Nihonbashi by Darshan | Restaurant Review

A bridge to the culinary heart of Japan

From the unmatched culinary mind of Chef Dharshan Munidasa, Nihonbashi has modernized Japanese cuisine whilst still maintaining its pure, unadulterated form. Nihonbashi, which translates to Japan-Bridge. Perfectly reflects Chef Munidasa’s vision to bridge the gap between the unknown and known between Colombo and Japanese cuisine.

Chef Munidasa has spent over 30 years investing his talent, skill and energy into developing exciting new menus that have taken Nihonbashi’s legacy to international heights and earned them a place in Asia’s 50 Best Restaurants’ list for 5 consecutive years. 

His attention to detail is not just reserved for his food; it a great deal of it has also gone into the very foundation of the restaurant’s architecture, which features 8 breathtaking private dining rooms, He shared: “I took 30 years of looking for ingredients in Sri Lanka that also came with seeing Sri Lankan materials like rocks, pebbles, sand, quartz.” 

Nihonbashi shines a light on locally sourced food, unlike any other restaurant, taking great care and precision to make sure they are of the highest quality so much so that Chef Munidasa has been asked from other countries where he gets his tuna from as it so fresh and pristine to which he proudly replies ‘ the Indian Ocean.’

Nihonbashi’s new venue elevates the dining sphere and caters to global collaborations with renowned chefs and bartenders from all over the world, making it a memorable experience for anyone who dines there.

Mains

Tuna Day Bone-In Sashimi (not on the menu)

This dish offers a uniquely interactive experience, where you scrape the tuna meat off the bone, adding an engaging, hands-on element to the meal. It provides a striking contrast to the restaurant’s refined atmosphere, making it a memorable culinary moment. It delivers the rich umami taste that fresh tuna is known for. If you appreciate raw tuna, this is one of the purest ways to enjoy it.

Maguro (Tuna) Sashimi

You may think you don’t like tuna, till you try this dish! Sourced in Sri Lanka, the freshness of this tuna sets it apart from any other tuna dish you have tried locally. You barely need the soy sauce, which is a true testament to the tuna’s natural taste.

Olive Oil Kake Tai Cha

This dish is perfect for anyone hesitant about sashimi, it’s a delicious introduction that will win you over. The star is the soft, buttery seer fish, layered over rice and topped with an egg yolk, all brought together by garlic-infused hot olive oil that gently cooks everything when it’s poured over. The rice adds just the right texture to every bite. The garlic and olive oil elevate the flavours of the seer fish without overpowering it, making this my favorite dish of the night.

Spicy Prawn Soupless Ramen (Shirunashi Ramen)

This dish offers a unique twist on classic ramen, reimagined for a mess-free dining experience. Chef Munidasa created it with Sri Lankan diners in mind, ensuring all the rich flavours of traditional ramen without the challenge of soup. The noodles cooked in the broth pack all their goodness into every satisfying bite and hold onto every bit of seasoning, and is crowned with a giant, juicy prawn.

Ambience 

The atmosphere is sophisticated yet inviting, offering a relaxed dining experience. Soft jazz plays in the background, complementing the open kitchen, outdoor seating, and the themed private dining rooms. The interior blends traditional and modern Japanese design, with all materials thoughtfully sourced from Sri Lanka.