By Phall NaanD
There's plenty of choice for Indian curry in the Ueno/Okachimachi area but the go-to place for me is Andhra Kitchen, which, maybe unsurprisingly, is the go-to place for many people in the area, and especially as it caters for the lunchtime rush from the numerous businesses around there. Despite this, I decided to chance my arm. As soon as I turned the corner of the small backstreet which leads to the shop, however, I knew that it was going to be a long wait to get into this limited-seat shop – several people were already lined up on the stairs and out into the street. After getting over the pang of disappointment, I decided to go for Plan B: Vege Herb Saga. VHS is a mere three minutes walk from Andhra, and just on the opposite side of the railway tracks. Being a totally vegetarian place, it's not the sort of restaurant that often entices me, but I had the urge for curry and it seemed like a pretty decent alternative.
VHS offered a few choices on their lunch menu, but I went for the four-curry set with naan (they didn't offer any alternative breads). With Andhra, you get a similar though slightly more expensive deal, but the options are a lot more appealing. For just under ¥2,000 you can get three curries, sambar, rasam, acha, poriyal, papad, chapati, drink and sweet, and basmati rice, with the rice, sambar and rasam on repeat. At VHS, the thali, coming in at ¥1,350, came with choices from the above (I went for 2, 3, 5 & 6), but only with a choice of naan or rice. As this was the case, I ordered rice as well on the side, which confused the waiter, who probably doesn't get requests like that very often (it's very much one or the other there), bringing the total to ¥1,500.
The curries were delicious, thankfully, so I didn't feel like I was getting a bad deal, though the rasam was very thin, making me relieved that I had ordered rice, too – there's not much point dipping your naan in it. All in all a satisfying lunch, and definitely a good option if you can't get into Andhra around that time. Chris P went to VHS for dinner a while back and had an absolute feast so I suppose that is their strong point. Undeterred, I will certainly be heading back there for more.
By Phall NaanD
I headed to Meguro with a friend the other day to experience pretty much, being British, the closest thing to heaven in Tokyo: An Indian restaurant that serves Northern Indian (Punjabi) cuisine, next door to a British-style pub. We got there around 7pm and decided to do the pub first. After some delicious pints, we were ready to indulge ourselves in a full-on feast. We were the only customers there so we got seated and served right away.
Not ones to rest on our laurels, we went straight for some more beer and some papad. The papad arrived with a complementary mint sauce, which went down perfectly. Great start. Following this we went for samosa and some chicken tikka, and while ordering that we chose the curries; my friend opted for Chicken Tikka Masala and for me Rasoi’s Butter Chicken – I’m not usually a fan as too many versions of Butter Chicken are generic, mild and uninteresting but thought I’d put the chefs to the test. To go with the curries, we ordered chicken biryani, kulcha, and a separate plate of basmati rice.
The samosas came out with some red chili sauce (so much better than the standard tomato ketchup it usually comes with), followed shortly by the chicken tikka, and served with more mint sauce. The samosa crust was thick and stuffed with a delicious assortment of spicy vegetables and nuts. The chicken tikka, served with a dry cabbage relish and a cut of lemon, was soft, smoky and succulent and went down a treat with a few spoons of mint sauce. Then the curries came. Both dishes were packed with ingredients in thick sauces, and both offered a considerable kick – even the butter chicken, which in most cases is very mild. My friend went as far as saying it was the best that he'd eaten, and not even just in Japan. The biryani and the hot and puffy kulcha were perfect in the mix, and we both went to town, showing our appreciation by sharing the occasional satisfied grunt.
We finished with a couple more beers and had a chat with the gracious and attentive waiting staff, my friend stating this was now in his new top two Indian restaurants in Tokyo. All in all, a great meal and experience. I expect many foreigners, from my neck of the woods in particular, heading to Japan for the Rugby World Cup or Olympics will find Rasoi and the pub next to it a perfect combination if the longing for a taste of home kicks in. It’s going to be a busy few weeks for both places. They certainly offer the goods, so very well deserved indeed.
Restaurant details here
By Phall NaanD
JIMC was treated to a surprising early-evening feast last week: a curry experience without a portion of conventional curry in sight! Our port of call was a first time visit to a great little restaurant in the area of Edogawa. The restaurant, Mezbaan, is a stone’s throw from Funabori station on the Toei Subway Shinjuku Line, and just a short distance by car from Kasai, the home of curry on the east side of Tokyo.
