Adarsha Restaurant
Our Story Since 2005

Where India Meets Japan

Two cultures, one table — united by the universal language of great food and warm hospitality.

20+
Years of Service
8
Locations in Japan
4.4★
Average Rating
100K+
Happy Guests
Head Chef
Indian Spices
Our Kitchen
Our Journey

A Dream Born in Musashisakai

From a small kitchen to 8 beloved locations

Adarsha was founded in 2005 with one simple mission: to bring the true flavours of India to the heart of Japan. Our founder, a passionate chef from Rajasthan, opened our first restaurant near Musashisakai station with just 12 seats and an unshakeable belief that authentic food builds bridges between cultures.

Twenty years on, Adarsha has grown into a family of 8 restaurants across Tokyo, Kawasaki, and Chiba. Every branch carries the same spirit — hand-ground spices, naan baked fresh in clay tandoors, and dishes that transport you to the bustling streets of India.

We also run Thai Restaurant Aroi near Higashi-Koganei, bringing the same philosophy of authentic Asian cooking to a new cuisine — under the same loving ownership.

What We Stand For

Our Core Values

Everything we do is guided by four principles that have shaped Adarsha since day one

Authenticity
Authenticity
Every spice is sourced directly from India. Every recipe tested against the original. No shortcuts, no compromises.
Hospitality
Hospitality
In India, a guest is God — Atithi Devo Bhava. We carry this tradition into every interaction at Adarsha.
Freshness
Freshness
All dishes prepared fresh daily. No frozen curries, no pre-made bases. Just pure, honest cooking.
Community
Community
We're proud to be part of our local Tokyo communities — hiring locally, sourcing locally, growing together.
The People Behind the Food

Meet Our Team

Passionate cooks, gracious hosts, and lovers of great food — all united by the Adarsha spirit

Chef Rajesh Kumar
Chef Rajesh Kumar
Founder & Head Chef
From Jaipur to Tokyo — Rajesh has spent 30 years perfecting North Indian cuisine and sharing it with Japan.
Chef Priya Sharma
Chef Priya Sharma
Pastry & Desserts
Priya brings the sweetest traditions of Rajasthani mithai and modern plating to every Adarsha dessert menu.
Chef Ankit Verma
Chef Ankit Verma
Tandoor Specialist
Ankit's tandoor has never gone cold since 2008. The secret to great naan is patience — and a very hot clay oven.
Guest Stories

Loved Across Japan

YK
Yuki K.
Musashisakai
★★★★★
"Absolutely the best butter chicken in Tokyo. The naan is always perfectly crispy on the outside and soft inside."
March 2026
MS
Michael S.
Kichijoji
★★★★★
"Reminds me of home. The Hyderabadi Biryani is authentic, spicy, and full of flavour. Great hospitality too."
February 2026
HT
Hiroshi T.
Kawasaki
★★★★☆
"The lunch sets are incredible value. Always busy but the service is fast and friendly. Highly recommended."
January 2026