European-Style Curry Crafted with Time and Care

European-Style Curry Soleil

Tabiiro’s picks: signature dishes

Beef curry with a deeply flavored roux and Kuroge Wagyu beef

Luxurious European-style beef curry, with the finishing touch adding to the experience

Umami-Packed "'Kuroge Wagyu' Beef Curry"

Since January 2026, the restaurant has used only A5-grade Kuroge Wagyu beef in its curry, carefully selecting high-quality varieties such as "Omi Beef," "Yonezawa Beef," "Sendai Beef," and "Maesawa Beef" according to availability. The use of A5-grade Kuroge Wagyu is uncommon for a curry specialty restaurant and reflects a strong commitment to quality. Rather than tenderloin or sirloin, richly flavored short plate is used and slowly simmered to draw out the distinctive depth and aroma of Wagyu while creating harmony with the curry sauce. Developed through an ongoing pursuit of better beef flavor, the dish has become one of the restaurant's most frequently ordered selections.

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  A5-Grade Black Wagyu, Selected with Care

  Since January 2026, the beef used in the curry has been switched to A5-grade Japanese Black beef. No specific brand is used; instead, selections such as "Omi Beef," "Yonezawa Beef," "Sendai Beef," and "Maesawa Beef" are chosen based on quality at the time. Because only a limited amount can be obtained from each animal, securing a consistent supply is not easy, but the restaurant continues to pursue greater flavor without compromising on the ingredients.

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  The Right Cut and Cooking Method for Rich Wagyu Flavor

  Rather than tenderloin or sirloin, the curry uses shank and short plate selected for their compatibility with the sauce. Slow simmering allows the meat's umami and the sweetness of its fat to blend into the roux, creating the deep richness characteristic of Kuroge Wagyu beef. This dish reflects the restaurant's strong commitment to beef and has become one of the most frequently ordered menu items.

Popular pairings

A dish featuring tender, slow-braised beef tongue

European-style beef tongue curry with colorful accompaniments

"Beef Tongue Curry with Steamed Vegetables"

Limited to five servings per day, the beef tongue curry is one of the restaurant's well-received menu items.The beef tongue is slowly simmered for approximately 10 hours to bring out its tender texture and rich umami. Both the richly flavored tongue tip and especially tender tongue root are used, allowing the distinctive qualities of each cut to come through in a single curry. Developed from the idea, "What would happen if beef tongue stew became curry?", the dish offers the deep flavor characteristic of beef tongue and has earned enough of a following to attract regular customers specifically for this menu item.

Must-try signature dish

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  Tender "Domestic Young Chicken Gizzard Confit"

  Slow cooking brings out the distinctive firm, springy texture of gizzard and deepens its umami with each bite. Simple seasoning highlights the natural character of the ingredient, making the dish suitable both as an accompaniment to drinks and as an appetizer while waiting for curry. As an a la carte selection from a European-style curry specialty restaurant, it adds variety to the meal and offers a different expression of flavor from the curry itself.

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  "Shrimp, Scallops, Bacon and Mushrooms Ajillo"

  This ajillo highlights the rich aroma and umami of mushrooms. Served piping hot, the dish allows the mushroom flavor infused into the oil to remain pronounced through the final bite. It works well both as a side dish with curry and as a leisurely accompaniment to drinks.

Restaurant highlights

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  Curry sauce made with carefully prepared ingredients to bring out their rich flavors

  Premium A5-Grade Wagyu in European-Style Curry

  "European-Style Curry Soleil" switched all beef used in its curry to A5-grade Kuroge Wagyu in January 2026. Rather than limiting selections to a specific brand, high-quality Wagyu such as "Omi Beef," "Yonezawa Beef," "Sendai Beef," and "Maesawa Beef" is selected for quality. Short plate, chosen for its compatibility with curry, is slowly simmered so that the meat's umami and richness blend into the sauce, creating the deep flavor characteristic of Wagyu. An uncompromising approach to ingredient selection supports this signature dish, which has earned lasting popularity.

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  Onion bouillon that gives the curry sauce its signature sweetness

  Deep European-Style Curry Flavor from Two Days of Preparation

  The European-style curry at "European-Style Curry Soleil" is built on a time-intensive preparation process. The curry roux combines the sweetness of onion bouillon developed over two days with the rich umami of fond de volaille. Three types of stock are blended to create depth and complexity, while preserving the natural flavors of the ingredients. Sweetness, richness, and umami come together in a distinctive European-style curry unique to the restaurant.

Interior

Prime seats offering a close-up view of the chef's handiwork

A refined, relaxing space filled with the warmth of wood

The calm interior offers a comfortable setting that welcomes solo diners, families, and groups of friends alike. With 24 seats, the restaurant draws nearby businesspeople at lunchtime and, in the evening, curry enthusiasts and visitors inspired by television features. Alongside carefully crafted European-style curry, a la carte dishes paired with drinks provide another appealing option, all in a relaxed setting without unnecessary formality.

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  Relaxed Dining for One or the Whole Family

  The restaurant offers an approachable setting for solo diners and is especially popular with nearby business professionals at lunchtime. Families and groups of friends are also welcome, with a comfortable atmosphere suited to leisurely meals across a variety of occasions.

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  A Beloved Local Spot for Day and Night

  The restaurant is lively with business diners during the day, while evenings draw curry enthusiasts and visitors inspired by television features. Many guests also pair a la carte dishes and drinks with the curry, giving the restaurant a different appeal depending on the time of day.

From the Tabiiro Editorial Team

Carefully prepared over time, this European-style curry offers deep richness and the natural umami of its ingredients. Onions from Awaji Island in Hyogo Prefecture, three types of dashi, and A5-grade Kuroge Wagyu beef are among the carefully selected ingredients, reflecting a commitment to every detail. The limited-quantity "Beef Tongue Curry with Warm Vegetables" features large, tender pieces of beef tongue. With a refined depth of flavor suited to both lunch and dinner, the restaurant offers a "distinctive take on European-style curry."