicious! It tastes like cheesecake ice cream.◆ Masala Chai, JPY 495I ordered the masala chai after the meal. It’s delicious, with a strong tea flavor that’s not overly sweet.The two other gentlemen at the counter were refilling their rice and curry. Is this a service for regulars? They were also drinking a lot. Less

I made a reservation via LINE for 6:00 PM on Saturday. This restaurant operates on a reservation-only basis and opened a little after 6:00 PM.The only option available was TODAY'S MENU (Kerala Non-Veg Thali) for JPY 3300, tax included.Since there is a one-drink policy, I chose the Nepal Ice for JPY 770, tax included, which is a beer from Nepal.The TODAY'S MENU (Kerala Non-Veg Thali) included:- Fish Malabari (Fish curry with coconut, tomato, and tamarind, featuring Spanish mackerel)- Chicken Pepper Fry (Semi-dry chicken with a strong black pepper flavor)- Vegetable Ishtu (Vegetables cooked in coconut milk)- Sambar (Curry made with mashed lentils and vegetables)- Thoran (Stir-fried cabbage with coconut)- Mezhukkupuratti (Stir-fried long beans with oil)- Achaar (Bitter melon pickles)- Rice (A mix of jasmine and basmati rice)For dessert, there was a plum sorbet.I wasn't feeling well, so I couldn't drink much, but they have a selection of appealing drinks, including beer from Laos.Everything was a gentle curry made with great care. The price was surprising, but it was delicious.P.S. This restaurant is known for being hard to reserve, but I managed to visit for the fourth time by making a reservation via LINE at 10:00 PM every Friday. Less

I had the opportunity to visit Kalpasi, a renowned restaurant that has been awarded the Tabelog Award Bronze and recognized as one of the top 100 restaurants. ❥.*♔(ง ˙˘˙ )ว❥.*♔They operate in two shifts, with the first from 18:00 to 19:40 and the second from 20:15 to 22:00, and they require reservations well in advance, making it quite challenging to secure a spot. However, after checking their social media, I managed to make a reservation! ♬.*ﾟKalpasi is located just a little over 5 minutes from Chitose-Funabashi Station, and I was excitedly looking forward to my visit. (ง ˘ω˘ )ว(ง ˘ω˘ )วWhen I arrived at the scheduled time, there were a few other guests who had made reservations waiting outside. The staff opened the door and welcomed us in. ♬.*ﾟThe interior has an exotic atmosphere, resembling a hidden gem. It’s so stylish! I followed the staff's instructions and took a seat at the counter. (⸝⸝⸝ ´˘`)ﾉﾞ㌧㌧The curry menu was sent to me in advance via LINE. ♬.*ﾟTODAY'S MENU• Kerala Non-Veg Thali● Fish Malabari ●Fish curry (Spanish mackerel) with coconut, tomato, and tamarind.● Chicken Pepper Fry ●Semi-gravy chicken seasoned with black pepper.● Vegetable Ishtu ●Vegetables cooked in coconut milk.● Sambar ●Curry made with mashed beans and vegetables.● Thoran ●Stir-fried cabbage with coconut.● Melku Prati ●Spiced oil stir-fried Moroccan beans.● Achaar ●Bitter melon pickles.● Rice ●Mix of jasmine and basmati rice.DessertPlum Sorbet*Please note that there is a one-drink minimum (additional charge). For regular drinks, please refer to the separate menu.Limited Drink● Watermelon Shio Koji LassiThey offer a wide range of drinks, including alcohol, coffee, tea, chai, soda, lassi, and local beers.Since there is a one-drink minimum, I ordered the watermelon shio koji lassi. The rice portion can be chosen as small, medium, or large, and I went with medium as my final answer. ⸜(* ॑ ॑* )⸝From my seat at the counter, I could see the chefs working diligently and seriously! The flames were impressive! (๑°ㅁ°๑)‼✧Before long, the watermelon shio koji lassi arrived in a tumbler. It had a pink, strawberry-like color. The natural sweetness and juiciness of the watermelon, combined with the richness of the yogurt and the umami of the shio koji, created a perfect match. It was delicious! (*´༥` *)Now, which curry should I try first?The sambar is made by simmering spices with beans, resulting in a smooth texture.The Vegetable Ishtu features carrots and beans sautéed and steamed in coconut milk, making it creamy and mild, easy to enjoy.The Fish Malabari has a refreshing tanginess, with two pieces of firm white fish immersed in the creamy coconut milk, and the rich aroma of curry leaves is also present.The Chicken Pepper Fry is spicy, with black pepper enhancing the chicken, and it’s not just a stir-fry; you can also taste the curry flavor in this dish.The Melku Prati and Achaar also stand out and complement the curries beautifully. They would pair well with drinks. .ᐟ.ᐟFinally, the plum sorbet offers a sophisticated taste with its vibrant aroma and sweet-tart flavor, perfect for adults.With a focus on vegetables, meat, and spices, you can truly feel the chef's passion in this restaurant. I can see why it’s difficult to get a reservation and why spice enthusiasts gather here. - ̗̀( ˶'ᵕ'˶)It was a great meal! (•ᵕᴗᵕ•)⁾⁾ Less

