I visited for a special occasion toast. I made a reservation through Tabelog and wrote a request in the remarks section. The restaurant is located about a 15-minute walk from Renkon Station on the Toei Mita Line. It's a Sri Lankan cuisine restaurant that stands out in a residential area. The restaurant has a spacious floor with glasses and cutlery set up elegantly. It was a bit dark inside in the evening, but there were candles on each table. We were guided to a sofa seat, which was spacious and comfortable. We ordered the "Roger's Chef's Dinner Course" for 6,000 yen each, along with Lion Lager Beer for 700 yen each and Mango Juice for 500 yen each. Unfortunately, they didn't have Lion Stout Sri Lankan beer, and the homemade ginger ale that my husband wanted was not available either. The mango juice was delicious and rich. The staff explained each dish in fluent Japanese, but I didn't remember the names of the dishes very well. The course content varies each day, so please forgive me for any inaccuracies. The dishes included kale soup, seasonal salad, Sri Lankan finger foods, grilled vegetables, grilled salmon, grilled chicken breast, bone-in lamb biryani, a special anniversary plate with rare cheesecake, and Ceylon tea. Everything was delicious and unique in its own way. Sri Lankan cuisine is usually served as one plate or set price, which was very satisfying. The spiciness mainly came from black pepper, and the generous use of spices gave a rich flavor. The lamb biryani was a special request, and it was prepared for three days. The aroma of the lamb was noble and the meat was incredibly tender. The concept of Roger's biryani is to focus on enjoying the meat. The amount of lamb in proportion to the rice was abundant. I had never encountered such biryani before, and it was worth traveling an hour by train just for this dish. I would definitely go back for such amazing food. Rodgers Kitchen also offers a Sri Lankan buffet on weekends for lunch, and even a dinner buffet on weekends for a limited time, which seems like a great deal at 2,000 yen. It includes hoppers, dessert, and Sri Lankan tea. I plan to try the lunch buffet next time. I highly recommend this place. Thank you for the meal.

A modern Sri Lankan cuisine restaurant in Hasunuma, Itabashi City. While Sri Lankan cuisine is often associated with curry, our restaurant offers a variety of dishes from appetizers to mains, rice dishes, and desserts that allow you to experience the flavors of Sri Lanka in a course meal. The key feature of Sri Lankan cuisine is the generous use of spices, creating a spicy and flavorful taste. We have added our own twist to create dishes that are spicy yet delicate and complex in flavor. Location: About a 15-minute walk from Hasunuma Station or Nishidai Station. The route from Nishidai Station passes through a main street, making it easy to find. (I took a bus from Akabane Station) The restaurant has a luxurious atmosphere with a grand piano and elegant table settings, including flickering candles and shiny silver placemats. The dishes are spicy due to the use of spices and herbs, but they are not overpowering or too hot, overall offering a delicate and intricate flavor profile. == Chef's Special Course == ◆【Dal Soup】Bean soup with a spicy and tangy ethnic flavor, served with fried mashed beans. ◆【Assorted Fried Items】Fried fish, vegetables, and meat, each seasoned with different spices, allowing you to compare the flavors. - Cutlet: Sri Lankan-style croquette made with fish paste. - Spring Rolls: Sri Lankan-style spring rolls filled with vegetables and spices. - Patties: Sri Lankan-style fried dumplings filled with mutton. ◆【Salad】Unique salad with ingredients like myoga, burdock, and plums, complemented by a sweet dressing and refreshing herbs. ◆【Grilled Vegetables】Cabbage, bell peppers, and radishes grilled to enhance their flavors. ◆【Sweet Potato Chips】A light snack. ◆【Sautéed Tilapia】A delicious and mild white fish. ◆【Sautéed Chicken】Crispy skin and perfectly cooked meat. ◆【Bone-in Lamb Biryani-style】Due to a large party, the Biryani was not available, so a bone-in lamb dish with a Biryani-style flavor was served, featuring tender meat and depth of flavor. ◆【Strawberry Cheesecake】Topped with black and pink pepper. ◆【Black Tea】Ceylon tea. == Drinks == ★Lion Beer (Sri Lankan beer) ★Orange Wine ★White Wine ★Red Wine

