<Recommended for people like this> ■ Those who want to try biryani that has evolved in taste ■ Those who want to experience the super popular, carefully crafted biryani →→→ A popular restaurant that gets fully booked every day. Make a reservation for the 19:30 slot on weekdays and enter the restaurant. 【Chicken Biryani】2,500 yen ✅ A beautiful two-colored biryani. It is completed without mixing after cooking, so it remains two-colored. It comes with two pieces of bone-in chicken, which is quite generous. According to the chef, they want you to enjoy the appearance of the plump long-grain rice when served. The rice, with each grain standing out, is so appreciated. ✅ The two-colored long-grain rice has a good texture and doesn't feel dry. The aroma of the rice itself is very nice. I loved the sweetness of the white rice. The depth of the spices was amazing. You can occasionally feel a strong depth or refreshing taste, even though it tastes familiar like curry. The fact that the taste is not uniform is amazing. There is coriander mixed inside. ✅ The chicken has a spicy and sour taste, with a classic deliciousness. There is no hint of any off-flavors or odors. The fat also melts moderately and you can see the deliciousness blending firmly into the rice. If you add the sour sauce, it gives a lighter taste. It's also good to add it when you're tired of eating. ✅ The recommended drink is cola (300 yen). After entering, you will be asked for your drink order all at once. It is served in a bottle at the recommended timing. I felt the bitterness more strongly due to the combination of cola and spiciness. (Other) * No background music in the restaurant. The meal continues in a solemn atmosphere. =================================== Thank you for reading until the end! ✅ YouTube: manon4649【Dining Introduction】https://youtube.com/channel/UCNlEO9LTw12vvKzTgJIwAbA ✅ Instagram: manon4649 http://www.instagram.com/manon4649/

I finally had the opportunity to visit Tokyo and tried the Mutton Biryani at Osawa Biryani thanks to a crowdfunding ticket. I am grateful to Maton-ski for introducing me to the world of Biryani. It was absolutely delicious, and I am glad I discovered this amazing dish.

I had been aiming to visit this restaurant since it opened. However, it was difficult to make a reservation. Especially since the reservation started at midnight, which was challenging for me as an early riser. Finally, I managed to book a table for the day they were serving lobster (5500 yen) by waking up early. I really wanted to try the mutton, but I invited a friend who loves shellfish to join me. Even though we arrived on time, we couldn't be seated right away as the previous group was still finishing up. The restaurant had a clean and simple interior with a counter that could seat 10 people. First, they served us a juice made with apples, specially prepared for the lobster dish. Then came the Biryani, cooked in a large pot with enough for 10 servings. Each person received half a lobster, weighing 500 grams, from head to tail. It was alive until 6 pm that day. The Basmati rice was long and fluffy, with a mix of white and yellow grains. Micro cilantro was sprinkled on top for garnish. We were provided with special scissors and a crab spoon to help us enjoy the meal. The Basmati rice soaked in the lobster broth was delicious! And the paste around the lobster was exquisite. I found out that it was made with tomato, coconut, spices, and fish sauce, which was spread on the lobster before cooking. This, combined with the shrimp, enhanced the flavor of the rice. The Raita could be enjoyed on its own or with the Biryani. For drinks, I chose sparkling water, but they also offered wine, Champagne, IPA, and surprisingly, milk which pairs well with Biryani. This Biryani was different from any I had tried before, with a refined taste. I must try the mutton next time.

The restaurant serves a high-quality and carefully crafted Biryani. It is a popular counter-only establishment with reservations that are hard to come by. I was taken there by a senior who had reserved through crowdfunding. On the day I visited, it was Omar shrimp day. We arrived 15 minutes before the scheduled start time, but the modern interior was already filled with other reserved guests. We watched the owner's movements in silence, feeling a bit tense while eagerly awaiting the Biryani. Eventually, the owner seemed ready and began explaining the drink options. He recommended cola for mutton or chicken, but said it didn't go well with Omar shrimp, suggesting champagne, ginger beer, or milk instead. The Biryani itself was served in a huge portion of 400 or 500 grams. For those who couldn't finish it, they offered a doggy bag or rice ball to take home. The flavor was rich yet not overwhelming, and the environment added to the mindful dining experience. It was quite delicious, comparable to my favorite Biryani. Easy for Japanese palates to enjoy, with no complaints. I felt the presence of a higher culinary world and rated it 4.0.

