June 2015
Nihonbashi Celebrates 20 years
Dharshan’s No Carb Kottu
Nihonbashi Cooks in Dubai
What it means for Ministry of Crab to be ranked on Asia’s 50 Best Restaurants
Introducing Kotthu Sutra
The month of June is a very special month for Nihonbashi as we celebrate our anniversary. This year is even more special because we celebrate 20 years on the 28th of June. For the last 20 years, Nihonbashi has been shaped and moulded by me and the team and Nihonbashi in turn has helped mould us into who we have become. Today, we are one of Asia’s 50 Best Restaurants for 3 consecutive years and we continue to strive towards being the best in Sri Lanka.
Nihonbashi Celebrates 20 years Nihonbashi Cooks in Dubai Yakitori Garden Bon Odori
We have 2 new menu suggestions at Kaema Sutra – Kotthu Sutra with interesting dimension of kothhu making, and a lunch set where you are the creator of your own set in a 4 elemental lunch set. I firmly believe that you do not require many curries to enjoy a meal, but one good curry would suffice. Lunch Sutra does just that with an egg dish, a carb, a sambol and a curry.
Chocolate Chip Hopper
As we start prepping for the coming busy months leading up to the end of the year, I’d like to invite food enthusiasts to take part in the Sri Lankan Omelette Competition at Kaema Sutra. Send us your recipes to cookoff@kaemasutra.com and the semi-finalists will be invited for a cook-off, leading up to a gala event for the finals.
Ingredients
Nihonbashi ODEL
What it means for Ministry of Crab Small Island Iced Tea Ministry of Crab Memorabilia Asia’s 50 Best Restaurants Cocktail Where Chefs Eat
3 8 9 10 12 15 16 17 18 20 22 23 24 25
Banana Leaf Barramundi (BLB) Kottu Sutra at Kaema Sutra Lunch Sutra at Kaema Sutra The Tuna & The Crab The Tuna & The Crab Menu Accolades
Sri Lankan Omelette Competition Send in your recipe for a one-of-a-kind Sri Lankan omelette and stand a chance to have your recipe featured on our menu!
I hope to see you soon at one of my restaurants and I’ll be more than happy to share food insights, or discuss something as simple as an omelette with you. Gastronomically Yours,
11,Galle Face Terrace Colombo 3 011 232 3847
26 27 31
Submit your recipe to cookoff@kaemasutra.com before the 31st of October, 2015. Intriguing recipe submitters will be called for a preliminary demonstration at the Kaema Sutra kitchen and the selected finalists will face a cook-off with Chef and Co-Owner Dharshan Munidasa as one of the Judges.
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By Dharshan Munidasa & Jacqueline Fernandez
More details on our Competitions page on www.kaemasutra.com
No 5, Alexandra Place, Colombo 7 011 471 8758 www.nihonbashi.lk
nihonbashi
Old Dutch Hospital Bank of Ceylon Mawatha, Colombo 011 234 2722 www.ministryofcrab.com
ministryofcrab
ministryofcrab
EDITORIAL Shihaam Hassanali Warren Balthazaar
Independence Ave, Colombo 00700 011 267 2362 www.kaemasutra.com
kaemasutra
DESIGN & LAYOUT Ishan Raban
Dutch Hospital Galle Fort 091 309 7497
thetunathecrab
@ministryofcrab
@kaemasutra kaemasutra
@thetunathecrab thetunathecrab
CONTRIBUTOR Dharshan Munidasa
PHOTOGRAPHY Dharshan Munidasa Sagara Lakmal De Mel Ishan Raban Sanush Herath PRINTER Graphitec Design
By Nayana Ellepola, Rajitha & Piyathisa
General Manager, Nayana Ellepola, shared his experiences working at Nihonbashi
I joined Nihonbashi as its General Manager in January 1996, six months after it had commenced operations in June 1995. At the time the restaurant was patronised predominantly by the Japanese expats in Sri Lanka. There were very few Sri Lankan patrons as Japanese cuisine was little known in Sri Lanka. We launched the solely-Japanese-songs Karaoke Bar in the latter part of 1996. Interestingly we were the first to open a karaoke bar in Si Lanka and this became an instant sensation with our Japanese Customers.
