A past award winner in the highly competitive Kanda Curry Championship, Takeuchi serves original spice curries in their compact railway-themed dining room. Their colorful three-curry "Kimagure Plate B" features curries in a mix of styles and levels of spiciness, accompanied by pickles, bits of vegetables, and flowers. Component curries change frequently.

The highlight of our combo plate was the very mild "Umi" seafood curry, with tender scallops, shrimp and squid in an umami-rich roux made with fresh cream and butter. (The Umi Curry can also be ordered on its own.) This was accompanied by a very spicy dry beef tendon curry, a medium-hot shrimp dumpling curry, and a fiery rasam soup. A scoop of mild dal was a good foil for the spicier curries, and tart pickles added to the overall mix of flavors.

The other signature dish here is the "Stewed Hamburg Steak Set." A coarsely ground Hamburg steak is served with a curry roux made by simmering fond de veau broth with beef tendon, fried onions, tomatoes and lots of spices. It's served with miso soup and fruit.

The shop is open for lunch only, and there's usually a line to get in, with several chairs set up in front of the shop to handle waiting customers. (We waited around ten minutes on a weekday at 2pm.) The all-counter seating inside is perhaps a bit more comfortable and spacious than average, and service is prompt once you're inside.