Port City gets Japanese touch with ‘Nihonbashi’
View(s):Nihonbashi, Chef Dharshan Munidasa’s flagship Japanese restaurant, marked its relocation to Port City Colombo with an official unveiling held recently.
President Ranil Wickremesinghe graced the occasion, cutting the ribbon to mark the restaurant open.
Since its inception in 1995 at Galle Face Terrace, Nihonbashi has been at the forefront of the ‘washoku’ wave in Sri Lanka, boasting 29 years of rich history and expertise in Japanese cuisine. Literally translating to ‘Japan-Bridge’ Dharshan’s intention was to build a culinary bridge between Sri Lanka and Japan, bringing pure and unadulterated Japanese cuisine to Colombo. This led to Nihonbashi becoming the first restaurant from Sri Lanka to be featured on ‘Asia’s 50 Best Restaurants’ list, ranking consecutively from 2013-2018.
Nihonbashi has also been an incubator for many other restaurants such as Ministry of Crab, Kaema Sutra and Carne Diem Grill; which all have strong influences of Japanese culinary philosophies. In his relentless pursuit of promotion and dissemination of Japanese cuisine and the principles of ‘washoku’ Dharshan was conferred ‘The Order of the Rising Sun, Gold and Silver Rays’, one of the highest honours granted by the Japanese Government.
The evolution of Nihonbashi continues as it moves to its new home at Port City Colombo: a visionary master-planned city development that aims to set a world-class standard for dynamic lifestyle, investments, and services, whilst being positioned to be the gateway to South Asia. The restaurant takes great pride in sourcing most of its ingredients locally, given the access to the best fish markets, reserving imports for those exceptional ingredients not found in Sri Lanka.
Similarly, Dharshan designed Nihonbashi at Port City Colombo applying the principles of prioritising local materials, championing local sourcing and the use of sustainable materials.
‘As a chef would walk the shoreline and farms in search of ingredients, I walked the quarries and bamboo forests to reverse engineer this ‘Japanese design by DNA’ restaurant. We handpicked stone boulders, quartz sand, bamboo and local timber with great care, to create this space that celebrates “ – Wa” (the same “Wa” found in washoku and wagyu, meaning Japanese). This space is an ode to Japanese design, Japanese philosophy and to the beauty of perfect imperfections: Wabi-Sabi’ said Nihonbashi and Ministry of Crab Founder Chef Dharshan Munidasa.
The restaurant features eight private dining rooms with a mix of Japanese tatami style seating and Western style seating: Chikurin (Bamboo Forest), Bonsai, Ikebana, Samurai, Whiskey, Wine, Sake room and Tachinomi Bar, drawing inspiration from Dharshan’s Japanese heritage. The location exhibits an outdoor bar concept, along with what is possibly the largest Yakitori Grill in the world. The menu will feature a combination of traditional Japanese cuisine and modern Japanese cuisine, ranging from A5 Japanese Wagyu, Sushi, Sashimi, Tempura, Teriyaki and Nabe, to a wide selection of yakitori, as well as Dharshan’s original dishes such as Olive Oil Kake Tai Cha, Foie Gras No Teriyaki, Karapincha Tempura and Tensabi Temaki.
The restaurant is open daily for dinner from 5 p.m. to 10 p.m. (last order).
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