July 10, 2026: Arrived at 8:15 PM on a Friday.Reservation only.After registering on LINE, enter your preferred day.Customers who had already made reservations were lined up, and as soon as I arrived, the line started moving for entry.The menu for today has been posted on Instagram.= JPY 3,300☆ Curry- Fish Malabari / Fish (type undecided)- Chicken Pepper Fry / Chicken with Black Pepper- Vegetable Ishtu / Vegetable Coconut Curry- Sambar / Lentils and Vegetables- 3 Side Dishes- Rice (available in large size for free)☆ Dessert- Plum SorbetA drink must be ordered for an additional charge.= JPY 490- Masala Chai (Iced)Reference 1: I initially considered ordering a lassi, but this week's lassi was only one type.- On July 10 and 11, it was Watermelon Shio Koji Lassi.Reference 2: While looking at the menu, I noticed there were many types of beer.- World beers from 11 countries, including local craft beers from 9 prefectures, not just commercial brands.Credit cards are not accepted; payment is in cash. Less

As the reservation time approached, I left the small drinking alley near Chitose-Funabashi Station and headed to Kalpasi. By the way, a certain gourmet site mentions that it takes 6 minutes to walk from Chitose-Funabashi Station, but be warned that it actually takes about 9 minutes on foot.I arrived at the restaurant 5 minutes before opening, and since there was no one at the entrance, I waited for a few minutes until a crowd of reserved customers gathered and we entered the restaurant right on time.The owner, a fan of the struggling Chunichi Dragons from the Central League, and a female staff member created a cozy atmosphere filled with a pleasant spice aroma and soft lighting, making it a relaxing setting.On this day, the menu featured only the Japanese Thali, so I followed the rule of ordering drinks only from the female staff. Here’s what I ordered:◼️ Cardamom Shochu with Soda - JPY 850 (excluding tax) A refreshing drink made with strong carbonated water and shochu that prominently features cardamom.◼️ Okinawa Rum Corcor - JPY 600 (excluding tax) A smooth rum with a strong alcohol content, offering a rich and rounded flavor.◼️ Japanese Thali - JPY 3,000 (excluding tax) Here’s what was included in today’s Japanese Thali:- Dried Sardine Rasam I started with the dried sardine rasam. The acidity combined with the salty flavor of the sardines created a sharp taste that awakened my palate and stomach, making it incredibly delicious.- Squid Liver Curry This dish was bursting with umami from glutamic acid and taurine, making it undeniably delicious. The rich flavor of the liver was prominent, and the broth was so good I could drink it all.- Sansho Chicken Keema This was the highlight of the meal. The vibrant green sansho pepper provided a refreshing and tingling sensation that beautifully complemented the juicy chicken, creating a keema unlike any I had ever tasted.- Ume Pork Curry Another creative dish where the flavor of ume (plum) supported the deliciousness and sweetness of the pork fat, melting in my mouth.- Yamagata Dashi-style Kachumber Salad This homage to Yamagata’s dashi featured a strong sliminess from okra and hints of cumin, presenting a refreshing taste that heralded the arrival of summer.- Masala Goya Champuru An original champuru with multiple spices added, featuring a strong bitterness from the goya (bitter melon), making it a perfect accompaniment to drinks.- Nagaimo Achaar Served alongside the goya champuru, this dish featured nagaimo (Japanese yam) tossed with oil and spices, reminiscent of the spicy flavors I had at Eric South, adding a Japanese twist.- Mixed Rice of Black Rice and Indica Rice I ordered the regular size, which was just the right amount. The addition of black rice to the indica rice created a perfect balance of fluffiness and moisture, and I quickly finished it all.Overall, the spiciness was not overwhelming, allowing the quality of the ingredients to shine through with the spices, making me want to keep eating this thali. It was truly impressive.- Milk and Imo Shochu Gelato (Non-Alcoholic) I finished with gelato. The richness of the milk combined with the aroma of the imo shochu (sweet potato shochu) created an adult flavor, even though it was non-alcoholic.It was a great meal. Although there was a time limit for seating, the atmosphere was relaxed and pressure-free. The total bill came to JPY 4,895, but they rounded down to JPY 4,890, which I paid in cash. After bowing to the owner, I left the restaurant and walked back to the Chitose-Funabashi Station area. Despite the difficulty in making a reservation, I was completely satisfied and definitely want to visit again. Less

