What does curry soup actually taste like? It’s a mild, aromatic curry that you can almost drink.

Text and photos byUpper Right at a 45-degree Angle

A good friend just returned from Hokkaido and couldn’t stop raving about the deliciousness of curry soup. Even I, from the upper right corner, couldn’t help but wonder what curry soup really tastes like. Hearing that Curry Craftsman serves it, we gathered a group of over ten friends to try all the popular curries on the menu—and to satisfy the upper right’s curry cravings.

Curry Craftsman is one of the brands under the Shin Yeh Group. Today we visited their Zhongshan branch. In fact, almost the entire building is occupied by Shin Yeh—the upper floors house Shin Yeh Japanese cuisine, while the basement is home to Curry Craftsman, though its entrance is tucked away in a side alley.

This doorknob is super cute and full of character—you can tell it’s a curry place even without looking at the menu.

It’s rare to see a chain restaurant dedicate such a large space for waiting customers. I’d say they could easily fit at least a six-person table here. The slightly vintage sofas, the slightly messy tables and decorations—it all feels very homely.

Though I feel the place leans toward Japanese-style curry, some of the decor subtly hints at Indian influences.

The ceiling height is a bit low—even without a dropped ceiling, it still feels a little cramped. Thankfully, the lighting in the shop is very pleasant.

The menu is actually quite lengthy; we’ve only included the main courses for reference. Individual dish prices are reasonable, ranging from about NT$180 to NT$260, and with service charge, it’s still under NT$300.

They also offer four types of curry meals for takeout.

Besides à la carte options, you can also build a set meal. For an extra NT$100, you get soup, salad, and a drink; for NT$130, you get all that plus a dessert.

The pre-meal side of pickled vegetables was lightly tangy and sweet, quite appetizing—pretty much what you’d expect.

My friend ordered the secret recipe pork cutlet, which looked huge from the side. I tried a bite—the crust was nice and crispy, though the meat wasn’t as juicy as you’d find at a specialty pork cutlet shop. But once mixed with some curry, the flavor improved.

The salad that came with the set meal was incredibly generous. I thought it would just be plain shredded cabbage, but it actually included imitation crab sticks, egg tofu, broccoli, and peaches. It balanced nutrition and vibrant colors perfectly—such a great deal for the add-on. The sesame dressing sprinkled on top was also a favorite combo of mine.

The pumpkin soup tasted pretty much like you’d expect—nothing special, but not bad either.

The other vegetable soup was a clear broth with plenty of mushrooms and some broccoli. The mushroom flavor was rich, and you could really taste their juiciness and slight crispness—a true delight for mushroom lovers.

We also ordered a few more appetizers. Among them, the fries left the strongest impression on me, mainly because of the cheese sauce. The fries were perfectly fried—crispy on the outside, soft on the inside—just how I like them. The thick, fragrant, not-too-salty cheese sauce added a tempting creaminess that made them absolutely delicious.

The korokke (Japanese croquette) came in two flavors: original and curry. The mashed potatoes were soft and fluffy, tasty even without any sauce. But I think the crust could be a bit thinner.

The cumin-roasted spring chicken with wild berry sauce. Before adding the sauce, it felt a bit dry—I’d recommend pairing it with a drink.

But when I dipped it in the wild berry sauce, I was genuinely surprised. The chef has such an experimental spirit, because the berry sauce is sweet. Who would’ve thought that sweet sauce on roast chicken could transform an otherwise unremarkable dish into such an unforgettable experience? The sweetness and mild acidity of the berries somehow brought out a subtle savory note, delicate and soothing, making it a real treat.

I’ve never had curry soup in Hokkaido, so it’s hard for me to judge how authentic this version is. The soup is indeed drinkable, with a mild curry aroma, but it didn’t quite win over my taste buds. Maybe I’m just used to richer, thicker curries?

I ordered the grilled seafood curry rice myself. It looked like a decent portion, but the bowl turned out to be surprisingly deep...

The main seafood ingredients were squid and fish, along with some vegetables. The curry pairs really well with grilling, and when mixed with cheese, the richness becomes even more satisfying. The seafood was decent—fresh where it should be, firm where it should be—but nothing particularly memorable for me.

The red wine beef omelet rice received unanimous praise. The slight tartness of the tomato was hidden within the rich red wine beef sauce, peeking out subtly to tease your taste buds. Want more tomato flavor? Just scoop up some rice and enjoy the burst of tomato paste. Add to that tender slices of beef and a runny egg yolk, and it’s no exaggeration to call it the best dish of the night.

[Curry Craftsman]
Address: B1, 52, Sec. 2, Zhongshan N. Rd., Zhongshan Dist., Taipei City
Tel: 02-2521-7177
Business Hours: 11:30–22:00 (last order at 21:30)
No days off.
Phone reception hours: 09:00–22:00
Location guide: Exit 1 of Shuanglian MRT Station. After exiting, turn right onto Zhongshan North Road, then left and walk for about 3 minutes to arrive. The first and second floors are Shin Yeh Japanese Restaurant.

A Japanese-flavored food travel diary from a girl at a 45-degree upward right angle
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