A taste that was loved near Tokyo University
France Curry was once a beloved curry restaurant near Todaimae — cherished by many before closing when its owner, Minako, moved to France. The longing for that flavor never faded.
Rooted in a secret recipe passed down from a five-star Parisian hotel, the dish was brought to Japan and refined into something uniquely her own. The depth of flavor drawn from an abundance of vegetables and fruit, the refined fragrance of spice beneath it all — it is neither a spice curry nor a Western-style curry. It exists in a category of its own.
Today's bowl, for your future self
The proteins that make up our bodies are gradually replaced. It takes about half a year for half of them to turn over. The meal you eat today may remain part of you for the next six months or so. What we eat each day is passed forward to our future selves. That thought is woven into every bowl we serve.
What makes France Curry different
A mild chicken curry based on a recipe passed down from a Parisian five-star hotel. Unlike most curries, it uses no roux — the depth of flavor comes entirely from slowly simmering vegetables and fruit. A gentle richness that emerges from the ingredients themselves, with the natural sweetness and acidity of fruit folding in naturally.
The chicken is high in protein and low in fat, and the skin is not used, so the dish never feels heavy. Vegetables, fruit, chicken, and rice — each ingredient carries its own role, quietly layering into a single bowl.
Side dishes as part of the whole
The celery dressing over the root vegetable side is made from the celery leaves left over during the roux-making process. The recipe was created by Mariko, the food researcher who also handles Madoroom's baked sweets. Gratitude for ingredients, using every part — that spirit lives in this plate too.
A VINTAGING bowl
Food leaves its mark not just on the body, but in memory. Today's bowl may be the flavor you quietly recall somewhere in the future. Recipes are passed down, meals accumulate. That bowl becomes part of you — and is etched into memory too.
The time you spend eating this France Curry is itself a moment of "VINTAGING."