訪問時のスコアは3.88(2026年7月)Google先生は4.5(母数148)まずはＸ(ＸＸＸじゃないよw)かインスタに金曜日の22時前にスケジュールがアップ。基本金曜日・土曜日の18:00〜19:4020:15〜22:00やと思うけど(不定期)、予約はLINEからなんや。しかも前の週の金曜日22:00から。そして返信まではすぐやないから、数日待つのがええ鴨。店内はカウンター3席テーブル4人席×1と小上がりには巨人の星に出てきそうな卓袱台がふたつやけど4席分の計11席のみ。揃ったら並んだ順に飲み物のオーダーを聞かれる。なので大人しくして待つべし！wカウンターに案内された。横の皿にあるメガネは忘れ物とな？覚えのある人は取りに来な！wwラッキーキャット 770円を飲みながら待つ。薄張りグラスで飲むとやはり美味しく感じる。黄桜酒造のクラフトビール。ホワイトエールは柚子と山椒が効いている。炊飯器を開けたときの蒸気と芳香に期待も高まる。Japanese Thaali 3,300円・スルメイカ肝カレー・実山椒チキンキーマ・梅ポークカレー・煮干しラッサム・山形だし風カチュンバルサラダ・マサラゴーヤチャンプル・長芋のアチャール・黒米とインディカ米のミックスライスこれを順次合わせていく。スルメイカは自宅でレトルトカレーにイカ切り落としの缶詰入れて試してみたい。カレーとここまで合うとは…カチュンバルサラダはインドのスパイスの入ったサラダとな？イカの臭みがあるとすれば、これと合わせるとイカが苦手ならええと思う。煮干しのラッサム最高♡どの皿とも合うのは不思議やねん。すべて混ぜ合わせて完食。最後に爽快なカルダモンが残っていた。デザートはミルクと芋焼酎のジェラートとな？芋焼酎の臭みは消え去っとる。これを食べ終わるとこの宴も終わってしまう。一抹の寂寥感に包まれる。予約までの複雑なプロセスやけど常連さん多そう。そんなこんなでありがとう。ごちそうさま。お会計はパイパイで迅速に。天竺は河童の皿はカトリなりナンノコッチャw大皿の中の小皿をカトリと言う。もしかして黄桜のカッパ？　 Less

This renowned spice curry restaurant is listed among Tokyo's top 100 curry spots. I made a reservation via LINE at exactly 10 PM on a Friday night, which is quite challenging to secure. Although there are weeks when reservations are impossible, I finally managed to book a spot for the 8:15 PM seating. I enjoyed a shiso lassi and a homemade lamb chai after my meal for a total of JPY 5060. Seated at the counter, I found myself surrounded by regulars during the second seating of the night, making it livelier than usual, as noted by the manager. The engaging conversations and drinks made the evening enjoyable. It’s recommended to spread out the curry on small plates for better tasting. The curry course menu is sent via LINE just before your visit, which only heightens the anticipation. And every dish was delicious. The curries were rich in flavor, not overly spicy, but particularly the squid liver curry was exceptional. As the person next to me mentioned, Japanese cuisine excels when it comes to seafood-based broths, and I couldn't agree more. The milk and imo shochu ice was delightful. In the spirit of celebration, I also enjoyed the homemade lamb mixed with ice, making it easy to drink as much as I wanted. This was my 99th visit to a top 100 curry restaurant, and I left completely satisfied. It was a great meal! Less

