Short version: Taiyo to Himawari to Leon serves waterless spice curry, and the chicken and the lamb are effectively two different experiences. Chicken on a light day, lamb when you want to eat properly — that split is the appeal.
It sits at the back of an alley in Sumiyoshi, Hakata-ku, Fukuoka. Small, but the ceiling is high, the room feels open, and it does not read as a curry shop at all. This article compares the chicken and lamb curries and sets out what defines the place.
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The basics
| Name | Taiyo to Himawari to Leon |
|---|---|
| Address | 4-30-5 Sumiyoshi, Hakata-ku, Fukuoka |
| Phone | 090-1025-4596 |
| Access | About 10 min from Watanabe-dori Station / 5 min from the Nishitetsu Bus “Sumiyoshi” stop |
| Hours | 11:00-15:00 (L.O. 14:30, closes when sold out) |
| Closed | Irregular (announced on Instagram) |
| Seating | 8 (4 counter, 4 table), non-smoking |
| Parking | None (paid parking nearby) |
| Payment | Cards, electronic money and QR payments accepted |
| Opened | October 1, 2022 |
Lunch only, and it closes once the curry runs out. With eight seats, allow time.
Inside, the high ceiling and the soft light through the window lifted the mood before the food arrived. It feels like a cafe, and it is easy to walk into alone.
The name comes from the owner, Keisuke Oda, who wanted “to light up Fukuoka like the sun, and face the same direction like a sunflower”.
The noren outside carries the name alongside a lion’s face — which appears to be where “Leon” comes from.
The style: waterless spice curry
Everything here is “waterless” spice curry. Cooked using only the moisture in the ingredients themselves, which concentrates the flavour.
Sixteen spices are blended. The result is aromatic and complex, with a stated leaning toward medicinal-food thinking — the concept takes skin and immunity into account.
The lineup runs chicken, lamb and keema, plus the more unusual Japanese-style chicken and fruit chicken. Contents change from day to day, so you meet a different menu each visit.
The toppings are generous.
| Topping | Price |
|---|---|
| Hamburg steak (limited quantity) | 300 yen |
| Cheese | 200 yen |
| Coriander | 100 yen |
| Soft-boiled egg | 100 yen |
Looking around at other tables — curry under melted cheese, plates loaded with hamburg steak — the temptation to try something else next time is real.
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Chicken curry (1,100 yen)
Waterless cooking leaves the chicken falling apart, and the whole plate stays light and easy to keep eating. Standard heat is around medium; there is spice, but the finish is not heavy.
The chicken collapsed the instant the spoon went in. Rich without being weighty, and the natural sweetness and acidity of the vegetables come through as you eat, keeping it balanced to the end.
With “fruit chicken” and “Japanese-style chicken” also on the menu, it invites repeat visits just to compare.
Lamb curry (1,300 yen)
Waterless cooking concentrates the flavour and aroma of the lamb, and its particular depth stays intact. Heat is around medium, with the thickness and fragrance of the spices standing out.
The lamb asserts itself from the first mouthful, and the satisfaction of “I am eating meat” arrives immediately. Spice and lamb aroma together give it a depth of its own, and cheese or hamburg steak pushes it further.
Personally this read as the more special of the two plates.
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Chicken against lamb
| Axis | Chicken (1,100 yen) | Lamb (1,300 yen) |
|---|---|---|
| Flavour of the meat | Lighter, tender, easy | Deep, with real presence |
| Heat and spice | Mild to medium, approachable | Strong aroma, thicker spicing |
| Satisfaction | Light enough for every day | The heavy hit |
| Best for | A day with work still ahead | A day you want to eat properly |
The same waterless technique produces two completely different faces — chicken when you want light, lamb when you want substance.
For a first visit, order the chicken. It establishes the baseline of what waterless cooking does here, which makes the difference obvious when you come back for the lamb.
Summary
- Taiyo to Himawari to Leon is a waterless spice curry specialist in Sumiyoshi, Hakata-ku (opened October 2022)
- Sixteen spices, cooked using only the moisture in the ingredients
- Chicken at 1,100 yen is falling-apart tender, light and easy to finish
- Lamb at 1,300 yen is the deeper, more aromatic “special” plate
- Japanese-style chicken, fruit chicken and keema keep repeat visits interesting
- Toppings: hamburg steak 300 yen, cheese 200 yen, coriander and egg 100 yen
- Eight seats, lunch only, closes when sold out. Check Instagram for closures
- Cards, electronic money and QR payments all work
For another Fukuoka spot that is easy to visit alone, I also wrote about Connect Coffee in Tenjin.
Prices and hours are as of my visit in 2025. Check Instagram for the latest.
