Sitting at the horizontal counter, everyone mindlessly chews on a bowl of Indian cooked rice called biryani. Basmati rice, a long, thin, high-grade Indian rice, is characterized by its flaky and fluffy texture and aroma. After discovering basmati rice, the owner, Mr. Yamagata, taught himself how to make it and opened a restaurant specializing in it. I have been making biryani for about three years, serving it to acquaintances and renting rooms for business, and it was very well received," he says. The origin of the restaurant is my desire to serve what I think tastes good to everyone."

The best dish is the non-spicy chicken biryani with sea bream soup stock and topped with mapo doufu (spicy bean curd). You can choose to have it without the bean curd, but if you don't mind spicy food, you should definitely give it a try. He is very proud of this dish. The gentle flavor of the biryani, with the refined taste of sea bream as the main ingredient, is assisted by the spiciness of the hana-sansho (red pepper) and chili peppers used for the bean curd. In addition to the three standard biryanis, including the slightly spicy chicken biryani and the fairly spicy mutton biryani, there are also limited editions. We want to open our doors to people who are not familiar with Indian food or who have never had basmati rice."