WELCOMEWELCOME TO TO

平素は格別のご高配を賜り、 平素は格別のご高配を賜り、NihonbashiNihonbashi literally literally means means OverOver the theyears years I haveI have JapaneseJapanese cuisine cuisine is notis not 厚く御礼申し上げます。日本ば厚く御礼申し上げます。日本ば JapanJapan Bridge Bridge and weand opened we opened learnedlearned how howto grade to grade tuna tuna merelymerely sushi sushi or tempura or tempura but but our doorsour doors in 1995 in 1995 to a tovery a very from fromCaptains Captains of Tunaof Tuna has hasmany many facets facets and anda a しは、1995年に開店して以来、しは、1995年に開店して以来、 differentdifferent Colombo. Colombo. My intentMy intent VesselsVessels landing landing tuna tunain Sri in Sri plethoraplethora of micro of micro genres. genres. At At その名前の由来のごとく、日本その名前の由来のごとく、日本 manymany years years ago agowas wasto to LankaLanka and andCrabs Crabs from fromthe the NihonbashiNihonbashi we arewe proudare proud to to の古き良き伝統に新しいウェの古き良き伝統に新しいウェ bridgebridge the two the countriestwo countries that that Crab Crabmongers mongers of Pettah of Pettah who who be onebe oneof theof thevery veryfew few ーブを繋ぐ掛け橋のように、おーブを繋ぐ掛け橋のように、お I belongI belong to - Japanto - Japan and Sriand Sri were wereexporting exporting to Singapore. to Singapore. restaurantsrestaurants that thathas has 料理とおもてなしの心をお客料理とおもてなしの心をお客 Lanka.Lanka. We useWe Sriuse LankanSri Lankan EverydayEveryday I am I gratefulam grateful for for specialisedspecialised areas areas catering catering to to ingredientsingredients with witha Japanese a Japanese runningrunning a restaurant a restaurant in a in a each eachof these of these micro micro genres. genres. 様にお伝えして行くのが私共様にお伝えして行くのが私共 mind mindset, offeringset, offering a culinary a culinary countrycountry that thatis homeis home to to の仕事と信じております。そしの仕事と信じております。そし experienceexperience that isthat unique is unique and and amazingamazing seafood seafood and andnot not I hopeI hope you youfind findhere here て、常に料理のーつーつに「日て、常に料理のーつーつに「日 inspiredinspired by fineby fineJapanese Japanese havinghaving to rely to on rely imports. on imports. somethingsomething you willyou not will find not infind in 本の心」を意識してお客様に本の心」を意識してお客様に cusine.cusine. At Nihonbashi At Nihonbashi I have I have otherother restaurants restaurants and tryand out try out strivedstrived to instill to instilldeep-seated deep-seated NihonbashiNihonbashi has hasbeen been our tastingour tasting menu menu where where we we お出しすることを心掛けておりお出しすることを心掛けており JapaneseJapanese principals principals at every at every recognizedrecognized as one as ofone Asia's of Asia's featurefeature the thebest bestof of ます。ます。 pointpoint of ofservice. service. The The 50 Best50 BestRestaurants Restaurants for 5for 5 Nihonbashi.Nihonbashi. 簡潔でありながら、繊細かつ 簡潔でありながら、繊細かつ philosophyphilosophy of ofJapanese Japanese yearsyears in a rowin a androw myand work my work 大胆な趣向を凝らす日本料理大胆な趣向を凝らす日本料理 cuisinecuisine is simplicity. is simplicity. To serve To serve on thison small this small island island has beenhas been Kanpai!Kanpai! の真髄を表現する為に、私どの真髄を表現する為に、私ど the subtle,the subtle, unique unique flavours flavours of of recognizedrecognized by the by Japanesethe Japanese DharshanDharshan Munidasa Munidasa everyevery ingredient ingredient we havewe have governmentgovernment in 2014,in 2014, for for ものお店では、新鮮な材料をものお店では、新鮮な材料を procuredprocured the bestthe bestpossible possible promotingpromoting Japanese Japanese cuisine cuisine 仕入れる事に最も心を配って仕入れる事に最も心を配って ingredientsingredients from fromfarm farmfresh fresh to theto world. the world. This Thisresulted resulted in in おります。おります。 vegetablesvegetables to freshly to freshly caught caught beingbeing appointed appointed as asan an 野菜から魚介類まで、使用す野菜から魚介類まで、使用す sea food,sea food, most mostof which of which are are AmbassadorAmbassador of 'Cool of 'Cool Japan', Japan', destineddestined for export for export and hardand hard a greata great honour honour and forand me for a me a る全ての食材は、海外輸出向る全ての食材は、海外輸出向 to findto findeven evenin Sri in Lanka.Sri Lanka. personalpersonal tribute tribute to myto my けの品質の確かなものだけをけの品質の確かなものだけを SuchSuch as Sri as Lankan Sri Lankan tuna tunathat that JapaneseJapanese heritage. heritage. 選りすぐっております。選りすぐっております。 is sentis sentto Japanto Japan and andSri Sri これからも日本ばしを御引立 これからも日本ばしを御引立 LankanLankan crab crabthat thatgoes goesto to て賜りますよう、謹んでお願いて賜りますよう、謹んでお願い Singapore.Singapore. 申し上げます。申し上げます。

