I usually rely on takeout from this place, but this time I tried dining in for the first time (*･ω･)♪ It was incredibly delicious and I was impressed｡ﾟ(ﾟ´Д｀ﾟ)ﾟ｡♪♪♪ The Ai Gake Kaomangai for 1350 yen comes with Kaomangai, braised pork curry, or gapao, making it a very luxurious dish (*^^*)♪ I was extremely satisfied with it. I think you need to get the large portion of rice to feel full!!! The fact that both the chicken and rice are domestically sourced is a big plus ( 〃▽〃)♪♪♪ I highly recommend the red sauce with garlic (*´･ω･｀)b♪♪♪ You can also change the chicken soup to Tom Yum Kung for an additional 250 yen, and when mixed well, it has a punchy and delicious taste (*ﾟ∀ﾟ人ﾟ∀ﾟ*)♪♪♪ This is a place that I would like to keep coming back to as a special treat lunch (／▽＼)♪♪♪ Thank you for the meal♪♪♪m(._.)m♪♪♪

If you walk along Eitai Street from Kiba towards Monzen-Nakacho, you will find "Tokyo Kao Man Gai Kiba". There are many Thai restaurants near Kiba Station. The cozy interior of the restaurant and the recommended dish, "Kao Man Gai", are worth trying. I ordered "Kao Man Gai with red sauce" and a Singha beer. The beer was served ice-cold in a chilled glass, which was fantastic. The Kao Man Gai consisted of tender chicken cooked on top of Indica rice. The rice, which is produced in Japan, has a mild flavor and absorbs the rich chicken broth well. The balance of flavors was excellent. The garlic-infused red sauce complemented the chicken and rice perfectly. This was the best Kao Man Gai I have ever had (although I haven't tried many). I would definitely like to visit this restaurant again. Thank you for the delicious meal!

A food-loving couple went on a lunch adventure. They ordered Khao Man Gai and Braised Pork Curry. They opted for extra rice (free of charge). The Khao Man Gai sauce came in both red sauce and small Tom Yum flavors. The chicken was tender and flavorful, and the rice was made from Niigata-grown Indica rice, giving it a shiny appearance from the chicken essence and oil. The red sauce was delicious, with a good balance of fresh chili pepper aroma and acidity. They also tried a small serving of Tom Yum soup without coconut milk, which was clear and flavorful for only 250 yen. The Braised Pork Curry from the northern Thai region had a unique taste, combining Thai and Indian curry flavors with a strong ginger kick. It was a taste they would definitely want to try again. For more details, check out their blog: https://moco-communication.com/gourmet/kaomanngai-kiba-2022-7-28 Foodie blog: https://moco-communication.com/category/gourmet

I ordered delivery once and it was delicious, so I decided to visit the restaurant. I wasn't there for the Khao Man Gai, but for the Braised Pork Curry (Gaeng Hang Lay) which is apparently a Northern Thai dish. I added coriander for an additional ¥110. The curry had a subtle spice within its sweetness. It was similar to dishes like Khao Soi. Thai curry isn't just green curry, and this dish made me understand that. The curry was rich yet light, and the braised pork was tender and plentiful. The rice was Jasmine rice cooked in chicken soup, just like Khao Man Gai. The combination was perfect. Eating it with coriander gave it an Asian touch. The portion size was just right for someone like me with a small appetite. Thank you for the meal.

I visited a Thai restaurant that I had been curious about on a holiday lunch. I ordered the "Aigake" (Gapao & Kaomangai with black sauce, large serving) for ¥1,350. It was served in about 10 minutes. The plate looked very colorful and my excitement went up! I tried a bite of the Kaomangai with black sauce first. The chicken was moist and tender without any unpleasant smell, and the sweet taste at first was followed by a spicy kick from the chili sauce, creating an addictive combination. I couldn't stop eating the delicious Kaomangai. On the other hand, the Gapao had big chunks of spicy meat, giving a satisfying texture. It had just the right amount of sauce, which paired well with the rice and made it easy to keep eating. As mentioned in other reviews, having a bit more ingredients in both dishes would be nice. However, personally, I was satisfied with the large serving of rice and the delicious sauce and broth. The height of the chairs or the imbalance in height with the tables made it a bit uncomfortable to eat, but overall, the Thai restaurant located just a few minutes' walk from Kiba Station is convenient. I recommend it to everyone if you get the chance.

This time, following the last review of Khao Man Gai, I tried the Gaeng Hang Lay Curry. I'm not very familiar with Thai cuisine, but it seemed to be a curry with braised pork. It was cooked with care, and the rice paired well with it, just like with Khao Man Gai. The menu only has Gaeng Hang Lay Curry and Gai Pad Krapow, so I'll try the latter next time. Despite being quite busy, the staff managed everything alone and with a smile. I admire that.