This highly popular restaurant offers a weekly changing menu of spice dishes and operates on a reservation-only basis. Reservations are made in advance via LINE. After running a curry shop in Asakusa, Chef Kurosawa has opened this new location.On this day, the menu included the following items, along with a limited drink. The curry menu is priced at JPY 3,000 (excluding tax), with drinks available separately.【Bengal Thali】○ Machher Jhol Fish Curry (Sakura Masu)○ Chingri Malai Coconut Shrimp Curry○ Chochchori Vegetable Stew○ Masoor Dal Lentil Soup○ Poshto Okra with Poppy Seeds○ Begun Bharta Roasted Eggplant and Vegetable Mash○ Achar Bitter Gourd Pickle○ Bhat Rice○ Dessert Mishti Doi Gelato○ Limited Drink Coconut Grapefruit LassiThe Bengal Thali is generally a platter of Bengali-style side dishes commonly enjoyed in the eastern Indian region of Bengal. "Thali" refers to a large silver plate. Both the fish curry and the coconut shrimp curry are on the spicier side, but you can really taste the umami of the Sakura masu and the shrimp. The gelato is incredibly rich and sweet. After savoring the spicy curries, the sweetness of the lassi and gelato provides a perfect finish, allowing you to enjoy a variety of flavors. Less

I finally visited Kalpasi, having made a reservation via LINE.It was raining on the day, but I was the first customer to arrive! ☝️The doors opened right on time, and I was guided to my seat.I couldn't contain my excitement.I had already decided on the menu, so I only needed to choose a drink.I opted for the limited edition Red Shiso Lassi for JPY 770.The menu for the day included the following:Japanese Menu:- Squid Liver Curry- Japanese Pepper Mutton Keema- Plum Chicken Curry- Dried Sardine Rasam- Yamagata-Style Kachumber Salad- Masala Goya Champuru- Nagaimo Achaar- Mixed Rice of Black Rice and Intica Rice- Gelato with Milk and Imo Shochu (Non-Alcoholic)The balance of flavors was exquisite, and I was extremely satisfied.I highly recommend it! Less

Delicious Thoughts@KalpasiI somehow managed to sneak into the holy land of spice curry.Weekly Special Menu:⭐⭐ Surumeika Liver Curry⭐⭐ Jitsuyama Pepper Mutton Curry⭐⭐ Ume Chicken Curry⭐ Niboshi Rasam⭐ Yamagata Dashi-style Kachumber Salad⭐ Masala Goya Champuru⭐ Nagaimo Achaar⭐ Mixed Rice of Black Rice and Indica Rice⭐⭐ Milk and Imo Shochu Gelato⭐⭐ Akajiso LassiEach dish is carefully prepared and delicious. It feels like every detail, even the desserts and daily lassis, is infused with thoughtfulness. The place was nearly full with 8 guests. This is a platinum seat available only twice a week, with two seatings a day.The delicious individual dishes blend and overlap, creating a symphony of flavors that sings out loud. This time, the stars of the show were the Jitsuyama pepper, goya, nagaimo, niboshi, and surumeika liver. It truly offers a world of pleasure that can only be experienced here. Less

