As a chef who was not formally trained, Chef Dharshan’s love of food began on the other side of the equation: eating.
A celebrated chef and restaurateur, he is best known for having founded Nihonbashi and Ministry of Crab, two of Sri Lanka’s most successful F&B establishments, and his role as the host of the popular TV series 'Culinary Journeys with Dharshan'. He recently opened two more restaurants – Kaema Sutra and The Tuna & The Crab.
Having founded Nihonbashi in his early twenties, Chef Dharshan has spent the last 19 years ensuring that the restaurant has grown into one of the best Japanese restaurants, not only within the country, but within the region.
The simplicity of Japanese cuisine highlights the quality of the ingredients used, and Chef Dharshan, who is of mixed Japanese and Sri Lankan heritage, is very conscious of the ingredients he uses. He often visits the Negombo fish market to select the best of Sri Lanka’s export quality tuna before it is shipped to the famous Tsukiji fish market in Tokyo, a hands-on, grassroots task which many chef-owners would usually delegate. From creating original dishes to sourcing ingredients, Chef Dharshan’s hands-on involvement and his meticulous attention to detail has ensured the consistently high standards of his restaurants.
Ministry of Crab, Chef Dharshan’s second restaurant venture, which he co-owns with Sri Lankan cricket legends Mahela Jayawardene and Kumar Sangakkara, is also known for its ingredients. The restaurant celebrates the best of Sri Lankan produce, particularly its famous lagoon crab, which is held in high regard particularly in Singapore. It is the first restaurant in Sri Lanka dedicated to serving the island’s export quality crabs.
In 2014, Chef Dharshan opened Kaema Sutra together with Actress Jacqueline Fernandez, which focuses on Contemporary Sri Lankan Cuisine that employs techniques of other cultures and brings traditional equipment to the fore. The Tuna & The Crab, Chef Dharshan’s most recent venture in Galle, is a hybrid Japanese and Seafood restaurant, that combines the best of his other restaurants Nihonbashi and Ministry of Crab, along with a host of exclusive new dishes. This restaurant also uses fresh local ingredients alongside Japanese Culinary Principles.
He had recently launched his own green juice which utilizes Gotukola as its primary ingredient. Gotukola juices and the various methods of preparation have been a part of the Sri Lankan tradition for a long time. Chef Dharshan's Gotukola drink is named Centella after its scientific name, and contains no water, no added sugars or artificial sweeteners.
In his TV series 'Culinary Journeys with Dharshan', he has consistently aimed to educate the public about the quality of ingredients, particularly seafood which is found locally. He feels that educating the public is a role which not enough restaurateurs undertake.
It is for this commitment to food that Chef Dharshan has been invited to prepare Japanese degustation menus in various establishments in India and the Maldives; including the Conrad, Four Seasons, Huvanfenfushi, and various Six Senses properties, all in the Maldives, and most recently for the International Food and Wine Society in India.
Considered an innovator in his field, Chef Dharshan is known to push boundaries and this has resulted in Nihonbashi being the only Sri Lankan restaurant to have ever made it into San Pellegrino’s list of “Asia’s 50 Best Restaurants” for two consecutive years in 2013 and 2014, as well as being awarded the best restaurant in Sri Lanka. For the year 2015, Nihonbashi retained the title of The San Pellegrino’s Best Restaurant in Sri Lanka, while Ministry of Crab entered the list at No. 43 making Dharshan the second chef-owner to have two restaurants on this prestigious list. At the recent "Asia's 50 Best Restaurants", Ministry of Crab is listed at No. 21.
Chef Dharshan’s contribution to Japanese Culture was recognized by the Japanese Embassy in Sri Lanka, who awarded him the Japanese Ambassador’s Special Commendation 2013. He was also recognized by the Japanese government when he was awarded The Minister’s Award for Overseas Promotion of Japanese Food for the year 2014. He was one of five in world to be given this prestigious award.
In 2013, Chef Dharshan also had the distinction of being appointed the exclusive Brand Ambassador for Häcker, Miele and Bosch home appliances in Sri Lanka, brands that are known worldwide for their superior quality, practicality and efficiency.
|Country Based In:||Sri Lanka|
|Establishment:||Ministry of Crab|
Wednesday 29 March 2017 - Saturday 01 April 2017
WGS Epicurean Delights ft. Dharshan MuidasaPrice: $TBA++ per pax
Promo Code: WGSED
WGS Epicurean Delights ft. Dharshan Muidasa
SRI LANKAN MENU
KING PRAWN BISQUE
This hearty broth blends the fresh flavour of Sri Lanka’s remarkable lake
prawns with a combination of local spices - Enjoy the succulence of the tender prawn meat, as its seasonings compliment every bite you take
Inspired by the classic, this dish focuses on bringing the crab to the fore and
has been likened by some to a Crab Risotto
GARLIC CHILLI KING PRAWN
Sri Lanka’s amazingly large lake prawn grilled in Italian olive oil, Japanese soy
sauce, garlic and chilli flakes
BLACK PEPPER CRAB
Black Pepper was the king of spice in Sri Lanka, as Red Chilli was not native to
the region - This dish, made using hand crushed pepper corns, whole pepper
corns, and pepper stock, fuses two ingredients endemic to Sri Lanka -
Served with Rustic Bread & Butter
(1 Crab per two guests)
COCONUT PANNA COTTA
A rich and creamy coconut indulgence
Information shown may not reflect recent changes. Please check with each restaurant for current hours, pricing, and menu information.
Sunday 02 April 2017UNcover a Gourmet Atlas with Chope
Price: $28+ pp entry includes goodie bag with exciting door gifts and discount vouchers
* All gourmet plates $10 each
* Wine, beer & cocktail bars available