Hands-on, grounded and quality-centric Chef Dharshan savours Nihonbashi at 30

“I am hands-on, I micromanage,” admits celebrity Chef Dharshan Munidasa, whose obsession with quality is among the reasons for the success of serving authentic Japanese cuisine at “Nihonbashi,” which turned 30 recently.

- NISTHAR CASSIM

• Says it isn't just a celebration of a restaurant and a name, but a celebration of what Sri Lanka has to offer and what Sri Lanka can do

• Principles of Japanese cuisine kept him grounded to nature and used every challenge as an opportunity

He describes it as the “secret for longevity” and identifies his flagship restaurant “Nihonbashi” as a testament to what Sri Lanka can do when it comes to authentic Japanese food.

Started in 1995 with a vision to bridge Japan and Sri Lanka through food, “Nihonbashi” has since earned global recognition, including being the first Sri Lankan restaurant on Asia's 50 Best Restaurants list, ranking consecutively from 2013-2018.

In his relentless pursuit of the promotion 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.

During a recent interaction with the media, Dharshan recapped the 30-year journey of "Nihonbashi," which is the first choice for Japanese food for tourists and Sri Lankans.

"Nihonbashi has continuously evolved," he recalls, adding that he has never stopped to opt for continuous improvement in terms of quality and the offering of Washoku or traditional Japanese cuisine. Dharshan enjoys making "good food, to good people." He treats cooking as a privilege, as good food builds respect.

His uncompromising commitment to authenticity, and a deep respect for ingredients to serve truly Japanese food, explains "Nihonbashi's" popularity. When Dharshan started "Nihonbashi," authentic Japanese cuisine was less known and wasn't widely available.