Fodor's Expert Review Ajanta

In the mid-20th century, the founder of Ajanta came to Tokyo to study electrical engineering. He ended up changing careers and establishing what is today one of the oldest and best Indian restaurants in town. A casual restaurant, the emphasis is on the variety and intricacy of South Indian cooking—and none of its dressier rivals can match Ajanta's menu for sheer depth. The curries are hot to begin with, but you can order them even hotter. Try the masaladosa (a savory crepe), keema (minced beef), or mutton curry. Or for the brave, there's sheep's brain masala. A small boutique in one corner sells saris and imported Indian foodstuffs.