Tenjin is one of Fukuoka’s central sightseeing and shopping areas, filled with malls, department stores, cinemas, restaurants, and bars. The source describes access via the Airport and Nanakuma subway lines and connections with Nishitetsu Fukuoka Station. Parco, Solaria Plaza, Iwataya, and Mitsukoshi are among its department stores, and the area attracts many visitors. .
Walking in Tenjin, I spotted Sri Lankan curry and a menu whose awkward Korean looked as though it had been written by someone unfamiliar with the language. Outside Hokkaido, soup curry is not something I often encounter in Japan; associating Sri Lankan curry with a soup-like style, I decided to try it. Five curry lunches were offered for JPY 950, including an original salad, black tea, and dessert—good value to me.
The interior was full of Sri Lankan cultural touches. An elephant, treated as an auspicious creature in Sri Lanka, greeted us at the entrance, and unusual decorations appeared throughout. It already felt promising.
Sri Lankan curry uses spices and coconut milk for depth, aroma, and distinctive heat. The original background explanation links it to Indian curry and to the island’s historic spice trade with the Middle East. It describes crushed spices and a coconut-milk base rather than oil as characteristic distinctions, and connects beef consumption with Sri Lanka’s large Buddhist population. These are the original article’s generalizations, retained as source context rather than a comprehensive description of Sri Lankan food or religion.
Sri Lankan curry differs from Indian and Japanese curry. The source identifies the spice blend thuna paha as central, listing coriander, cumin, mustard seeds, cinnamon, cardamom, cloves, and curry powder, ground with a mortar and used when frying or simmering ingredients. Turmeric, tamarind, and garam masala may also appear. Recipes vary, commonly using chicken, pork, fish, or beans with vegetables such as onions, tomatoes, potatoes, and beans. Our curry at Sri Lanka Fukuoka contained one large piece each of potato and chicken.
The JPY 950 set came with salad, black tea, and ice cream. The ice cream had a lassi base, rather like yogurt ice cream. I appreciated its cooling taste with the spicy curry. Heat could be selected from 11 levels, with an extra charge above medium according to the source.
The curry was described as using over 30 fresh spices. Their combination with coconut milk was delicious. Medium was a little hotter than Shin Ramyun to me. I did not try the strongest level, but was told it produced a black curry. One bowl left me sweating despite the cool spring weather. I enjoy Japanese curry too, but Sri Lanka Fukuoka was a place that made me want to return.
Sri Lanka Fukuoka, Daimyo branch
スリランカふくおか大名店
スリランカ福岡
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