WELCOMEWELCOME TO TO

平素は格別のご高配を賜り、 平素は格別のご高配を賜り、NihonbashiNihonbashi literally literally means means OverOver the theyears years I haveI have JapaneseJapanese cuisine cuisine is notis not 厚く御礼申し上げます。日本ば厚く御礼申し上げます。日本ば JapanJapan Bridge Bridge and weand opened we opened learnedlearned how howto grade to grade tuna tuna merelymerely sushi sushi or tempura or tempura but but our doorsour doors in 1995 in 1995 to a tovery a very from fromCaptains Captains of Tunaof Tuna has hasmany many facets facets and anda a しは、1995年に開店して以来、しは、1995年に開店して以来、 differentdifferent Colombo. Colombo. My intentMy intent VesselsVessels landing landing tuna tunain Sri in Sri plethoraplethora of micro of micro genres. genres. At At その名前の由来のごとく、日本その名前の由来のごとく、日本 manymany years years ago agowas wasto to LankaLanka and andCrabs Crabs from fromthe the NihonbashiNihonbashi we arewe proudare proud to to の古き良き伝統に新しいウェの古き良き伝統に新しいウェ bridgebridge the two the countriestwo countries that that Crab Crabmongers mongers of Pettah of Pettah who who be onebe oneof theof thevery veryfew few ーブを繋ぐ掛け橋のように、おーブを繋ぐ掛け橋のように、お I belongI belong to - Japanto - Japan and Sriand Sri were wereexporting exporting to Singapore. to Singapore. restaurantsrestaurants that thathas has 料理とおもてなしの心をお客料理とおもてなしの心をお客 Lanka.Lanka. We useWe Sriuse LankanSri Lankan EverydayEveryday I am I gratefulam grateful for for specialisedspecialised areas areas catering catering to to ingredientsingredients with witha Japanese a Japanese runningrunning a restaurant a restaurant in a in a each eachof these of these micro micro genres. genres. 様にお伝えして行くのが私共様にお伝えして行くのが私共 mind mindset, offeringset, offering a culinary a culinary countrycountry that thatis homeis home to to の仕事と信じております。そしの仕事と信じております。そし experienceexperience that isthat unique is unique and and amazingamazing seafood seafood and andnot not I hopeI hope you youfind findhere here て、常に料理のーつーつに「日て、常に料理のーつーつに「日 inspiredinspired by fineby fineJapanese Japanese havinghaving to rely to on rely imports. on imports. somethingsomething you willyou not will find not infind in 本の心」を意識してお客様に本の心」を意識してお客様に cusine.cusine. At Nihonbashi At Nihonbashi I have I have otherother restaurants restaurants and tryand out try out strivedstrived to instill to instilldeep-seated deep-seated NihonbashiNihonbashi has hasbeen been our tastingour tasting menu menu where where we we お出しすることを心掛けておりお出しすることを心掛けており JapaneseJapanese principals principals at every at every recognizedrecognized as one as ofone Asia's of Asia's featurefeature the thebest bestof of ます。ます。 pointpoint of ofservice. service. The The 50 Best50 BestRestaurants Restaurants for 5for 5 Nihonbashi.Nihonbashi. 簡潔でありながら、繊細かつ 簡潔でありながら、繊細かつ philosophyphilosophy of ofJapanese Japanese yearsyears in a rowin a androw myand work my work 大胆な趣向を凝らす日本料理大胆な趣向を凝らす日本料理 cuisinecuisine is simplicity. is simplicity. To serve To serve on thison small this small island island has beenhas been Kanpai!Kanpai! の真髄を表現する為に、私どの真髄を表現する為に、私ど the subtle,the subtle, unique unique flavours flavours of of recognizedrecognized by the by Japanesethe Japanese DharshanDharshan Munidasa Munidasa everyevery ingredient ingredient we havewe have governmentgovernment in 2014,in 2014, for for ものお店では、新鮮な材料をものお店では、新鮮な材料を procuredprocured the bestthe bestpossible possible promotingpromoting Japanese Japanese cuisine cuisine 仕入れる事に最も心を配って仕入れる事に最も心を配って ingredientsingredients from fromfarm farmfresh fresh to theto world. the world. This Thisresulted resulted in in おります。おります。 vegetablesvegetables to freshly to freshly caught caught beingbeing appointed appointed as asan an 野菜から魚介類まで、使用す野菜から魚介類まで、使用す sea food,sea food, most mostof which of which are are AmbassadorAmbassador of 'Cool of 'Cool Japan', Japan', destineddestined for export for export and hardand hard a greata great honour honour and forand me for a me a る全ての食材は、海外輸出向る全ての食材は、海外輸出向 to findto findeven evenin Sri in Lanka.Sri Lanka. personalpersonal tribute tribute to myto my けの品質の確かなものだけをけの品質の確かなものだけを SuchSuch as Sri as Lankan Sri Lankan tuna tunathat that JapaneseJapanese heritage. heritage. 選りすぐっております。選りすぐっております。 is sentis sentto Japanto Japan and andSri Sri これからも日本ばしを御引立 これからも日本ばしを御引立 LankanLankan crab crabthat thatgoes goesto to て賜りますよう、謹んでお願いて賜りますよう、謹んでお願い Singapore.Singapore. 申し上げます。申し上げます。

