Ansh (Iidabashi)
Seasonal dishes that suit Japanese tastes
Chennai is one of India's four major cities and is also known as the "gateway to South India." Chef John Kennedy is originally from Chennai and came to Japan 11 years ago. He worked at various Indian restaurants, but was appointed chef when his former colleague, Tapa Ribak, opened his own restaurant.
The menu features a variety of South Indian dishes, including biryani, which has become a staple in Japan, dosa, a thin rice flour batter, and light curry that pairs perfectly with rice. As a restaurant originating from a port city famous for its fish dishes, the restaurant is also proud of its deep-fried and steamed fish dishes.
Ansh Special Set
This single-person menu includes two curries of the day, a biryani of the day, and a mini dosa (top right), also known as an "Indian crepe," all in one meal. It also comes with raita and papad to accompany the curry and biryani, as well as a whole spicy fried fish, pickled mountain vegetables, and a boiled egg. It costs 2,100 yen.
Pickled wild vegetables
A set of pickles (top) made with spiced wild vegetables such as bracken and bamboo shoots, peanut chutney (left), and pickled anchovy (juvenile anchovy) (right). The chutney can also be used in dosas and steamed buns. 500 yen.
Steamed mackerel in banana leaves
Thick, fatty fillets of mackerel are thoroughly marinated in a paste made from coriander, mustard, chicken oil, ginger, garlic, and lemon, then wrapped in banana leaves and steamed for a fragrant delicacy. 900 yen.
He personally visits markets and supermarkets every day to purchase ingredients, so the contents of his curries and biryanis change daily. He actively incorporates vegetables and fish native to Japan. The powdered spices he grinds only in the amount he will use that day are indeed rich in fragrance. The beautiful presentation and refined flavor are also outstanding.
Before opening, Kennedy returned to her hometown and learned recipes from her grandmother, and is eager to add more to the menu.
Chef Kennedy skillfully cooks dosas on a hot plate. 
The interior of the store is made up of natural materials.
