Sampath Bandara, the Sri Lankan executive chef at the Embassy of Denmark in Japan, has set a few special research projects for himself: One, to visit all the Sri Lankan restaurants in Japan (there are just fewer than 50); two, to reintroduce Sri Lankan food to the metropolis.
When we talk about Sri Lankan cuisine in Tokyo, the first thing to pop into your mind is probably something closer to Indian curry at your local street food stand. Yet, according to Chef Sampath, that’s one of the biggest misunderstandings you can have about Sri Lankan cuisine.
Metropolis joined Sampath for one of his field research trips, this time heading to Roger’s Kitchen in Itabashi-ku, in order to not only rediscover Sri Lankan curry, but to get clued up on the other diverse classics Tokyoites are missing out on. Located in a quiet neighborhood 10 minutes away from Hasune Station, the restaurant is a true