I found a restaurant where I could bring my beloved dog. It was my first time trying Sri Lankan cuisine, so I was a bit anxious as I visited with my two friends and one dog. The interior of the restaurant was very clean and had a stylish atmosphere, but since I had my dog with me, we had our meal on the outdoor bench. Since I had no knowledge of Sri Lankan cuisine, I asked for recommendations for four dishes from appetizers to main course. I also received Sri Lankan beer to drink. In addition to the dishes in the photo, I also had the Sri Lankan specialties Hopper and Binjari, but I forgot to take pictures. I think I may have been a bit tipsy from the alcohol and food. Overall, I think the service and atmosphere of the restaurant were excellent. As for the food, it was mostly spicy with a slightly strong flavor of spices. I would like to visit again for the lunch buffet and enjoy Sri Lankan cuisine once more.

Roger's Kitchen in Hasu is a modern Sri Lankan restaurant that I had seen on a morning TV show a few years before starting Tabelog. I had always wanted to try their bone-in lamb biryani that looked like manga meat. Thanks to a recent review by rumba sensei, I was reminded of this place that I had almost forgotten. They had a special lunch and dinner event on 7/22 called Banana Leaf with live music featuring sitar and tabla performances for ¥2500. I managed to secure a seat and was excited to try their 14-course menu, which actually turned out to be 20 items. The food was delicious, and the live music by sitar and tabla players added to the fantastic experience. The staff, led by the playful Roger himself, were very friendly and attentive. I enjoyed unique dishes like jackfruit curry and pumpkin leaf salad, and the Egg Hopper was a delightful surprise. The restaurant was packed, and I left with a full belly and a big smile on my face.

The staff is courteous and gentlemanly. Roger's creative menu is always delicious and full of new flavors that become addictive. This time I had the lamb biryani, which is cooked perfectly in a convection oven. The lamb melts in your mouth and the spices help eliminate any gamey taste, making it a great choice even for those who don't like lamb. I heard they also started using Uber, which makes me envy the locals! I will definitely visit again.

I only knew about Sri Lankan curry, but I heard that a Sri Lankan cuisine specialty restaurant relocated from Roppongi to Hasunone, so I visited on a day when they had a lunch buffet. When I entered, the buffet started with about 15 types of food available. Later, the owner provided soup and tea separately, including an explanation. The taste was good, but be careful not to overeat. Whether I will go back for a second time depends on my mood, it might be tough if I'm not in the mood. If you give it a try, you might get hooked if it suits your taste.

I visited this curry restaurant for lunch. The exterior gave me the impression of a stylish cafe, but the interior felt more like a lovely restaurant. There were various curry options available, and while Indian and Nepalese curries are common, this was my first time trying Sri Lankan curry. I ordered the lunch set with two types of curry and rice for 1200 yen. The taste was very delicious, with a refreshing quality to it. It felt quite elegant. There was also chicken in the curry, which was cooked perfectly and tasted great. They also served tea, which had a refined taste and I could tell it was from Sri Lanka. It was really delicious, and I would like to visit again. Thank you for the meal.

Reservation-based lunch buffet, still satisfied. When it first opened, there were few reviews and it wasn't very popular, but now it has become incredibly popular. The deliciousness is no surprise, but it's a bit sad to see the hidden gem aspect disappear. However, I really want everyone to know about this deliciousness.

The vegetables were fresh and all delicious. There were many dishes I had never seen before, like coconut and bitter gourd salad, which was interesting. Overall, the dashi made from bonito was strong, and while it looked like Indian curry, the taste was fresh and different. The owner was friendly and the atmosphere was comfortable.

The order was a lunch buffet (2,000 yen). Started with mushroom potage soup, which was very delicious. Then moved on to the buffet style. First, there were appetizers. There were about 5 types of fresh vegetables and salads, all of them delicious. There were also bean croquettes, curry leaves wrapped in meat, and other various options. The rice was like biryani. There were 3 types of curry - bean, chicken, and green bean, with the bean curry being especially tasty. About 40 minutes later, egg hoppers appeared. It was a crepe made of rice with a fried egg on top, crispy and delicious. Lastly, there was chai chiffon cake which was also very tasty. The ambiance was not great, but the cost performance was excellent.

