Nihonbashi launches ‘Best of Nihonbashi’ menu for 21st anniversary

Ten Sabi Temaki

En Sashimi

On 28 June, Nihonbashi celebrated 21 years of serving diners with inspired fine Japanese cuisine. Founded in 1995 by chef Dharshan Munidasa, the restaurant ‘s  culinary journey spans over 21 years and has evolved into an internationally recognised restaurant, being listed on “Asia’s 50 Best Restaurants sponsored by Acqua Panna & San Pellegrino” for four consecutive years.

To celebrate this momentous occasion, Nihonbashi will be offering two distinct dining experiences. The popular “Sukiyaki” prepared from the finest beef in the world “Kuroge Wagyu Sirloin of A5 Grade” will be available at 50% off for 21 days as well as the launch of “The Best of Nihonbashi” menu, a carefully curated appreciation that showcases some of Dharshan’s signature dishes, as well as some recent creations. Each of these dishes have stayed true to the Nihonbashi ethos of using indigenous ingredients wherever possible, creating modern interpretations of Japanese classics.

Patrons curious to indulge in “The Best of Nihonbashi” menu will be welcomed with the En Sashimi, thin slices of Sea Bream topped with a thick sauce freshly prepared in a Suri Bachi (Japanese Mortar). The thick sauce is poured over slices and is to be enjoyed without any wasabi.

The menu then moves onto Dharshan’s latest creation, “The Velvet Tomato Soup” whose simplicity in name will mystify diners with its flavour and appearance. Deep flavours are extracted by the umami properties of onions with soy sauce boosting this dish’s flavour profile while creating a cheesy aftertaste. Instead of using dairy products, this tomato soup employs the strength of the soy sauce as the structuring agent. The amount of Soy Sauce used is more than a splash, and this caramelises the chopped onions balancing out the tannins of the tomato.

The Negi Kaki Age with Curry Leaf Tempura is the next tasting on the menu where sliced Leek is dipped in batter and bunched and made into kaki age with prawns and served on a bed of the Nihonbash Original Tempura, the Curry Leaf Tempura.

Continuing on this culinary excursion is the Ten Sabi Temaki. Envisioned from an Engineering side. This temaki was reverse engineered to be able to be rolled with chopsticks and without touching rice with ones hands. The Cold Component of the wasabi Mayo Rice and the warm Tempura prawn is to fuse to create an invisible cloud of wasabi mayo. It is to be enjoyed without Soy Sauce or any other condiments.

One of Dharshan’s originals and a true interpretation of a Japanese classic is the Olive Oil Kake Tai Cha. This dish is the 2.0 versions of the Olive Oil and Soy Sashimi; Tai Chazuke is traditionally a bowl of rice topped with Tai Sashimi Slices and hot Tea (Cha) or broth made from the bones of the Tai poured on the sashimi. The dish begins with a cup of steamed white Japanese rice sprayed with a dash of Soy sauce and then layered with delicate slices of Sea Bream. Traditionally the sashimi should either be marinated, or hot Japanese tea should be poured on to it. Here however egg yolk is spooned on top and finally hot olive oil flavoured with garlic is poured on the whole dish. Stirring the yolk gently will give you an amazing texture that fuses well with the fish and rice.

The dining experience is completed with the Garlic Rice Maki where Garlic Rice is rolled in Nori and brought to the table as it crusts on a stone.

Lastly diners finish off this experience with Gelato flavoured by Japanese ingredients such as wasabi, Matcha or Azuki. To experience the “Best of Nihonbashi” or Sukiyaki promotions patrons may dine at Nihonbashi Honten from 12 noon to 2:30 p.m. and for dinner from 6 p.m. to 10:30 p.m.

For more information or to make a reservation, contact Nihonbashi on +94 112 323847 or online at www.nihonbashi.lk.