日本ばし特選コース日本ばし特選コース (単品でもご注文出来ます) (単品でもご注文出来ます) tastingtasting menu menu & &signature signature dishes dishes 8 Course8 Course tasting tasting menu menu 11,000 11,000 +++ +++ フォアグラフォアグラ 天さび手巻き天さび手巻き オリーブオイルかけ鯛茶オリーブオイルかけ鯛茶 出汁出汁 FoieFoie Gras Gras 5,760 5,760TenTen Sabi Sabi Temaki Temaki 560 560OliveOlive Oil Oil DashiDashi soup soup 400400 トマトスープトマトスープ N 刺身N 刺身 通常ソテーされるフォアグラを焼通常ソテーされるフォアグラを焼熱々の海老天ぷらにわさびマヨ熱々の海老天ぷらにわさびマヨKakeKake Tai ChaTai Cha 1,520 1,520”出汁”は和食の基本であり日本”出汁”は和食の基本であり日本 TomatoTomato Soup Soup 720 720 N SashimiN Sashimi 560 560 き鳥のように串打ちし、炭火で香き鳥のように串打ちし、炭火で香を酢飯に合えて一口で頬張れるを酢飯に合えて一口で頬張れる鯛茶漬けからインスパイアされて鯛茶漬けからインスパイアされて料理の味の決め手です。味噌汁料理の味の決め手です。味噌汁 飴色になるまで炒めた玉ねぎ、厳飴色になるまで炒めた玉ねぎ、厳スリランカ特産のフレッシュなラスリランカ特産のフレッシュなラ ばしく焼き上げています。お米をばしく焼き上げています。お米をように手巻き寿司にしました。醤ように手巻き寿司にしました。醤出来上がった当店特製の一皿で出来上がった当店特製の一皿でには3種類の出汁（鰹節、利尻昆には3種類の出汁（鰹節、利尻昆 選されたオリーブオイル、新鮮な選されたオリーブオイル、新鮮なイムと香り高いすりゴマを使用しイムと香り高いすりゴマを使用し 濃厚な照り焼きソースで煮て、濃厚な照り焼きソースで煮て、 油等調味料を付けずにお召し上油等調味料を付けずにお召し上す。熱々のガーリックオイルをおす。熱々のガーリックオイルをお布、干し椎茸）をご用意しておりま布、干し椎茸）をご用意しておりま トマトというシンプルな材料に日トマトというシンプルな材料に日たタレを新鮮な鯛の薄造りと合たタレを新鮮な鯛の薄造りと合 フォアグラに合わせることでソーフォアグラに合わせることでソーがり下さい。がり下さい。 客様の目の前でおかけして完成客様の目の前でおかけして完成す。ベジタリアンのお客様向けにす。ベジタリアンのお客様向けに 本の醤油を隠し味に使い食材の本の醤油を隠し味に使い食材のわ せましたわ せました 。 。 スがよく絡スがよく絡 むように工 むように工 夫しました 夫しましたEnvisionedEnvisioned from froman Engineering an Engineering します。半熟の黄身とオイルがご します。半熟の黄身とオイルがご利尻昆布、干し椎茸を使用した味利尻昆布、干し椎茸を使用した味 Thin Thinslices slices of sea of seabream bream are are 旨味を最大限に引き出した自慢旨味を最大限に引き出した自慢 フォアグラの濃厚な味、香ばしさフォアグラの濃厚な味、香ばしさside. side.This Thistemaki temaki was wasreverse reverse はんとお刺身を包み込みあと引く はんとお刺身を包み込みあと引く噌汁もご用意しております。噌汁もご用意しております。 toppedtopped with witha freshlya freshly made made のトマトスープでのトマトスープで す。通常コクを す。通常コクを をお楽しみ下さい。をお楽しみ下さい。 engineeredengineered to be to ablebe ableto be to be美味しさです。 美味しさです。 乾物と昆布から取った７種類の乾物と昆布から取った７種類の sauce.sauce. This Thissauce sauce is made is made in a in a 出す為に使用されるクリームや出す為に使用されるクリームや Foie FoieGras Grasat Nihonbashiat Nihonbashi - -rolled rolled with withchopsticks chopsticks and andThe 2.0The version 2.0 version of our of Olive our Olive Oil Oil 出汁をお試し下さい。出汁をお試し下さい。 Suri BachiSuri Bachi (japanese (japanese mortar) mortar) in in 牛乳などの乳製品は使用してお牛乳などの乳製品は使用してお steppingstepping away away from thefrom traditional the traditional without without touching touching rice. rice.The coldThe coldand andSoy SoySauce Sauce Sashimi. Sashimi. Tai Tai whichwhich sesame sesame is freshly is freshly ground. ground. The makingThe making of Dashi of Dashi is probably is probably continentalcontinental cooking cooking methods methods that thatcomponent component of the of wasabi the wasabi mayo mayo Chazuke Chazuke is traditionally is traditionally a bowl a bowlof of りませりませ ん 。 ん 。 We addWe theadd remainingthe remaining ingredi ingredi- - the mostthe mostimportant important aspect aspect in a in a have havealready already been beenestablished. established. rice riceand andthe thewarm warm tempura tempura rice ricetopped topped with withTai SashimiTai Sashimi This soupThis soupis based is based on the on umami the umami ents, ents,something something that Ithat am Iproud am proud JapaneseJapanese kitchen kitchen and Dashiand Dashi of of This Thisdish isdish redefined is redefined within within the theprawn prawn is fusedis fused to create to create an anslices slices and hotand tea hot (cha) tea (cha) or broth or broth propertiesproperties of onionsof onions which which to sayto insay Sri in Lanka Sri Lanka we probably we probably BonitoBonito and Kombu and Kombu maybe maybe the most the most walls wallsof Japaneseof Japanese principles principles invisible invisible cloud cloud of wasabi of wasabi mayo. mayo. made made from fromthe bones the bones of the of Tai the Tai extractextract deep deep flavours flavours of two of two have havethe best the best– Lime. – Lime. The thickThe thick importantimportant ingredient ingredient in Washoku. in Washoku. beingbeing prepared prepared on our on hardwood our hardwood Enjoy Enjoy without without soy saucesoy sauce or any or anyis pouredis poured on the on sashimi.the sashimi. This This ingredientsingredients and andsoy soysauce sauce saucesauce is poured is poured over overthe slicethe slice charcoalcharcoal grill andgrill skeweredand skewered like likeother other condiments. condiments. NuevoNuevo Tai Chazuke Tai Chazuke replaces replaces the the At NihonbashiAt Nihonbashi we use we 3use kinds 3 kindsof of boostingboosting the flavour the flavour profile, profile, while while and isand to beis to enjoyed be enjoyed without without any any yakitori.yakitori. Foie FoieGras, Gras, being being techni techni- - tea withtea withpiping piping hot Olivehot Olive Oil. Oil. DashiDashi for our for Miso our soup,Miso soup, one out one of out of addingadding a cheesey a cheesey after aftertaste tasteto to wasabi.wasabi. the soup.the soup. Instead Instead of using of using dairy dairy cally callyfat, is fat, very is hardvery hardto marinate to marinate BreakBreak the yolk the andyolk glaze and glaze the fish the fish BonitoBonito Flakes, Flakes, one onefrom fromdried dried productsproducts such suchas cream as cream or milk or milk or addor adda sauce a sauce to, especiallyto, especially to findto a find new a combination.new combination. MushroomMushroom and andthe 3rdthe out3rd ofout of as theas protein, the protein, this tomatothis tomato soup soup カラピンチャの天ぷらカラピンチャの天ぷら JapaneseJapanese sauces sauces as theyas theyare are RishiriRishiri Kombu Kombu (seaweed). (seaweed). For For employsemploys the strength the strength of the of soy the soy (カレーリーフの天ぷら)(カレーリーフの天ぷら) waterwater based based and harderand harder to mix. to mix. vegetarianvegetarian guests, guests, please please request request saucesauce as the as structuringthe structuring agent. agent. karapinchakarapincha Therefore,Therefore, teriyaki teriyaki is made is made out of out of the vegetarianthe vegetarian version version of Misoof Miso The amountThe amount of Soy of SauceSoy Sauce used used tempuratempura 480480 rice, andrice, theseand these beady beady rice grainsrice grains soup soupso that so youthat canyou trulycan enjoy,truly enjoy, is moreis more than thana splash, a splash, and thisand this カラピンチャ(カレーリーフ)はカカラピンチャ(カレーリーフ)はカ becomebecome the tastethe tastefactor factor to this to this withoutwithout a doubt, a doubt, a real a vegetarianreal vegetarian caramelizescaramelizes the chopped the chopped onions onions レーにかかせない食材です。世界レーにかかせない食材です。世界 amazingamazing ingredient ingredient adding adding a a Miso soup.Miso soup. crunchycrunchy texture texture and flavouring. and flavouring. balancingbalancing out the out tannins the tannins of the of the 中の日本食レストランでカラピン中の日本食レストランでカラピン This soupThis souphas 7 has kinds 7 kindsof dried of driedfish fish tomato.tomato. I never I never thought thought I would I would チャの天ぷらを味わえるのは日本チャの天ぷらを味わえるのは日本 toppedtopped with seawith weedsea weed that growsthat grows makemake a tomato a tomato soup soupin Nihon in Nihon- - ばしだけです。口に入れた瞬間にばしだけです。口に入れた瞬間に on theon rocksthe rocksin the in ocean.the ocean. As As bashi,bashi, but itsbut simplicityits simplicity stems stems 広がるカラピンチャの風味をお広がるカラピンチャの風味をお JapaneseJapanese cuisine cuisine is water is water based, based, from fromthis greatthis great ingredient ingredient called called the transferencethe transference of flavours of flavours and and 楽しみ下さい。楽しみ下さい。 ShoyuShoyu and andthe usethe ofuse umami of umami UmamiUmami from fromthe driedthe driedsea weedsea weed One ofOne our of signature our signature dishes, dishes, this this agentsagents cleverly cleverly and inand this in dishthis dish and anddried driedfish fishflakes flakes is theis the dish dishsees seesSri lanka’sSri lanka’s favourite favourite it's theit's Onion. the Onion. backbonebackbone of the of flavour the flavour profile profile of of curry curryleaf fried leaf friedin a light in a tempuralight tempura this dish.this dish. batterbatter to make to make a crunchy a crunchy and and deliciouslydeliciously more-ish more-ish snack. snack. ガーリックライス巻きガーリックライス巻き GarlicGarlic Rice Rice Maki Maki 1,440 1,440 ガーリックライスを海苔で巻き、ガーリックライスを海苔で巻き、

