Tomato - Ogikubo(Curry)

Chef"Omikyoji (Kiyoshi Omino) - The Art of Perfectly Calculated Spices"

He entered the culinary world in 1969. After graduating from culinary school, he honed his skills at various Western-style restaurants in Kobe and Osaka. At "Shiseido Parlor," a long-established Western food and pastry shop with over 100 years of history in Ginza, he was mainly responsible for sauce making and was also entrusted with product development. In 1982, he opened "Tomato" in his hometown of Ogikubo. While slightly evolving to adapt to seasonal and societal changes, he has continued to preserve the taste of "Tomato."

SpaceA Relaxed Space Like a Showa-era Café with Soft Jazz Playing

The calm lighting creates a comfortable atmosphere, and a gentle time flows within the store. Antique furniture inherited from a restaurant that used to operate in the same location exudes a nostalgic ambiance. The chairs from "Akita Woodworking," the only specialized workshop in Japan that has been making bentwood furniture for over 100 years, have been cherished and maintained through repeated care. In this warm space, where the chef's thoughts and gentle personality can be glimpsed, we hope you enjoy a blissful moment.

Food The Secret to Deliciousness: 36 Types of Spices and a Secret Sauce

The secret to the deliciousness of this European-style curry, which is carefully simmered for about 140 hours with 36 different spices, fresh ginger from Kochi Prefecture, garlic from Aomori Prefecture, and fond de veau, is not just the spices. Since its establishment in 1982, the cherished secret sauce that has been continuously added to and carefully crafted is also one of the key elements. The diverse spices and the history they carry blend together into a single drop, creating a deep flavor that is layered and complex... everyone will be captivated by the lingering umami that seems to go on forever.