I was in awe of Chef Roger's passion and talent for cooking at the lunch buffet, so I quickly made a reservation for dinner. I went with a friend and my husband the other day. The dishes here, just as Roger described, were not numbingly spicy but seasoned with pepper. The nutrient-rich dishes that showcased the ingredients made me feel great the next day as well. Although my husband is not a fan of spicy food, I really wanted him to try this...! And so, he joined me for dinner. - Chef's choice course 6000 yen (tax included) - Soup: Vegetable and tomato potage - The vegetable flavors were overflowing and the spices were fragrant, making it very delicious. A gentle start to warm the stomach. - Appetizers: 1. Avocado, tomato, and fried burdock salad - The South Island-style sauce with a gentle hint of spices and the incredibly delicious avocado itself, along with the fried burdock and cilantro, created a perfect harmony. 2. Carrot, asparagus, and potato - The steamed vegetables were bursting with sweetness and umami. The roasted asparagus was cooked perfectly. Whether with just salt and pepper or the mango garlic dressing provided, it was delicious. 3. Fry and pie - 3 items: fish potato croquette, fish potato crepe roll, spicy chicken potato pie 4. Carrot and daikon in gochujang style - Rum - A rich and fragrant rum to take a break - Grilled salmon with spicy cream sauce - The salmon was cooked perfectly! Delicious salmon with a rich cream sauce. Elegant spices fragranced the French-style dish, making me feel so happy. - Grilled chicken breast with salsa sauce - The chicken breast was cooked perfectly! No unpleasant smell, and the umami was abundant! The spicy Mexican salsa sauce, made with top-quality tomatoes, was very delicious. When eaten together, it was unbelievably delicious...!!! - Egg hopper - A coconut and rice flour crepe with a fried egg seasoned with salt and pepper. The crispy and chewy texture was as delicious as ever. - Smoked strawberry mousse cake - Under the glass cup was a cloud of smoke...?! Roger himself opened each one. I was surprised by the nice smoky smell! The smoked apple on top of the mousse cake was so mysteriously delicious and refreshing!!! - Tea - Sri Lankan black tea was delicious. I also had a glass of Azerbaijani red wine for 700 yen, which was surprisingly delicious! It was an Azerbaijani wine from Azelpro, and I made sure to remember it. The wine had a surprisingly good mouthfeel, and the aroma reminded me of a wine I had somewhere else that I couldn't afford at this price. The wine was so surprisingly delicious that even my husband, who doesn't like spicy food, praised every dish. I made a reservation for the next visit and was very satisfied. After trying this chef's choice course, I was reminded of Indian Accent, a high-end Indian-French fusion restaurant in New Delhi that I visited four years ago. This restaurant, which was selected as one of the top 50 restaurants in the world in 2019, was frequented by presidents and other dignitaries. It was a place where you could forget you were in India due to its setting, but when it comes to a spicy multinational fusion cuisine showdown, Roger's Kitchen wins by a large margin!!! With top-notch cooking skills, excellent ingredient sourcing, a warm and passionate hospitality, Roger's Kitchen is highly recommended.♡

