A famous restaurant representing spice curry in Tokyo, "SPICY CURRY Roka" has a reservation-only system and is closed on Fridays, Saturdays, Sundays, and public holidays, making it a bit challenging to visit. However, I finally made it there during my summer vacation.The reservation system starts at 9:30 AM. I had read that it can start earlier, so I arrived around 8:45 AM, only to find a line of 16 people already waiting. Some were even prepared with folding chairs. I thought the rain might deter some customers, but that was not the case at all.The owner came out shortly after 9 AM to start the reservation process. I managed to secure a slot for 12:10 PM, so I went home to wait. The time gap between making a reservation and actually eating makes it quite difficult to visit on weekdays.I returned to the restaurant around noon and waited to be seated. It seemed that many from the previous reservation had taken their time, causing a slight delay in seating. They called us in the order we registered, and the owner took our orders one by one.Since it was my first visit, I opted for the regular menu instead of the limited edition. I ordered the Roka Plate (chicken) and a small curry (lamb). The Roka Plate features a combination of your choice of curry and braised pork rice on one plate.When the vibrant curry plate arrived, it was visually appetizing. It came with sides like boiled eggs, achar, fresh vegetables, takana, and bean sprouts, allowing for a mix of flavors as you eat. The curry was spicier than I expected, with a deep, addictive heat that kept me going. The sweetness of the braised pork paired wonderfully with the spices in the curry.The small lamb curry I ordered had a pleasantly distinct lamb aroma, complemented by the spices, making it delicious. It paired excellently with a slightly unique Taiwanese beer. I was a bit nervous about ordering the lamb curry, as it was described as vindaloo-style and I’m not fond of sour flavors, but it was well-balanced with the spices and not unpleasantly sour at all.All the meats—lamb, chicken, and braised pork—were generously portioned, providing a great sense of satisfaction.On my way out, I took home two types of curry that I had reserved during the registration. Since I don’t get the chance to visit often, I was thrilled to be able to take some home. The owner’s warm personality also made it clear why this place is so popular. I may not be able to visit frequently, but I would love to come back whenever I have the opportunity.