It often happens on first visits to places that we are bombarded with an array of choices on the menu and we end up getting stuck for some time on all the goodies on offer. This time we were very much in luck: our good friend and curry mentor, Anil Raj, owner and proprietor of the Nirvanam chain, was joining us to help us through the tantalizing treats that lay in store. Anil has teamed up with the owner of Mezbaan and they are bringing a whole range of rare Indian delicacies to the general public’s attention, many of which you would be hard pressed to find anywhere else in Tokyo.
We started with a dish from the special menu: Thayir Vada (also known as Dahi Vada in North India with a slightly different flavour). Anil explained that this southern Indian snack of vada in delicious yogurt sauce is a favourite in the Thamil Nadu region. As well as the surprise from opposing textures in the dish, the subtle flavoring of ginger and coriander gives a wonderfully effervescent contrast to the refreshing yogurt. Now, as budding food critics, it might have been a good idea to just take a couple of bites of this, but neither of us could resist. Down went one spoonful after next, and we were left scraping the bowls in simultaneous appreciation.
Next up we enjoyed another traditional Tamil-Indian breakfast consisting of Venn Pongal – a boiled rice dish, with cashew nuts and dal, prepared with clarified butter – and Medu Vada, which were served along with two separate dips of coconut chutney and a sambar. We definitely got the sense that this was something to be served at breakfast as it had a light and delicate feel to it, and it set us up perfectly for the next offering.
Following this came some wonderfully crunchy Papri Chaat that, unlike the other specialty dishes we had just experienced, is always on the menu. This was followed very shortly by a very interesting take on paratha: Kuthu Paratha, which is paratha with egg and chicken smashed and pummeled, all within the cooking process rather than in the preparation stages. Anil encouraged us to eat the Chaat and the Kuthu in alternate spoonsfuls for full effect, so we did, and he was spot on. The crunchy Chaat perfectly complemented the soft deep flavours of the bashed paratha dish, with the sweet of one mingling perfectly with the spice of the other. Anil mentioned that this dish is usually served in restaurants with flamboyant presentation, with lots of noise and performance, though he hasn’t seen it anywhere else in Tokyo. It was a real specialty dish, and it was quite honestly the least paratha-looking paratha we’ve ever eaten, but was a real highlight of the meal.
Next up a great little prawn-based dish: Prawn Varuval. This was almost like a Chinese stir-fry, but is another traditional Indian dish. This concoction came with a real punch of explosive flavor, with lots of heat and a contrasting coconut sweetness, and the overall taste, full of peanut richness, evoked Thai and Vietnamese food. We were getting pretty stuffed at this stage, but we were on a roll and the next thing coming out was Rava Dosa. I think originally Anil had asked for one to come to the table but the waiter misheard and brought out two, so the only decent thing was to go for it. The flat and crispy semolina dosa was just as it always is: simple and awesome, with the coconut chutney and sambar dips sealing the deal.
We still had room for one more order and Anil said we could have anything we liked. So I came up with the idea of ordering the Chicken Dum Biryani. This biryani had been prepared earlier in the day and had been soaking in its juices, softening up and waiting for some proper appreciation. We obliged. It came in a white serving pot and was as beautiful as it was aromatic. We had really had our fill by now, but I went for it, feasting on the soft and succulent chicken and deep-flavoured, dry basmati rice. While I was at it I popped some sambar on top, which prompted Anil to say that I may be the first person he’s seen combine the two, as it was pretty much unheard of, because the mixing of the two flavours throws the palette into confusion. I just couldn’t help myself but to chuck whatever sauce was available on my rice – old instincts die hard!
Mezbaan was an absolute treat. We will be going back for more – that’s a given. We are adding to our knowledge every time we eat out it seems, and especially when we go southern Indian. With so many great southern Indian places around in Tokyo now, you really can’t go wrong. And if you’re tempted to top your biryani with sambar, just go ahead, though you may get a few raised eyebrows from the staff and a telling off from your taste buds.
Restaurant details: here
One of Tokyo's most well-loved chains of Indian restaurants has just added another branch to their ever-expanding list of eateries. Mumbai, a JIMC favourite, will be opening their new branch on the 7th of July, and if their other flagship shops are anything to go by, it promises to be a great choice to eat out in the Tokyo Bay area.
