Introducing Asakusa Gibier Curry: A Unique Culinary Experience Born from a 53-Year Journey

Exciting Culinary Launch: Asakusa Gibier Curry

On July 29, 2026, the renowned Edo Cuisine Sakurada, run by Katsuhiko Sakurada in Taito, Tokyo, will unveil a new culinary brand: Asakusa Gibier Curry. This distinctive dish stems from the deep culinary experience of the chef, with over 53 years in the profession and a connection to Nepal that began 34 years ago.

The Essence of Asakusa Gibier Curry

Asakusa Gibier Curry is not just any curry; it’s a product of rich experiences and influences. The dish features pork and deer meat slow-cooked to perfection, extracting the powerfully rich flavors of wild game. The sauce is crafted using a blend of spices curated by Pandit Niranjam from Nepal, who has been instrumental in creating this unique flavor profile.

The spices include garam masala, nutmeg, turmeric, and coriander—each selected to enhance the natural umami of the game meats without overwhelming their distinct flavors. After multiple trials, the final recipe was born, creating a dish that perfectly balances the rich, strong essence of wild meat and the fragrant depth of spices.

A finishing touch of caramelized pork and a raw egg completes the dish, allowing the strong game flavors, aromatic spices, and creamy egg yolk to meld seamlessly. The combination creates a harmonious dish that captures the delicate artistry of Japanese cuisine paired with the robust flavors found in Nepalese food.

Moreover, great care has been taken in selecting the rice served alongside, ensuring that it complements the curry perfectly. The combination of the rich sauce, grilled pork, raw egg, and specially selected rice makes this gibier curry a truly unique offering from Edo Cuisine Sakurada.

A Personal Journey

The story behind this extraordinary dish is as compelling as its flavor. 34 years ago, following the loss of his beloved wife, Sakurada embarked on a soul-searching journey to Nepal’s Lumbini, the birthplace of Buddha. There, the majestic Himalayan scenery, the warmth of the people, and the robust, simple food culture ignited a lasting connection with Nepal.

Over the years, Sakurada returned to Nepal numerous times and eventually met Pandit Niranjam. In 2018, he welcomed Niranjam to Edo Cuisine Sakurada, beginning a fusion of Japanese and Nepalese culinary sensibilities.

Asakusa Gibier Curry embodies the legacy of Sakurada’s late wife, the bond forged with Nepal, connections made through hunting, over 20 years of expertise in gibier cuisine, and 53 years of cooking experience. This dish serves not only as a new menu item but as a reflection of the chef's life story, crafted for many to enjoy.

Venue and Pricing

Asakusa Gibier Curry will be available in-house for 1,000 JPY, and through takeout for 1,200 JPY. The restaurant operates from 11 AM with a limited daily offering of just 30 servings, allowing guests to savor this culinary gem, either on-site or conveniently at home.

This dish is perfect for anyone exploring Asakusa, adventurous diners interested in gibier, or those wishing to experience a unique fusion of Japanese and spice cuisine.

Edo Cuisine Sakurada is committed to sharing the richness of Japanese gastronomy, the allure of Edo culture, and the culinary creations born from deep connections with others, right from Asakusa.