The walls of the simple, modern interior are decorated with bric-a-brac from Sri Lanka, including an oar and even a water wheel. Lunch is curry, accompanied by generous side dishes. Dinner consists of both set menus and à la carte dishes. The fare, which changes monthly, uses Japanese ingredients to express a seasonality that tropical Sri Lanka lacks. Hoppers are a dish made with rice flour; a Sri Lankan tasting them is sure to feel a touch of refinement along with love for their native land.