Story of wandering around lunch in Koto-ku, Part 171 A specialized shop for Kaomangai located right next to Kiba Station, along Eitai-dori. As the name suggests, it has a sister relationship with "Tokyo Kaomangai" in Kanda. Despite having aimed to visit for a long time, due to temporary closures and slight changes in business hours caused by the pandemic, I had not had the chance. The shop is counter-only, with a capacity of just 10 people. Young men are managing the place single-handedly. *Please note that they only accept cash payments. The lunch menu consists of three items: Kaomangai, Gaeng Hang Lay (Northern Thai pork curry), and Chicken Gapao Rice. You can also mix and match as you like. However, for the first visit, let's enjoy the simple Kaomangai dish as indicated on the sign. It comes with soup and costs 850 yen. You can choose from three types of dipping sauce: red, black, or lime. I opted for the red sauce, which is a spicy and garlicky miso-based sauce. The extra-large rice portion is free, made from Indica rice from Niigata. It seems a bit unusual for a restaurant to use domestically produced ingredients. The chicken meat is also from a domestic brand, although the origin is unspecified. The meat is slightly crumbly, but the texture is moist and tender. The collagen content is rich, and the taste is undeniably delicious. The rice is well infused with chicken broth, with a mild saltiness and a firm texture. The red sauce indeed has a miso flavor profile, with a sweet and savory garlicky taste that complements the light and refreshing Kaomangai dish, transitioning it into a hearty and flavorful dish. The accompanying soup is also made with direct chicken broth, with a hint of pepper adding depth to the flavor. If I were to make a wish, I would prefer a bit more coriander on top (additional coriander costs an extra 110 yen). Nevertheless, with the free extra rice and the overall cost-effectiveness, this Kaomangai dish is excellent. It's great to see that there are several places in the same area where you can enjoy Kaomangai, like "Pui" in the same neighborhood (although Pui is slightly more expensive, the sauce is of higher quality). Next time, I'll challenge the Gaeng Hang Lay, which is said to be made with coarsely ground meat. I'll probably skip the mix-and-match option, as it exceeds my budget.

Visited around 12 o'clock on a regular day. The interior of the restaurant has a narrow space with about 10 seats facing each other at the counter. There were 2 customers already seated and 3 more came in later. This place is one of the many in Tokyo that specializes in Khao Man Gai (Thai chicken rice), but they also offer Pad Krapow (Thai basil stir-fry) which I tried today. The Khao Man Gai was tender, light, and delicious with the fat removed but still moist. The Pad Krapow had coarsely ground meat and was quite spicy but tasty. The portion of rice is on the smaller side, but you can go for a larger portion for free. You can easily enjoy the classic Khao Man Gai and Pad Krapow here.

Tokyo Kaomangai Kiba (2-5-3) Kaomangai (850 yen) comes with chicken soup. This is the correct way. The rice tasted like Japanese rice, but surprisingly it paired well with it. I confirmed that it is Indica rice from Niigata! And the amount was just right. Of course, it was delicious! The free upsizing is also great. This is the standard Kaomangai you would get in Thailand. I had a traumatic experience at another specialty store, so I was hesitant to try this one. But I'm glad I did. The chicken was tender, the sauce was fantastic, and I highly recommend it. I don't usually write reviews like this, but everyone, this Kaomangai is the real deal. The other place serves a fake version.

Tokyo Kaomangai in Kiba is a cute little shop with only a counter. Kaomangai is something you can make at home, but there aren't many specialty shops for it. I ordered the Kaomangai and Gapao stir-fry set for 1350 yen. I always end up ordering something like this. I also got extra rice, which was a bit indulgent. The Kaomangai was refreshing and delicious, and the Gapao had a nice kick to it. Another customer mentioned that there is a main store in Kanda. Maybe I should have added some cilantro. Thank you for the meal!

There is another Khao Man Gai specialty restaurant near Pui, called Tokyo Khao Man Gai, located close to Kiba Station. It is the second branch of the main store in Kanda. I ordered the Khao Man Gai, which comes with a choice of three different sauces. I chose the red sauce. The chicken thigh was tender and finely chopped, making it easy to eat with the rice. The rice is Thai rice. The red sauce is slightly spicy with a hint of acidity, made with Thai bean paste as the base. The soup was delicious too. I want to try different sauces next time, as well as the Gai Pad Gai, Khao Pad Gai, and Gaeng Hang Lay. I will definitely go back again. Thank you for the meal.