The Japanese representative competing against the world's top biryani restaurants. This biryani specialty shop operates on a reservation-only basis. It was difficult to secure a reservation, but I managed to get one right after the date changed. Winter is recommended as the best time to visit. With only 10 seats in the restaurant, it is easier to make a reservation for one person. The seats were fully occupied by the starting time. The recommended drink is cola, which is served at the perfect timing due to being stored at a low temperature. Beer is also available from the beginning, but I recommend starting with the cola without hesitation. It perfectly complements the spices and enhances the flavors. The main dish, mutton biryani, was served in an entertaining manner, with all 10 diners eagerly waiting for their plates. The mutton was tender and easily separated from the bone. The rice was fluffy and light, but as time passed, it dried out, so it must be served fresh to fully enjoy the taste. The sauce added a perfect amount of spiciness and flavor, making it incredibly delicious. I can't fully describe how good it was, but I will definitely visit again. I want more!

Kanda Kogawamachi Biryani Ozawa, which opened in August 2021, is a super popular restaurant in Tokyo that serves Chicken Biryani, considered one of the world's top three pilaf dishes. Reservations are required and can only be made through TableCheck. Lunch slots are at 12:15 and 13:00, while dinner slots are at 18:45 and 19:45. Today, on September 8, 2023, I visited for the 12:45 slot. It seems that Friday reservations are the easiest to get in the past few months. Reservations for Friday open at midnight on Thursday night (which is technically Friday at 0:00), so if you're awake at that time, check TableCheck for availability. Otherwise, check on Friday morning as there might be open slots. I haven't seen open slots on other days in the past few months. The restaurant has a stylish interior with a wooden counter for 10 seats and an open kitchen. The experience starts with a drink explanation and order, followed by a show of hands for Coca-Cola, and a lighter provided before the meal. Mr. Ozawa explains the ingredients and how to eat the Biryani, which uses Spanish baby chickens. Then, he brings out a large cooking pot from the kitchen to serve the Biryani. The Chicken Biryani in regular size is a flavorful dish with a perfect balance of acidity and spiciness. It may look simple, but it's complex with various aromas and flavors, yet incredibly smooth without any rough edges. This Biryani is outstanding and truly delicious. I highly recommend trying it here. Thank you for the wonderful meal!

It's a restaurant that requires reservations, but it's hard to get one. Today, they had a special event for their 2nd anniversary and were accepting walk-ins, so I decided to go and try their Mutton Gravy since I couldn't get a reservation for Biryani. The meat was cooked in a pot until it was tender and the bones easily came off. The flavors of the spices were really delicious. I'm glad I went. They say it's easier to get a reservation in the winter, so I want to go back then.

The frozen biryani from Maton Biryani for mail order is so delicious that I absolutely wanted to visit the restaurant as well, so I adjusted my travel schedule to fit in. The reservation battle was fierce, but I managed to secure a seat. Going down into the underground felt exciting, and the interior of the restaurant was minimalistic and well-organized, with a tense atmosphere created by the rugged demeanor of the owner. The biryani, with its vibrant gradient colors, was served from a huge pot, and the plating performance was impressive. Even the steam rising from it was delicious. The biryani was fluffy and moist, and you could tell just by looking at it how delicious it was. I was able to taste the intricate flavors that were hard to detect in the frozen version, and I truly appreciated the skill involved. Who knew rice could be this delicious? The owner served each guest a cola while observing them carefully, which caused laughter among us, but the owner was dead serious. The cola served around the middle of the meal seemed to mix with the spices in my mouth, almost like a craft cola. It was delicious. And the ice-cold -4°C temperature of the cola spread through my body, soothing the heat from the spices. The cola I drank today will surely be unforgettable. I can't help but feel a sense of awe for the owner's dedication to making the biryani delicious. If they go to such lengths, it's no wonder they can make the best biryani in Japan. Visiting the restaurant in person may be challenging, but it's relatively easy to get the biryani through mail order (although it sells out in 2-3 days). You absolutely must try it. Thank you for the incredibly delicious meal.

