Roka: A curry shop where the goddess of spices, Eri-tin, descends. I decided to try it out as part of a series I've been enjoying with convenience store products.However, it's a high-difficulty restaurant that is closed on Fridays, Saturdays, Sundays, and holidays, and operates on a reservation system, attracting hardcore fans. If there's a limited-time curry visit, it’s definitely a challenge.I once came here with my junior colleague at the crack of dawn during a temporary opening for Golden Week, but we learned the hard way that it was fully booked by 6:30 AM.As a result, we decided to take advantage of my work schedule in Shinjuku and visit on a weekday.6:00 AM: Met my junior colleague at Shinjuku Station.6:15-6:30 AM: Relaxed at the Teruma-yu morning sauna.8:35 AM: Left Teruma-yu.8:50 AM: Arrived at Roka as the 19th and 20th customers.9:15 AM: Started the reservation process with nearly 30 people in line.→ Secured a slot for 12:10 PM.It seems that the reservation slots can fill up before 9:00 AM, but arriving at this time should allow you to secure a spot. Once you know the tricks, it’s definitely possible to visit if the day aligns.Also, for first-time visitors, the restaurant is located in a half-basement, so it might be hard to find. Please be careful.Returned at 12:00 PM. Eri-tin was working solo. Wow, a celebrity! I felt a bit starstruck.While chatting with regulars, she provided attentive service to other customers without pausing her operations, which was impressive. She managed to take her lunch break on time!Today's order was as follows:Choose two types of curry (Roka Chicken Curry & the limited-time Nikaido Keema) for JPY 1,100 + JPY 200 for the limited edition + JPY 100 for a large size.Additionally, I added black vinegar ginger achaar for JPY 200, bringing the total to JPY 1,600.The dish that arrived was beautifully colorful and visually appealing, stimulating my appetite.First, I tried the regular chicken curry. It was light since no butter was used, allowing me to enjoy the spice kick along with the flavors of vegetables and chicken broth. The chicken was tender and falling apart. I couldn’t stop; the curry was indeed like a drink.Next was the limited-time Nikaido Keema, inspired by the blue shiso dumplings from the anime "Dorohedoro." It contained ground pork, green onions, and garlic chives, resembling dumpling filling. Whole Sichuan peppercorns were generously included, creating a fragrant aroma that filled my mouth and nose. Instead of numbness, it offered a refreshing scent. The familiarity of dumpling filling combined with this stimulating flavor made it irresistible.The black vinegar ginger achaar, which pairs well with it, also had plenty of Sichuan peppercorns. The rich aroma and acidity of the black vinegar enhanced the sweetness of the meat and rice, creating a harmonious experience.It’s astonishing how such diverse ingredients can come together to create a high level of unity and completeness.I was in a state of not being able to stop, like those shrimp chips that you can’t resist. My plate was empty in no time.To produce such a high-quality curry weekly as a limited offering is nothing short of a miracle, worthy of being called the goddess's craft.While my curry experience is limited, I can imagine how challenging this must be. It seems she studies food extensively, focusing on curry around the clock, and to create such miracles requires not only talent but also hard work and research.I wouldn’t call myself a devotee, but I definitely want to support this charming owner and her curry.Now that I’ve figured out the tricks, I think I can visit more easily next time. I’ll definitely come back if there’s another intriguing limited offering.