One of the plusses of dining at kappo (counter-style) curry restaurant Spice Chamber is that you can see your food prepared from start to finish taking in the delicious scents of various spices in anticipation of your feast. Try the New York chicken curry or the house special keema curry, a dry minced-meat-based South East Asian dish. Unlike Japanese-style curry, the keema at this narrow eatery has a kick to it. Topped with a pickled Japanese plum or other house-made special, the dishes are accompanied by tsukemono (pickles): carrots, daikon (radish), and cabbage, sweet and cool to relieve the fire of the curry, but only fleetingly.