On June 26th (Saturday), I visited Kalpasi for the sixth time since trying the "Nepal Dal Bhat" on May 16th. Initially, I thought I might not return for a while after May 16th, but to my surprise, they offered the "Japanese Thaali" from May 19th (Friday) to 20th (Saturday), featuring the coveted round black plate style that I had never experienced before. I was eager to join the reservation battle for this week’s continued offering of the "Japanese Thaali"! ⭐︎Kalpasi is a renowned Indian restaurant that opened in 2016 after a stint in Asakusa, and it currently boasts a rating of 3.88, placing it among the top 7 in the country. It has been selected for the "Curry Hundred Best" from 2018 to 2020 and 2022 to 2023, as well as for the Award BRONZE in 2021-2022 and 2025-2026. The well-known Shimokitazawa branch, "Curry Spice Gelateria KALPASI," has also become a popular spot in Tokyo, along with their third location in Shimokitazawa, "BhelPuri," and the fourth in Musashi-Shinjo, "Menraku Kalpasi."The Chitose-Funabashi location of Kalpasi has 11 seats and operates on a complete reservation basis via LINE. Their hours are irregular, but they often open on Fridays and Saturdays, either once or twice a week. Reservations are announced on Facebook/Instagram about a week in advance, with applications starting at 10 PM on the Friday before the opening week via Kalpasi's LINE. Currently, they are only open for dinner, with two seating times: the first from 6:00 PM to 7:40 PM and the second from 8:15 PM to 10:00 PM. The menu consists of dishes prepared by the owner, Chef Kurosawa, which vary each week and may include Indian, Japanese, or Sri Lankan influences. Typically, there are 3 to 4 types of curry accompanied by about 3 side dishes, along with drinks and dessert. Recently, the eat-in price is JPY 3,300 (tax included) with an additional one-drink requirement. Drinks range from JPY 495 to JPY 1,100, with many limited lassis priced around JPY 770. This week, they will be open on June 26th (Friday) and 27th (Saturday), and despite forgetting to make my reservation at 10 PM on May 19th for about 50 minutes, I communicated my interest via LINE. I received a confirmation on June 20th (Saturday) after 10 PM stating, "Your reservation for June 27th (Saturday) at 8:15 PM for one person has been confirmed. We look forward to your visit!" Yay! >< The menu for June 26th and 27th is as follows:* Squid Liver Curry* Japanese Pepper Mutton Keema* Plum Chicken Curry* Dried Sardine Rasam* Yamagata-Style Chaat Salad* Masala Goya Champuru* Long Yam Achaar* Mixed Rice of Black Rice and Indica RiceDessert:* Milk and Imo Shochu Gelato (non-alcoholic)On June 27th, the door opened precisely at 8:15 PM, and I was asked to confirm my reservation. I was directed to use one side of a four-person table on the left instead of the counter. Due to the rain from the typhoon and my recent experience at Ramen Maikagura in Chitose-Funabashi, where the train ride took about 1 hour and 10 minutes for less than JPY 600, I decided to drive to Kalpasi, which took about 45 minutes. I also found a parking lot near Kalpasi that charges JPY 100 for 60 minutes after 6 PM. I ordered the limited drink, the *Red Shiso Lassi* for JPY 770. The red shiso lassi was served first, and it was incredibly delicious with a fragrant red shiso flavor! Then, at 8:34 PM, the "Japanese Thaali" was served on the long-awaited round black plate!! I had previously enjoyed the "Japanese Thaali" on Kalpasi's signature elongated silver plate on September 25th and December 5th of 2025, but this was my first time experiencing it on the round black plate, which made me extremely excited! ⭐︎ In the center was the mixed rice of black rice and indica rice, with:- Left: Yamagata-Style Chaat Salad- On top: Plum Chicken Curry- Top right: Squid Liver Curry- Upper right: Japanese Pepper Mutton Keema- Lower right: Dried Sardine Rasam- Front: Long Yam Achaar- Under the salad: Masala Goya ChampuruThe Plum Chicken Curry had a deep flavor with layers of spice that complemented the tartness of the plum, making it incredibly delicious❣️ This dish seems to be a specialty of theirs, and it truly was outstanding. The Squid Liver Curry had a delicate bitterness from the squid liver, making it a milder curry, and it stood out for its unique quality compared to the chicken curry and mutton keema. The Japanese Pepper Mutton Keema was also incredibly delicious!! The balance of spices was excellent, and the flavor was elevated to a whole new level thanks to the aroma of the Japanese pepper. I would definitely buy it if it were sold as a retort pouch (laughs). The Dried Sardine Rasam was exceptional, and I personally believe it ranks among the best in India. ⭐︎ The Long Yam Achaar had a perfect tanginess, and the Masala Goya Champuru was a mixed spice goya champuru. The Yamagata-Style Chaat Salad is one of India's representative salads, made with finely chopped raw vegetables mixed with spices and lemon. The "Yamagata-Style" refers to a local dish from Yamagata Prefecture, where summer vegetables like cucumbers and eggplants are finely chopped and pickled, creating a refreshing salad perfect for summer. Among the main curries, my favorites were the "Plum Chicken Curry," "Japanese Pepper Mutton Keema," and "Dried Sardine Rasam," all of which were equally outstanding!!! As always, the rice served at Kalpasi, this time the "Mixed Rice of Black Rice and Indica Rice," was also incredibly delicious. The standard rice portion is about 200g, with a large size at about 250g and a small size at about 150g. Once again, including the side dishes, this was one of my favorite experiences at Kalpasi! The milk and Imo Shochu gelato with spices was also truly delicious⭐︎ It was incredibly tasty~✨ It was a great meal! Less

