Chicken biriyani is a common sight in Japan’s South Asian restaurants, but this venue in Kanda specialises in mutton biriyani.
If that doesn’t appeal, don’t worry – there are other unusual types of biriyani on the menu, too, depending on what type of meat owner Takamasa Osawa can find from his suppliers. You might see mixed rice featuring lobster or even badger. Each dish is cooked to perfection with freshly cooked basmati rice and the right amount of spices, topped with meat and gravy that’s been simmering with fried onions to give it its secret umami flavour. A regular plate costs ¥1,800, while a larger size will set you back ¥2,500.
The restaurant only has 10 seats, meaning reservations are essential. You can book via the website a week prior to your visit.