Menus by Dharshan

MENUS

By Dharshan

December 2014

Welcome! December 2014 brings out the first edition of Menus by Dharshan. This year has been an amazing year for me – Nihonbashi was ranked again in the Asia’s 50 Best Restaurants list and I was among four other individuals in the world to be recognized by the Japanese Government for spreading Japanese cuisine and food culture around the world. The purpose of Menus by Dharshan is to give you insights, stories and origins of certain dishes and the ideas that surround the dishes of Nihonbashi, Ministry of Crab, Kaema Sutra and our newest addition in Galle, The Tuna & The Crab.

Each restaurant has its strengths and ingredients and the way we present, cut and cook our dishes. Additionally, the kitchens are specifically built for every dish on the menu, and it’s a huge asset to have such varying kitchens in Colombo to try out new items. For example, I would never have come up with the No Carb Kotthu at Ministry of Crab or Nihonbashi; because of Kaema Sutra I started playing around by taking out the roti and trying a no carb version. I hope you find this Publication intriguing and a great introduction to all five restaurants and their unique dishes.

Merry Christmas and a Happy New Year!

Top Stories 3 5 6 8 9 10

Building a Bridge To Japan The Tuna Story Lunch Specials at Honten The Yakitori Garden Private Dining Nihonbashi Odel All Time Faves

11 13 15 16 17

The Story of the Toss To Form a Ministry In Search of Perfect Crustaceans Ministry Of Crab Memorabilia Sri Lanka Festival

18 21 22 23 24 25 26 27 28

Foodography The Origin Mirisgala Kitchen Lines Elu Mas Controversy Feature Must Try Hunger Combo Cook Like Dharshan Culinary Hybrid at the Galle Dutch Hospital Down South Special Dishes

11,Galle Face Terrace Colombo 3 011 232 3847

nihonbashi

No 5, Alexandra Place, Colombo 7 011 471 8758 www.nihonbashi.lk Old Dutch Hospital Bank of Ceylon Mawatha, Colombo 011 234 2722 www.ministryofcrab.com

ministryofcrab @ministryofcrab ministryofcrab

Independence Ave, Colombo 00700 011 267 2362 www.kaemasutra.com

kaemasutra

Dutch Hospital Galle Fort 091 309 7497

thetunathecrab

@kaemasutra kaemasutra

@thetunathecrab thetunathecrab

CONTRIBUTOR Dharshan Munidasa EDITORIAL Shihaam Hasanali Shalini Canagasabey DESIGN & LAYOUT Ishan Raban PHOTOGRAPHY Dharshan Munidasa Sadun De Silva Sagara Lakmal De Mel Ishan Raban Sanush Herath PRINTER www.Lakcom.lk

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Building a Bridge To Japan

Nihonbashi opened its doors to Colombo’s public on the 28th of June, 1995 and since then has evolved into one of Sri Lanka’s foremost dining destinations.

At the time of founding Nihonbashi to service an obvious gap in the market for authentic Japanese cuisine, Dharshan’s culinary skills were based on his time at University in USA where his disdain for dorm food led to the need to cook for himself. His childhood in Japan exposed him to a variety of cuisines, which honed his skills towards identifying good ingredients. Nihonbashi was a result of this childhood of eating greedily at great restaurants with his father and always striving to make something better.

Better didn’t necessarily mean more expensive, it meant fishing in the ocean or buying live crab, lobster or prawn in Japan to make sashimi at the age of 12.

Dharshan receives The Minister’s Award for Overseas Promotion of Japanese Food & Culture

While Nihonbashi was influenced by Dharshan’s childhood experiences it is also a result of being in Sri Lanka. The taxation on imports, seen as a weakness by Dharshan to getting high quality ingredients was instead a blessing in disguise, as it pushed him to search for ingredients locally, leading to his first visit to the docks to witness the unloading of whole Tuna which has now become a strength to the restaurant.

The restaurant’s commitment to using locally sourced ingredients to as great an extent as possible has also ensured high levels of freshness and taste in all its dishes.

