Famous for Japanese cuisine - Kuuraku Restaurant introduces new dishes

By Janani Kandaramage

Nestled in the heart of Park Street Mews in the bustling city of Colombo, the Kuuraku restaurant is a definite go to destination for anyone who wishes to indulge in traditional Japanese food. 

Kuuraku is a Japanese franchise operating in 33 countries globally, with restaurants located in Ginza – a prestigious town in Tokyo, Montreal, Toronto, Jakarta, and in a range of cities in India and also China. Kuuraku’s steadfast dedication to delivering outstanding quality in every dish, from the careful selection of Japanese sourced ingredients to the meticulous preparation that ensures flavours are balanced and savoured, aims to elevate the pedestal of the Japanese culinary scene in Sri Lanka. 

Since its inception in Sri Lanka nearly seven years ago, Kuuraku has positioned itself as one of the most reputed spots for Japanese cuisine in the country, particularly amongst the expatriate community with its commitment to authenticity, creating an experience that is as genuine as it is timeless. Although expatriate clientele stalled amidst the series of crises that struck the country since the Easter bombings – the business nevertheless remained uninterrupted, as they diversified their services into providing delivery options while enhancing its variety to accommodate spiced alternatives, extending its appeal to locals. 

Highlighting the significance of the term “Kuuraku”, Kuuraku Restaurant Director Athulla R. F. Edirisinghe said: “Kuuraku can be directly translated to a cheerful smile which captures the very essence of the dining experience we aim to create. We want our customers to feel not just satisfied, but exhilarated and energised through the delicious, tantalising, and gastronomic food served.”

Edirisinghe boasts 30 years of experience in engaging with Japanese corporates including the Japan Ceylon Business Connectivity Ltd., where he was founding partner, underscoring his immense exposure to Japanese culture. He believes that food is an essential facet of Japanese culture, and to truly promote understanding of this culture, this cuisine must be shared with the world, explaining his dedication to the Kuuraku group. 

Ambience

With the ability to house approximately 90 people, the inside is masterfully lit in yellow to complement the streaks of red radiated from the burgundy tables and neatly arranged napkins, resembling a typical Japanese restaurant. As you enter, there is a central dining area ideal for family outings or date nights while private cubicles line the sides separated by delicate bamboo tats for those seeking a more intimate setting such as for a personal celebration. Guests can also enjoy the upstairs dining area, overseeing the restaurant. If you prefer dining in open-air, that is certainly possible and definitely an immersive experience as you get to observe the breath-taking aesthetics Park Street Mews offers. 

Tori Kushi Set

Priced at Rs. 2,760, this was our first starter and we could not hold back from diving in immediately. The dish was served in five strips with five different flavours, ranging from Momo Salt, Chicken Momo with Wasabi, Momo Tare (a homemade sauce unique to Kuuraku), Momo Spicy Mayonnaise, and the Momo Stamina (prepared with garlic as its base). This diversity was not only a feast for the eyes but also a delight in taste, as the distinctness of the varying flavours left a lasting impression on our taste buds. 

Kaisen Okonomiyaki 

An amalgamation of seafood, cabbage, and wheat flour batter bathed in homemade mayonnaise sauce and decorated with some Katsu Bushi (dry fish), Kaisen Okonomiyaki (Rs. 2,600) is a Japanese savoury pancake. Despite its rather peculiar exterior, the dish was heavenly as this medley of fresh vegetables with seafood ensured a scrumptious yet healthy dining experience. The rather vast portion makes it suitable for sharing among four people, implying that there is good value for money and allowing for significant cost savings. 

Assorted Sashimi Platter 

Sashimi is indeed a signature dish of the Japanese food sector, but an assorted platter, priced at Rs. 5,040 was a creative addition to Kuuraku’s menu. Consisting of Sashimi slices, tuna slices and Norwegian Salmon placed on radishes wrapped in salad leaves – the presentation was definitely exhilarating. Although the Sashimi may taste raw at first, once dipped in soya sauce mixed with a touch of Wasabi, it was as appetising as it looked. 

Aburi Shime

The Aburi Shime (Rs. 2,680) is Kuuraku’s latest addition since a month ago, and definitely left a huge mark on us. It is a meal with a lot of drama and flair – the Assistant General Manager Restaurant Arshard Tanik flame cooked the mackerel fish already soaked in vinegar and salt, to balance the strong flavours with a mild smokiness. This technique not only enhanced the tasting experience, but also texturally enhanced the dish giving it a crispy appearance to complement the tender and moist inside.

Tuna Onigiri and Tuna Yaki Onigiri

Another recent addition to the menu, the Tuna Onigiri is a rice ball stuffed with tuna, elegantly arranged to represent typical Japanese etiquette. Tuna Yaki Onigiri, the grilled rice ball, added variance to the dish, offering us a range of Onigiri to choose from depending on our preferences. This flexibility and the scrumptious nature of this main course meal makes it worth the cost. 

Miso Butter Ramen

Ramen is no new entry to the Japanese food sector, and is rather one of their most demanded dishes. Kuuraku is no different, popular for its diverse ramen options including Sesame Ramen catered to the vegetarians, and Spicy Kuuraku Ramen specifically tailored to the local tongue. 

We tried and thrived in the Miso Butter Ramen (Rs. 2,480), also one of Kuuraku’s latest additions from two months ago. The blend of ingredients such as leeks, sweet corn, spring onion and chicken mince with a lavish spread of butter left a buttery, melt-in-your mouth taste on the noodles that was divine. The base of the ramen was a chicken broth mixed in the miso soup, and we could not help going for second servings. This combination of soup and noodles is what distinguishes Japanese cuisine from noodles in all other cuisines. 

Ebi Prawn Udon Noodle

Despite being close to full, we could not resist their Ebi Prawn Udon Noodles, priced around Rs. 2,500. The Udon Noodles is denser than ramen, which meant that it was a heavier meal leaving us unable to move by the end of the dining experience. Seasoned with shrimps, Katsu Bushi, Tempura, leeks, spring onion, and Crunchie alongside a crisp prawn definitely elevated the taste to new heights as we got to experience a mixture of salt and some spice. 

Service 

We were very content with the prompt and personalised services of Tanik and his subordinates including Japanese speciality chef Karin Hayashishita who gracefully explained the significance of each food item that was ordered.

Overall

It is safe to say that Kuuraku has maintained its legacy as one of the top sports for authentic Japanese cuisine, and is continuing to improve further by expanding its product range to accommodate all kinds of customers. It is a definite go to destination for a second time.

– Pix by Sameera Wijesinghe