As well as the expected Indian fare, this branch will be specializing in grilled food (as you can see from the image above), and if that wasn't enough to tempt you, you can enjoy a wonderful view of the waterfront and Rainbow Bridge while dining. JIMC will be covering the opening event and will be taking in all the sites, though most likely will be found in a corner somewhere working on a few sticks of chicken tikka. See ya there!
Mumbai's homepage: here
Chris and I shared a great curry with friends the other day at a restaurant we were visiting for the first time: Salma Tikka & Biryani, Shinagawa. The restaurant is just a short walk up the hill from Shinagawa station in the direction of the Shinagawa Prince Hotel and it’s a great little place for anyone who loves a curry and who either is staying in the area or just passing by.
We got there around 7pm and got a table for four. We were being joined by a couple of new friends who get equally excited about Indian curry, and they insisted that we take care of the ordering, which we were more than happy to do. Chris asked the waiter what he would personally recommend, and the waiter just replied “It’s all good”. So, we thought we’d put him to the test and go for a couple of favourite starters of ours and a couple of signature dishes of theirs. We ordered a portion of papad, several beers, and a plate of samosas. For mains we went for Baigan Tamatar, Fish Chili, and Chicken Loabdaar (another first), a plate of chapatti and some Tandoori Shimla Mirch (potato and cheese mash stuffed in capsicums). For the biryani challenge, we went for Mutton Shahjahani and Vegetarian Zafrani.
After warming up with the papad, the samosas and mirch arrived. The mirch were deep and flavourful and Chris pointed out that this is a spicy vegetarian treat that always leaps out as a starter for him and that it was great to see it on the menu. The samosas were prepared well with chunky ingredients in a nice pastry and went down well with our Kingfishers. We were joined by a couple more people and got some more of the samosas on the go – too good to resist. As they arrived so did the mains and the biryanis. The three curries went down an absolute treat and they satisfied the appetites of six of us. An equal satisfaction came from the biryanis, which were as delicious as they were colourful; the basmati rice had obviously been prepared over quite some time with care and attention and had thoroughly soaked in the flavours of the other ingredients (especially the mutton). All the dishes were right up there quality wise, but the stand out for me was the Loabdaar — boneless chicken prepared in tomato and onion gravy with a hint of coriander — and I went about large spoonfuls of it mixed with the mutton biryani and scooped up with the thick chapatti. I was pretty much in heaven by that stage.
We finished up with some chai and that was the perfect way to end the meal. Though it was a little pricey (one curry will set you back around 1,500 yen) we have already promised to go back again, and they have plenty of room in there so we are planning to get a larger group down. There were a group of twenty or so next to us who seem to be enjoying the night as much as we were, and it’s definitely a place suitable for large parties who wish to enjoy food communally. Also, it’s great to go somewhere the staff have supreme confidence in their menu. Certainly looking forward to exploring the rest of it.
I found myself in Akasaka last night, torn between a couple of places, but I decided to go to Moti TBS, which is part of an expanding chain of well-regarded Indian restaurants. My friend and I arrived about 8pm and were seated near the window. We were on a bit of a mission and we decided to go all out and indulge ourselves – both famished and in the mood for a curry feast it’s times like these you just want bask in all the glory that Indian food gives you. We ordered a couple of plates of papad and some beers, onion bhaji, some chicken tikka and fish tikka to start us off. Curry wise, my friend went for Chicken Tikka Masala but I was undecided – so many great-sounding dishes to choose from, but I was edging toward Baigan Bharta (had a great one recently). I asked my friend if he wanted to go hot, but he just wanted medium. At that point the server turned to me and said, “You want hot?”. I said I did, so he pointed to a curry on the menu called Multani Chicken, which also had the word “hot” in brackets next to it. He continued, “This is very hot, sir”, so I accepted his recommendation without any fear that it wouldn’t hit the spot. On top of that, we ordered two plain paratas and some basmati rice.
The onion bhaji came first. The onions were crispy and a little oily but nicely prepared. The scrimping on the accompanying condiments had us asking for more, and in response were only brought more mint sauce; no biggy – it went down well. Next came the chicken tikka and fish tikka. The chicken was soft and the marinade delicious, and with a nice garnish of cilantro. A little pricey for four pieces, but no complaints taste wise. A really nice dish. The fish was chunky and fresh, though a little on the dry side, but we both enjoyed it, the sprinkle of lemon really bringing the flavours out.