From Rokugodote Station on the Toei Mita Line (about 30 minutes from Hibiya), it's a 15-minute walk through a shopping street with a strong Showa era vibe, past the renowned Yoshimura restaurant, and into a residential area. A chef who used to work at a high-end Wagyu yakiniku restaurant in Nishi-Azabu catering to inbound customers decided to partner with an organic, pesticide-free vegetable farm in response to the impact of the pandemic, aiming to offer authentic Sri Lankan cuisine using carefully selected ingredients at an affordable price. I made a reservation a week ago and visited on a Sunday at 12:30. The restaurant was almost full, with more than half of the guests being foreigners. Despite being well past the halfway mark of the operating hours, the dishes were continuously replenished. It's a buffet-style setup, but they serve a half-course meal consisting of soup, egg hoppers, dessert, and tea. The soup, a creamy bean potage, was a gentle and comforting start, showcasing the sweetness of the ingredients. The buffet spread was impressive, with a variety of colorful fresh vegetables for appetizers. The dressing with olive oil and mango was refreshing and delicious. The kale salad with coconut, and the spiced potatoes were flavorful and delightful. Other items like pickles, tomatoes, and more showcased the rich flavors of the vegetables. The main dishes included three types of curries: black pepper and lemon chicken curry, pumpkin curry, and bean curry. The chicken was juicy and tender, bursting with flavor. The black pepper added a spicy kick, while the lemon provided a refreshing touch. The pumpkin curry was sweet and fragrant, and the bean curry was rich and flavorful. The side dishes included various condiments and pickles that enhanced the curry experience. The pickled garlic, pineapple, and amla were particularly delicious. The rice was perfectly cooked, and the variety of accompaniments like bean snacks and coconut flakes complemented the curries well. Despite the variety of spices used, the curries were not overly spicy, as the chef explained that they focused on flavor rather than heat. The use of a convection oven with steam ensured that the vegetables and meat retained their nutrients and flavors without excess oil. The chef's careful selection of spices and avoidance of additives in the cooking process made the dishes light and easy on the stomach. The cinnamon chiffon cake for dessert was also delightful, and the two types of tea served were aromatic and delicious. The service was impeccable, with a friendly and attentive staff who spoke English fluently. The chef, who was proficient in Japanese, provided detailed explanations about the dishes. Overall, it was a wonderful dining experience, and I left feeling satisfied and eager to visit again.

I visited Rogers Kitchen in Hasunuma, Itabashi-ku, which is known for its gourmet Sri Lankan cuisine. The restaurant is located closer to Nishidai Station than Hasunuma Station, making it easy to find. Here is what I tried: - Sri Lankan Ginger Ale - Mushroom Soup - Zucchini Salad - Chicken Dumplings, Fish Balls - Oyster with Mango Sauce and Salmon with Green Pea Sauce - Vegetable Pickles - Grilled Vegetables with Beet Sauce - Egg Hopper - Chicken with Chili Sauce - Sri Lankan Coconut Cake - Ceylon Tea Rogers Kitchen offers creative dishes based on Sri Lankan cuisine, crafted with Chef Roger's unique touch. I highly recommend it for those who enjoy ethnic cuisine! Personally, I loved the Egg Hopper. They also offer buffet-style lunch on weekends, which I am looking forward to trying next time. Thank you for the delicious meal!

Celebrating a special occasion, my wife made a reservation at a restaurant we don't usually go to. The owner chef, Roger, greeted us in a bright red chef's coat and promised to serve us unique dishes that we wouldn't find elsewhere. The dinner course included dishes like avocado salad, dahl soup, chicken curry, grilled vegetables, oysters, and salmon, among others. Each dish was presented artistically and creatively, making it a truly unique dining experience. While the restaurant may not be very popular, my wife was completely captivated by the food and atmosphere. I enjoyed the experience as well, but my wife is already planning our next visit.