石焼きにした一品。焦がし醤油の石焼きにした一品。焦がし醤油の 香りが食欲をそそります。香りが食欲をそそります。 GarlicGarlic Rice Ricerolled rolled in Nori in Noriand and broughtbrought to the to table the tableas it ascrusts it crusts on a onstone. a stone. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge 日本ばし特選コース日本ばし特選コース (単品でもご注文出来ます) (単品でもご注文出来ます) tastingtasting menu menu & &signature signature dishes dishes 8 Course8 Course tasting tasting menu menu 11,000 11,000 +++ +++ フォアグラフォアグラ 天さび手巻き天さび手巻き オリーブオイルかけ鯛茶オリーブオイルかけ鯛茶 出汁出汁 FoieFoie Gras Gras 5,760 5,760TenTen Sabi Sabi Temaki Temaki 560 560OliveOlive Oil Oil DashiDashi soup soup 400400 トマトスープトマトスープ N 刺身N 刺身 通常ソテーされるフォアグラを焼通常ソテーされるフォアグラを焼熱々の海老天ぷらにわさびマヨ熱々の海老天ぷらにわさびマヨKakeKake Tai ChaTai Cha 1,520 1,520”出汁”は和食の基本であり日本”出汁”は和食の基本であり日本 TomatoTomato Soup Soup 720 720 N SashimiN Sashimi 560 560 き鳥のように串打ちし、炭火で香き鳥のように串打ちし、炭火で香を酢飯に合えて一口で頬張れるを酢飯に合えて一口で頬張れる鯛茶漬けからインスパイアされて鯛茶漬けからインスパイアされて料理の味の決め手です。味噌汁料理の味の決め手です。味噌汁 飴色になるまで炒めた玉ねぎ、厳飴色になるまで炒めた玉ねぎ、厳スリランカ特産のフレッシュなラスリランカ特産のフレッシュなラ ばしく焼き上げています。お米をばしく焼き上げています。お米をように手巻き寿司にしました。醤ように手巻き寿司にしました。醤出来上がった当店特製の一皿で出来上がった当店特製の一皿でには3種類の出汁（鰹節、利尻昆には3種類の出汁（鰹節、利尻昆 選されたオリーブオイル、新鮮な選されたオリーブオイル、新鮮なイムと香り高いすりゴマを使用しイムと香り高いすりゴマを使用し 濃厚な照り焼きソースで煮て、濃厚な照り焼きソースで煮て、 油等調味料を付けずにお召し上油等調味料を付けずにお召し上す。熱々のガーリックオイルをおす。熱々のガーリックオイルをお布、干し椎茸）をご用意しておりま布、干し椎茸）をご用意しておりま トマトというシンプルな材料に日トマトというシンプルな材料に日たタレを新鮮な鯛の薄造りと合たタレを新鮮な鯛の薄造りと合 フォアグラに合わせることでソーフォアグラに合わせることでソーがり下さい。がり下さい。 客様の目の前でおかけして完成客様の目の前でおかけして完成す。ベジタリアンのお客様向けにす。ベジタリアンのお客様向けに 本の醤油を隠し味に使い食材の本の醤油を隠し味に使い食材のわ せましたわ せました 。 。 スがよく絡スがよく絡 むように工 むように工 夫しました 夫しましたEnvisionedEnvisioned from froman Engineering an Engineering します。半熟の黄身とオイルがご します。半熟の黄身とオイルがご利尻昆布、干し椎茸を使用した味利尻昆布、干し椎茸を使用した味 Thin Thinslices slices of sea of seabream bream are are 旨味を最大限に引き出した自慢旨味を最大限に引き出した自慢 フォアグラの濃厚な味、香ばしさフォアグラの濃厚な味、香ばしさside. side.This Thistemaki temaki was wasreverse reverse はんとお刺身を包み込みあと引く はんとお刺身を包み込みあと引く噌汁もご用意しております。噌汁もご用意しております。 toppedtopped with witha freshlya freshly made made のトマトスープでのトマトスープで す。通常コクを す。通常コクを をお楽しみ下さい。をお楽しみ下さい。 engineeredengineered to be to ablebe ableto be to be美味しさです。 美味しさです。 乾物と昆布から取った７種類の乾物と昆布から取った７種類の sauce.sauce. This Thissauce sauce is made is made in a in a 出す為に使用されるクリームや出す為に使用されるクリームや Foie FoieGras Grasat Nihonbashiat Nihonbashi - -rolled rolled with withchopsticks chopsticks and andThe 2.0The version 2.0 version of our of Olive our Olive Oil Oil 出汁をお試し下さい。出汁をお試し下さい。 Suri BachiSuri Bachi (japanese (japanese mortar) mortar) in in 牛乳などの乳製品は使用してお牛乳などの乳製品は使用してお steppingstepping away away from thefrom traditional the traditional without without touching touching rice. rice.The coldThe coldand andSoy SoySauce Sauce Sashimi. Sashimi. Tai Tai whichwhich sesame sesame is freshly is freshly ground. ground. The makingThe making of Dashi of Dashi is probably is probably continentalcontinental cooking cooking methods methods that thatcomponent component of the of wasabi the wasabi mayo mayo Chazuke Chazuke is traditionally is traditionally a bowl a bowlof of りませりませ ん 。 ん 。 We addWe theadd remainingthe remaining ingredi ingredi- - the mostthe mostimportant important aspect aspect in a in a have havealready already been beenestablished. established. rice riceand andthe thewarm warm tempura tempura rice ricetopped topped with withTai SashimiTai Sashimi This soupThis soupis based is based on the on umami the umami ents, ents,something something that Ithat am Iproud am proud JapaneseJapanese kitchen kitchen and Dashiand Dashi of of This Thisdish isdish redefined is redefined within within the theprawn prawn is fusedis fused to create to create an anslices slices and hotand tea hot (cha) tea (cha) or broth or broth propertiesproperties of onionsof onions which which to sayto insay Sri in Lanka Sri Lanka we probably we probably BonitoBonito and Kombu and Kombu maybe maybe the most the most walls wallsof Japaneseof Japanese principles principles invisible invisible cloud cloud of wasabi of wasabi mayo. mayo. made made from fromthe bones the bones of the of Tai the Tai extractextract deep deep flavours flavours of two of two have havethe best the best– Lime. – Lime. The thickThe thick importantimportant ingredient ingredient in Washoku. in Washoku. beingbeing prepared prepared on our on hardwood our hardwood Enjoy Enjoy without without soy saucesoy sauce or any or anyis pouredis poured on the on sashimi.the sashimi. This This ingredientsingredients and andsoy soysauce sauce saucesauce is poured is poured over overthe slicethe slice charcoalcharcoal grill andgrill skeweredand skewered like likeother other condiments. condiments. NuevoNuevo Tai Chazuke Tai Chazuke replaces replaces the the At NihonbashiAt Nihonbashi we use we 3use kinds 3 kindsof of boostingboosting the flavour the flavour profile, profile, while while and isand to beis to enjoyed be enjoyed without without any any yakitori.yakitori. Foie FoieGras, Gras, being being techni techni- - tea withtea withpiping piping hot Olivehot Olive Oil. Oil. DashiDashi for our for Miso our soup,Miso soup, one out one of out of addingadding a cheesey a cheesey after aftertaste tasteto to wasabi.wasabi. the soup.the soup. Instead Instead of using of using dairy dairy cally callyfat, is fat, very is hardvery hardto marinate to marinate BreakBreak the yolk the andyolk glaze and glaze the fish the fish BonitoBonito Flakes, Flakes, one onefrom fromdried dried productsproducts such suchas cream as cream or milk or milk or addor adda sauce a sauce to, especiallyto, especially to findto a find new a combination.new combination. MushroomMushroom and andthe 3rdthe out3rd ofout of as theas protein, the protein, this tomatothis tomato soup soup カラピンチャの天ぷらカラピンチャの天ぷら JapaneseJapanese sauces sauces as theyas theyare are RishiriRishiri Kombu Kombu (seaweed). (seaweed). For For employsemploys the strength the strength of the of soy the soy (カレーリーフの天ぷら)(カレーリーフの天ぷら) waterwater based based and harderand harder to mix. to mix. vegetarianvegetarian guests, guests, please please request request saucesauce as the as structuringthe structuring agent. agent. karapinchakarapincha Therefore,Therefore, teriyaki teriyaki is made is made out of out of the vegetarianthe vegetarian version version of Misoof Miso The amountThe amount of Soy of SauceSoy Sauce used used tempuratempura 480480 rice, andrice, theseand these beady beady rice grainsrice grains soup soupso that so youthat canyou trulycan enjoy,truly enjoy, is moreis more than thana splash, a splash, and thisand this カラピンチャ(カレーリーフ)はカカラピンチャ(カレーリーフ)はカ becomebecome the tastethe tastefactor factor to this to this withoutwithout a doubt, a doubt, a real a vegetarianreal vegetarian caramelizescaramelizes the chopped the chopped onions onions レーにかかせない食材です。世界レーにかかせない食材です。世界 amazingamazing ingredient ingredient adding adding a a Miso soup.Miso soup. crunchycrunchy texture texture and flavouring. and flavouring. balancingbalancing out the out tannins the tannins of the of the 中の日本食レストランでカラピン中の日本食レストランでカラピン This soupThis souphas 7 has kinds 7 kindsof dried of driedfish fish tomato.tomato. I never I never thought thought I would I would チャの天ぷらを味わえるのは日本チャの天ぷらを味わえるのは日本 toppedtopped with seawith weedsea weed that growsthat grows makemake a tomato a tomato soup soupin Nihon in Nihon- - ばしだけです。口に入れた瞬間にばしだけです。口に入れた瞬間に on theon rocksthe rocksin the in ocean.the ocean. As As bashi,bashi, but itsbut simplicityits simplicity stems stems 広がるカラピンチャの風味をお広がるカラピンチャの風味をお JapaneseJapanese cuisine cuisine is water is water based, based, from fromthis greatthis great ingredient ingredient called called the transferencethe transference of flavours of flavours and and 楽しみ下さい。楽しみ下さい。 ShoyuShoyu and andthe usethe ofuse umami of umami UmamiUmami from fromthe driedthe driedsea weedsea weed One ofOne our of signature our signature dishes, dishes, this this agentsagents cleverly cleverly and inand this in dishthis dish and anddried driedfish fishflakes flakes is theis the dish dishsees seesSri lanka’sSri lanka’s favourite favourite it's theit's Onion. the Onion. backbonebackbone of the of flavour the flavour profile profile of of curry curryleaf fried leaf friedin a light in a tempuralight tempura this dish.this dish. batterbatter to make to make a crunchy a crunchy and and deliciouslydeliciously more-ish more-ish snack. snack. ガーリックライス巻きガーリックライス巻き GarlicGarlic Rice Rice Maki Maki 1,440 1,440 ガーリックライスを海苔で巻き、ガーリックライスを海苔で巻き、

