JICCA

Descending the stairs into a semi-basement space in Kanda-Ogawamachi brings you into JICCA, a cozy dining room arranged with counter seating and tables. The midday headliner is a combination plate that pairs fragrant spiced keema curry with fork-tender, rich lu rou fan (Taiwanese braised pork). For those torn between the two, the half-and-half plate offers both on one dish, letting you alternate between the pleasant kick of spices and the sweet-savory depth of slow-simmered pork.

Another popular choice is the mala keema curry with eggplant and minced meat, sparked by the citrusy tingle of sansho pepper. Large, tender eggplant pieces are complemented by red onion, crispy fried onion, and a soft egg, while a side of warm soup provides a gentle interlude between mouthfuls of layered spice.

Evening small plates and drinks

As dusk settles, JICCA shifts into a dinner spot featuring creative dishes such as appetizer assortments and rich sea urchin cream pasta. An approachable beverage lineup spans beer, wine, cocktails, and house-made fruit syrups, suited for lingering over small plates.

Counter seating makes solo dining straightforward, and with tables filling quickly in the evening, booking ahead is advisable.