Located about a 7-minute walk from Chitose-Funabashi Station, this restaurant is renowned as one of Tokyo's top spice curry establishments, famous for being difficult to reserve. ⭐️ It captivates spice lovers with its exceptional use of spices, incorporating influences from South India, Nepal, Sri Lanka, China, and beyond. ✨ The weekly changing plates are innovative, and the post-meal gelato features unique spice-infused flavors. The drink menu includes intriguing options like "Spice Rum" and delicious "Yogurt Sake." ✨Although the restaurant is cozy, the dim lighting creates a relaxing atmosphere for enjoying curry. It’s a bit quiet, but the ambiance is great.On this occasion, I made a reservation for the 8:15 PM seating. The restaurant operates on a reservation-only basis with limited business days, so be sure to follow and check their Instagram for reservation announcements!This time, I chose the theme of 【Nepal Dal Bhat JPY 3300】:⚫︎ Bean Soup ⚫︎ Lamb Curry ⚫︎ Fish (Cherry Salmon) ⚫︎ Root Vegetables and Fermented Bamboo Shoots ⚫︎ Stir-fried Greens ⚫︎ Pickled Root Vegetables (Lactic Fermentation) ⚫︎ Pickled Bitter Melon (Non-Fermented) ⚫︎ Jasmine and Basmati Rice Mix ⚫︎ Pink Salty Caramel Ice Cream 【Strawberry Yogurt Sake JPY 880】This time, I enjoyed the Nepalese Dal Bhat. As a fan of dal (bean soup), I found it irresistible. The overall spice profile of the dal bhat was mild and easy to eat, making it a delightful experience. ✨ However, the lingering spice after the meal was impressive, showcasing the quality of the dish! The Pink Salty Caramel Ice Cream was smooth, with a unique aroma reminiscent of boiled eggs followed by a refined sweetness of caramel, making it delicious. It’s not your ordinary ice cream, which is a nice touch! ✨It was a delicious Dal Bhat! It was a great meal! ✨【Conclusion】 This spice restaurant in the residential area of Chitose-Funabashi is worth the visit. I highly recommend it to curry lovers and everyone else! ⭐️ Less