The Nihonbashi Main Restaurant at Galle Face celebrates its 20th Anniversary in 2015 having grown from strength to strength, from the early days when they modelled themselves on Japanese Restaurants in South Asia to present day when even Restaurants in Japan are emulating their style and design. The growth and evolution of the restaurant has been due to Dharshan’s continuous pursuit of creating something better, serving something nicer and plating something more beautiful. Nihonbashi is one of the most unique restaurants in the world having only 6 tables but 8 private dining rooms each differently themed to celebrate an aspect of Japan, with the one – of – a – kind Yakitori Garden being a testament to its commitment to great food which lies in its simplicity. Dharshan believes cuisine enjoyed in larger spaces is much better than in cramped spaces, which is evident in the design of the restaurant as it creates a sense of spatiality through its use of open spaces.

Nihonbashi has undergone many transformations in the past two decades and will continue to do so into the future as it is, after all a restaurant that evolves to the tastes of Modern Japan, celebrating Japanese cuisine while using the natural resources of Sri Lanka in its dishes and design to create a unique experience 3 that is not found elsewhere.

Prices are Subject to Service Charge & Taxes

Nihonbashi Proudly Serves Moet & Chandon Rose Imperial as their House Champagne

The Tuna Story Nihonbashi was the first restaurant in Colombo to purchase Japan Grade tuna and one of the few restaurants worldwide to take their pick of tuna from the docks where it is graded.

Colombo is one of the few cities in the world that has this privilege, and Nihonbashi is very proud to serve this regal Tuna. The Tuna purchased is not in loin form or frozen. It is bought the same way the Japanese purchase it, whole fish gilled and gutted.

The largest whole Tuna ever delivered weighed in at 137kgs!

It is a sight to behold – whole tuna being delivered to the restaurant. Every part of the Tuna is made use of, be it in Sushi, Sashimi or the unique Tuna Bone Sashimi, which is becoming a fast favourite among regulars and is only available in extremely limited quantities when the tuna is delivered.

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Lunch Specials at Honten

No Carb Bento 2400 Nett

Kiku Teishoku 4200 Nett A set comprising of Salmon Aburi Terikyaki, Nigiri Sushi, Ten Sabi Temaki (our original prawn tempura hand roll), Karapincha Tempura, two Vegetable Specials and our refreshing Dobin Mushi (seafood broth).

Followed by Kanten Jelly as dessert and complete with Sencha Green Tea or a Coffee of your choice.

Yuri Teishoku 4200 Nett A cold appetizer of Edamame, Sashimi, Soba and Namaharumaki to whet your appetite, followed by a Seafood Tempura, three of our Daily Specials, Rice, Miso, and Kanten Jelly as dessert. Choose a refreshing Sencha Green Tea from Japan or Coffee from our coffee menu.

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Suiren Teishoku 3300 Nett For guests who prefer an all cooked affair, this set includes our signature Kani Chahan (crab fried rice), Ten Sabi Temaki (Nihonbashi’s original tempura prawn hand roll), Seafood Okonomiyaki, Agedashi Tofu, Dobin Mushi (soup) and a Scalion Salad, served with Kanten Jelly as dessert and Sencha Green Tea, or the Coffee of your choice.

Hana Teishoku 3300 Nett A plate of Sashimi, Tiger Prawn Temupura, all three of our Daily Specials, Rice, and a light serving of Udon (instead of a soup). Served with Kanten Jelly as dessert and Sencha Green Tea or the Coffee of your choice.

Honten Teishoku 1700 Nett A set comprised of our daily specials, the Honten Teishoku varies from day to day.

Karaage Teishoku 1700 Nett Crispy fried marinated Chicken Nugget set. Bite size pieces of Crispy Fried Chicken, served with a selection of our Daily Specials.

Vegetarian Teishoku 1700 Nett A delicate Tofu Steak served with a Mixed Vegetable Sauce on a plate of Rice. Accompanied by our Daily Specials.

Okonomiyaki Teishoku 1700 Nett Japanese style Pork and Seafood Pancake. Served with our Daily Specials.

Tempura Teishoku 2100 Nett Crispy Tempura assortment served with two light Vegetable Dishes. Steamed Rice and Miso Soup.

Sushi Teishoku 2000 Nett A Nigiri platter and side order of Sushi Rolls served with a selection of our Daily Specials.

Sashimi Teishoku 2100 Nett A platter of premium Sashimi along with our Daily Specials make this a healthy yet substantial set.

Teriyaki Teishoku 2100 Nett Comprising both Fish and Chicken Teriyaki this set is served with a selection of our Daily Specials.

Gyoza Teishoku 1700 Nett Handmade Pork Dumpling set Yaki buta Teishoku 2000 Nett Slices of slow roasted Pork served with finely sliced white Leek strands. Complete with Rice, Miso Soup and our Daily Specials.

