Specializing in the cuisine of Mangalore, a seaport city in South India's Karnataka state, Bangera's Kitchen serves excellent contemporary Indian cuisine with an emphasis on coastal seafood dishes. The extensive menu is filled with regional dishes that are rarely found in Tokyo Indian restaurants, and they also offer a range of original herb- and spice-infused cocktails.

Breads and dosas take up several pages of the menu, and many, like the Rawa Dosa with sambar and chutney, are voluminous enough to serve as a starter. Seafood dishes are of course the specialty of the kitchen, and some highlights include the Bareda Ireda Meen - catfish (basa) steamed in banana leaves - and the Crab Nandu Curry.

The goat-meat Galouti kebabs are great on their own, but the fantastic sauces accompanying them take this dish to the next level. And there's plenty more intriguing regional cuisine to explore - egg bhurji (spicy scrambled eggs), bonda (deep-fried dumpling snacks), Kanchipuram idli (savory rice cakes), Xacuti curries with white poppy seeds and coconut - with a big enough selection to reward multiple visits.

White sesame-seed cocktails are a refreshingly original aperitif, and available with your choice of white rum or other liquor. Beer with cilantro is perhaps more of a novelty, even if you like each of the main ingredients on its own. There are also some decent Indian wines, available by the bottle, half-bottle or glass. When the weather permits, there's plenty of outdoor terrace seating in addition to the stylishly decorated main dining room.

Lavish prix-fixe menus are available if you have trouble deciding what to order, starting from Y3,800. Lunches (served until 4:40pm) are Y1,000-1,500, and dinner with drinks a la carte averages around Y3,500-5,000.