Today, I had lunch here.This was my first visit since their relocation. The goddess of spice curry, "Eritsin," creates dishes at this renowned curry restaurant in Tokyo. On this day, I even booked a hotel in Kabukicho and walked over to wait for the morning registration. Here’s the timeline:◾️ Last week of August 2026, Weekday, Cloudy with occasional rain8:08 Four customers ahead, I was the 5th in line8:10 6th customer8:14 7th customer8:20 8th customer8:29 9th customer8:30 10th customer8:35 11th and 12th customers8:43 13th customer8:45 14th and 15th customers---After that, the line continued to grow, around 20 people---9:07 Registration began, secured my desired time slot at 12:10---Dissolved after registration---11:58 Arrived at the restaurant12:07 Entered the restaurant12:18 Curry served12:40 Exited the restaurantI think the line was relatively short that day.It’s helpful that they allow representative waiting, and if there’s space, you can specify your preferred time slot. Thanks to that, I was able to finish one task before coming, making it a good time investment.- Roka Plate: JPY 1,250, tax included- Lamb upgrade: +JPY 100, tax included- Chilled Tuna with Yamakake in Rasam-style Curry: +JPY 550, tax included- Pork Belly and Goya Achari Curry: +JPY 550, tax includedThe Roka Plate allows you to enjoy your choice of curry along with Lu Rou Fan (braised pork rice) on one plate, showcasing their signature dishes. I chose the lamb curry with a Vindaloo twist. The quality was outstanding, and the way everything blended together was remarkably delicious. The lamb curry had a mild flavor, complemented by the characteristic tanginess and punchy spices of Vindaloo, which was excellent. The Lu Rou Fan featured tender pork that was incredibly tasty.The limited menu item, Chilled Tuna with Yamakake in Rasam-style Curry, is perfect for the hot summer. It’s made with refreshing tamarind and tomato, giving it a spicy kick, enhanced by the umami of bonito and kombu broth. Plus, since it’s served cold, it goes down easily. The diced fresh tuna and tororo (grated yam) pair surprisingly well with the spices.The other limited menu item, Pork Belly and Goya Achari Curry, features a paste made from lime achaar, combined with coconut in the sauce. It had quite a hot spiciness that made me sweat! The richness of the pork belly and the slight bitterness of the goya (bitter melon) provided a nice accent.It was a great meal.After visiting for the first time in seven years since the old location, I believe my palate has refined somewhat during that time, yet the experience was even more impressive than my first visit. The goddess of spice curry is still going strong. Visiting from afar requires quite a bit of motivation, but I definitely want to come back again.*Rating at the time of visit: 3.93