The signature dish. Tender chicken in a South Indian-style curry made with 15+ hand-sautéed spices, served alongside Taiwanese braised pork rice, a boiled egg, onion achar, takana (mustard greens with mustard oil), and a daily side salad. The key is mixing them together — the pork rice's sweetness balances the curry's heat.
Tips from diners
Mix the curry and pork rice together on the plate — that's the dish. The pork rice's sweetness is essential to understanding why people queue here.
The chef sautés every spice individually to bring out their aromas. This is 15+ spices, not a curry powder dump. Taste the difference.
Lamb that's been marinated overnight to ensure tenderness, then cooked in the same 15+ spice blend as the chicken. The lamb has more texture and richness than the chicken version. Also served over Taiwanese braised pork rice with all accompaniments.
Tips from diners
The overnight marinade is what makes the difference. The meat is fall-apart tender. Worth ordering both chicken and lamb if you're staying.
Every Wednesday, the chef introduces a new special curry. Past specials have included tomato curry with octopus, zucchini, and beans. This changes weekly, so ask what's available. The surprise is half the appeal for regulars.
Tips from diners
Come on Wednesday if you want to try the special. The chef has been creating new curries for years, so quality is consistent even when ingredients change.
For those who want more of the pork rice element. Can't resist mixing more curry and pork rice? Get extra.
Can't decide? Order puchi (small) portions of different curries for just 200 yen each. You can sample multiple versions on your Roka plate.
A 9-seat counter in Okubo (near Shinjuku) where the chef creates a new special curry every Wednesday and keeps regular rotations of chicken and lamb. The signature move is the Roka Plate: any curry mixed with Taiwanese braised pork rice, where the sweetness of the pork cuts the spice. The chef sautés 15+ spices to unlock their aromas. Michelin Bib Gourmand-rated for excellent food at fair prices. Walk-ins only, expect a queue.
No reservations. First-come, first-served only. With 9 seats, expect a queue during lunch (11:30–13:30) and dinner. Arrive early.
The counter welcomes solo diners warmly. This is a chat-with-the-chef kind of place despite its small size.
This is Michelin Bib Gourmand-rated for excellent food at budget prices. The spice work alone justifies the honor.
Located near Okubo Station in Shinjuku. The storefront is small and easy to miss. Look for the curry aroma.
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