Shio Jake Teishoku 2200 Nett Grilled salted Salmon set.

Rosu Katsu Teishoku 2100 Nett Breadcrumb fried Pork shoulder chop (Tonkatsu) Tonkatsu Teishoku 2100 Nett Crumb fried Pork Fillet, served with Japanese Mustard (not wasabi) and a thick Tonkatsu Sauce.

Donburi Teishoku Ajitsuke Tekka Don, Ten Don, Chirashi Sushi, Shake Don, Katsu Don Teishoku.

2100 Nett Oyako Don, Chicken Teriyaki Don, Kaki Age Don, Steak Don or Chicken Steak Don Teishoku.

1700 Nett Yunoka Don Teishoku 1700 Nett Chopped Okura and Tofu on Rice with Yuzu pepper

Curry Rice Teishoku 1700 Nett Japanese style Chicken Curry lunch set.

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The Yakitori Garden The Yakitori Garden at Nihonbashi is very unique and set apart from other Yakitori establishments across the world based on its level of beauty and elegance. Set outdoors among bamboo walls and classic granite countertops and floors, with polished cement tables and chairs, this space creates a serene atmosphere that is ideal for a relaxing meal. The use of bamboo and granite in the design relates back to Nihonbashi’s philosophy of highlighting Sri Lanka’s natural resources.

The bamboo encloses the small pocket of space, adding an element of intimacy to the ambience, where the warmth added by the lit up bamboo backdrop is on par with the embers that cook the yakitori.

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Nihonbashi always believed that chargrilling was the key to enhancing taste. 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.

Happy Hour is from 6.00pm to 8.00pm on weekdays with 50% off on Yakitori and Beer.

Private Dining Nihonbashi Honten provides customers with the highest number of private rooms of any Japanese Restaurant in Sri Lanka, each unique in its own way.

Hana Room Seating : 2 Pax (+2 kids can be accommodated) A cozy casual room with traditional wooden floors, that is ideal for a couple or guests with kids.

Ryu Room Seating: 6 pax An airy and spacious tatami room beautifully designed adjoining the restaurant’s rock garden on the ground floor.

En Room Seating : 6 pax A room on the ground floor designed to capture the grandeur of Ancient Japan. The defining feature of this tatami room is the antique sword chest (a family heirloom!) securely standing at one end of the room.

Azuma Room Seating: 10 pax A room that allows diners to sit in western style with an enchanting view of the restaurant’s rock garden on the ground floor.

Kaze Room Seating: 10 pax Ideal for an intimate gathering with family and friends, this tatami room on the upper floor is the perfect backdrop for an authentic Japanese meal.

Samurai Room Seating: 20 pax A 400sq ft mini banquet room on the upper floor, this room is perfect to for group functions, be it cocktail parties, press conferences, business dinners or tour groups.

Wine Room Seating: 4 pax Japanese cuisine in a world of wine, the wine room combines sophistication with aesthetic perfection. This room on the upper floor is styled like a wine cellar and is equipped with an I – pod to suit the mood of the diners.

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Nihonbashi ODEL

All Time Faves

Sushi Asahi Salmon roll, Cucumber roll, Tuna roll and California roll Rs. 1100

Sushi Ichiban Tuna Nigiri, Tuna Roll and Cucumber Roll Rs. 1060

SHAKEMAYO DON Salmon Flake in Mayo on Rice Rs. 1060

AO. TAKE. TEI Chicken Teriyaki Set with Miso Soup Rs. 1540 10

The Story of the TOSS

by Dharshan

During construction of Ministry of Crab in 2011, there was a day I could get Kumar and Mahela at the construction site, as they had been playing cricket and it had been difficult to get them together in Colombo to decide on who would be chairman of the Company. Both Kumar and Mahela both insisted that the other should take it up and the decision was deadlocked. To settle it I brought out a Rs.10/- coin which I tossed and Mahela called. Mahela won the toss and became Chairman! Though it’s a simple, fun story it is very much a part of the Ministry of Crab history which we’ve incorporated into our coasters with the “Heads” and “Tails” design.

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Prices are Subject to Service Charge & Taxes

Ministry Of Crab Proudly Serves Veuve Clicquot Brut as their House Champagne

To Form a Ministry The Origins of Ministry of Crab date back to the first season of Dharshan’s TV Show “Culinary Journeys”, to an episode focusing on Sri Lanka’s Lagoon Crab. Up until then Nihonbashi had only been using export quality crab for special events such as Japanese New Year and New Year’s Eve, allowing Dharshan the foundation to build up relationships with exporters.