We built a Sushi Bar which allowed guests to experience and enjoy Sushi in a more authentic way, akin to in Japan. Previously sushi was prepared in the kitchen, so this added an extra dimension to the dining experience. Although it was small area, it had a positive impact on sales and the ambience of the restaurant. We also started cooking our Yakitori on charcoal in a small grill in the Garden. This also added value to the restaurant. The aroma permeating from the Yakitory grill as you entered the restaurant was very inviting. We also began importing food items from Japan.Somewhere down the line Kobe Beef was added to the menu,hand carried by Dharshan. This was changed to Matsusaka beef later.
At the time we were the No 2 seller of Chivas Regal in Sri Lanka only second to the Hilton Colombo. Up until the year 2001, Sri Lankans were not very familiar with Japanese cuisine. We opened our first branch at Odel in December 2001. I firmly believe that this outlet introduced Japanese cuisine to a very large customer base. Many people would not come to Honten (Main Restaurant) because even then we were considered expensive. Odel gave them an opportunity to try out Japanese food at a reasonable price with the guarantee of Nihonbashi quality. I remember standing in front of our outlet in Odel and observing people’s reactions when they realized that sushi /sashimi was raw fish. It took some of them a lot of courage to walk through those doors and actually try it out. But with time it worked. Nevertheless we were compelled to introduce cooked items to the menu to have more variety and to increase our popularity. In February 2002 we were able to realise one of Dharshan’s dreams of opening a restaurant in a star class hotel. On Valentines day that year we opened our second branch at the JAIC Hilton.
I believe that opening this branch gave us more recognition and helped to establish us further. It is very rare for a Hilton to allow an outside entity to operate a restaurant inside one of their properties. At the time, it meant a great deal to us to be accepted by a leading hotel chain,less than seven years after opening doors. Building two branches and opening them within two months of each other was a huge achievement for the entire team at Nihonbashi, led by Dharshan. Personally for me it was an experience of a life time. What I learnt was more than what I gave. This knowledge was put to good use when I oversaw the construction of The Tuna and The Crab in Galle Last year. With Japanese food becoming more popular in Sri Lanka we realised the need to upgrade our restaurant to take it to the next level. In 2007 we started renovations. The renovations brought out more open spaces, as well as a brand new look and feel. It took us from being a restaurant situated in an old house to a world-class one . Nihonbashi being situated in a house, has had it advantages and disadvantages. Maintenance is high as the house is old, but on the flip side, we have many rooms, which we converted into private dining areas which are highly dough-after due to the privacy they offer. The uniquely designed, one of a kind Wine Room, the enlargement of the Samurai room and introduction of the whisky room have added more character to the restaurant. Throughout all the changes that have taken place here, we have been able to maintain high standards of food quality and service. We have been able to make some of our menu items signature dishes which keep enticing our guests to return. We also have been very consistent in introducing new menus. No restaurant in the world would succeed unless it gets the food right and Nihonbashi has been able to do just that.
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My career at Nihonbashi
I’ve learned a lot from my time at Nihonbashi. My background was front office up until the time I joined Nihonbashi. Food and beverage was a new area for me . I left the hotel industry after 17 years to spend more time with my family. I started building swimming pools, and was contracted to build a pool for Dharshan. It was during that time that we got to know one another and he asked me if I would like to join Nihonbashi. The restaurant industry was new to me but I said ‘let’s give it a try!’ And here I am 20 years on! I have given a my best to Nihonbashi, but I think I have gained far more. I’ve learned a great deal from Dharshan. I think we’ve both learned from each other. In 2002 there was a huge strike by some of our staff who were misguided by political pressures. This became an opportunity for me. It gave me a free lesson in crisis management. Dharshan and I overcame the crisis with the assistance of the staff who did not join the strike. I think we have gone from strength to strength since then. So it has been a give and take. I’ve learned a lot and given a lot. I have learned from my mistakes and the experience has been really amazing .