石焼きにした一品。焦がし醤油の石焼きにした一品。焦がし醤油の 香りが食欲をそそります。香りが食欲をそそります。 GarlicGarlic Rice Ricerolled rolled in Nori in Noriand and broughtbrought to the to table the tableas it ascrusts it crusts on a onstone. a stone. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge コースメニュー COURSE MENUS Course menus at Nihonbashi Honten (the Japanese word for main restaurant) are reflective of Japanese dining culture. These menus are designed to ease the ordering and let you enjoy a broader spectrum of our cuisine. We suggest you start with a beer or cold sake and move onto a red wine or warm sake. 水晶コース（9種） 竹コース（10種） 瓦コース（11種） "Suisho" (quartz) "take" (bamboo) "kawara" (tile) a nine course menu a ten course eleven course 11,600 with a choice of temptation 7,200 枝豆、刺身とオリーブオイル、 teriyaki 10,000 枝豆、焼鳥、生春巻，かき揚げ 刺身、ごま和え、鮭コロッケ、焼 刺身、揚げだし豆腐、つくねの 揚げだし豆腐、牛のたたき、 鳥、揚げだし豆腐、天ぷら、か 焼鳥、鶏又は魚の照り焼き、ご 野菜の鉄板焼き、ガーリックラ にかま手巻き、寿司、お味噌汁 ま和え、握り寿司、天さび手巻 イス巻き、鮭炎り寿司、お味噌 This course menu has the き、 力ラピンチャの天ぷら、お 汁。 widest selection for guests 味噌汁。 Bite into delectable portions who want to sample an array Sashimi, agedashi tofu and of edamame, yakitori, nama of dishes from the four tsukune yakitori (balls of harumaki (fresh spring rolls), sections of our kitchen. Start minced chicken meat) kaki age (vegetable and sea with cold appetizers - precedes a choice of chicken food) tempura, agedashi tofu, edamame, our signature or fish teriyaki. Complete with teppan grilled vegetables and olive oil and soy sauce a serving of green leaves in gyuu no tataki (tender slices sashimi and sashimi. Then sesame sauce, nigiri sushi, or rare beef). Savour our move on to our yasai no ten sabi temaki, karapincha famous garlic rice maki, blow goma ae, shake (salmon) (curry leaf) tempura and torched salmon sushi and croquets, chargrilled yakitori, miso. This course menu is miso soup to complete the agedashi tofu, tempura designed for guests who love dinner. platter, kanikama (crab stick) sushi, sashimi, tempura and temaki, a sushi platter and yakitori. end the meal with miso soup. お一人様用のディナーコース DINNER COURSE FOR ONE お一人様用のディナーコース 全てのコースに枝豆、かにのポン酢添え、ごま和え、海老天ぷら、つくねのたれ焼き、大根の鶏スープ 煮が付きます。メイン料理を下記からお選びください。 Start with a cold appetizer platter (edamame, kani no ponzu soe and gome ae), before moving on to a warm appetizer platter (maru ebi tempura, tsukune tare yaki and daikon cooked in chicken soup) to prelude your choice of main courses from the following.

