The chef from Tokyo's first Bhutanese restaurant (Gatemo Tabum in Yoyogi Uehara) has opened his own place in Ichigaya in much more spacious quarters. The specialty of the house (and the national dish of Bhutan) is a chili-cheese stew called Ema Datshi, and he prepares a few different variations - plain, with potatoes and with seasonal vegetables.
Other, more meaty dishes also incorporate chili peppers as a vegetable element. Momo dumplings - regular and with cheese - make an excellent side dish. Budget around Y1,200 for lunch and Y2,500-3,500 for dinner with drinks.