[Overall Impression] Located about a 15-minute walk from Renkon Station or Nishidai Station, this Sri Lankan restaurant operates in a splendid house in a residential area. When you think of ethnic cuisine, you might associate it with a somewhat casual style of cooking, but this place is like a grand mansion. The interior is done in a European style and the food is served in courses. It's surprising to see this kind of world view in Sri Lankan cuisine. It may not be suitable for those looking for intensity in ethnic cuisine, but this approach is quite interesting. On a certain weeknight, I came to Renkon to enjoy Sri Lankan cuisine with an invitation from an acquaintance who is a reviewer. The restaurant is located in the middle of a residential area, away from the nearest station. As someone who doesn't usually come to Itabashi Ward, I would never have noticed this location. The exterior has a discreet appearance and a non-restaurant-like atmosphere in a good way. The lighting is subtle, creating a hidden gem vibe. If you were to find a building with full glass windows in such a residential area, with a grand piano visible inside, you would normally be confused. On this day, it was a private party organized by the host, who I have visited this restaurant with several times before, with 8 people. It was a Monday night, which would normally be a day off. The interior of the restaurant is grand and reminiscent of a French restaurant, with a grand piano placed in the front and table seating in the back, with a bar counter further inside. The place is run by the owner, Roger, and a male server, both of whom are Sri Lankan and fluent in Japanese. I'm not sure what the regular menu is like, but this time the host had pre-ordered a course for us. Drinks were ordered individually. I started with a highball and later switched to white wine. - Assorted Appetizers A combination of fish croquettes, crepe with curry leaf, and bonito flake roti rolls. While they are in shades of brown, there are vibrant colors throughout. Sri Lankan dishes often consist of flour-based items and fried foods, but these have a light taste. The coconut adds a gentle touch without the heaviness of oil or flour. The restaurant's direction is evident from the start. - Unnamed Dish A dish made with crispy dough mixed with salmon, black pepper, and cardamom. This is a New Year's dish in Sri Lanka. The dough is like a snack, but the fragrance is pleasantly strong. - Nagano Organic Vegetables Various Nagano-grown vegetables with original dressing. It's salad-like, with a straightforward texture of the vegetables. It's like a mustard sauce, but with mild spiciness and a good spice flavor that brings out the sweetness of the vegetables. - Pumpkin Curry Curry that reminds you of a porridge-like texture. It's a soup where the uniqueness of the grains takes precedence over spiciness. This kind of textured curry was probably a first for me. It's best to drink it as is without combining it with naan or rice. - Chow Chow Soup Described as chow chow, which is a type of gourd. It has a slight thickness and is like a bean potage. If I didn't know better, I would have mistaken it for dal. - Egg Hopper Eggs cooked in a thin-stretched stone pot with rice. The outside is crispy and fragrant. It's a simple dish with simple ingredients and cooking method, but surprisingly delicious. - Two Types of Cumin Pie with Sauce The two sauces are mango chili sauce and coconut onion sauce. Both go well with the cumin-flavored dough. Roger used to run a yakiniku restaurant in Nishi-Azabu, so we were served sautéed Omi beef as a service. According to him, from his experience at the yakiniku restaurant, meat without drippings doesn't need spices or anything else. Salt is the best! - Seafood Curry with Shrimp, Salmon, and Squid Seafood sautéed in spices and mixed with curry sauce. When you think of curry, it's curry.

When I told my friends about this restaurant, they were eager to visit. So, I made a reservation and decided to go. It's quite inconvenient to get there from work. I had to transfer to the Toei Mita Line at Yurakucho, then get off at Hasunuma Station and walk for about 15 minutes. It's quick to drive there from home, but using public transportation takes a while. I arrived at the restaurant at 7:00 pm for my reservation. Inside, I greeted the owner and chef, Roger, and the server, Tara. Once everyone was there, we started with Sri Lankan Lion Lager beer to quench our thirst. It had a slightly sweet taste typical of Asian beers. The others had spiced highballs, which I'd like to try next time. For appetizers, we had fish croquettes, Roti, crepe curry leaf potato rolls. Roger said these were common street foods in Sri Lanka, and he arranged them as appetizers. The flavors were well-balanced and not overly spicy, which was delicious and new to me. Next, we had salmon with fresh pepper, and a dish with local organic vegetables. The vegetables were sweet and flavorful, with a hint of spices. We then tried a Sri Lankan street food, which was like tempura with a crispy texture. The pumpkin curry was a unique dish with mashed pumpkin reshaped into a beautiful form. The curry was simple yet delicious. We also had Chau Chau soup, a light and refreshing vegetable soup. The Egg Hopper was visually striking and tasty, made with rice flour and eggs. The Wagyu steak, served as a surprise, was incredibly delicious. Roger's expertise from working at a yakiniku restaurant in Nishi-Azabu showed in the quality of the meat. The mango sauce served with it was also delicious. The seafood curry with prawns, salmon, and squid was a flavorful and impressive dish. The bone-in lamb biryani was excellent, with tender lamb pieces and fragrant spices. For dessert, we had a coconut milk and coconut cake, which was sweet and had a distinct South Asian flavor. Finally, we enjoyed flavored tea before ending the meal. It was a delightful experience, and I look forward to bringing my family to try this gentle and flavorful Sri Lankan cuisine. Thank you for the wonderful meal!