I longed for Tokyo, the flower capital, to the point of wanting to die... For many people from the countryside, Tokyo is associated with admiration. Based on my experience of spending time in the mountains of Hokkaido as a child, I understand that feeling all too well, but I also learned that the sense of city dwellers is different from what I saw on TV as a child. In a quiz asking what two letters instantly make anything look uncool when added, the answer is Tokyo. It was probably based on someone's statement or writing, but it's true that adding Tokyo to something like "Tokyo Rolling Stones" makes it feel like a knockoff. Then, Tokyo Khao Man Gai appeared! Which way will this go? Should it be boiled with soy sauce since it's named Tokyo? Well, at that time, I wasn't thinking about that at all, I was just drawn in by the words "Gaeng Hang Lay" posted on the menu. Gaeng Hang Lay: Country-style curry with pork belly. Thai-style curry is becoming the same taste everywhere, but this item is still delicious no matter where you eat it! Perhaps condiments and retort products are not yet well developed for this. Ah, but you can still taste the outline of the curry, although the aroma is not very strong. However, the meat is chunky, and as a curry to simply eat, it is a very luxurious and delicious curry. You can faintly see that the cilantro is doing a great job, adding an exotic touch! Mini Tom Yum Goong: Can be chosen for an additional charge. This is also clearly Tom Yum Goong in taste, but not as generous. If you analyze each element in a pie chart, it's the same shape but with a smaller diameter? However, as a side dish, it is delicious enough. It's stylish in a city-like way rather than being hearty and country-style! Well, it's okay in Tokyo, but it might feel more fitting in Yokohama or Kobe? In exchange, it has a slightly toned-down uniqueness and character. I think it's good to start exploring ethnic cuisine from places like this. Personally, I would recommend a restaurant with authentic flavors, but such places often divide people into those who like it and those who don't.

Hello. I am the self-proclaimed Curry King. On November 21st, I invaded Tokyo Kaomangai in Kiba. I remember going to the shop in Kanda before, and I think I had Kaomangai back then. The Kiba shop has a rare curry menu that the Kanda shop doesn't have. Kaomangai and Braised Pork Curry Pairing Kaomangai with Red Sauce. The Braised Pork Curry is a Thai dish called Gaeng Hang Lay, which is a pork stew curry. It's already delicious on its own, but being able to eat it together with Kaomangai is like a dream food. This combination is quite unique, isn't it? Kaomangai paired with Green Curry might be common if you look for it, but Gaeng Hang Lay itself is not that common. Am I the only one who thinks that Thai stewed meat dishes are always delicious no matter what? I was a Gaeng Hang Lay virgin, but this dish is undeniably delicious. The pork is made with tender Iberico pork, full of flavor. The ginger in it helps balance the richness. If you don't dislike pork or the soft fat, this dish is a guaranteed hit. It's a type of curry that makes you smile and ascend to heaven with its overwhelming flavor rather than the typical Thai type with herbs. It could have been the ultimate dish for me if I could adjust the spiciness and flavor a bit, but unfortunately, that didn't happen. It has a slight sweetness and a hint of spiciness. I would be happy if they could at least provide fish sauce or chili vinegar on the table. I said it twice because it's important. The Kaomangai, which is also featured in the shop's name, has moist and tender domestic chicken meat. The long-grain rice soaked up the chicken's flavor beautifully, and the chicken-based soup was delightful. The red sauce also had a spicy kick from garlic. I'm now curious to try the Gaeng Hang Lay at a Thai restaurant. Hey, hey! I'm now curious to try the Gaeng Hang Lay at a Thai restaurant. I said it twice because it's important.

Located right near Kiba Station, with individual menu items priced under a thousand yen! The restaurant is called Kaomangai, but they also offer curry and other dishes. Around 12:00 on weekdays, the restaurant had about 3-4 customers inside. It's a small place with only a counter, and it didn't seem like they were limiting the number of customers. However, they kept the entrance open at all times. I personally felt a bit uneasy about dining in, but they also offer takeout, so I decided to give it a try. [What I ate] Combination plate (Gapao & Kaomangai) ¥1399 I couldn't decide between the two, so I got both! It turned out to be quite expensive, and the portion sizes were a bit tricky to manage. Even though I ordered a combination plate, the amount of rice didn't double, so it was a bit challenging. Perhaps ordering individual menu items would be a better choice. I had read some comments mentioning that the chicken in Kaomangai had gotten smaller, and it was true that the chicken was thinly sliced and looked a bit lonely. However, considering the balance with the rice, it was just right for me this time. So, the cost performance was not the best, but I was very satisfied with the taste. It was worth visiting at least once. Thank you for the meal.