Next came our mains, along with the rice and breads. And more beers, of course. We were deep in conversation as we got stuck in, while trying each other’s curry in-between big spoonful’s of our own. I wasn’t really concentrating much on my curry, but I was enjoying the large cuts of chicken thigh swimming around in the sauce. As I was almost three quarters of the way though, it suddenly dawned on me that the curry was extremely mild: it was lacking even a hint of spice. It was practically Butter Chicken. Anyway, there wasn’t a great deal of it left, so my friend and I finished it off, while my friend happily complimented the flavours and amount of ingredients in his CTM.
I explained to the staff at the cash register that I'd expected something a little spicier and he said he would have a hot curry prepared for me on my next visit. Not sure if and when I’ll go back – it was pricey (just under 10k for the two of us). The food was good, though so I wouldn't rule it out completely.
Just have to remember to not fall into the trap of accepting the first thing that's recommended, and instead go with my instincts. Also have to bear in mind that many people in Japan start sweating even when they hear the words Indian curry, hence the popularity of Butter Chicken. Then term “hot curry” means something completely different here, and the likelihood of someone complaining that a curry is “too hot” even though it’s child’s play in terms of properly spicy food, is quite high, and so that’s why the restaurants tend to play it safe. They should be aware, however, that it can work the other way too.
Chris and I paid a visit to one of our favourite Indian restaurant chains in Tokyo the other day: Nirvanam. This is the third post in the series and we were again treated to a veritable feast by our host for the evening, Nirvanam’s charismatic and charming owner, Anil Raj. We arrived at 6:30 and the place was pretty quiet (this didn’t last: not one table was free by around 8pm). We got stuck in immediately, ordering a couple of Maharaja beers. We wanted Anil to take control of our dinner choices as he had done during our previous visits to the Ariake and Toranomon branches. Anil has been spot on with every choice thus far, so we allowed ourselves to be guided by his masterful knowledge of Indian cuisine.
It was suggested that we start with some soup to get our digestive systems going. The soup we ordered is a specialty only served at the Kamiyacho branch. Similar to the Chinese spicy-sour sanratan, the original tofu-based recipe arrived and warmed us immensely; Chris remarked that it was doing wonders for his hay fever too. Red and black pepper give this soup its kick, which would be enough to send you reaching for a tissue if not for the cooling, soft tofu cubes that make out the bulk of the ingredients. You may not think to go for a soup at the start of an Indian meal, but this one is well worth a try, both for the flavours and the Ayurvedic-style benefits of warming up your stomach before tearing into the tiffins.
Next up came a couple of fantastic dosas. The standard dosa came with two chutneys and a sambar, all harmonious with the light and crispy batter. Shortly after came the second dosa: Rava Masala Dosa (made from semolina). We went a bit crazy as we tore away at these excellent dishes until there was practically nothing left.
Anil then treated us to Nirvanam’s specially prepared Tandoori Chicken, which was extremely fresh and juicy, and is so because Anil demands it be cooked in the tandoor moments before serving and not reheated like you find in a lot of places, which often leads to the chicken being disappointingly dry. Chris remarked that the seasoning was also impeccable. It certainly was – a perfectly prepared dish that we could’ve eaten all night if there wasn't so much more to follow.
Next up came a dry mutton-based dish that blew us both away: Kerala Mutton. The mutton was abundant and soft and we ate it without bread or rice, eating ‘Indian style’ with our hands, which made the whole experience even better. The meat was lean, save for a bit of fat on a couple of the chunks, but that was the melt-in-the-mouth variety, so we gobbled it down without a second thought. The dishes were coming out one by one, which is quite rare — we usually throw a lot of the stuff in together, rice, bread etc., but there was really no need. It was a perfect taste sensation.
As we were getting quite stuffed at this point, we took our foot off the accelerator a bit and went for something light. We were served a portion of fried baby-corn, which was both moreish by itself and a perfect accompaniment to the second round of beers we had ordered. After polishing off a bowl of those, we were ready for more, and what was to come was certainly worth waiting for.
Although we were pretty much stuffed by this stage, we did our best to get over the final hurdle, as the next dish was the highlight of the evening. We were served what is called simply ‘Chicken Roast’, which consists of two chicken tikka legs lodged in a heavy tomato-based sauce. Along with this we were served appam (fermented rice batter and coconut milk), which has rapidly become a favourite of ours ever since being introduced to it by Anil at Nirvanam’s Toranomon branch. We went about scooping large splodges of the sauce with the appam and hummed in appreciation as we scoffed it down. The chicken was soft and fell of the bone like all good chicken leg meat should, and we just about managed to get a couple of photos in between our indulgences. We basically had had our fill by this point, and, similar to other last minute attempts at eating everything on the menu, we decided to throw in the towel.