A Sri Lankan restaurant located in a residential area in Hasunuma, Itabashi Ward. The owner chef, who has been in Japan for over 30 years, uses a local approach to spices. The dishes have a unique taste that is surprisingly easy to get used to. One evening, I was invited to the Sri Lankan restaurant. The nearest stations are Hasunuma and Nishidai on the Toei Mita Line, but they are a bit far from the restaurant, so it's not very convenient. The restaurant is located in a stylish building in a residential area close to a main street. I was expecting a curry restaurant, but I was surprised by the appearance of the restaurant. The owner chef speaks fluent Japanese. We started with Sri Lankan beer for a toast, followed by wine. The wine was from Azerbaijan, and the bottle cost around 3,000 yen. I left the reservation and ordering to the organizer, so I am not sure about the details, but the course for the evening consisted of about 10 dishes from appetizers to dessert. The total bill, including drinks, was just under 10,000 yen. Here is a rough description of the dishes: 1. Assorted appetizers: Three small dishes like mini croquettes and roti with a crispy texture and spicy sauce. 2. Salmon on cardamom: A dish with a unique presentation, featuring salmon on a crispy base. 3. Organic vegetables with original sauce: Organic pesticide-free vegetables with a yogurt-like sauce and spices for dipping. 4. Pumpkin curry: Mini pumpkin-shaped dish with a mild sauce and pumpkin sweetness. 5. Soup: A thick and flavorful soup similar to a lentil curry. 6. Egg hopper: A street food-like dish with a crispy rice flour base and a soft-boiled egg. 7. Cumin pie with two sauces: Baked vegetables and cumin pie with mango chili and onion coconut sauces. 8. Seafood stir-fry with black pepper: Seafood stir-fry with a sweet and spicy black pepper sauce. 9. Lamb biryani: Lamb with bones marinated in spices, served with fragrant saffron rice. 10. Dessert: A chocolate-like dessert with coconut flavor, moist and sweet. Overall, the Sri Lankan dinner lasted for about 3 hours. The use of spices in the dishes was unique and unfamiliar, but surprisingly delicious. The location may not be convenient, but they also offer lunch, so I would like to visit again when I pass by the area.

It took a little over 10 minutes to walk from the station where I got off for the first time. There was a Christmas tree at the storefront♪ It's that time of the year, isn't it? The place I arrived at was Roger's Kitchen. Yes! It's Roger's restaurant. Inside the restaurant, there are counter seats, table seats, and even a grand piano! Jazz music is playing, and the image I had of Sri Lankan cuisine was completely shattered. We were a group of 8 people this time, and we were going to enjoy the full course arranged by the organizer (*´艸｀) Roger put a lot of effort into preparing the Sri Lankan course meal for us. I can't wait to try it~ The appetizers were on the coconut side, but they were all so flavorful that they took away the moisture in my mouth. Laughing. Indeed, when it comes to Sri Lankan cuisine... However, the seasoning was very delicate! What is that on top of the cardamom-covered plate? Tempura? It looked like a fry. The sauce was very fruity and had a taste I had never experienced before. The presentation of the dishes was very stylish. They used sprouts, and the way the vegetables were cut was very neat. They even reshaped the pumpkin into pumpkin shapes. This sauce was incredibly delicious. For drinks, we had a mysterious whiskey mixed with soda, and we also had wine served in bottles. There weren't many types of alcohol available, so it might be a good idea to bring your own. We had a soup made with "mukawuri." The whole coriander was a great accent and it was delicious. After eating this much, I realized the delicacy of the seasoning and how carefully the goodness of the ingredients was brought out. It was completely different from ordinary Sri Lankan cuisine, I thought. But I see. Roger has even cooked at the Sri Lankan embassy, showcasing his skills. Then, the staff at the counter started cooking something on a stove!! Oh, I've had this before!!! It's the one with crispy skin and eggs inside. They served it hot off the stove. And one for each person! I love this~ "It's on the house," they said, bringing out Omi beef! Did they understand the meaning of "on the house"? The sauce was delicious, but the salt on the taro in the front was so delicious that I used it as a snack for the spiced whiskey on the rocks. The course meal is not over yet. We had a curry with shrimp, squid, and salmon. I've never had a curry with such complex flavors. I was surprised!!! And finally, we had lamb biryani. By cleaning it with ice water for several days, there was no smell of lamb at all! The tender meat was amazing when mixed with the rice! The rice was not basmati rice, but a slightly finer type of rice. It was like couscous. When mixed with spiced pineapple, the taste changed again. The dessert was a sweet treat. We enjoyed Sri Lankan tea as well. Thank you for the meal♪ The ingredients used in the dishes had a lot of carbohydrates (yams, pumpkins, wheat), so it filled me up quite a bit, but the seasoning of this high-level cuisine is hard to come by! I could tell that Roger's skills are top-notch♪ If you like spices, you should definitely go. I'm curious about the lunch buffet as well. Thank you for the meal(^^♪

