“Lost Corner,” a curry shop so unique it defies a simple description

Spice curry, authentic curry, original curry—all of these descriptions seem to fit, but this is the kind of “curry shop” you’ll want to visit when you want to savor “curry” in its purest form, without being swayed by preconceptions.

Lost Corner’s Curry

There are three staple curries always available on the menu (reprinted from the in-store menu below).

(As of May 2026)

The Mutton Curry, which changes almost monthly, features the owner’s favorite mutton and rotates on the menu approximately once a month.

This mutton allows you to fully savor the meat’s unique flavor while keeping any gamey odor to a minimum.

In addition to the regular menu, there are limited-edition curries. These sometimes feature ingredients you don’t often find elsewhere; for example, the owner once created a curry combining figs and mutton—a combination that was virtually unheard of at the time.

This creativity isn’t the result of a whimsical idea, but rather stems from “combinations that bring out the best in each ingredient.”

The photo above shows a two-variety platter featuring Pork Pindalu and Mutton Dry-Wet Keema.

You can order the two-variety platter (Aigake) for an additional fee.

The dishes are carefully plated, making them look incredibly appetizing.

Of course, it’s not just about the appearance—as soon as you take a bite, you can tell the food has been prepared with great care and attention to detail.

Also, the spoons have a slightly unusual shape that makes eating easier—it’s a nice touch that shows their thoughtfulness.

Since they operate in a “curry stand” style, it’s best to leave your seat promptly after finishing your meal.

A Fun Place to Wait

As you can see, the interior is unique.

Among the various items—some artistic, some evoking childhood nostalgia, some cute, and some delicate—it’s wonderful how they all come together in balance to enhance the overall atmosphere.

The atmosphere differs between lunch and dinner service, so it’s fun to experience those differences for yourself.

The People Behind the Restaurant

We spoke with Mr. Inamori, who has a relaxed and easygoing demeanor.

The three family members run the restaurant together: Mr. Inamori, the eldest brother, is the curry chef; his mother assists in the kitchen; and his younger brother handles customer service.

His journey into curry-making began when he was in charge of cooking at home and discovered the joy of preparing dishes from various countries—including Indian cuisine.

“When I looked up recipes in books or online and tried making them, they often turned out completely different from what I’d imagined, and there were so many varieties—I thought, ‘This is really interesting.’”

His experience traveling abroad and sampling local cuisine—which had honed his palate—also played a significant role.

Around 2016, he began setting up pop-up stalls, and in 2017, he opened his first permanent store in Shimizu, Shizuoka City.

Although he was aware of the challenges of running a restaurant and wasn’t initially enthusiastic about it, he decided to go ahead after coming across a rental property with favorable terms.

At first, he had to figure out both the curry-making and the business management through trial and error, but his efforts gradually paid off, and customers began to return regularly.

“There are people who come every week and have been coming for years. We don’t really talk much, but there’s this indescribable, warm connection—almost like family. It’s not just for that reason, but I want to maintain a place where I can rely on the trust of those who keep coming back, and where they know it’s always there whenever they feel like visiting.”

With an eye toward the future—including continuing to make curry for the long term and providing for himself and his family—he came across a great property that served as both a shop and a residence, and in 2023, he relocated from Shimizu to Fujieda.

One of the deciding factors was that he had grown up in the neighboring town of Okabe (now Okabe-cho, Fujieda City) from elementary school until he was around 20 years old.

Although he had built up a solid foundation in Shimizu, it takes time to gain recognition and expand his customer base in a new location.

He naturally puts in the effort to make dishes he believes are delicious. While customers inevitably have their own preferences, he wants to avoid situations where a mismatch leaves both parties feeling disappointed.

“That’s why I don’t really advertise much outside the shop,” he says.

Even while grappling with this dilemma, he cannot compromise his personal style.

Still, he looks forward to welcoming those who appreciate his style and the curries it produces, as well as those who come out of sheer curiosity.

Mr. Inamori and his family spare no effort in their preparations, yet they do so without putting on airs.

While staying true to the fundamentals, this restaurant also seems poised to broaden the very concept of what curry can be.

　

Takeout and Online Ordering Available

You can pick up your order at the restaurant, and for those living farther away, they offer frozen curry for online ordering—a welcome option.

You can make inquiries and place orders via direct message on their official Instagram (see store information below).

　

Afterword

For this interview—though my reporting was far from perfect—they took the time to answer my questions thoughtfully, honestly, and at length.

As an interviewer (and writer), I tend to fall into the trap of using easy-to-understand terms, choosing words that look good on the page, or applying convenient labels in an effort to write a column that’s easy for readers to digest.

But as I listened to their story, I realized that wasn’t the point at all.

If I were to put that into words in detail here, I feel like I wouldn’t be able to convey it properly.

One thing I can say is that even if my expectations and impressions are heightened by articles or reviews about a restaurant, I’ve come to want to set those aside for a moment once I step inside, trust my own instincts, and savor the meal right in front of me.

While this is true of any restaurant, it was this particular restaurant—and Mr. Inamori—that made me feel this way most strongly.