Mali De Silva, Nobuko Munidasa & Nayana Ellepola
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Nihonbashi milestones • Successfully organising and conducting golf tournaments in Nuwara Eliya for our Japanese customers annually for 5 years. • Opening of Odel in 2001. • Opening of JAIC Hilton in 2002. • Catering inside hotels for private functions. Hotels generally do not allow food to be brought in from outside, but when their customers demanded good Japanese food, the hotels had no choice but to allow it, since at that time the hotels didn’t have Japanese food available. To date, we’ve catered at most of the hotels in Colombo. • Being ranked on Asia’s 50 Best Restaurants for 3 years and being voted the S. Pellegrino Best Restaurant in Sri Lanka since 2013. • Dharshan receiving the Japanese Minister’s Award for spreading Japanese food and culture. • Co-hosting the Asia’s 50 Best Restaurants celebratory party together with Ministry of Crab. Looking forward to the 20th anniversary!
Nayana Ellepola, Dharshan Munidasa & Dr Carlo Andrenelli
Rewarding moments at Nihonbashi • Being requested by Dharshan for me to stay on as General Manager when I technically retired in 2011 on reaching 55 years of age.
• Overseeing the successful construction and opening of The Tuna and The Crab in 2014. This was a real challenge because it was in Galle.
• Nihonbashi as an organisation being able to retain our senior staff, has also been rewarding for me since I may have contributed in some small measure towards that ability.
Final words From 1995 to date, Nihonbashi would not be what is and come this far and have grown to be a world recognised Brand Name, if not for Dharshan’s passion and forward thinking and taking risks and Mrs Munidasa’s (Dharshan’s mother) contribution towards it and the entire staff’s dedication. Nihonbashi is a success story, which is a rare feat in the restaurant industry. I’m very glad to be a part of it and we look forward to many more exciting chapters.
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Restaurant Manager, Sampath Rajitha joined Nihonbashi at its inception in 1995. One of his memories was just before the opening of the restaurant, and they had to practice balancing trays with bricks on them. The weight was too much for their hands. Rajitha reminisces, “Part of our training involved writing the Nihonbashi menu over 500 times to familiarize ourselves with it, and in 2002, we experienced a strike after which Nihonbashi opened three weeks later with only ten employees. The opening of the Karaoke Bar is another good memory. I remember the first prize was won in the form of a whisky bottle by Mr Komiya from Penta Ocen.” Along with the growth of Nihonbashi, Rajitha has grown into the position he holds today.
N.M Piyathissa is Nihonbashi’s executive chef and he joined Nihonbashi in 1995. On being asked what one of his best memories during his tenure at Nihonbashi, he fondly recalled the first staff trip to Nuwara Eliya. Piyathissa has had opportunity to travel with Dharshan representing Nihonbashi to Japan and Seychelles, and the Maldives on multiple occasions.
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20th Anniversary Bento Box
Try our Special Lunch Set exclusively available only at Honten for the month of June and July.
Maguro(Tuna) sashimi Sake (Salmon) aburi sushi Agedashi tofu Yasai Goma e Tensabi temaki Chawanmushi Miso soup Gohan (rice) 2000/- nett
I was lucky enough to be invited to cook a private dinner at a private residence in Dubai during the month of April. The dinner consisted of all ingredients imported from Japan, from logistical challenges to finding importers in Dubai and exporters in Japan to accommodate my complex set of ingredients. We flew out live scallops and oysters, and we made luxurious sashimi in a spoon with botan ebi and uni, topped with caviar, inspired by Testuya San of Waku Ghin in Singapore. We hired kitchen equipment, from refrigerators to charcoal grills to teppan grills and we plated for 50 guests in 3 hours. The dinner was part of a 40 year birthday celebration and it took 2 days of planning and organizing all the items required for this. We used over 350 plates for the 12 elements of 8 course dinner. I took two other staff from Nihonbashi – Nandana and Rathnayake – who travelled out of Sri Lanka for the first time and it was a great experience for both of them. I came back with the knowledge of what can be taken into Dubai and what is not normally available there, and with this knowledge maybe the next time we’re invited there, we can up the game.
