Curry Exploration in Ginza 6-chome, Modern Indian Edition Not just curry, but delicately handling spices to elevate Indian cuisine using modern techniques. Introduced in 2019, this magical spice utilizes contemporary methods to overturn the Japanese concept of India. India historically absorbed cultures from other countries like the UK and Arabia, blending traditions with spices. Spice Lab captures the Japanese market, consulting with renowned Japanese chefs to advise on taste preferences and industry insights. They focus on Japan's top-quality ingredients, actively incorporating ingredients from various regions in Japan to bring out the power of spices. The head chef, with experience from Denmark's renowned restaurant Noma, and the sous chef from a five-star hotel in India, bring a variety of experiences to the kitchen. The Modern Indian course is themed for each dish, symbolizing India's cultural diversity. One popular course, consisting of 9 themed dishes, progresses enchantingly through each theme. From "Temple" to "Season" to "Street," each dish showcases a unique blend of flavors and spices. The elegant Indian cuisine skillfully combines spices to enhance the flavors of the ingredients, offering a stimulating and flavorful experience.

I was so surprised by how delicious Indian cuisine was. The restaurant was filled with the aroma of spices, which immediately aroused my appetite. This time, the theme was autumn ingredients, but I also want to taste dishes from other seasons. The staff were very friendly, making the dining experience enjoyable.

Reservation for the 12:30 course on a regular day. Only two groups including us. We were seated at a table by the window, overlooking the streets of Ginza. The interior of the restaurant exudes a sense of luxury and elegance. The aroma of spices in the air heightened our expectations. We opted for the 6500 yen Spice Blend Course, which completely changed our perception of Indian cuisine. The concept of Indian cuisine does not equate to just curry here, as they also focus on using delicious Japanese ingredients. From the appetizers to the dessert, every dish was delectable. The spices were just right, leaving a pleasant sensation in the nose. The Indian soul food appetizers were presented in bite-sized portions on cushions, which looked stunning on the ceramic plates. The autumn-themed dishes were especially delightful, with the mushroom dish standing out. The sponge cake soaked in sweet syrup paired perfectly with the lightly spiced sautéed mushrooms. The bread served before the main course, resembling naan, came in plain and mushroom flavors. The mushroom one was particularly delicious. Although we thought the portion might be too much, we quickly finished it when paired with the main pork dish. The pork was served with a sauce made with black sesame, and the side vegetables were Kyoto vegetables, creating a harmonious blend of Japanese and Indian flavors. The biryani, made with Indian rice, chestnuts, and dancing mushrooms, resembled a risotto more than rice. Even on its own, it was delicious, but when topped with the butter-flavored yogurt-based curry with beans on the side, it elevated the Indian experience. It was a luxurious lunch experience, with top-notch service. We had a truly elegant and enjoyable time. We would love to visit again on a special occasion. Thank you for the wonderful meal!

I visited "SPICE LAB TOKYO" in Ginza. It is a modern Indian cuisine restaurant that opened in 2019. The chef, who trained at "noma" and served as an executive sous chef at a luxury hotel in India, is Indian. Located on the 10th floor of a building, the interior is a sophisticated space. I ordered the "Spice Blend." First, pumpkin and pine nut shorba was served. Then came the appetizers: sweet potato samosa, mushroom dokra, basil chart, autumn vegetable pakoda, and soybean and red bean pubdi. Two types of kulcha were served, followed by the main dish of Matsuzaka pork. The biryani included chestnuts and mushrooms, and three types of curry were served. For dessert, there was pumpkin halwa, pear ice cream, and compote. I ordered the "Madurai Masala Blend" for a post-meal drink. I was very satisfied with enjoying Indian cuisine using seasonal Japanese ingredients and would like to revisit in a different season.