鶏の照り焼き、ご飯、お味噌汁 さわらの照り焼き、ご飯、お味噌汁 握り寿司盛り合わせ、お味噌汁 Tori no teriyaki (chicken Sawara no teriyaki (Seer 11 piece sushi platter teriyaki) or king mackerel) & miso soup. Served with Gohan & Miso Soup. Served with Gohan & Miso Soup. 3,600 3,600 3,600

鮭の灸リ照り焼き かにチャーハンお味噌汁 刺身盛り合わせ、ご飯、お味噌汁 天ぷら盛り合わせ、ご飯、お味噌汁 Shake no aburi teriyaki Sashimi platter served Assorted tempura and (blow torched salmon teriyaki) with gohan & miso soup. gohan & miso soup. Served with Kani Chahan (our famous 3,600 3,600 crab meat fried rice) & Miso Soup. 3,600 all prices are subject to taxes & service charge コースメニュー COURSE MENUS Course menus at Nihonbashi Honten (the Japanese word for main restaurant) are reflective of Japanese dining culture. These menus are designed to ease the ordering and let you enjoy a broader spectrum of our cuisine. We suggest you start with a beer or cold sake and move onto a red wine or warm sake. 水晶コース（9種） 竹コース（10種） 瓦コース（11種） "Suisho" (quartz) "take" (bamboo) "kawara" (tile) a nine course menu a ten course eleven course 11,600 with a choice of temptation 7,200 枝豆、刺身とオリーブオイル、 teriyaki 10,000 枝豆、焼鳥、生春巻，かき揚げ 刺身、ごま和え、鮭コロッケ、焼 刺身、揚げだし豆腐、つくねの 揚げだし豆腐、牛のたたき、 鳥、揚げだし豆腐、天ぷら、か 焼鳥、鶏又は魚の照り焼き、ご 野菜の鉄板焼き、ガーリックラ にかま手巻き、寿司、お味噌汁 ま和え、握り寿司、天さび手巻 イス巻き、鮭炎り寿司、お味噌 This course menu has the き、 力ラピンチャの天ぷら、お 汁。 widest selection for guests 味噌汁。 Bite into delectable portions who want to sample an array Sashimi, agedashi tofu and of edamame, yakitori, nama of dishes from the four tsukune yakitori (balls of harumaki (fresh spring rolls), sections of our kitchen. Start minced chicken meat) kaki age (vegetable and sea with cold appetizers - precedes a choice of chicken food) tempura, agedashi tofu, edamame, our signature or fish teriyaki. Complete with teppan grilled vegetables and olive oil and soy sauce a serving of green leaves in gyuu no tataki (tender slices sashimi and sashimi. Then sesame sauce, nigiri sushi, or rare beef). Savour our move on to our yasai no ten sabi temaki, karapincha famous garlic rice maki, blow goma ae, shake (salmon) (curry leaf) tempura and torched salmon sushi and croquets, chargrilled yakitori, miso. This course menu is miso soup to complete the agedashi tofu, tempura designed for guests who love dinner. platter, kanikama (crab stick) sushi, sashimi, tempura and temaki, a sushi platter and yakitori. end the meal with miso soup. お一人様用のディナーコース DINNER COURSE FOR ONE お一人様用のディナーコース 全てのコースに枝豆、かにのポン酢添え、ごま和え、海老天ぷら、つくねのたれ焼き、大根の鶏スープ 煮が付きます。メイン料理を下記からお選びください。 Start with a cold appetizer platter (edamame, kani no ponzu soe and gome ae), before moving on to a warm appetizer platter (maru ebi tempura, tsukune tare yaki and daikon cooked in chicken soup) to prelude your choice of main courses from the following.

鶏の照り焼き、ご飯、お味噌汁 さわらの照り焼き、ご飯、お味噌汁 握り寿司盛り合わせ、お味噌汁 Tori no teriyaki (chicken Sawara no teriyaki (Seer 11 piece sushi platter teriyaki) or king mackerel) & miso soup. Served with Gohan & Miso Soup. Served with Gohan & Miso Soup. 3,600 3,600 3,600