We were just left to finish off with a bit of chai, which we both attempted to pour (just need a bit more practice), and we sat there in deep satisfaction, unable to move. We discussed with Anil about a few specials that Nirvanam do that coincide with various Indian events and festivals (Holi etc.), so watch this space for more information on those delights. He also said that during the lunch buffet, which sees Nirvanam with queues out the door and down the street, that you will occasionally see him lining up for lunch. It must be wonderful owning an Indian restaurant, knowing that you can have quality food served to you at any time. We wouldn’t rule out JIMC opening our very own branch in Tokyo one day. Like heavy drinkers owing a pub, however, it would likely be a recipe for disaster. Best to leave this to the pros like Anil.
I was asked the other day, not for the first time, where I would recommend to go for authentic Indian curry in Tokyo. Chris and I have been to many places over the past couple of years and we have been lucky to find some great food, and though it would be difficult for us to pinpoint exactly what ‘authentic’ Indian curry is (there are 20+ different Indian cuisines and there is no actual word for ‘curry’ in the Indian languages), we have had our fair share of quality experiences. Kasai and the surrounding area, which is home to a large Indian community and several quality Indian restaurants, is one district where you will find Indian cooking done to near perfection, and in our humble opinion, you would be lucky to find much better in Tokyo. Reka, a mother and son operation (the Puranik family) and part of the Reka Corporation that set up Higashi-Kasai’s new Indian cultural center and is expanding into diverse areas such as sports/curry bars (opening in March in Nishi-Kasai; like a dream come true), is one place that brings Indian home cooking to the restaurant table. The family aspect of this is no coincidence, as what you can expect to eat there is, essentially, what would be served up in many homes in various regions of India. The restaurant offers top quality Indian meals, created ‘tadka’ style, and all prepared for several hours each morning by Mrs. Puranik and her staff in order to capture the essence of classic Indian home meals. The branch of Reka we visited the other day is the new store just recently opened and adjacent to the cultural center, which offers courses in yoga, Hindi language, Sanskrit language, Marathi language, tabla and other instruments, clay pottery, chanting and many other classes, some of which are taking place as the magic is being concocted each morning in the kitchen.
For our visit, we started off with some delicious papad (made from lentils) and a couple of beers. This helped us to warm up our stomachs and kept us in check as we perused the detailed menu. Choosing isn’t easy as there are so many possible combinations of flavours, but we managed to decide and went with a few familiar dishes, with one eye on going as traditional as possible (some of which were based on expert advice from Mrs. Puranik’s son, Yogendra). We started with a Tandoori chicken, which was as good as any we have had in Tokyo. The soft chicken, combined with a simple green pepper and onion mix and with a light garnish of spring onion, did exactly what a starter should do in terms of warming us up for the mains – sometimes this dish can be a bit showy, but was all about the deep flavour here. After this, we went for the popular vegetarian Mumbai street food Vada Pav – these delightful little fried-potato-patty-filled buns are a staple of the Indian diet and I have read that Indian people can get misty-eyed whenever they are mentioned. The variety at Reka did not disappoint: the soft bun with crispy potato fritter was perfectly prepared with a sprinkle of chopped onion to really bring out the flavours.
Our eyes were now getting a little misty too as we started ploughing through the menu and a couple more Kingfishers. As we were on a roll with the buns theme, we decided to go for Paav Bhaaji for pre-main, which is another popular Mumbai street food, comprised of mashed up veggies (potato, tomatoes, and green peas) and dipping bread. We were pretty much in heaven at this stage as we went at the shared dish in silence, with just the odd grunt of mutual appreciation at what was in front of us. We were getting full but there was simply no stopping us – I used to think the phrase “Eyes bigger than one’s stomach” was a handy rebuke for greedy children, but eating Indian food in this context, you are clearly meant to indulge, and indulge we did.
For mains we went for biryani sets. Surely this meal couldn’t get any better, we thought, but we were wrong. One set came with a dum-cooked biryani (replete with boiled egg), a creamy raita, and a salad, and the other came with biryani prepared the same way, four sabjis (curries), chapatti, raita, and the same salad. There was a little sweet barfi thrown in too, which is always a nice way to finish off the dish.
