“European-Style Curry PLUS” in Setagaya, Tokyo: Herb-Scented Bone-In Chicken Curry

This is our review of “European-Style Curry PLUS” (Maps), visited in October 2026.

On Setagaya-dori in Tokyo, European-Style Curry PLUS (欧風カレー PLUS)—pronounced “Plus”—is a curry specialist with a particular focus on bouillon, spices, and ingredients. The lunch dish I’m highlighting, its herb-scented bone-in chicken curry, brings together the approachable flavors of European-style curry and the tenderness of chicken simmered with herbs.

A Relaxed Curry Lunch in Setagaya

Sometimes, I want a curry lunch that offers more than a quick way to fill up. I’m looking for somewhere quiet enough to slow down, settle into my seat, and enjoy a little breathing room in the middle of the day. European-Style Curry PLUS sounds well suited to that kind of lunch.

The small curry restaurant sits along Setagaya-dori, approximately a 15-minute walk from Soshigaya-Okura Station, near the National Center for Child Health and Development. Slightly removed from the bustle around the station, it offers a setting that reviewers describe as calm and comfortable.

Descriptions of the interior mention exposed concrete, large glass windows, and pleasant natural light. Other accounts highlight a simple, stylish space with a predominantly white color scheme. Rather than relying on elaborate decoration, the restaurant appears to let brightness and uncluttered design set the mood.

For me, that understated atmosphere is part of the appeal: a place where the surroundings leave room to focus on the food.

From Shared Kitchen to Curry Specialist

PLUS opened its current restaurant on May 3, 2020, following an earlier period operating from a shared space in Kyodo. Material published in November 2019 already featured the curry served under the name “Kyodo PLUS,” offering a glimpse of the business before it moved into its own premises.

What interests me about that progression is the practical work behind it. While operating in a shared kitchen, the business refined its menu, pricing, and day-to-day operations. Public coverage describes a restaurant shaped by customer needs, with careful attention to bouillon, spices, and ingredients.

The owner’s personal motivation for opening the restaurant is not established in the available information. What does come through is a gradual process: testing the food in an actual service setting, making adjustments, and carrying those lessons into an independent shop.

That approach also seems consistent with customer descriptions of the curry as gentle in flavor yet distinctly spiced. The appeal lies in balancing accessibility with character—a curry that feels comfortable enough for an everyday lunch without losing the aromatic personality of a specialist restaurant.

Herb-Scented Bone-In Chicken Curry

The dish at the center of this article is the “Herb-Scented Bone-In Chicken Curry.” What catches my attention is the pairing itself: bone-in chicken gives the plate a clear focal point, while the emphasis on herbs suggests that fragrance matters alongside the curry sauce.

This is a dish that invites attention to the chicken as well as the curry. Customer reviews describe chicken thigh simmered with herbs until tender. Those accounts suggest the gentle texture of slow-cooked meat rather than the firmer, more assertive character of grilled chicken.

I’m particularly interested in how the two elements come together: tender chicken coated in curry sauce, with the herbs adding another aromatic layer to the spices.

Still, the available information does not identify which herbs are used. It would be misleading to describe specific notes of rosemary, thyme, or any other herb. What the menu name and reviews do support is a chicken curry worth considering for its fragrance, not simply its heat.

Customer comments offer some guidance on the curry’s broader flavor profile. Some describe it as moderately spicy and slightly sweet; others mention a fruity impression. One chicken curry review characterizes it as neither too sweet nor too hot, making it easy to enjoy.

Taken together, those impressions suggest a curry built around the balance between sweetness and spice rather than intense heat. They remain individual opinions, however, and diners’ preferences and orders may differ.

Atmosphere, Portions, and Overall Appeal

The positive feedback about PLUS extends beyond the food. Reviewers also mention its relaxed atmosphere and comfortable setting—qualities I value when choosing somewhere for an unhurried lunch.

There is one useful caveat for anyone drawn to the bone-in chicken: some reviews describe the piece as smaller than expected. Diners hoping for a particularly large portion of meat may therefore come away with a different impression.

I would approach this dish with its reported tenderness, herbal aroma, and combination with European-style curry in mind, rather than choosing it solely for size.

What makes European-Style Curry PLUS worth noting is that combination of approachable curry, herb-simmered chicken, and a bright, understated dining space. For anyone looking for a relaxed curry lunch in Setagaya, it is a restaurant to keep in mind—especially when aroma and balance matter more than an overwhelming kick of spice.