The food was so delicious that it was truly amazing. However, it did feel a bit expensive. The drinks perfectly complemented the food and were delicious. But, it was a bit pricey, hard to make reservations, and had a unique atmosphere that felt a bit uncomfortable. It was not a relaxing experience, but rather tense. I would want to make a reservation for 10 friends next time. Despite all this, I will definitely make a reservation again. It was too delicious. It made me want to work hard just to be able to enjoy it again.

I made a reservation in advance for this restaurant, which is completely reservation-only. I felt that this was the most delicious Biryani I have ever eaten!! Even just one grain of rice has a strong flavor and aroma, making it very satisfying. Also, when I ordered a cola, they served it to each person at the perfect time to drink. The cola is served at -5°C, slightly frozen, which paired well with the Biryani! I highly recommend this restaurant to anyone who wants to eat delicious Biryani!

I finally made it! I had been struggling to make a reservation and couldn't go for a while, but finally! The fluffy biryani was amazing! They had a lesson on how to eat the food, which was like a rule of the store, and they also served ice-cold cola, which was very interesting.

I saw a post on SNS saying "Go here!" and decided to go with my close friend. We wanted to try various dishes during the My Biryani boom. The restaurant required a reservation for 10 people only, and the menu consisted only of biryani. The underground restaurant was eerily quiet, which added to the tension. The food was delicious, especially the tender mutton in the biryani and the excellent cola. The service by Mr. Osawa was also fantastic. Although I couldn't relax and enjoy the meal fully, I felt like I was invited to a tea ceremony. Maybe next time I can have more fun. Thank you for the feast!

Located on the south side of Awajicho Station, in the basement of a building along Kanda Police Street, is Biryani Osawa. Known as one of the world's three major pilaf dishes, Biryani is a must-try here. The restaurant operates on a reservation-only basis, so I made sure to secure a seat in advance. Upon entering, I noticed the daily ingredient tag hanging at the entrance, indicating that the Biryani for the day would be made with "chicken". The cozy restaurant has a capacity of 10 seats arranged around a counter in a U-shape, with the kitchen visible to diners. We started with a unanimous choice of cola for drinks. Before the dish was served, we were given a small container of Raita for seasoning, a familiar item from my previous visit to Raja in Sanguubashi. The owner, Mr. Osawa, then brought out a large cooking pot from the kitchen to serve the Biryani. I opted for the regular size (¥2,500), which turned out to be quite generous in portion. Mr. Osawa kindly explained the ingredients and how to enjoy the Biryani, making the experience even more enjoyable for a first-timer like me. The chicken used in the dish is sourced from Spain, using whole baby chickens. Through trial and error, Mr. Osawa has perfected the recipe to create a delicious Biryani. The cola served was perfectly chilled at -3°C, enhancing its flavor when enjoyed with the warm Biryani. The simplicity and dedication to quality make Biryani Osawa's dish truly unique. I also purchased a Biryani seasoning mix to take home, which turned out to be incredibly delicious. I look forward to trying the mutton Biryani next time and will definitely be competing for a seat again.

