This hotel whiskey bar turns into a curry specialty shop at lunchtime (weekdays only), with exotic variations like fresh fruit curry (papayas, apples, kiwi and pineapple) and Russian crabmeat curry.

Curries are served with fruit juice and six condiments in tiny glass bowls; the marinated wiener slices are compelling. Our free-range chicken curry had lots of white-meat chicken in a spicy tomato-based sauce. For our taste we found it a little too similar to Indian curry, without actually being Indian curry.

The decor is old-fashioned Tokyo hotel style, with brick archways and wrought-iron chandeliers. Prices range from Y1300-2500.