Bangera’s Kitchen Ginza

Bangera's Kitchen Ginza

The First Mangalorean(South India) food speciality Restaurant in Japan

Tokyo’s only Indian restaurant featuring the distinct flavors of the country’s “food capital” – Mangalore.

Our food and restaurants have been featured in almost all magazines published in Tokyo, Japan as well as on several radio and TV programs.

Bangera’s Kitchen Ginza has been selected to appear in the MICHELIN Guide of 2020.

Rated a “Bib Gourmand” establishment in just the second year since its opening,

Bangera’s has been praised in the French publication as a South Indian cuisine specialist that boasts an abundance of fresh, wild seafood on the menu.

Bangera’s Kitchen Ginza has been selected to appear in the MICHELIN Guide of 2020.

Bangera’s Kitchen Ginza has been selected to appear in the MICHELIN Guide of 2020.

Rated a "Bib Gourmand" establishment in just the second year since its opening, Bangera’s has been praised in the French publication as a South Indian cuisine specialist that boasts an abundance of fresh, wild seafood on the menu.

Mission

The mission is simple:

serve delicious, affordable food that guests will want to return to week after week.

バンゲラズ キッチンの食材へのこだわり

oil

できるだけ体に良いオイルを使っています。特に、日本でも近年ダイエット効果もあるオイルとしてブームにもなっている、ココナッツオイルや自家製のギーを使います。

「ギー」について

ギーは、バターから水分やタンパク質などの余分なものを除いたピュアオイルのことで、世界最古のインド伝承医療アーユル・ヴェータでは、薬としても使われています。市販の瓶詰めもありますが、保存料などが入っていることもあります。バンゲラズキッチンでは、無塩バターを溶かして極弱火で煮て水分を飛ばし、冷ましてから漉して自家製のギーを作っています。

Spice & herb

独特の香りや風味、辛み、甘み、酸味、色あいなどさまざまなスパイス、ハーブを組み合わせて料理に生かすのがインド料理の醍醐味です。このスパイスやハーブの品質が料理の味を左右します。特に、チリ(唐辛子)とサフランは産地やグレードにより色も香りもまったく違ってきます。バンゲラズキッチンでは、インドでも有数の唐辛子の名産地、南インド、カルナータカ州にあるByadgi産の真っ赤で繊細な辛みを持つプレミアムなレッドチリを使用しています。このほか、日本では入手できないスパイスやハーブが多いのですが、似たもの、あるいは品質が劣るもので代用するのではなく、本場から納得のいく高品質のものを仕入れています。

フレッシュのカレーリーフ

インド原産のミカン科の木の葉で、熱い油に入れると、独特のカレーのような、柑橘のような、爽やかで香ばしい魅力的な風味を放ちます。ほとんどの南インド料理に使われているとても重要なハーブですが、日本では乾燥させたものが主流です。なぜなら、フレッシュなカレーリーフはコストが高いからです。バンゲラズキッチンでは、より良い香り、本場の味にこだわり、沖縄や埼玉の農家よりフレッシュなリーフを仕入れています。このほか、コリアンダーやミントも必ずフレッシュを使っています。

コカム(kokam)

酸味を出すスパイスとして使われる木の実、タマリンドは、インドだけでなくタイ料理にも使われており日本でも流通していますが、コカムは、インドでも特に南インド沿岸沿いのコースタル地域のみで生育する木の実で、日本では入手することができません。

タマリンドでも代用することはできますが、より本場の味、本物の味にこだわるバンゲラズ・キッチンでは、コカムも使用しています。梅に似た風味で、酸味だけでなく、心地よい甘みや風味も感じることができます。料理には、皮を乾かしたものを使います。

Fish

インド料理店は魚料理が少ないというイメージですが、南インド沿岸のコースタル料理を中心にご提供しているバンゲラズ・キッチン神保町では、豊洲市場より鮮度の良い魚を仕入れています。魚の種類は季節や日によって変わりますが、カジキ、サバ、サンマ、マナガツオ、イワシ、サワラ、エビ、タコ、イカ、カニなどをよく使います。

主な料理法としては、ハーブやスパイスなどでマリネにしてからタンドール(窯)で焼いたり、炭火にギーを垂らしてスモークにしたりしています。

Bangera's Kitchen | Spices1

About Us

We at Rati Co, Ltd. started our business with a vision to introduce authentic, delicious Indian food to Japan.

The basic idea is: Hygiene + Health = Happiness.

