The More You Mix It, the Better It Tastes! Authentic Sri Lankan Curry at “ARALIYA LANKA” in Kyobashi

“ARALIYA LANKA,” a Sri Lankan curry restaurant that has gained popularity for its takeout in Kamiyacho and Marunouchi, opened a new location in Kyobashi (Yaesu area) in July 2026!

While the Marunouchi location specializes in takeout, this new spot is designed for diners to relax and enjoy their meals right in the restaurant—so I’ve been eagerly awaiting its opening.

When people hear “curry,” they often think of Indian, Nepalese, or Thai curry, but does the phrase “Sri Lankan curry” immediately bring a clear image to mind?

Sri Lankan curry is characterized by a spicy, light sauce with a rich broth. It’s coconut milk-based, and the traditional way to eat it is to mix in small amounts of the various toppings arranged on a plate or in leaves as you go. They say, “The more you mix it, the better it tastes.”

Our most popular dish! Chicken Lamprais wrapped in banana leaves.

On this day, I ordered the “Chicken Lamprais,” which was eye-catching with its banana leaf wrapping. It’s a traditional dish that’s popular in Sri Lanka as a “curry bento box without the broth.”

As soon as you open the package, the appetizing aroma of spices fills the air! It’s packed with all kinds of goodies.

* Chicken Curry

* Nasumoju (Stir-fried Eggplant)

* Young Jackfruit Curry

* Potatoes

* Deltara

* Polsambowl (coconut furikake)

* Hard-boiled eggs

Another thing that stood out was the powdered coconut (Polsan Bowl), which resembles furikake. Although it has a distinct sweetness, it leaves a slightly spicy aftertaste. This stimulating flavor adds a new dimension, allowing you to enjoy how the taste changes depending on where you eat it.

I was also pleasantly surprised by the chicken, the main ingredient.The dish completely shattered my preconceived notion that “chicken is best when it’s juicy.” Precisely because it was thoroughly cooked and had a slightly firm texture, it served as a wonderful contrast to the other tender ingredients. The contrast and sense of satisfaction when mixing everything together were outstanding, and I was convinced that “this is exactly how it should be!”

I became completely hooked on this flavor—so much so that I actually went back for more that very same week (lol).

For dessert after the meal, try the Sri Lankan-style pudding called “Watappan.”

For dessert, we ordered “Watappan,” a traditional Sri Lankan pudding.

It’s a dessert made with coconut milk and brown sugar, and I’m told its defining feature is that it naturally separates into two layers as it’s steamed until set. With a gentle sweetness—as if it had been soaked through with syrup—it gently soothed my mouth, which was still tingling from the spices, making for the perfect way to end the meal.

Overall, the dish isn’t too spicy, and it’s nice that you can adjust the spiciness to your liking with the included spicy paste.

Forget Your Hesitations! Exquisite Toppings and a Juiciness That Will Redefine What “Meaty” Means

The thing that really surprised me when I tried it was the “eggplant.” Half an eggplant was plopped right in there, and since I’m actually not a big fan of eggplant, I braced myself for a moment… but after just one bite, I was blown away by how delicious it was!

Cooking it slowly brings out twice as much sweetness, and the texture isn’t just soft and mushy—it’s actually a unique combination where the moisture has been thoroughly drawn out, leaving it tender yet still satisfyingly chewy. When you break it up with a spoon and mix it thoroughly into the dish, it adds incredible depth of flavor—it was the absolute best topping.

If you’re looking for an authentic spice experience around Tokyo Station or Kyobashi, be sure to stop by!