I used to work near this area. There are many delicious restaurants around here, so lunch was always enjoyable. I decided to visit a curry shop that I used to frequent, run by an older lady, after a long time. I expected that she might not be there anymore, as she was quite elderly even 10 years ago, and sure enough, it had become a different shop. It was now a Khao Man Gai restaurant. I ordered Khao Man Gai for myself and a large serving of pork curry rice for my child. Both dishes were incredibly delicious! The rice, cooked to a shiny finish, was perfect for both the curry and Khao Man Gai. I have a favorite Khao Man Gai shop in Nagoya, but I was very satisfied to find such delicious Khao Man Gai in Tokyo after a long time.

Shortly after opening, there were no customers, but soon about half of the seats were filled. I ordered the Khao Man Gai and the Braised Pork Curry. The braised pork was tender, and the curry had a nice balance of sweetness and spiciness. It was a curry with flavors similar to soup curry. The Khao Man Gai was served with a black sauce that had a bit of spiciness to it. The large portion was free of charge.

Arriving at Tokyo Station in the afternoon and heading to Toyocho on the Tozai Line, I decided to stop at Monzen-Nakacho on the way to have lunch at a place I had seen between Monzen-Nakacho and Kiba called "Tokyo Kaomangai." I had been to a shop called "Tokyo Kaomangai" in Kanda before, so I wonder if this is a branch of that. Unfortunately, the Curry House 1/2 that used to be here seems to have closed down. Inside the small familiar shop, I ordered the Kaomangai (¥750 + ¥100 for extra egg) with black sauce. The dish was not bad, but the steamed chicken seemed cheaper than what I had in Kanda before, despite the price increase. The black sauce I chose turned out to be too sweet for my liking, which was my mistake for not reading the description carefully. Overall, I would rate it 6 out of 10.

I heard that Tokyo Kaomangai opened in Kiba, so I finally went to try it. There is also Puay, another Kaomangai specialty store nearby. It's within walking distance, so I think it's good to compare the two. It was just before lunchtime. I followed Google's directions to get there. Oh, it's along Eitai-dori... I couldn't find it while driving, haha. I ordered the Kaomangai in a large portion with the Thai black soy sauce-based black sauce. This time, I asked for some cilantro. The sound of chicken being cut in the kitchen echoed loudly in the empty store. It was served in no time. Just a little cilantro. This amount is definitely better. I've gotten quite used to it. I poured the sauce, scooped it onto the rice mountain with a spoon, and oh, it's a hit! The texture of the Indica rice felt nice and fluffy. It seems that Indica rice has fewer calories than Japanese rice, and if it tastes good, that's even better. In terms of aesthetics, Puay's presentation is cleaner and visually appealing, but in terms of the taste of Thai food, it's more authentic here. The rice here doesn't try to imitate Japanese rice at all. The sauce is also delicious in moderation. It's welcoming to see Tokyo becoming a fierce battleground. I hope one or two more stores will open.

There are two Khao Man Gai shops in Kiba, and this shop's main branch is located in Kanda. The shop is small with only counter seats near the station. I ordered Khao Man Gai. It was humid, so I wanted something spicy, but the sauce options were red sauce with garlic, lime sauce, and black sauce with chili, but the black sauce wasn't spicy. I wish I could add more spiciness. Khao Man Gai looks simple, but the chicken was delicious. The chicken broth was also rich.

The other day, I had lunch at "Tokyo Kaomangai" in front of Kanda Station. When I went to Kiba area, this time I tried takeout at a shop in Kiba - "Tokyo Kaomangai Kiba Store." The store is located in the direction of Monzen-Nakacho Station from Kiba Station. The menu includes Kaomangai, Braised Pork Curry, and daily Thai side dishes, all available for takeout. Unlike the Kanda store, this one only has counter seating. I ordered Kaomangai and Braised Pork Curry for takeout. While the Kanda store charged extra for a large serving of rice, the Kiba store offers a large serving for free, so of course I got the large serving! It also came with retort-packaged seaweed soup. The Kaomangai with red and black sauce was moist and tender chicken, mixed with the sauce and rice, and was delicious. The rice, made from Indica rice from Niigata, has a good aroma and a fluffy texture. The black sauce is a sweet soy sauce-based sauce from Thailand, with sweetness and spiciness. The spiciness is quite strong. The red sauce is a Thai miso-based sauce with a strong garlic flavor and spiciness. It also has a hint of ginger. I personally prefer the red sauce. The Braised Pork Curry is a curry from northern Thailand, with plenty of ginger and a slightly fruity flavor. It has chunky pieces of braised pork, and the curry is spicy with a hint of sweetness, a strong ginger flavor, and a unique aroma. While I think the Kaomangai and rice tasted better when eaten in at the Kanda store, the takeout option is great for enjoying a relaxing meal at home!