From August 26 to August 30, I decided to dedicate these five days to a "Curry Week". Although I had a bit of a disappointing experience yesterday, today I woke up as usual, hoping to meet that special someone in Okubo, and headed to Okubo Station.Just a two-minute walk from Okubo Station, as I descended into the semi-basement of a mixed-use building, the air felt heavier, and the noise of the city faded away. Today, I was visiting SPICY CURRY Roka, which operates on a challenging reservation system from Monday to Thursday. This is my first visit in a year.I arrived at the restaurant at 8:30 AM and made a reservation for the 1 PM slot. After returning home, I came back to the restaurant ten minutes before my reservation, following a route that felt almost like a "ritual". Exiting the JR Okubo Station North Exit and walking diagonally towards Haruyama Memorial Hospital, I could feel the eclectic atmosphere of Hyakunincho. In the morning, it was bustling with office workers, and during lunchtime, it was lively with foreign students from Japanese language schools. However, as I ventured deeper into the building housing Roka, a serene quietness enveloped me, as if I had stepped into another country.At 12:50 PM, I lined up again in the waiting area, and at exactly 1 PM, the owner, Eri Tsuin, called my name, allowing me to enter. The restaurant has six counter seats, with soft lighting and spacious seating. Most importantly, the aroma of spices wafting through the air was perfectly balanced—not too strong, yet not too weak—gently stimulating my appetite. In this atmosphere, the flow from explanation to order to serving was executed with such grace that it felt like a seamless process.My order was as follows:"Roka Plate (with a change to Vindaloo-style lamb curry) with large rice""Braised Egg""Limited: Chilled Tuna with Yamakake-style Rasam Mini Curry""Daikon Woolgai""Lassi"On top of the turmeric rice was a generous serving of braised pork, surrounded neatly by lamb curry and side dishes. I took a scoop of the lamb first. The initial spiciness hit me, followed by a lingering roasted flavor and acidity. While it was stimulating, it wasn't overwhelming, making it gentle enough to enjoy even on a day when I wasn't feeling my best.Next, I tried the braised pork. The sweet aroma of star anise combined with the savory flavor of the pork and rice made me smile involuntarily. About halfway through my meal, I added the daikon Woolgai. As I drizzled a bit of the limited "Chilled Tuna" sauce over it, the flavor profile transformed dramatically."The spiciness and sharpness of the chili, the crisp acidity of the vinegar, the soft acidity of the tomato, and the gentle umami of the Japanese dashi"... these flavors rushed into my mouth in waves. The contrast between the coolness of the chilled curry and the warmth of the rice was delightful, and the toppings like tororo, shiso, and green onions played a crucial role in harmonizing the strong flavors.The highlight of the day was the "Chilled Tuna with Yamakake-style Rasam", where I experienced a fleeting yet refreshing burst of black pepper. The flavor was quite strong, and just when I thought I might get a bit tired of it, the refreshing sensation would suddenly pop up and then disappear, instantly shifting my palate and reigniting my appetite. Such intricate details are not easy to achieve; they are the result of daily dedication and craftsmanship. I would say that my restaurant explorations are driven by the desire to discover such "crystals" of flavor.Afterward, the aromas of lamb and braised pork gently filled the air, with the sweet scent of star anise lingering softly at the end. The sweetness of the fat seemed to be absorbed by the star anise, quietly bringing the meal to a close. This subtle ending is quite rare, and it speaks volumes about Eri Tsuin's remarkable compositional skills.On my way out, I showed Eri Tsuin a message from my "eternal rival" in Kuga-yama, and we shared a light conversation. It turns out they are old acquaintances. I am always amazed by the connections that person from Kuga-yama has.Although this restaurant has a high level of difficulty for visits, it is definitely a place I want to return to. It was such a fun experience—no, it was too much fun!!Thank you so much, Eri Tsuin. I will definitely come back. It was a great meal.Today's total: JPY 2,750