[Location] 6-4-3 GICROS GINZA GEMS 10F, Ginza, Chuo-ku, Tokyo [Nearest Station] Yurakucho Station -> about 6 minutes on foot [Business Hours] 《LUNCH》11:30-15:00 (Last Order 13:30) 《DINNER》17:30-22:30 (Last Order 20:30) *Closed on Mondays Surprisingly, I came here to eat Indian food, and I was amazed by the chic and orderly interior of the restaurant. It almost feels like a main dining area of a French restaurant. The entrance is lined with bottles filled with various spices, clearly living up to its name as a spice lab, which uplifts the mood. I was seated in a calm spot without windows, with a mix of sunlight and a modern atmosphere in the background. [Today's Order] Spice Blend - Course Only - ¥6,500 (tax included) ◆Seasonal Summer "Kanji Wada" - Mustard Kanji and Comb Chalends Bean Wada with Sweet Mango Chutney ◆Street Pride - Turning Indian Soul Food into Small Appetizers - Samosa, Corn Dhokla, Grilled Eggplant Chart, Shiso Golgappa, Umeboshi, Mint Pav Bhaji, Tomato Chart ◆Royal Emperor "Confit" - Duck Leg Confit with Seasonal Vegetables ◆Elegant Delicate "Biryani" - Summer Vegetable Biryani with Saran, Raita, Dal Makhani ◆Festive Celebration "Parfait" - Mango Shrikhand with Coconut and Cardamom Ice Cream ◆Signature Tea or Coffee ◆Spice Koji Fizz - ¥1,300 (tax included) → Amazake/Yogurt/Yuzu/Ginger Beer The menu with unique names presents unimaginable course dishes on the table. The plating is truly reminiscent of French cuisine. Various spices are skillfully infused into delicate dishes, elevating them into innovative Indian cuisine. The dishes are elaborate, and the finger food served on a "cushion" in the second course looks stunning, each with a unique flavor and delicious taste. The cushion is made of pottery, a lovely plate. The "Biryani" served after the duck is also impressive. Indian rice is served in a copper vessel, filled with plenty of summer vegetables. The rice is enjoyed with three types of sauces. Mixing all three sauces together makes for a delicious taste. It was my first time trying Indian rice, and I personally loved its long and slender grains even more than Thai rice. Not to forget, the pita bread-like item served in between is truly soft and delicious. Especially the one with tomato inside is highly recommended! The lunch price is quite high, so it may not be a place to visit frequently, but it is highly recommended for special occasions or when you want to try something different with Indian cuisine in a great atmosphere. Thank you for the wonderful meal! Phew~. ☆ at the time of posting (3.67)

I visited the pre-anniversary celebration at "SPICE LAB TOKYO"! This place is a new concept Indian restaurant that combines Japanese and Indian ingredients and techniques to offer modern Indian cuisine. The restaurant aims to provide an elegant and gastronomic experience by blending Indian modernism with Japanese sensibility. The atmosphere was cozy with slightly dim lighting and we were seated at a window table overlooking the night view. The service was excellent, and we ordered the "Incredible Spices" course which included 11 dishes for 16,000 yen. Each dish had a unique name and was served with detailed explanations. The food was delicious and creatively presented, showcasing a mix of Japanese and Indian flavors. Overall, it was a great experience with good food and a lovely ambiance.

The atmosphere of the modern creative cuisine restaurant with a mix of Japanese and Indian influences for my friend's birthday dinner was really nice. The dishes were all new to me, especially the steak and eel biryani towards the end were excellent. Even though I was full, they allowed me to take the leftovers home, so I enjoyed them the next day.

Ginza Station is about a 5-minute walk away, and the view from the building is also nice, with an atmosphere similar to a high-end restaurant overseas. The staff were very attentive, and when I asked them to take several photos, they took many shots, which was very nice. The food had a theme for each dish, with layers of spices creating a deep flavor. They used ingredients not typically found in regular curry shops or in traditional Japanese or Western cuisine, but the spices harmonized well and were delicious. I would love to go back again.

A fusion of Indian modernism and Japanese sensibility, where unique spices come together to create a new gastronomy experience in the heart of Tokyo's Ginza. The courses are designed to tell a story, incorporating traditions from rural villages, royalty, city streets, and coastlines of India. The dishes are rich in spices and aromas, with influences from French cuisine as well. Chutneys, mangoes, coconuts, and a variety of spices are used generously to create complex flavors. The wine pairing menu with a global perspective is also a standout feature. The restaurant offers a delicate touch to classic dishes like tuna, wagyu beef, biryani, and naan, attracting food enthusiasts from around the world in the cosmopolitan city of Ginza. It truly represents a new era of Indo-Japanese culinary pride.

It was my first visit. I was excited to try an Indian course meal for the first time. Each dish was something new to me and I enjoyed the fresh flavors. The staff were all very friendly and welcoming. The biryani at the end was delicious. If I had more room in my stomach, I would have had seconds. Thank you for the wonderful meal! I would love to visit again if I have the chance!

