東京エイジング・スパイス
Deep aromas from slowly aged spices, and just-fried vegetables. A tiny black-brick soup-curry specialist, 3 minutes from Otsuka Station.
NEW
Please check pricing and availability in-store or on Instagram.
A new dish, milder than our popular Red Oni Curry. Still spicy, but easier to enjoy.
“Aging” is our starting point. We rest roasted spices to round off their edges and draw out only the deep, mellow aroma — the beginning of every bowl at Tokyo Aging Spice.
The stars of our soup curry are big vegetables, deep-fried to order. From 6 as standard, up to 14. Freshly fried, they layer new notes of aroma into the aged-spice soup.
With bare concrete and warm wood, the room feels more like a café than a curry shop. Just 8 counter seats, easy to drop into — solo or otherwise. A small specialist born in Otsuka, Toshima-ku, in November 2024.
A spice blend built through roasting and aging. Aroma that charms with a lingering finish, not sharp heat.
Big vegetables deep-fried to order — 6 as standard, up to 14 extra. Vegetarian options, too.
Chicken leg and pork belly, slow-cooked for 10 hours; duck gently cooked too, then sunk into the soup.
A clear soup fragrant with aged spice, and 6 freshly deep-fried vegetables. Add up to 14 — our signature bowl.
*Photo shows the 14-vegetable version.
A white keema finished with fresh cream. Spice rises from behind its mellow texture — a light, easy bowl.
Pork belly, slow-cooked 10 hours, sunk into a jet-black masala. A grown-up black that savors the roast of dark spices.
Slow-cooked drumstick chicken in a golden, turmeric-scented curry. So tender it slips off the bone.
Seasonal and limited in quantity — please check availability and prices in-store or on social media.
A crimson mala soup curry where the tingle of sichuan pepper meets chili heat.
Crisp-kept cutlet over jet-black curry and egg — a bowl left deliberately “un-set.”
Yellow and black, two curries side by side on one plate. Taste the difference in aroma.
Small bowls for an easy taste-comparison. One more cup, one more aroma to enjoy.
Vegetables and meat in a bubbling spice soup. Finish with a Japanese-style risotto, down to the last drop.
A crisp, fragrant crust with aged-spice keema and cheese. A takeout staple.
Toppings can be added to any curry. Photos are serving suggestions.
Chicken leg slow-cooked for 10 hours. So tender it slips off the bone.
A crisp coating over juicy pork. It goes without saying how well it pairs with curry.
An unexpected star — sink it into the curry and the juices burst into the soup.
A craft cola steeped with 10 spices. Complex aromas with a fruity, easy-drinking finish.
A mellow homemade lassi that gently wraps up the linger of spice.
A two-layer build of slightly bitter matcha and milk. A Japanese cup for after your curry.
Freely adjust from gentle mild to a spice-lover’s hot. Great for kids and those who prefer it mild, too.
Add up to 14 freshly deep-fried vegetables to the base 6. Choose your rice portion, too.
Free table spices — chili pepper, black pepper, wasabi powder and more. Take a journey of aroma within one bowl.
New items, limited offers and opening-day news go out on Instagram. We’d love a follow.
1F Gravita Otsuka
2-25-1 Kita-Otsuka, Toshima-ku
Tokyo 170-0004
3 min from the North Exit of JR Yamanote Line “Otsuka”
3 min from Toden Arakawa Line “Otsuka-ekimae”