In the fall of 2015, this restaurant began operating as a daytime pop-up in Asakusa, quickly attracting long lines of customers seeking tickets from early morning. In October 2016, it relocated to Kyodo in Setagaya and opened Kalpasi, offering only a weekly changing course menu.The location is about a 10-minute walk from Chitose-Funabashi Station, situated in a residential area. Currently, customers can check the operating days on X (Twitter), Facebook, and Instagram, with reservations for the following week accepted on Fridays. The restaurant operates approximately 1 to 2 days a week.The owner, Koichi Kurosawa, was inspired by the authentic flavors of curry he learned from Sri Lankan and Nepalese residents while living in a guesthouse in Kawasaki. While working a corporate job, he explored various curry restaurants, recreated delicious dishes at home, and studied local recipes on YouTube.**Koichi Kurosawa** Born in Shizuoka Prefecture in 1978. At 25, he became captivated by the delicious curries made by Sri Lankan and Nepalese housemates in a Kawasaki share house, awakening his passion for spice curry. With no prior experience in the restaurant industry, he self-taught himself curry-making, focusing on South Indian cuisine learned from guesthouses, and has innovated the world of spice curry with a unique style of offering only a weekly changing course.**Menu During Visit** ✔️ Daal Lentil soup ✔️ Bera Ko Mas Lamb curry ✔️ Macha Ko Joor Fish (Sakura trout) ✔️ Alu Tama Ko Tarkari Root vegetables and fermented bamboo shoots ✔️ Sag Bhuteko Stir-fried greens ✔️ Mix Achar Pickled root vegetables ✔️ Karera Ko Achar Pickled bitter melon ✔️ Bhaat Jasmine and basmati rice mix ✔️ Dessert Pink Salty caramel ice cream *Beverage Super rich strawberry yogurt sake The total for the course was JPY 3,300, and the drink was JPY 880. I was a bit overwhelmed and unsure of what I was eating, but I could recognize the fish and lamb curry, both of which were delicious. I would love to visit this wonderful restaurant again if my schedule allows. Less

Kalpasi, the rumored Indian restaurant that has consistently ranked first in the Odakyu Line area, truly lives up to its reputation! To put it simply, the flavors are extraordinary and have completely redefined my concept of curry!! Here’s the menu for today:*I’ll share my thoughts on each dish one by one!*● Daal ● Lentil Soup The creamy texture of the lentils bursts through with a healthy flavor—absolutely delightful!!● Bera Ko Mas ● Lamb Curry In Nepali, it means lamb meat curry… There’s no gamey taste at all, and the spicy lamb broth adds a deep richness and wonderful spice to the curry!!● Machha Ko Jhol ● Fish (Sakura Masu) In Nepali, it means fish soup curry. This was the best dish! It was incredibly delicious!! I never expected the flavor of sakura masu (cherry salmon) to pair so well with soup curry… The refreshing spiciness of the soup curry combined with the essence of sakura masu evokes a hint of miso soup, which might instinctively appeal to Japanese palates…● Alu Tama Ko Tarkari ● Root Vegetables and Fermented Bamboo Shoots In Nepali, it means "spiced stew of potatoes and fermented bamboo shoots." The fluffy texture of the potatoes perfectly matches the natural sweetness of the accompanying carrots… It truly feels like a comforting home-cooked meal…● Sag Bhuteko ● Stir-fried Greens This is said to be the most classic Nepali dish… The spiciness of the spices pairs wonderfully with the greens! I never thought the bitterness of the greens would complement the spices so well…● Mix Achar ● Pickled Root Vegetables (Lactic Fermented) A traditional Nepali pickle. I believe this is something you can only taste here in Japan unless you go to the authentic places… The pickles are perfectly balanced with spices and the richness of olive oil!● Karela Ko Achar ● Bitter Melon Pickle (Non-Fermented) The bitterness of the bitter melon enhances the flavors, making it a perfect palate cleanser amidst this spice-laden meal!!● Bhat ● Jasmine and Basmati Rice Mix A rather firm mix of jasmine and basmati rice… But this firmness pairs exceptionally well with the runny soup of Machha Ko Jhol mentioned earlier!Dessert ● Pink Salty Caramel Ice Cream ● The sweetness and saltiness of the caramel, combined with Himalayan rock salt, create an ice cream that truly evokes a sense of "umami"… The ice cream melts just enough to give it a mousse-like texture—absolutely delicious…Overall, this has become one of my favorites recently! I had an incredibly happy time! Thank you! Less

