Adjanta

Adjanta Review

In the mid-20th century, the owner of Adjanta came to Tokyo to study electrical engineering. He ended up changing careers and establishing what is today one of the oldest and best Indian restaurants in town. There's no decor to speak of at this restaurant which stays open until 4 am. The emphasis instead is on the variety and intricacy of South Indian cooking—and none of its dressier rivals can match Adjanta's menu for sheer depth. The curries are hot to begin with, but you can order them even hotter. Try the masala dosa (a savory crepe), keema (minced beef), or mutton curry. A small boutique in one corner sells saris and imported Indian foodstuffs.