The episode dedicated to Lagoon Crab was filmed not only in Sri Lanka, but also in Singapore which is the largest importer of our crabs, leading to a friend questioning Dharshan on why he didn’t open a crab restaurant in Colombo; and from then on the idea grew into a plan, Kumar and Mahela who were close friends came on board. Next was the task of acquiring a location majestic enough to bear the name Ministry of Crab, which was finally found in the form of the iconic 400 year old Old Dutch Hospital that is not only one of the oldest buildings in Colombo Fort, but also undoubtedly one of the most beautiful. Ministry of Crab opened its doors in 2011; a culinary home coming for Sri Lanka’s giant crustaceans (The largest served to date being 3.2kgs!).

Ministry of Crab is doing things more differently and has more dishes than ever before. The Garlic Chilli Crab has a large following, with its olive oil to dip in bread becoming an iconic thing to do at MOC. From our humble beginnings Ministry of Crab has become a restaurant that, while still humble in our food, is gaining popularity worldwide and we are grateful to our guests for making us who we are.

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In Search of Perfect Crustaceans

By Dharshan

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years ago I learnt how to choose crabs - to differentiate the water crabs from the meaty crabs from vendors in Pettah to whom I am forever grateful for teaching me those simple lessons.

Since then, with Nihonbashi growing to what it is, I had to learn more detailed grading of crab from exporters who are experts in this field. I‘ve always paid attention to ingredients available in Sri Lanka and we are so fortunate that these succulent lagoon crabs, often hailed as the best crabs in the world are found locally. However, Sri Lanka has always exported majority of its lagoon crabs to Singapore and its baffled me as to why it’s never locally available and locals never eat them but are proud to emphasize the fact that it was only available in Singapore.

We as Sri Lankans deserve to be able to enjoy the best ingredients that our island has to offer and I wanted to create a restaurant that would do just that. That’s how Ministry of Crab came about, through the passion to re-own the crab from Singapore as we saw it being our duty to bring the crab back to its country of origin. Ministry of Crab’s core focus is the Lagoon Crab and our gratitude towards this amazing ingredient had led to our initiatives to work towards promoting the sustainability of the crab while eventually trying to stop the sale and export of crab below 400 grams.

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Ministry Of Crab Memorabilia

Polo Shirt 1600 Cap 650

Plain Apron Mahela Jayawardene Apron Kumar Sangakkara Apron Dharshan Munidasa Apron

1600 2600 2600 2600

Umbrella 1300

Crew Neck T-Shirt 1300

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2 Plates 4500

Sri Lanka Festival Ministry of Crab established their presence at the 11th Annual Sri Lanka Festival in Tokyo on the 27th and 28th of September. The Festival was held for the Japanese public as an opportunity to experience Sri Lankan culture and cuisine, while also promoting Sri Lankan products in order to increase trade between the two countries.

As many as 200,000 visitors attended the Festival over the two days, which featured over 80 stalls and included Sri Lankan cuisine, spices, tea, crafts, trade and more. The Ministry of Crab was the only restaurant from Sri Lanka to participate at the Festival and operated one of the largest stalls bringing to the forefront Sri Lankan seafood.

Dharshan, who has provided Sri Lanka with a strong link between the two countries due to his mixed heritage, had this to say, “It was an honour to represent Sri Lanka at the Sri Lanka Festival.

We were the only restaurant to participate at the event and if not for the support of Sri Lankan Airlines we would not have been able to take part. It was a huge investment for us and an investment for our staff to see Japan and we were grateful for this opportunity and the partnership we have with Sri Lankan Airlines.�

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Submit a food photograph and stand a chance to win a dinner at Nihonbashi, Kaema Sutra, Ministry of Crab or The Tuna and The Crab.

Email them to menusbydharshan@gmail.com on or before January 31, 2015.

Lucky winners will also have their photos featured in the next issue! If you live abroad, we will mail you a copy.