Japan's first biryani specialty store. Moreover, it is a store run by Japanese people, so the buzz has been boiling since before the opening. It is a completely reservation-only store with only 10 seats. Also, reservations can only be made one week before the desired date, making it a narrow Indian gate. Occasionally, I check the designated reservation site on a whim, but it is always fully booked. This time, I was lucky enough to find an opening after seeing a post from an acquaintance who had visited. The scheduled start time for eating was 6:45 p.m., but I was too eager and arrived around 6:10 p.m. I thought about killing time at the Doutor nearby, but I didn't want to put anything other than biryani in my stomach. It is generally best to avoid entering a restaurant before the reservation time when they are busy preparing, but I managed to enter this time because I knew someone and was seated quietly at the end of the counter. The sand beige walls and wood-tone counter in a simple setting. The face of Mr. Osawa, who was cooking, was not the innocent face of a young man I had seen at Biryani House a few years ago, but a truly rugged face, the face of a craftsman. With a huge stove I had never seen before, he heated a large pot of gravy, occasionally shaking it with both hands in a large circular motion, perhaps hitting a piece of mutton bone. It made a clattering sound. For some reason, it reminded me of the raffle at the shopping street. The shopping street raffle may have losers, but only big winners should come out of this large pot. He tempered the spices in a large frying pan and then added them to the pot. He boiled the pre-watered basmati rice, drained it dynamically, and added it to the pot. He also extracted Kewra water with a syringe, added it, covered it, covered it with aluminum foil, and kept it warm... It was like watching a sacred ritual. The joy of watching the changes in the biryani as it gradually took shape, with each passing minute, was a precious time when I could feel the "becoming biryani" through my eyes, ears, and nose. People began to gather gradually, and when the time came, Mr. Osawa began to explain the drinks. Of course, it's a meticulously chilled Coca-Cola, right down to minus 5 degrees. A large pot was brought to the center of the counter, and when the lid was opened, a good aroma was released into the store, and cheers rose from the participants. I had made a regular reservation, but Mr. Osawa asked, "Is a regular size okay?" So I ended up saying, "Oh, then a full size," and when he said, "It's for hand eating, right?" I said, "Yes, hand eating," completely under his control (but that was fine too). The hand-eating and spoon-eating dishes seemed to have different plates, with the hand-eating plate being flat. This time, I was the only one eating by hand. Biryani, dyed in two-tone colors of gravy and white rice, was served on a large flat plate. Time to eat. I stabbed the biryani mountain with my right Goldfinger, which had pleased thousands of women. It was insanely hot. A hundred times hotter than creation. The meat part was a hundred times hotter than that. But I couldn't turn back to the spoon anymore. Due to the counter's C-shape, my eating actions were clearly visible to other customers, so I had to avoid being seen as someone who was trying to be cool by eating with my hands and then switching to a spoon. I quickly lifted it and stuffed it into my mouth. A "shock" that I couldn't understand dominated my mouth, and I realized afterwards that it was an extreme "deliciousness." In other words, my brain couldn't keep up with the deliciousness. Anyway, it's a "dangerous" biryani. I don't think you can find biryani of this level even in India or Bangladesh. My fingers couldn't stop digging into the biryani mountain. I had eaten about 40% of it, and...

I visited the popular biryani restaurant Oosawa, which is difficult to make a reservation at. I made a reservation for the first evening slot, with entry from 6:00 pm, service starting at 6:45 pm, and departure by around 7:30 pm. The menu consists of only one biryani dish, and drinks include soft drinks x3 and one alcoholic drink. For those who don't like spicy food, milk seemed like a good option. I ordered the biryani (1.5 times the regular size) and a cola. You can enter a little before 6:45 pm with ease. The atmosphere is quiet with no background music, and the seating is in a U-shape counter layout, so even couples may not talk much. Around 6:45 pm, they take drink orders and serve freshly cooked biryani in order of those who ordered the full-size portion. The biryani was delicious, with a perfect balance of moisture and fluffiness. The yogurt-based sauce provided adds a nice touch to the dish. I finished my meal quickly and left by 7:15 pm. The owner operates the restaurant alone, and reservations can be made online from 7 days before at midnight. If you love biryani, this place is a must-visit!