Recently, Sri Lankan cuisine has been quietly gaining popularity, and I have started visiting such restaurants little by little. Just at that time, I received a delightful invitation from a friend who is a reviewer to a Sri Lankan cuisine gathering! I was happy because there have been fewer B-grade gourmet gatherings lately. However, when I looked at the photos on Tabelog, the restaurant seemed to be of a higher level than expected. When I visited on the day, I found a nice restaurant that appeared suddenly in a quiet residential area quite far from the station. It was a clean and stylish establishment that didn't seem like a typical Sri Lankan cuisine restaurant. The members gathered, and the feast began! The omakase course included: 1. Appetizers: Fish Spicy Croquette, Crepe Roll, Canapé 2. Some kind of fritter with cardamom flavor 3. Sri Lankan-style Bagna Cauda 4. Pumpkin curry 5. Chow Chow soup 6. Egg hopper 7. Two types of sauce for Cumin Pie (*Omi beef was a service from the restaurant) 8. Shrimp, salmon, and squid curry 9. Bone-in lamb biryani 10. Daikon curry 11. Wattalappam 12. Chai In conclusion, it was really good! I think it's much better than the Modern Sri Lankan restaurant "HOPPERS" that recently opened in Kayabacho, in terms of feeling the essence of Sri Lanka through the course menu even when comparing prices. It is positioned as a high-end restaurant, so the spiciness was slightly mild, but all the dishes were of a certain level of quality or above. Particularly delicious were the pumpkin curry and the shrimp, salmon, and squid curry, which I had never tried before in Sri Lankan cuisine. I have had Egg Hopper as Sri Lankan street food at other restaurants, but here it was made with thick and carefully crafted dough, giving off a slightly elevated impression. The bone-in lamb biryani looked and tasted delicious as well. Lastly, the Wattalappam that came out at the end was also very tasty, with a deep and flavorful taste. I have only eaten it about five times before, so my experience is limited, but it was by far the most delicious. This is a great restaurant, and I definitely want to come back to try the à la carte menu next time.

From November 2022 to November 2022, we left it to the chef's choice course. It was the same course as last time, but the dishes were completely different. The dishes were colorful, full of vegetables, and had a healthy feel. My partner, who doesn't usually take photos of food, took pictures of all the dishes this day. I made various requests, so I think the menu is different from the one that other guests who visited around the same time had.

A modern Sri Lankan cuisine restaurant located in a slightly unusual place. Visited around 1 pm on a weekday, with no other customers in the calm atmosphere of the restaurant, where a grand piano is placed. Ordered the Sri Lankan Plate for 2000 yen and Bone-in Lamb Biryani for 2000 yen. I chose the Biryani, which had tender bone-in lamb meat that literally melts in your mouth when mixed with basmati rice. The aroma of various spices made it clear that it would be delicious even before tasting it. The lamb meat was surprisingly tender. For dessert, I had the Lemon Cheesecake, which had a refreshing taste with visible lemon fibers. It was a slightly firm and creamy cheesecake. They served Black Tea, Spice Tea, and Vanilla Tea, all of which were smooth and easy to drink. Thank you for the meal.