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The Yakitori Garden at Nihonbashi is very unique and set out doors among towering walls of bamboo, has an intimate setting of only 3 tables, and a very modern approach to presenting the Yakitori before it is grilled. We use a refridgerated sushi case outdoors, to keep our chicken chilled and have a four foot, custom made Yakitori grill. We have separate stores and stocks of charcoal within the premises of Nihonbashi, as the hardwood charcoal we use is very difficult to obtain. Yakitori spaces in Japan are usually called Beer Gardens, and since we wanted Yakitori to be the primary focus and not play second fiddle to beer, we named our space Yakitori Garden. To get the best flavours, the team at Nihonbashi use unfrozen chicken alongside hardwood charcoal and never pour fuel onto the grill, instead placing the coals on a stove to get them burning. A plethora of chicken variants (daringly serving even heart, gizzard, skin and cartilage!) and seafood are on offer in the simple Yakitori Menu and it is recommended that you sample all of them. Come and enjoy Happy Hour daily at the Yakitori Garden from 6 – 8pm, where everything is on half price, including Onigiri and Beer.
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Nihonbashi was invited about 15 years ago to take part in the first Bon Odori Summer Festival. The event saw over a 100 guests and it was a small and quaint. With every passing year, the event has grown in scale with more people and sponsors. Bon Odori is an annual event celebrated by the Japanese community in Sri Lanka. It is organized by the Japanese Solidarity Association in collaboration with the Embassy of Japan and the Japanese Graduates Alumni Association of Sri Lanka (JAGAAS). Nihonbashi has been a part of this event from its inception in 2000, and this year we will again be taking part in serving Nihonbashi Summer Festival cuisine at festive prices. It will take place at the Moors Grounds on July 4th from 6:00pm onwards. A limited amount of invites will be ready for pick up from June 24th at all Nihonbashi outlets. Invitations are mandatory
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No Carb Bento Box
Nearly all Japanese bento boxes will be no carb if you take the rice out. This is such a set where we don’t use rice but focus on seafood and vegetables. This box contains a tuna sashimi portion, egg white omelette with sautéed prawns, lotus root, a salad with crisp iceberg lettuce with chargrilled prawns, a niviti with egg, miso soup, and a seafood salad – crab in wasabi and salmon in mayonnaise served in avocado.
Available only at Honten. 2400 Nett
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Open from 12noon to 8pm daily.
Nihonbashi
ODEL
The only all day Japanese dining restaurant in the heart of Colombo. Open daily from 12noon to 8.30pm
Sushi Asahi Salmon roll, Cucumber roll, Tuna roll and California roll Rs. 1100 Sushi Ichiban Tuna Nigiri, Tuna Roll and Cucumber Roll Rs. 1060 Ao. Take. Tei Chicken Teriyaki Set with Miso Soup Rs. 1540
Shakemayo Don Salmon Flake in Mayo on Rice Rs. 1060
Namaharumaki Crabstick - Rs.700 Prawn(Ebi) - Rs.520 Grilled Cuttlefish (Ika) - Rs.520 Tuna(Cooked) - Rs.380 Chicken (Grilled) - Rs.380
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Asia’s 50 Best Restaurants started in 2013 and Ministry of Crab was just over a year old at that time. Today, it is in its third year, and we are honoured to be on this prestigious list in Asia. What does it mean for Ministry of Crab to be here? Of all the restaurants on the list, it is probably the most unique, where local ingredients are used in its totality. We thrive on the facts that we do not use freezers for our seafood and that we are mainly a Sri Lankan lagoon crab restaurant. Our kitchens are open and the restaurant is set in one of the most historical and iconic buildings in Colombo and the oldest in Asia. Speciality crab restaurants have been around in Singapore for decades and they have always used Sri Lankan crab. Ministry of Crab was created to reown the crab in Singapore and its success and ranking in this list is an honour to our country where we draw the strength to make this a successful restaurant.