The homemade style curries were deep and wholesome and we could’ve kept eating them all night if we had the room to spare. Grabbing a whole bunch of sauce and biryani with a strip of chapatti, I found a large lump of chicken buried beneath the central mound of rice, and this just added to the myriad of surprises in the dish. The rice was dry and seasoned with a combination of spices and garnished with onion and coriander, and the deep flavour matched perfectly with the curries and the bread. To add to this feast, we got some Anda Bhurji (egg fried with onion and basic spices – chilli powder, turmeric, tomato, salt) and some Saanzaa (semolina flakes), which were a perfect side to the main events. We were about ready to burst, but as we were checking the menu for one last review of what we’d eaten, our eyes fixed on the masala stuffed paratha. We just had to do it. It arrived at the table just as we were rounding off our sets, and though we were stuffed, we managed to force most of it down. It was a minor struggle, but we're troopers when it comes to eating curry, and it's all for a good cause, of course.
So all in all a brilliant feast, and from our experience we can honestly say you will be more than just satisfied with the food at Reka. Expect to be served authentic home-cooked food that is made with love, care and attention, and expect to be whisked away by the amazing flavours and aromas emanating from the kitchen whether you are a massive Indian curry fan or just into your butter chicken and plain naan. At the start of the meal we jokingly announced that we were going to eat everything on the menu, and though we didn’t quite manage it, we did ourselves proud with the amount we did manage to eat. We will certainly be back for more to try to fulfill our promise of trying everything. And that’s one of the true pleasures of eating in a place like Reka: you can just eat and eat till you can eat no more – you never get bored because the quality food just keeps coming!
Speaking to Yogendra at the end, he explained to us that “Reka has paved the way for home food in Japan” and that the biryani especially, because of the long process in preparing it (it is at its optimum in terms of Lacknowi and Hyderabadi biryanis) will continue to capture the imagination. So if you are in for the full experience, go and check it out: take a look around the cultural center too if you get a chance – fascinating and enlightening stuff. I would recommend you go in the morning when the tadka is in full effect. The home cooking aromas coming from the kitchen are enough to take your breath away.
Restaurant details here
I had a great lunch in the heart of Akihabara the other day, which was the start of a double-curry blitz in the space of 8 hours. What started off at Aarti in the afternoon, ended up at Papera in Shinjuku in the evening. Though the delights of Papera were already familiar to us at JIMC, Aarti was a first-time visit. I wanted to find somewhere in the Akihabara area and somewhere I’d not tried before, so using the beta version of our new curry restaurant listing website (Curry Database), I typed in ‘Akihabara’ and was able to locate Aarti in seconds. Later on, when searching for other options in Shinjuku, I did the same, but this time just went with a familiar place. That’s the beauty of CDB – as it is dedicated to locating restaurants that serve curry in a specific region, there’s a lot less clutter to get through than other listing sites such as Tabelog and Gurunavi. So, if you are into your Indian cuisine, check out it's functionality and tell us what you think.
Anyway, back to the lunch at Aarti. I went for a 3-curry option, which included chicken, keema, and vegetable. Along with this came a naan (I did ask for anything else but that was the only option), salad and a drink, some dry but tasty tandoori chicken, and, which will have me coming back for more, basmati rice (one thing they have over the great lunch meal at Nandhini in Kiyosumi-Shirakawa). The chicken and the keema curries were standard lunchtime fare but the ingredients were abundant and the sauce nicely balanced. The standout, however, was the vegetable curry. It contained, as far as I could tell, potato, cauliflower, carrot, aubergine, green beans, and paneer (which I thought was a nice touch). With the little dash of ginger for added flavour, this hit the spot perfectly.
So, this is another place that I have down to visit again and in the evening, which will be added to the ever-growing list. There are around 2k Indian and Nepalese restaurants in Tokyo and its surrounding regions, and our aim in to list all of them before massive rush of visitors for the Rugby World Cup and the Olympics. Curry Database was created as a one-stop resource for curry lovers in Tokyo and beyond, so if you find any places that aren’t on the site that you would recommend, just give us a shout. Naturally, we’d love to hear from you, anyway. Also, you can create a free profile on the site and leave a comment on any of the listings currently on there. We welcome the collective knowledge and experience of all our readers. Hope to see you there!