We strive to be unique and innovative in all that we do. In the coming years, we want to emerge as the most trusted Indian food brand in Japan.

We provide a unique experience by introducing recipes and flavors previously unknown in Japan. Moreover, we want to incorporate the essence of Mangalore into the overall atmosphere – decorations, design elements, and interior architecture – culminating in a virtual trip to Southern India.

We offer genuine Indian cuisine using the most superb ingredients available, served in charming, contemporary settings. Our dream is for our restaurants to be among the most extraordinarily creative and authentic.

Team Bangera’s warmly welcomes you to our casual yet refined restaurants to experience the best Indian food in the world. We wholeheartedly look forward to hearing from you.

A feast of fresh seafood and spices. Mangalore cooking

"Mangalore" is a port town in South India.Mangalore, located in the coastal area of Southern India, is known as “the food capital” of the country.

We wanted to bring the never-before-tasted cuisine of this amazing city to the Japanese people and residents of the Tokyo area.

In order to deliver genuine quality without compromising food ingredients and taste, an environment where fresh seafood is purchased was essential.

Therefore Ginza is near the Tsukiji Market (now Toyosu).

Please enjoy the world of "Manga roll cuisine" full of fresh seafood.It will surely open the door of deliciousness that you do not know.

Grand Menu

In addition to delighting customers with our culinary art, we believe in creating value through engaging all five of the senses.

Therefore, Bangera’s Kitchen prides itself on providing high-quality, comfortable spaces in which to dine, such as our Ginza location, by collaborating with excellent international designers.

Through this collaboration, we have created the perfect backdrop for a wonderful dining experience.

Lunch Menu (Weekdays)


Lunch Timing : 11:00 - 14:00

Happy Hour


Happy Hour : 15:00 - 18:00(L.O. 17:30)
999yen : 1drink+2dishs
399yen : all drink&dishs
*Weekdays

Party Plan

We host workplace events, Birthday parties, reception parties or get-together of any type you’ll relish the event the luxurious inexperienced elegant interior can add charm to the event.

Our skilled team can check that that your events are going to be unforgettable. We have a tendency to additionally deliver a projector and screen for official events.

Drink, Wine

After lot of research and study we are able to present you our original herb/spice based cocktails we also recommend wine pairing.

Our handpicked wines go very well with the food we serve we also have a huge range of non-alcoholic beverages, some of them are very unique

Course Menu

The chef comes from an Indian star hotel.

The chef is from the gastronomic town of Mangalore. My father is a famous local chef, and has been taught by him since he was a boy. Aspiring to be a chef since the age of 15, he studied at a South Indian restaurant at a 4-star hotel.

Without using any additives etc., with the skillful use of spice and its sense, Toyosu's fresh seafood is sublimated into a fascinating Mangalore dish. The seafood x spices unique to a gastronomic port town bring a new twist to the Indian food industry in Japan.

Grand Menu

In addition to delighting customers with our culinary art, we believe in creating value through engaging all five of the senses.

Therefore, Bangera’s Kitchen prides itself on providing high-quality, comfortable spaces in which to dine, such as our Ginza location, by collaborating with excellent international designers.

Through this collaboration, we have created the perfect backdrop for a wonderful dining experience.

Reservation

  • Please note that we may not be able to meet your request regarding seat selection.
  • If the shop is crowded, we may stay for 2 hours.
  • If you cannot contact us after 15 minutes from the reservation time, we may unavoidably cancel it, so please be sure to contact us if you are late.
  • For reservations of more than 26 people, please contact the store directly (maximum 30 people).
  • Please use the sister shops below for full seats or for reservations for more than 31 people.

Shop Info

Bangera's Kitchen GINZA

Address104-0061 Tokyo, Chuo-Ku, Ginza west 2-2, Ginza Inz2 2F
Phone03-3561-5516
Smoking roomBuilding facility on same floor
Total Seating capactiy28
Bar counter seats4
Kashikiri Minimum guests20
Max Kashikiri capacity (including standing)35
Free wifiNO
Child/BabyOK
Smoking in restaurantNO
Projector for office events or partiesNO
PaymentCredit Card,PayPay,Au Pay,Merukari Pay
ElevatorYES
Happy hourYES
Café timeNO
BYOBNO
Halal FoodYES
Vegetarian/Vegan menuYES
English MenuYES
English speaking staffsYES
Open11:00
Lunch Menu11:00 - 16:40
Last order22:30
Close23:00

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