In the heart of Nishi-Kanda, there is a biryani specialty restaurant called "Osawa". Reservations are only available through the website, and every time I checked, it was always fully booked. I had almost given up hope. However, a week ago, I checked the page and to my surprise, there was an available slot. It was on a holiday called "Marine Day", which I happened to have off. I immediately made a reservation. What luck, it seemed too good to be true (laughs). The restaurant is located in the basement of a building with a soba restaurant on the first floor. There is a small signboard with "Maton" on the left side of the entrance. That's the place! I went down the stairs to the underground store. There is a counter with only 10 seats in the store. The walls are bare concrete, and the tables are made of dark wood, giving a cool and industrial feel. The tables have menus and meal instructions placed on them. Today's offering is "Maton", specifically the "Shoulder" cut. The owner, Osawa-san, was captivated by the taste of biryani during a trip to South India in his student days. After returning home, he joined a popular Indian restaurant called "Garam Masala" in Kyodo. On days off, he would treat his friends to biryani in the restaurant. Osawa-san launched a crowdfunding campaign for the opening of his own restaurant, "Biryani Osawa", in Kanda on August 25, 2021. Osawa-san's ideal is "endless biryani". The texture is fluffy and light, melting in your mouth. The beautiful gradient in appearance matches the gradient of flavors. The taste of the rice itself, the aroma of the spices, the richness of the gravy and meat, each bite allows you to enjoy different flavors. The pairing of lassi (yogurt) and cola is exquisite, and before you know it, you've finished the dish. You'll find yourself wanting to eat more and more. ■Service method (as stated on the website) Counter seating for 10 people, with two rounds of serving 20 portions each. ○1st round: Freshly cooked biryani served. Recommended for first-timers. The meal time after serving is around 35 minutes. ○2nd round: Recommended for those who want to eat slowly. The biryani is served right before the flavors dissipate. You can have seconds or takeout. This will be available until sold out. Just before serving the biryani, the owner chops vegetables like onions. These are for the lassi (yogurt). He adds them just before serving to prevent the release of moisture. Before starting, he asks everyone for their drink orders. There is beer available, but the owner strongly recommends cola. He chills it to just before freezing at -4°C and serves it based on the customers' situation. I'll have the "COLA 300 yen" too! The owner brings out a large pot of biryani just before serving. When he lifts the lid, freshly cooked basmati rice in its pure white state is revealed. Unlike the typical biryani with curry colors, this biryani is characterized by its pure white appearance. Underneath are spices, gravy sauce, and maton. The offering starts with the "Full Size (1.5 servings)" requested by the customers, followed by the "Regular" serving. I ordered the "Regular 2,500 yen" and patiently waited for my turn. At last, my "Biryani Regular" has arrived. Just as I had seen online, the white rice with a gradient of curry colors. The appearance is different from what you might expect from biryani. Even on the plate, the white portion seems to dominate. A sprinkle of cilantro on top. The rice has a subtle flavor. It's a delight to taste the slightly seasoned white rice. The basmati rice is ===========

Omar Biryani and champagne! I love champagne, so I thought it would go well with Biryani and decided to try it out. The Biryani here is not the spicy type with strong spices, but rather a flavor where the essence of the Omar stands out. It's more like pairing shrimp dishes with champagne. The dish consists of fluffy Basmati rice cooked on a large plate. Since the Omar is served with the shell on, you have to cut it with scissors and then eat the meat. Personally, I preferred to eat them separately because when I added the raita, it seemed to diminish the flavor of the Omar. You can choose whether or not to have cilantro. The portion size was huge, so I couldn't finish it all and ended up taking it home as onigiri. The staff kindly offered to pack it up for me when they noticed I couldn't finish it. The next day, I reheated it in the microwave and it was still delicious. The service was great, with the staff promptly clearing away the Omar shells and offering extra towels. Other customers were also getting refills. The price for refills varied depending on the quantity and parts of the Omar (head, tail, etc.). The Champagne Pannier Champagne Brut Selection NV is a well-balanced champagne made from 40% Chardonnay, 30% Pinot Meunier, and 30% Pinot Noir. It seemed to be served at a higher temperature than the recommended 8-10°C, emphasizing a milder flavor over crispness. In my usual experience, it would probably be served at around 8°C for a crisper taste. I think this champagne would be even more enjoyable at a colder temperature, like 4°C.