In my profile, I’ve compiled a list of restaurants and dessert shops that I wholeheartedly recommend based on their taste, atmosphere, and the personalities of the staff. Feel free to use it as a reference.--------------------------------I made a reservation for 6 PM on Saturday. It had been about six months since my last visit.I ordered the chef's special curry, along with a pineapple lassi and hot masala chai with herbal milk for dessert.Honestly, I found all the curries to be even more delicious than the last time I visited! Since the menu changes, it really depends on personal preference. Overall, the curries aren’t overly spicy, but the ingredients used in each one really shine through. They’re delicious on their own, and the way they blend together is absolutely fantastic. The side dishes were great as well, providing nice accents and palate cleansers.On this day, they mentioned that the rice was a mix of jasmine and basmati in a 2:1 ratio, which was excellent. The cooking was perfect, and the aroma was delightful. I was glad they didn’t serve papad this time; I think it’s just a matter of personal taste, as I didn’t really miss it. It’s not that I dislike it, though.And I must say, the drinks here are incredibly good. The lassi wasn’t overwhelmingly pineapple-flavored; it had a nice aroma and a rich sweetness that made it absolutely delicious. The texture was also very smooth.As for the masala chai, it’s rich and packed with spices—definitely my type! It’s so good!!The only drink I didn’t find exceptional was the herbal milk. While chatting, I learned it was made with a syrup called MR.CHAI from Okinawa, which gave it a unique flavor. I think it’s one of those drinks that some people will love, but it’s hard to compare it to anything else. Maybe something like Yakult? Hmm, not quite.In any case, I highly recommend trying the lassi and masala chai.Last time, I ate in the traditional style using leaves as plates, but this time they served it on a tray. When I asked Mr. Kurosawa, he mentioned they do offer the leaf option as well. Personally, I found the tray to be much better for keeping the food warm until the end.Both this time and last, I enjoyed chatting after the meal. I hope it wasn’t a bother; if it was, please feel free to tell me to leave... haha.Thank you for a wonderful evening once again. I’ll definitely be back! Less

Tabelog Bronze. Kalpasi in Chitose-Funabashi. The owner, Koichi Kurosawa, is a former office worker with no formal training, who has honed his skills through self-study and travels in Sri Lanka and India. He is a genius who has arrived at this unique place.First, let's start with a drink.Sakura Lassi.Slightly sweet with a gentle cherry blossom aroma.A perfect introduction to the world of spices that is about to begin.This is a drink you can only enjoy here.What I had this time was theFreestyle Banana Leaf Non-Veg Meals.A variety of dishes arranged on a banana leaf.Sambal, Rasam, Dal, Kootu, Fish Curry, and a selection of side dishes.Each dish is highly refined on its own.However, the true value of this restaurant lies beyond that.The real experience begins when you mix them together.Sourness, spiciness, umami, and aroma.As they blend, the boundaries disappear, ultimately converging into a single flavor.This "harmonious blend" is addictive.The spices are vibrant and direct.It's definitely spicy, yet you can't stop eating.The fish curry serves as the backbone of the meal,while the side dishes create a rhythm, all perfectly calculated.And then there’s the drink.A rich yogurt-based drink mixed with red wine.Japanese sake reminiscent of lassi combined with red wine.The genre is unclear, but it’s undeniably delicious.This is a drink that can only exist here.Additionally,you can request a second helping of curry (if available).If you find a favorite, don’t hesitate to go for another round.The flavor changes with how you mix it, making the second round just as enjoyable.To finish, we had new burdock gelato.A wonderful conclusion that quietly balances the lingering spices.In conclusion,this is not just a curry shop.It’s a place for an "experience" using the dish of curry.Truly among the best in the country.The holy land of spices is nestled in the residential area of Chitose-Funabashi.For those who haven't experienced it yet, I highly recommend making a pilgrimage.Tonight, my body, purified by spices, is rejoicing.It was a great meal! Less

✔︎ Chinese Thali JPY 3300 ☑︎ Bak Kut Teh (Spare Ribs) ☑︎ Mutton Keema Tofu ☑︎ Shrimp Chili Masala ☑︎ Vegetable Dal (Bamboo Shoots) ☑︎ Wood Ear Mushroom Achaar ☑︎ Bean Sprout Ginger Coconut ☑︎ Sichuan Pepper Powder ☑︎ Rice ☑︎ Shaoxing Wine Gelato ✔︎ Almond Lassi JPY 770 A popular curry restaurant that is a regular winner of Tabelog's Top 100 and BRONZE awards! ✨ They operate irregularly (recently, they seem to be open mostly on Fridays and Saturdays, once or twice a week) and reservations can be made through LINE, which I was lucky enough to secure! The theme changes approximately once a month, and on this day, it was Chinese Thali. The curry, as well as the spare ribs and side dishes, were all incredibly delicious! Less