With only one restaurant, the kitchen was too small and it was difficult to expand the range of cuisine. In order to expand the range of Indian cuisine, we had actually been planning to open a second restaurant for three to four years," says owner Okonogi. In order to improve the quality of the food and make it more specialized, we brought in a new chef from South India.

The dishes prepared by the veteran chef, who has worked at top Indian restaurants, are often maniacal dishes that are hard to find at other restaurants, and just looking at the menu is an exciting experience. Indian cuisine is rich in variations other than curry and naan. The menu offers a wide variety of a la carte dishes as well as courses, giving diners a high degree of freedom.

In addition, the interior of the second store was decorated using scrap wood. They have been collecting scrap materials for two to three years, such as pillars from a dismantled Shinto shrine and tiles from a kiln of Kyo-yaki and Kiyomizu-yaki ceramics, and have finished most of them by hand instead of using ready-made items. We hope you will enjoy sophisticated Indian cuisine in this nostalgic space.