AYUR CEYLON Shibadaimon
AYUR CEYLON 芝大門
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A New Trend in Sri Lankan Curry
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A salad made with seasonal green leaves, nuts, and spiced dressing. The quantity is approximately for 2 to 3 people.
A selection of herb & garlic cream cheese, smoked cheese, and natural cheese
Our original pickles marinated with carrots, early red onions, and bell peppers in coconut vinegar and spices. A dish with mild acidity that is easy for children to eat. Great as a side with curry.
Toasted domestic baguette with coconut oil. The finishing touch of honey and fragrant black pepper from Sri Lanka will make you addicted.
Sri Lankan fish croquettes fragrant with curry leaves (karapincha) and green chili. You can add from one piece! Please adjust according to the number of people♪
A spicy chili dip finished with turmeric and chili. Served with coconut sambol and baguette. Perfect as a snack!
Slowly simmered pork belly with rich flavor, cooked with aromatic roasted spices. A dish that invigorates the spirit.
A deliciously spicy dish made with healthy deep-fried chicken stir-fried in a tomato-based spicy chili sauce. Not too spicy, easy to eat a lot! ☺︎
Carefully cooked jasmine rice with added pandan leaf (lampe).
A Sri Lankan soul food made by stir-frying chopped wheat dough with vegetables and spices, finished with a gravy-like curry sauce! It has a substantial texture. Perfect for a meal for one or sharing with a large group.
A carefully crafted curry plate from AYUR CEYLON using selected ingredients. The three types of curry and four side dishes are all handmade! A dish that is gentle on the body and satisfying to the soul. *The main curry can be changed to fish curry for free.
Using juicy and flavorful tender 'Daisen Chicken'. Prepared with 3 chicken drumsticks. Perfect as a companion to alcohol♪ Can also be made into curry rice when ordered with jasmine rice◎
A mild curry made by simmering lentils with gentle spices and bringing it together with coconut milk. It can be enjoyed even by small children! It pairs excellently with coconut sambol!
Carefully cooked jasmine rice with added pandan leaf (lampe).
Using domestically produced rice flour, ghee oil, and eight types of spices! A very popular dessert with a moist and chewy texture ☺︎
A special healthy sweet featuring a spice mini cake accompanied by nuts caramelized with Sri Lankan black tea & brown sugar.
Rich vanilla ice cream topped with Kithul honey and cinnamon. Simple yet rich and luxurious in flavor.
Daily special, limited quantity. Please ask the staff for more details.
For anniversaries and birthdays with important people ♪ We will accept orders in the comments section at the time of reservation! *The photo is an example.
Using ROYAL LEAF TEA®︎ selected 100% additive-free black tea ◎ The tea leaves are prepared daily with varieties such as Candy, Nuwara Eliya, and Ruhuna. We also have in-store sales, so please consider it for gifts or your tea time at home ☺︎
The most popular spice milk tea! Everything is handmade, starting from crushing four types of spices and brewing them! We use Lufna tea leaves. It has a mild flavor and is very easy to drink◎ Perfect for both curry and sweets!
Popular spiced milk chai made with almond milk. The roasted flavor and slight bitterness reminiscent of caramelized nuts is addictive.
Caffeine-free tea brewed with three types of spices. The refreshing aroma of lemongrass, the roasted flavor of Ceylon cinnamon, and the comforting warmth of ginger warm you from the core.
The tea leaves are prepared daily, including Ruhuna, Candy, Nuwara Eliya, and others.
Popular spiced milk chai made with almond milk. The roasted flavor and slight bitterness reminiscent of caramelized nuts is addictive.
A caffeine-free tea brewed with three types of spices. The refreshing aroma of lemongrass, the roasted flavor of Ceylon cinnamon, and the comforting warmth of ginger warm you from the core.
Served in a pot (approximately 2-3 servings)!
The price varies depending on the type of wine.
The price varies depending on the type of wine.
The price varies depending on the type of wine.
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