The Black Curry is the signature dish of Toyoken, a Japanese-Western cuisine restaurant with a long tradition founded in Mita, Tokyo, in 1889. The roux served jet-black made by roasting Matsusaka beef tallow, blend of spices and flour is packed with natural sweetness and umami of the beef and a mellow taste that evokes nostalgia.
The curry was made in the early Showa period in response to a request for a black curry from Handeishi Kawakita, a renowned potter and entrepreneur who was also known to be a food connoisseur. After much trial and error, the black curry was finally produced by Shigekatsu Inomata, the head chef at the time, and has been passed down to the present day. Carefully selected ingredients are roasted and stewed slowly, and the entire process takes about one month to achieve the exquisite taste that has stood the test of time.