鮭の灸リ照り焼き かにチャーハンお味噌汁 刺身盛り合わせ、ご飯、お味噌汁 天ぷら盛り合わせ、ご飯、お味噌汁 Shake no aburi teriyaki Sashimi platter served Assorted tempura and (blow torched salmon teriyaki) with gohan & miso soup. gohan & miso soup. Served with Kani Chahan (our famous 3,600 3,600 crab meat fried rice) & Miso Soup. 3,600 all prices are subject to taxes & service charge うずら卵うずら卵 FROMFROM OUR OUR uzurauzura tamago tamago 炭火焼炭火焼 (Quail (Quail Eggs) Eggs) 480480 CHARCOALCHARCOAL GRILL GRILL 砂肝 砂肝 sunagimosunagimo (Gizzard) (Gizzard) スリランカ産の高級木材”マホガニー”から作られた自家製の炭を使スリランカ産の高級木材”マホガニー”から作られた自家製の炭を使 240240 用し、熟練した串打ち・焼き加減で最高の状態をお客様に提供してお用し、熟練した串打ち・焼き加減で最高の状態をお客様に提供してお 鶏皮 鶏皮 ります。ご提供する鶏肉は毎日その日の朝にしめ、徹底的な温度管理ります。ご提供する鶏肉は毎日その日の朝にしめ、徹底的な温度管理 torikawatorikawa (Skin) (Skin) の下で熟成させ使用しています。特大淡水海老の塩焼き、鮭頭の塩の下で熟成させ使用しています。特大淡水海老の塩焼き、鮭頭の塩 240240 焼きなど当店でしか味わえない炭火焼もご用意しております。焼きなど当店でしか味わえない炭火焼もご用意しております。 どうぞご堪能下さい。どうぞご堪能下さい。 CharcoalCharcoal grilling grilling is an is amazing an amazing way wayof cooking. of cooking. When When you useyou use ハツ ハツ hatsuhatsu (Heart) (Heart) charcoalcharcoal there there are twoare factorstwo factors that determinethat determine the quality. the quality. One Oneis is 240240 the qualitythe quality of the of ingredientthe ingredient you areyou grillingare grilling and secondlyand secondly the the ぼんじりぼんじり charcoalcharcoal that youthat use.you use.We useWe hardwooduse hardwood charcoal charcoal made made in Sri in Sri bonjiribonjiri (Tail) (Tail) LankaLanka that hasthat nohas flavours no flavours or scents or scents and burnsand burns at a atvery a veryhigh high 240240 temperaturetemperature which which seals seals in anything in anything we grill. we Trygrill. our Try Ebi our Shio Ebi ShioYaki Yaki with awith glass a glass of Sauvignon of Sauvignon Blanc Blanc or our or Tare our TareYakitori Yakitori with awith glass a glass of Pinotof Pinot Noir; Noir;the sauce the sauce is over is over22 years 22 years old. old. ChargrillingChargrilling is not is simply not simply a BBQ, a BBQ, to me to it me is anit isart an form. art form. We areWe are 天然川えびの塩焼天然川えびの塩焼 1本 1本 膝軟骨膝軟骨 RiverRiver Prawns Prawns proudproud to illuminate to illuminate charcoal charcoal ambers ambers every every day inday Colombo in Colombo under under (Per Pc)(Per Pc) hizahiza nankotsu nankotsu 1,3601,360 the branchesthe branches of real of bambooreal bamboo at our at one-of-kind our one-of-kind yakitori yakitori garden. garden. (Knee(Knee Cap) Cap) 240240

鶏レバー鶏レバー tori-rebatori-reba (Liver) (Liver) 240240

とうもろこしとうもろこし 軟骨 軟骨 tomorokoshitomorokoshi nankotsunankotsu (Soft (SoftBone) Bone) 240240 鮭頭の塩焼き鮭頭の塩焼き (Grilled(Grilled Corn Co) rn) shakeshake atama atama 560560 shioshio yaki yaki (Grilled(Grilled Salmon Salmon Head) Head) 1,4401,440 もも肉もも肉 momomomo niku niku (Leg (LegMeat) Meat) 240240 手羽 手羽 tebateba (Wing) (Wing) 240240 い かミミい かミミ ika mimiika mimi (Squid (Squid Wings Wings) 240) 240

げそ焼きげそ焼き 丸えび丸えび gesogeso yaki yaki 海老塩焼き海老塩焼き marumaru ebi ebi ( ( 720720 ebi shioebi shio yaki yaki SquidSquid Tentacles) Tentacles) (Peeled(Peeled Black Black つくねつくね (Salt (SaltGrilled Grilled Prawn) Prawn) all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge TigerTiger Prawns) Prawns) tsukunetsukune (Minced) (Minced) 焼き豚焼き豚 240240 480480 240240 yakiyaki buta buta (Grilled (Grilled Pork) Pork) 880 880 うずら卵うずら卵 FROMFROM OUR OUR uzurauzura tamago tamago 炭火焼炭火焼 (Quail (Quail Eggs) Eggs) 480480 CHARCOALCHARCOAL GRILL GRILL 砂肝 砂肝 sunagimosunagimo (Gizzard) (Gizzard) スリランカ産の高級木材”マホガニー”から作られた自家製の炭を使スリランカ産の高級木材”マホガニー”から作られた自家製の炭を使 240240 用し、熟練した串打ち・焼き加減で最高の状態をお客様に提供してお用し、熟練した串打ち・焼き加減で最高の状態をお客様に提供してお 鶏皮 鶏皮 ります。ご提供する鶏肉は毎日その日の朝にしめ、徹底的な温度管理ります。ご提供する鶏肉は毎日その日の朝にしめ、徹底的な温度管理 torikawatorikawa (Skin) (Skin) の下で熟成させ使用しています。特大淡水海老の塩焼き、鮭頭の塩の下で熟成させ使用しています。特大淡水海老の塩焼き、鮭頭の塩 240240 焼きなど当店でしか味わえない炭火焼もご用意しております。焼きなど当店でしか味わえない炭火焼もご用意しております。 どうぞご堪能下さい。どうぞご堪能下さい。 CharcoalCharcoal grilling grilling is an is amazing an amazing way wayof cooking. of cooking. When When you useyou use ハツ ハツ hatsuhatsu (Heart) (Heart) charcoalcharcoal there there are twoare factorstwo factors that determinethat determine the quality. the quality. One Oneis is 240240 the qualitythe quality of the of ingredientthe ingredient you areyou grillingare grilling and secondlyand secondly the the ぼんじりぼんじり charcoalcharcoal that youthat use.you use.We useWe hardwooduse hardwood charcoal charcoal made made in Sri in Sri bonjiribonjiri (Tail) (Tail) LankaLanka that hasthat nohas flavours no flavours or scents or scents and burnsand burns at a atvery a veryhigh high 240240 temperaturetemperature which which seals seals in anything in anything we grill. we Trygrill. our Try Ebi our Shio Ebi ShioYaki Yaki with awith glass a glass of Sauvignon of Sauvignon Blanc Blanc or our or Tare our TareYakitori Yakitori with awith glass a glass of Pinotof Pinot Noir; Noir;the sauce the sauce is over is over22 years 22 years old. old. ChargrillingChargrilling is not is simply not simply a BBQ, a BBQ, to me to it me is anit isart an form. art form. We areWe are 天然川えびの塩焼天然川えびの塩焼 1本 1本 膝軟骨膝軟骨 RiverRiver Prawns Prawns proudproud to illuminate to illuminate charcoal charcoal ambers ambers every every day inday Colombo in Colombo under under (Per Pc)(Per Pc) hizahiza nankotsu nankotsu 1,3601,360 the branchesthe branches of real of bambooreal bamboo at our at one-of-kind our one-of-kind yakitori yakitori garden. garden. (Knee(Knee Cap) Cap) 240240