The Indian-inspired innovative fusion dishes at Spice Lab Tokyo were all new and delicious with a strong spice flavor. I definitely want to visit this restaurant again. #spicelabtokyo #spicelab #spicelabtokyo #ginza lunch #ginza gourmet #Indianfusion #innovativefusion #innovativecuisine #innovativerestaurant #Indiancuisine #spicecuisine #gourmet #gourmetgirl #gourmetstagram #foodielover #foodieclub #foodietour

It was my first visit to this creative Indian cuisine restaurant in Ginza, and it was amazing! The spices had a strong punch, but each dish was delicate and the spices served as a supporting role to enhance the ingredients. I was impressed by the Indian cuisine I had never experienced before! They use plenty of Indian ingredients and spices, and the staff's service was also wonderful. I would love to go back again.

When you think of Indian cuisine, you might imagine curry and naan, but this place completely changes that perception. As the name suggests, it's a Spice Lab. An Indian team is here in Japan to fully convey the allure of spices. The chef is a young talent with experience from noma. Eating the food, I felt that it was far from a letdown. It's more like Japanese cuisine than Indian. They have a deep understanding of Japanese cuisine, with Japanese ingredients as the base. They add spice to make it more appealing to Japanese people. This chef could probably go anywhere and use spices to enhance the local cuisine. Their understanding of Japanese cuisine is so deep that I almost thought it was a Japanese chef using spices. I want to come back when the seasons change. It's located in a building right next to Tokyu Ginza. The stylish interior gives the impression of being foreign, but the female staff are attentive and move around well, speaking Japanese fluently and providing warm and pleasant service. The male Indian staff also exude a professional demeanor, making the experience enjoyable.

【Lunch Visit】The budget for lunch, including drinks, is a bit high at 8000-12000 yen per person. This is a great place for a date, and I confidently recommend it to those who love Indian cuisine, even for those at work. The dishes and interior are sophisticated and of a very high standard. Cost performance: 4.3 Plating: 4.6 Taste: 3.7 Service: 3.7 Interior: 3.8 ---Restaurant Introduction--- Our concept is "Modern Indian Cuisine". Enjoy dishes filled with fresh surprises and refined use of spices in a stylish, high-quality space. We blend Japanese sensibilities to deliver a unique experience that can only be found in Ginza. Come and experience the world of modern Indian cuisine like never before. I found almost everything I felt about the place was accurately described in the introduction, so I just copied and pasted it. You can truly enjoy Indian cuisine in a modern space here. The complex mix of spices creates a mysterious yet delicious flavor. I was surprised to find spices even in the drinks! The spices seem to be adjusted to suit the Japanese palate. The dishes are beautifully presented and perfect for Instagram photos. The service was excellent, with all staff members being polite and smiling. Although some staff members were a bit hesitant in Japanese, they explained the dishes thoroughly. They were friendly and approachable when answering questions about the food and drinks. I would love to revisit for both lunch and dinner.

In Ginza, this presentation and taste experience for 16,000 yen per person is very reasonable. Until September 2023, they are serving eel biryani, so it's a must-try for eel and biryani lovers! The journey of Japanese ingredients meeting Indian cuisine is truly fascinating. The personality and curiosity of the head chef Tejas are reflected on the plates. Personally, my favorite dishes are the Indian-style chicken kebabs served with chicken shorba. The broth soup made from chicken bones and saffron rice, similar to extra virgin olive oil, is like extra virgin coconut water. The use of Okinawan sea grapes, sansho pepper, and coriander in the seared tuna eel biryani is especially delightful. For those who usually eat French, Italian, Chinese, and Japanese cuisine in a loop, or those who want to taste something different during a business dinner, this restaurant comes highly recommended. Oh, and Indian white wine is also recommended!

The taste was not overly spicy, but the spices were used well to enhance the seasonal ingredients and dishes, making it very delicious. The cost performance was good, and the restaurant was stylish and fashionable. It was a unique experience, expanding the options for restaurant choices.