Here, if you go left from the north exit of Kanda Station, cross Tsukasamachi, and proceed along Kanda Police Street, you will find a building on the left side underground. I tried to make a reservation several times on a reservation site, but it was always fully booked. Finally, after about the 10th attempt, I managed to secure a seat at 1:00 PM on a weekday. By the way, Biryani, along with Matsutake Gohan and Paella, is said to be one of the world's top three pilaf dishes. It is served on auspicious occasions in India. I have heard that it is traditionally made using the method of layering and steaming. Of course, this restaurant adopts that method. There is only one type of Biryani available each day. Today's Biryani seems to be chicken, as it was clearly written on the sign outside the restaurant. When you go downstairs, you will finally see the signboard of the restaurant. Inside the restaurant, there is a counter with 10 seats arranged in a horseshoe shape, and as soon as you enter, the fragrant aroma of basmati rice and spices fills the air! When all 10 people are seated, the explanation begins, and it is mentioned that today's chicken is from Spain. The recommended drink was cola, so I ordered that. After that, the Biryani is served from the pot, with a balanced arrangement of the white part and the spiced part, including the meat. Around 1:10 PM, we started eating. There was no background music or conversation, and everyone quietly enjoyed their meal. It was quite a mysterious atmosphere. The white basmati rice was fluffy and aromatic, with a distinct herbal fragrance. When mixed with the spiced orange-colored part, the spiciness and saltiness became just right. The spiciness was not overpowering but at a pleasant level. It was elegant and truly delicious! Adding a squeeze of lemon brought a refreshing acidity, enhancing the rich flavor. It was quite an intriguing experience. At this point, the cola arrived, ice-cold and refreshing. It was perfect for cleansing the palate. Although the portion was quite generous, the lightness of basmati rice made it easy to finish. This Biryani, made with great care and attention to detail, was incredibly delicious!

A restaurant that is difficult to get a reservation at. After several failed attempts, I finally managed to secure a reservation a week in advance and visited for the first time. The restaurant is located in the basement of a building, a bit hard to find, but the interior is very stylish. The menu consists only of Biryani. I reserved the full-size portion of mutton Biryani. The restaurant only has a counter, and the atmosphere is quiet, with diners silently savoring the Biryani served one by one. The Biryani is without a doubt the best I have ever tasted. It's on a whole different level. As described in the menu, the white parts are the most delicious. The spiced mutton is tender and flavorful without any gamey taste. Paired with an ice-cold cola, it was a blissful experience. I will definitely make another reservation to come back...

This was my first visit to the restaurant, which operates on a fully reserved two-part system. The first round aims to serve freshly cooked dishes and guests are expected to leave after about 35 minutes. The second round allows for a more leisurely dining experience with the option to order more. I love freshly cooked rice, so I made a reservation a week in advance around 12:00, and managed to secure what was likely the last available seat. After securing my reservation, I checked the restaurant's website multiple times and found that it seemed easier to book seats for the second round or on Fridays when they offer the 5500 yen lobster dish. I ordered the Lamb Biryani in regular size for 2500 yen, which included a mix of meat cuts, bone marrow, and cartilage. When the owner opened the lid of the large pot, a spicy and enticing aroma filled the entire restaurant, instantly increasing my appetite. The dish was flavorful with a good amount of spice and heat, which I welcomed as a spice lover. The mix of lamb cuts allowed me to enjoy different textures and flavors. The freshly made Raita (yogurt sauce) was delicious on its own and complemented the Biryani well. I usually prefer mixing Raita into my Biryani, but today I enjoyed tasting both separately. I also ordered a Spanish beer, Inedit Damm, which was recommended for pairing with the Biryani. Although I didn't opt for the famous cola, the owner suggested adding milk to help neutralize the spiciness for those who are not fans of heat. Overall, it was a delightful dining experience.

The world's top three pilaf dishes are Paella, Matsutake Rice (!), and Biryani. Unfortunately, the reviewer had a series of misfortunes trying to eat Biryani at different restaurants. Finally, they were able to try Biryani at a restaurant where the rice was fluffy and the texture was almost non-existent. The Biryani was flavorful and slightly spicy, with a unique cooking style that involved steaming the rice. The dish was accompanied by a slightly frozen cola, which surprisingly paired well with the Biryani. Despite enjoying most of the meal, the reviewer suddenly felt full towards the end, possibly due to the carbonation in the cola. Overall, the experience was interesting and the fluffy texture of the rice became the reviewer's new standard for Biryani.