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Prices are Subject to Service Charge & Taxes

Kaema Sutra Proudly Serves Moet & Chandon Brut as their House Bubbles

The Origin The journey to opening Kaema Sutra has been in the works for 19 years, ever since the opening of Nihonbashi in 1995, as Dharshan always wanted to create a Sri Lankan restaurant using the best ingredients in Sri Lanka. He was perplexed at the fact that though Sri Lanka had such great ingredients, most of it was exported (especially the Tuna and Crab) leaving the local market with mostly export rejects, which led to the idea of giving an edge to Sri Lankan Cuisine, by taking export quality ingredients and treating them with the same utmost care as that of a Japanese Kitchen to result in a totally different dimension to traditional curries. A great space was found in the form of the majestic Arcade Independence Square and great partners in the form of actress Jacqueline Fernandez, Shalin Balasuriya of Spa Ceylon and Raju Chandiram a Good friend, who came on board understanding that this business would not be easy as everyone considers themselves a ‘Specialist’ in Sri Lankan Cuisine. However, what sets Kaema Sutra apart from other Sri Lankan Restaurants is that it is contemporary and brings to the table innovative dishes such as No Carb Kotthu, Roti Squares and Chicken Curry Salad which would fit into the lifestyle of the modern Sri Lankan. Kaema Sutra is all about catering to the contemporary Sri Lankan in you!

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ĂąĂ&#x;ia ., Miris Gala The Miris Gala at Kaema Sutra is sculpted from one piece of rock and is a beautiful piece of art and function. It is a representation of how Sri Lankan Cuisine can become current whilst still being deeply rooted in tradition.

Many restaurants that use the Miris Gala keep it hidden in the back without presenting its beauty to the world. At Kaema Sutra the Miris Gala is not only the center piece of the restaurant but also presents a contemporary beauty through its custom design, which was carved from one stone, weighing 900kgs.

We are proud to be the first and only restaurant in Sri Lanka to have redesigned the Miris Gala in 2000 years bringing its majesty to the fore!

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Kitchen Lines The kitchen at Kaema Sutra is very unique in its delegation of the different types of cuisine to separate lines.

At the front is the Miris Gala used exclusively for a la minute Lunu Miris. Next is the Japanese Teppanyaki that is used for Rotti, Kotthu and the soon to be made KS signature Omelettes. Third is the custom made work bench that makes up the Hopper Line with 6 burners to accommodate the customized pans built for the hoppers which are vast in size. Fourth is the curry line, carrying two lines of gas flames: one for slow cooked curry and the other for a la carte. Behind all this is the work horse of the Kaema Sutra Kitchen - ‘Maha Gini’the oven used to make Dharshan’s Spicy Roast Chicken.

By segregating the different sections and allocating staff exclusively to each section, Kaema Sutra gives due diligence to Sri Lankan cuisine and its elements in order to make and deliver food to table faster than any other restaurant in town.

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El u Mas Controversy The Goat, Mutton and Lamb Controversy

There are three types of meat that generally cause confusion in South Asia – Mutton, which refers to the fully grown sheep, Lamb, which is the young sheep and Goat meat.

For eons, South Asia has erroneously used the word “Mutton” to describe goat meat. Sri Lanka does not have sheep and as I have always been specific and truthful about the ingredients we use in our kitchens, the Goat Curry at Kaema Sutra is known as just that: “Goat”!

Mutton is technically a mature sheep – a big Lamb. And Lamb is baby sheep and that’s why the meat is tender. At Kaema Sutra we proudly serve Goat Curry which comes from the Goat and it has an amazing and unique texture with an interesting flavour.

Due to improvements in international trade and freezing technology today, New Zealand Lamb and Australian Mutton are freely available. We now serve the Real Mutton Curry and the Real Mutton Rolls, both made from Australian Mutton! Goes great with our ‘Two’ Egg Hoppers.

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Feature

Chicken Curry Salad

w,s.eg fmar Spicy AGP Salad

A unique, original & almost bizarre dish where avocado is used as a diffuser of the tanginess and spiciness of seeni sambol. It makes a great starter and is originally Kaema Sutra.