Ginza SPICE LAB TOKYO is a modern Indian cuisine restaurant that brings out the elegance and creativity of Japanese seasonal ingredients with the flexible sensibility and solid skills of talented chefs invited from India. The Lunch Course "Spice Blend" for the summer season includes dishes like "Kanji Wada" with mustard kanji, kombucha lentil wada, and sweet mango chutney, as well as small appetizers like samosas, grilled eggplant, and gorgappa. The main course features duck confit with seasonal vegetables, tomato basil cheese kulcha, and vegetable biryani with three types of curry. The meal ends with a mango shrikhand and coconut cardamom ice cream parfait, served with signature espresso. Overall, the exquisite use of spices in the dishes creates a new and delicious experience of Indian cuisine. The meal was enjoyed with a glass of Baron Albert Brut champagne. Thank you for the wonderful meal! 🌟

We visited the restaurant as a team. At first, we were skeptical about Indian-French fusion cuisine, but all the dishes had a unique flavor with well-balanced spices and were delicious. However, the portion sizes were small, so we felt a bit unsatisfied. We ended up ordering extra naan, but still felt a bit lacking. The atmosphere and service were great, but it seemed like the taste and value for money were lacking.

We made a reservation through Tabelog for lunch with my wife on this day. The restaurant is located on the 10th floor of a slightly flashy building in Ginza, where Yamasaka-san is also present. As soon as the elevator doors opened, there were rows of spice jars! The interior of the restaurant is a chic and stylish space, creating a nice atmosphere. The service was polite and very pleasant, making us feel comfortable. We ordered the "Spice Journey Course (9000 yen)" this time. In Indian cuisine, it's usually a one-plate meal like Thali, so I was excited about this course format. The course consisted of appetizers, 5 types of starters, fish, dosa kebab with vegetables, meat, biryani and curry, dessert, making a total of 7 items. Each dish had unique touches and flavors, making it enjoyable and exciting to eat. The 5 types of starters were presented on a plate resembling a cushion, and they were interesting and delicious, such as fried shiso leaves combined with spices and mango, as well as unique Indian dishes like Wada and Dokra. The fried tuna fish soaked in a coconut curry had sea grapes inside! The mini dosa was hot with plenty of onions and other ingredients inside! The beef nihari was made with fatty wagyu beef! It was a nice fusion of flavors! The finale of biryani was lightly seasoned basmati rice, which was delicious when combined with dal, raita, and tomato coconut curry. The dal had a strong flavor and was darker than usual. It was even more delicious when mixed with the tomato coconut curry. The raita had a strong spice flavor and was delicious on its own. The dessert and coffee at the end were also delicious, making it a very satisfying and fulfilling lunch course! I would like to visit again in the evening! Thank you for the feast!

Xun Cumin - Assertive but well integrated. Like a pie with layers of mango, cucumber, street samosa with sweet corn. The sweetness of the corn is strong and appealing to Japanese taste. The spices like cumin are also noticeable but not overpowering. Dokra - Sponge cake with eggplant sauce flavor. Interesting taste. Golgappa - Fried (with paste) with strong mint flavor. Also hints of coriander. The mint pairs well with it, giving a refreshing feel without the greasiness of fried food. Chat (general term for spicy snacks) - Tempura? Topped with mango and tamarind. The greasiness of tempura is eliminated by the mango and tamarind, with a good match with the aroma of shiso leaves. Pav Bhaji - Thick and flavorful with tomato and chili confit. Anise, fennel, black pepper, tamarind. The chicken was crispy on the outside. The spiciness is not strong after the confit process. Kulcha Plain - Buttery taste. Like a thin naan with tomato, cheese, and basil. Biryani Tomato Coconut - Butter chicken with a strong sour taste version. Raita - Quite rich. Dal Makhani - Strong buttery taste, with a middle hint of bitterness, like the smell of smoked dal. Sweet with saffron, butter, fried onions, mint, sweet corn, edamame. Mango Sorbet - Cardamom and coconut ice cream. Meringue - Sweet with a hint of berry-like acidity. Cardamom Gin and Tonic - A mix of gin, tonic, and Campari with a strong cardamom flavor.

I visited SPICE LAB TOKYO, an Indian-style French restaurant that I had bookmarked. It was really interesting. They use Japanese ingredients and cook them in an Indian style with a French twist. The dishes are spiced up, making it difficult to choose the right wine. I had to consult with the staff, who seemed to be Indian, to make my decisions. In the end, an Indian Viognier, which I would never have chosen myself, turned out to be a perfect match. For red wine, I went with an Australian Shiraz. Mixing various sauces with the biryani at the end was so addictive. I definitely want to come back in a different season.