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Small Island Iced Tea With the popularity of our Iced Tea Soda, I came up with a cocktail using Old Arrack and called it Small Island Iced Tea. Unlike the Long Island Iced Tea, this cocktail actually uses tea. Come try this light and refreshing Cocktail and see arrack in a new light.
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Ministry Of Crab Memorabilia Limited Edition Cricket World Cup T-Shirt 1300
Polo Shirt 1600 Cap 650
Umbrella 1300
2 Plates 4500
Crew Neck T-Shirt 1300
Plain Apron Mahela Jayawardene Apron Kumar Sangakkara Apron Dharshan Munidasa Apron
1600 2600 2600 2600
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Nihonbashi & Ministry of crab held a celebratory event for being ranked on Asia’s 50 Best Restaurants. The event took place at the Hilton Grand Ballroom in April. Photo Credits: Sagara Lakmal De Mel
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Where Chefs Eat Where Chefs Eat is a great book of a restaurant guide for the world. It comes from people who cook, are in the industry and those who pay attention to what they eat, and I am privileged to be one of the chefs contributing to this great bible of where to eat what.
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Chocolate Chip Hopper The name says it all! Visit us & be a fan of our latest concoction.
22 By Dharshan Munidasa & Jacqueline Fernandez
Banana Leaf Barramundi (BLB)
Banana Leaf Barramundi is our newest dish at Kaema Sutra. It is a great fish to cook with. Barramundi at Kaema Sutra is ocean farmed and harvested on order and delivered to us in ice. With our knives skills we are able to cook for you boneless, skinless fillets which is not the norm in Sri Lankan cuisine. The fish is succulent and is cooked for a very short time on a banana leaf on our teppanyaki grill creating a unique spicy BBQ dish.
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Kottu
Kottu Sutra at Kaema Sutra is a novel way of providing a menu where you can almost create your own Kottu using our original takes and original curries. Add a few extra toppings to suit your preference be it extra spicy toppings, eggs or cheese. Each Kottu is made to order on our teppanyaki grill adding it’s original flavor.
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fld;a;=j THE KOTTU CHOICE OF
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Base : Egg : Extra Heat : Cheese :
Polos Kottu Banana Flower Kottu Goat Meat Kottu Mutton Kottu Roast Chicken (Dark Meat) Roast Chicken (White Meat) Soft Shell Crab Kottu Crunchy Prawn Kottu
Roti Strings NCK Dharshan’s No Carb Kottu Zero Two Fresh Red Chilli Dry Red Chilli Single Wedge Double Wedge Add 100
Add 200
Mark Both for Triple Wedge
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800 800 1800 1800 800 800 2000 1200
Take Away 011 267 0722
Reservations 011 267 0722
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Lunch Sutra
This is our create-your-own, hassle free lunch combo menu. Choose from over 1000 possible combinations and experience Sri Lankan Cuisine at a wholesome and simple presentation. Choose one egg dish, a sambol, a carb and a curry to make your perfect lunch combo meal.
Lunch Sutra E�� S����� Double Egg Pol Hopper Two Fried Katta Egg
Double Egg Hopper Two Fried Egg
1/4 Roast Chicken Dark Pol Boneless Chicken Curry Roast Paan 1/4 Roast Chicken White Plain Hopper Fresh Water Prawn (1Pc) Seer Mild Kade Paan Seeni Tuna Ambulthial Yellow Rice Two Egg Lunu Miris 6 String Hoppers Goat Curry Kiri Bath Two Egg
1100+ 1300+ 1300+ 1300+ 1500+ 1500+ 1800+ 1800+
Over 1,000 Combinations!
