San Francisco warmly embraces Nippon Curry, putting Japanese curry in the spotlight.

Native Californians and longtime residents of Japan, Barry Louie and Thomas Uehara, noticed a culinary gap in the Bay Area. While Japanese cuisine has been booming, truly delicious Japanese curry remained an untapped market. Inspired by the success of ramen and sushi, they decided to change that. So, the duo brought an award-winning Japanese curry to San Francisco! Their goal is to make Japanese curry as popular as ramen or sushi. After all, the average Japanese eats Japanese curry about once a week making it the most widely-consumed comfort food in Japan!

Nippon Curry is made with a proprietary spice mix imported directly from Japan and simmered with onions and chunks of beef. Restaurant curry does not contain carrots or potatoes. Our curry starts off a bit sweet, followed by a complexity of flavors and finishes with a little bit of heat. The simple menu features classic curry rice, pork katsu curry, chicken katsu curry, chicken karaage over curry, and sides complemented by Japanese beer and sake,

Louie and Uehara hope to introduce the Bay Area to Japanese Curry, making it a beloved part of the culinary scene.

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