Toraya Shokudo

A mound of rice sits at the center of the plate, encircled by small bowls of sambar, rasam, dal, and seasonal vegetable curries. At Toraya Shokudo in Nishi-Ogikubo, lunch centers on the South Indian tradition of the vegetarian meals platter. The vada lentil donut served with the plate is fried to order, delivering a crisp exterior and airy crumb that makes a satisfying first bite whether dipped into mild coconut chutney or soaked in the piping broth.

The real appeal of a meals spread is using the rice as a canvas, blending the side dishes in whatever combinations you fancy. Prepared to highlight the natural character of legumes and vegetables, the dishes keep salt and oil moderate, while tangy rasam or curd yogurt adds bright contrast. When you crave more punch, a spoonful of spicy achar sharpens the whole combination with clear heat and depth.

Rice, broths, and vegetable sides—everything except the vada—can be refilled, letting you top up your preferred small dishes until you are comfortably full. For days when you want meat on the plate, a curry set option adds a non-vegetarian curry such as chicken or pork.

With around 10 seats split between counter stools and tables, the calm space is welcoming, and the staff are happy to offer gentle guidance on how to enjoy the meal. Because seating is limited, reserving in advance or visiting right when doors open is recommended for a relaxed meal.