C���
Pol Roti Plain Roti Plain Hopper Yellow Rice Roast Paan Two Egg Seeni Omlette Kade Paan Two Egg Lunu Miris 6 String Hoppers Roti Kiri Bath
C������ OZ Mutton Curry Goat Curry 1/4 Roast Chicken Dark 1/4 Roast Chicken White
1800+ 1800+ 1100+ 1300+
Boneless Chicken Curry Fresh Water Prawn (1Pc) Tuna Ambulthial Seer Mild
1300+ 1300+ 1500+ 1500+
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The Tuna & The Crab is Dharshan’s latest venture, combining the best of Nihonbashi and Ministry of Crab, that opened its doors to the public in November 2014. The restaurant is a hybrid Seafood and Japanese restaurant that uses fresh local ingredients alongside Japanese culinary principles. The layout of the restaurant is somewhat avant-garde in design for a Japanese restaurant in this day and age and emphasises the elegance and beauty of the location.
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天さび手巻き
500
Ten Sabi Temaki (1 pc)
A Nihonbashi original and probably the most famous of Dharshan's creations, this temaki has tempura prawn rolled in wasabi rice
手巻
鮨 Sushi
Temaki
500
エビ握り
300
Ebi (Prawn) Nigiri
Fresh Black Tiger Prawns
Rolls, Nigiri & Temaki
鉄火巻き
650
Tekka Maki
あぼがどツナ巻き
300
The very sweet Sri Lankan Cuttle fish Sushi
650
Avocado and Tuna Maki
鮪握り
300
Tuna Nigiri
The most elegant and regal of the sushis of the world. Made Proudly with Tuna landed in Colombo!
Rich, ripe slivers of Avocado and Tuna rolled with Wasabi.
照り焼きチキン巻き
イカ握り
Ika (Cuttle Fish) Nigiri
Traditional Tuna Roll made from the finest Tuna caught in Sri Lanka, a Nihonbashi Strength!
たい握り
500
Tai Nigiri
280
sea bream Nigiri
Teriyaki Chicken Maki
A favourite among our child guests! 鮨盛り合わせ“風”
5500
Sushi Platter '風”Kaze きんぴらレンコン巻き
Lotus Root Maki
500
Nigiri Sushi Platter
Crunchy and spicy Lotus Root sushi roll
ツナサラダ巻
Tuna Salad Maki (Roll)
かにかま巻
Kanikama Maki (Roll) Crab Stick Roll
A cosy sushi platter for two consisting of 22 pcs.
1700
500
700
刺身
Sashimi Real Crab Meat Maki
850
Famous Sri Lanka Crab Meat Roll
かっぱ巻き
Kappa Maki
Cool Cucumber Roll
刺身盛り合わせ“海”
A delectable sashimi platter of local catch including Tuna, that serves two.
500
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鮨＆刺身セット
Avocado & cucumber Maki (Roll)
2000
Sashimi & Sushi Set
A complete meal with Sashimi, Sushi and Miso.
Catch of the Day Sashimi Platter
1500
N Sashimi from Nihonbashi
600
As sashimi platter of local catch and Tuna アボカド、鮭巻
1500
Sashimi Platter “海”Umi
500 Thin slices of Sea Bream in an original Sauce with Sesame
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鮪
Tuna 鉄火巻き
650
Tekka Maki
Traditional Tuna Roll made from the finest Tuna caught in Sri Lanka, a Nihonbashi Strength! あぼがどツナ巻き
650
Avocado and Tuna Maki
Rich, ripe slivers of Avocado and Tuna rolled with Wasabi. ツナサラダ巻き
500
Tuna Salad Maki
Our Tuna does not come from a can and this salad is made fresh daily. 鮪の刺身
1500
Tuna Sashimi
We proudly serveTsukiji bound Regal Tuna that lands in Colombo. 鮪握り
300
Tuna Nigiri
The most elegant and regal of the sushis of the world. Made Proudly with Tuna landed in Colombo! 鮪明太子巻き
Tuna C. Roe Maki 1500
Mentaiko (Cod Roe) blended with Mayo and rolled into a medium sushi roll. (8Pcs)
蟹
Crab かにサラダ
Crab Salad in Avacado 900
A simple and spicy Crab Salad in Avacado, that's very local in its ingredients.