An original created by Dharshan in 2012 finally finds a home here at Kaema Sutra! Crispy iceberg lettuce, chicken curry cold cuts with a soft yolk egg. Served with pieces of fried godhamba roti. Opt between a choice of dark or white meat.

f.dgqfld< INTRODUCING

Centella The Ultimate Gotukola Elixir

fld;A;= Dharshanâ&#x20AC;&#x2122;s No Carb Kotthu Roti A new healthy, gluten free dish made for guests who want a no carb version! Opt between a choice of dark or white meat

Available at Kaema Sutra, Nihonbashi, Nihonbashi ODEL & Ministry of Crab

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Must Try Kaema Sutra Combos

Dharshan’s No Carb Kotthu

Kaema Sutra Suggested Set Menus for One :

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Spicy AGP Salad Boneless Chicken Leg Curry Egg Roti 1430/- Nett

Chicken Curry Salad with Egg Plain Hopper Lunu Miris 880/- Nett

Boneless Goat Curry Pol Roti Egg Roti 1760/- Nett

Spicy AGP Salad Dharshan’s No Carb Kotthu 1320/- Nett

Hot Chilli Wings

Chicken Curry Salad

Hunger Combos Dharshan Recommendations For You & Your Drinking Buddies: Suggested Set Menus for Two (To Share) Chicken Curry Salad Spicy AGP Salad Dharshan’s No Carb Kotthu 3000/- + 10% 1650/- Nett Per Person

Boiled Kadju Nuts Manioc Floss Hot Chilli Wings or Hot Fish Fry Boneless Chicken Curry Chicken Kotthu Rotti Pepper Gizzard Aunty Shadi’s Beef Pickle

Hot Fish Fry

Suggested Set Menus for Four (To Share) Dharshan’s Spicy Roast Chicken Four Egg Hoppers/ Egg Rotis Two Pol Rotis One Dozen String Hoppers Pol Sambol Dhal Boneless Goat Curry 4800/- + 10% 1320/- Nett Per Person

Pepper Gizzard

Dharshan’s Spicy Roast Chicken 27

Cook Like Dharshan Boneless Chicken Leg Curry Ingredients:

Method:

Boneless Chicken Leg Curry Powder Chilli Powder Salt Oil

Debone the chicken legs, trim off the excess fat and cut it into 1 inch cubes.

Cut the boneless chicken, trim off the excess fat and cut it into strips.

In a bowl mix curry powder with the chicken.

Use one tablespoon for one chicken leg.

Add chilli powder and salt as desired, and one tablespoon of oil.

Mix the ingredients well with the chicken.

On high flame, heat the frying pan and add the chicken mix.

Add 3 tablespoons of water into the bowl which was used to mix the ingredients, and add it to the frying pan. Mix well.

Lower the heat and cover the pan with a lid. Let it cook for a few minutes.

Serve with rice and your choice of vegetables.

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Culinary Hybrid at the historical Galle Dutch Hospital The Tuna and The Crab is a fun restaurant, combining the best of Nihonbashi and Ministry of Crab and opened its doors to the public on November 15th, 2014. Opportunities to open restaurants in Galle are hard to come by and when the development of the Dutch Hospital came about it was the perfect location to create yet another unique restaurant.

The Tuna and The Crab is a hybrid Seafood and Japanese restaurant that uses fresh local ingredients alongside Japanese culinary principles. The layout of the restaurant is somewhat of an Avant-garde design for a Japanese restaurant in this day and age, and emphasizes the elegance and beauty of the location.

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Down South Special Dishes Crab Pasta Rs.2000 Pasta and Crab at its best with olive oil based simple flavours.

Bento Box for Wine Lovers Rs.3000 Tuna and Crab Salad in Avocado, Tuna Sashimi, Salmon Sashimi, Olive Oil and Soy Prawns, Kani Gun Kan Maki, Tensabi Temaki, Crab Croquets

The Galle Fort Bento Rs.3000 Tuna and Crab Salad in Avocado, Todayâ&#x20AC;&#x2122;s Sashimi, Grilled Prawn Salad, Shake Aburi Yaki Sakana, Sushi, Rice and Miso Soup.

Tuna C. Roe Rs.1500 Mentaiko (Cod Roe) blended with Mayo and rolled into a medium sushi roll. (8Pcs)

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Olive Oil and Soy Sauce Sashimi Rs.1300 Inspired by Nobu, and a great dish! It is a new style of sashimi, where sizzling garlic and oilve oil are poured over delicate slivers of white fish in soy sauce.

Panko Fish Fingers Rs.1600 Fried Fish fingers coated in fresh bread crumbs served with tartar sauce.

Panko Crusted Onion Rings Rs.600 Fried Fried Onion Rings crusted with fresh bread crumbs

Crab Salad in Avacado Rs.900 A simple and sipcy Crab Salad in Avacado, thatâ&#x20AC;&#x2122;s very local in its ingredients.

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