Spice Lab is not your everyday neighborhood curry joint – this is a high-finish dining expertise where India’s present day culinary landscape is blended with seasonal Japanese ingredients. Award-winning executive chef Tejas Sovani, whose experience consists of a stint at Noma in Copenhagen, serves up plate soon after plate of exciting new flavour mixtures. The established of regional road food stuff snacks is certain to impress any day, and contains crisp samosa loaded with spiced lamb, a sensitive panipuri dumpling crammed with a fragrant mix of ume, mirin, mint and lemon, and extra. There are multicourse selections ranging from 4 to ten dishes, and vegetarian, vegan and seafood-only menus are readily available.
Spice Lab’s owner, who hails from Delhi, was motivated to bring high-finish present day Indian delicacies to Japan – a style that’s generating its mark in dining hotspots as far afield as London, Melbourne and Hong Kong. The venue’s award-profitable executive chef is Tejas Sovani, whose expertise includes a stint at Noma in Copenhagen.
There are a number of program options accessible, ranging from four classes to 7 at lunchtime and eight classes to ten programs on the supper menu, with vegetarian, vegan and seafood-only alternatives obtainable. The menus adjust seasonally, rewarding repeat visits.
We endorse setting up with a Mumbai Tonic from the restaurant’s extraordinary unique cocktail list – a refreshing, herbal concoction of spice-infused gin, suze, household bitters and tonic. The bitter kick is the fantastic palate cleanse in advance of having started on your meal.
The kaleidoscopic array of substances on the menu is woven collectively with instinct and precision the flavours aren’t tuned down to match the area palate, but are refined and well-balanced. The plate of regional street meals treats is a emphasize, with a crisp samosa stuffed with spiced lamb, shiso chaat (tempura) topped with tamarind chutney and pomegranate seeds, and a fragile panipuri dumpling filled with a aromatic mix of ume, mirin, mint and lemon.
In autumn, there is a wild mushroom and leek pilaf, served with buttery kulcha (flatbread) and a selection of condiments like smoky black lentils and garlic raita. Desserts contain an amply spiced carrot cake on a mattress of coconut tapioca, or baked yoghurt with seasonal fruit. Don’t fear if this sounds like a lot to deal with – employees will information you as a result of the menu, featuring excess contextual facts about the dishes, including a bit of humour and particular contact.
Lunch ranges from ¥2,900 (four programs in addition tea or espresso) to ¥7,200 (seven classes in addition tea or coffee), while meal starts off at ¥8,800 (eight courses as well as tea or coffee) and goes up to ¥14,300 (10 programs furthermore tea or coffee).