ガーリックチリークラブ
600
Per 100g
Garlic Chilli Crab
Olive Oil, Garlic and Chilli flakes made this a hit at the Ministry of Crab!Made with smaller cousins but yet great! 蒸しかに
600
Per 100g
Crabs in Bucket
Steamed Crab served with two varieties of butter. ペッパークラブ
600
Pepper Crab
Per 100g
かにコロッケ
1300
Pepper Crab made with freshly milled black pepper.
Creamy Crab Croquettes
Crab Croquettes from Nihonbashi's Premium Croquette Selection かにパスタ
Crab Pasta
2000
Pasta and Crab at its best with olive oil based simple flavours. (300g - 400g Crab) かにチャーハン
Kani Chahan (Crab Rice)
1300
This Crab Rice or Kani Chahan, one of Nihonbashi's most popular dishes, which has transcended Ministry of Crab and is now here!
Crab Pasta
弁当
Bento Box
ゴールフォート弁
3000
The Galle Fort Bento Tuna and Crab Salad in Avocado, Today’s Sashimi, Grilled Prawn Salad, Tuna Nigiri, Yaki Sakana, Sushi, Rice and Miso Soup.
ワインのおつまみ弁当
3000
Bento Box for Wine Lovers Tuna and Crab Salad in Avocado, Tuna Sashimi, Olive Oil and Soy Prawns, Kani Gun Kan Maki, Tensabi Temaki, Crab Croquets & Miso Soup.
Sashimi & Sushi Set
鮨＆刺身セット
Sashimi & Sushi Set A complete meal with Sashimi, Sushi and Miso.
2000
シーフード Sea Food オリーブオイルの焼魚
1500
Grilled Catch of the Day Fish Fillet
Fillet of the daily catch,grilled with olive oil and soy sauce.
鬼エビ料理
Grilled Catch of the Day Fish Fillet
2400
Fresh Water Prawns
Galric Chilli or Pepper compliments these great, flavourful prawns for our lakes.
エビフライ
2400
Panko Prawns
Fresh Water Prawns
Fresh Water Prawns fried in fresh bread crumbs.
イカのオリーブオイルいため
1300
Cuttle Fish Tossed in Olive Oil Chilli
From TV show to plate, you will never see cuttle fish like this ever!
オニオンフライ
600
Panko Crusted Onion Rings
Fried Onion Rings crusted with fresh bread crumbs.
魚フライ
1600
Panko Fish Fingers
刺身とオリーブオイル
1300
Olive Oil and Soy Sauce Sashimi Inspried by Nobu, and a great dish
エビコロッケ
Creamy Prawn Croquettes
Prawn Croquettes from Nihonbashi's Premium Croquette Selection
1300
Olive Oil and Soy Sauce Sashimi
Fish fingers fried in fresh bread crumbs served with tartar sauce.
Accolades
Nihonbashi ranked on Asia’s 50 Best Restaurants for the years 2014 & 2014 and at No. 31 for 2015 and voted as the S. Pellegrino Best Restaurant in Sri Lanka for 2015.
Ministry of Crab ranked at No. 43 on Asia’s 50 Best Restaurants for 2015.
Dharshan Munidasa awarded The Minister’s Award for Overseas Promotion of Japanese Food for the year 2014 by the Japanese Government.
Dharshan Munidasa awarded the Japanese Ambassador’s Special Commendation in 2013 by the Japanese Embassy in Sri Lanka.
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