鶏レバー鶏レバー tori-rebatori-reba (Liver) (Liver) 240240

とうもろこしとうもろこし 軟骨 軟骨 tomorokoshitomorokoshi nankotsunankotsu (Soft (SoftBone) Bone) 240240 鮭頭の塩焼き鮭頭の塩焼き (Grilled(Grilled Corn Co) rn) shakeshake atama atama 560560 shioshio yaki yaki (Grilled(Grilled Salmon Salmon Head) Head) 1,4401,440 もも肉もも肉 momomomo niku niku (Leg (LegMeat) Meat) 240240 手羽 手羽 tebateba (Wing) (Wing) 240240 い かミミい かミミ ika mimiika mimi (Squid (Squid Wings Wings) 240) 240

げそ焼きげそ焼き 丸えび丸えび gesogeso yaki yaki 海老塩焼き海老塩焼き marumaru ebi ebi ( ( 720720 ebi shioebi shio yaki yaki SquidSquid Tentacles) Tentacles) (Peeled(Peeled Black Black つくねつくね (Salt (SaltGrilled Grilled Prawn) Prawn) all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge TigerTiger Prawns) Prawns) tsukunetsukune (Minced) (Minced) 焼き豚焼き豚 240240 480480 240240 yakiyaki buta buta (Grilled (Grilled Pork) Pork) 880 880 N 刺身N 刺身 's's 刺身刺身 SASHIMI SASHIMI N SashimiN Sashimi 560560 スリランカ特産のフレッシュなライムスリランカ特産のフレッシュなライム tunatuna 刺身盛り合わせ 雪庭刺身盛り合わせ 雪庭 と香り高いすりゴマを使用したタレと香り高いすりゴマを使用したタレ SashimiSashimi moriawase moriawase 3,280 3,280 を新鮮な鯛の薄造りと合わせましたを新鮮な鯛の薄造りと合わせました 日本ばしのまぐろ日本ばしのまぐろ "Yukiniwa""Yukiniwa" (Snow (Snow Garden) Garden) The “N”The in“N” “N in Sashimi” “N Sashimi” stands stands for for まぐろの仕入れは店主自ら漁まぐろの仕入れは店主自ら漁 ‘No name’‘No name’ because because we simply we simply could could 港に出向き、年間25,000本以港に出向き、年間25,000本以 鮭刺身鮭刺身 Shake Shake 1,4401,440 上水揚げされるスリランカ産上水揚げされるスリランカ産 (Salmon)(Salmon) sashimi sashimi not comenot come up with up witha suitable a suitable one. one. のまぐろの中から、築地市場にのまぐろの中から、築地市場に Over Overthe years the years as the as dish the becamedish became Shiromi Shiromi 880 880 も送られる高品質なマグ口をも送られる高品質なマグ口を 白身刺身白身刺身 popular,popular, this simplethis simple name name stayed stayed sashimi sashimi 厳選してまるまる一本仕入れ厳選してまるまる一本仕入れ (White(White Fish) Fish) with it.with it. ています。ています。 いか刺身いか刺身 Ika Ika 880 880 This Thisdish dishcomprises comprises of thin of slicedthin sliced どうぞ当店自慢のまぐろをごどうぞ当店自慢のまぐろをご (Cuttle(Cuttle Fish) Fish)sashimi sashimi sea breamsea bream topped topped with awith sauce a sauce that that 堪能下さい。堪能下さい。 we makewe make in Suri in Bachi.Suri Bachi. Suri BachiSuri Bachi Sri LankaSri Lanka is found is found right rightin in 刺身とオリーブオイル刺身とオリーブオイル is Japaneseis Japanese mortar mortar where where Sesame Sesame OliveOlive Oil and Oil andSoy Soy the middlethe middle of the of Tuna the Tuna traffic traffic is groundis ground and andwhen when sesame sesame is is SauceSauce Sashimi Sashimi 1,440 1,440 in thein bountiful the bountiful Indian Indian Ocean. Ocean. groundground fresh, fresh, the aromathe aroma of theof the We findWe findbig eyebig eyetuna tunaand and (Inspired(Inspired by Nobu by Nobu and aand great a great sesamesesame and theand oils the comeoils come out and out and yellowyellow fin tuna fin tunalanding landing on our on our dish)dish) into thisinto wethis addwe soyadd sauce,soy sauce, Mirin Mirin shoresshores graded graded and theand bestthe best and theand best the limebest inlime the in World the World – Sri – Sri are packedare packed and destinedand destined for for LankanLankan lime. lime. The SauceThe Sauce is poured is poured auctionsauctions in Tsukiji, in Tsukiji, Tokyo. Tokyo. over overthe slicesthe slices and enjoyand enjoy without without any Wasabiany Wasabi or added or added soy sauce. soy sauce. I considerI consider it an ithonour an honour and and privilegeprivilege to be to in be a incity a thatcity that landslands Tuna. Tuna. Today Today many many chefschefs around around the world the world never never get aget chance a chance to see to Tunasee Tuna as as a wholea whole fish andfish beingand being such such a largea large fish it's fish even it's evenharder harder to to transport.transport. Nihonbashi Nihonbashi prides prides itself itselfin getting in getting this regal this regal tuna tuna freshfresh off offthe theboat. boat. We We considerconsider it a itprivilege a privilege and and honourhonour to serveto serve you youthis this culinaryculinary gem gemstraight straight from from our ocean.our ocean.

まぐろ刺身まぐろ刺身 MaguroMaguro 1,4401,440 (Tuna)(Tuna) sashimi sashimi

all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge N 刺身N 刺身 's's 刺身刺身 SASHIMI SASHIMI N SashimiN Sashimi 560560 スリランカ特産のフレッシュなライムスリランカ特産のフレッシュなライム tunatuna 刺身盛り合わせ 雪庭刺身盛り合わせ 雪庭 と香り高いすりゴマを使用したタレと香り高いすりゴマを使用したタレ SashimiSashimi moriawase moriawase 3,280 3,280 を新鮮な鯛の薄造りと合わせましたを新鮮な鯛の薄造りと合わせました 日本ばしのまぐろ日本ばしのまぐろ "Yukiniwa""Yukiniwa" (Snow (Snow Garden) Garden) The “N”The in“N” “N in Sashimi” “N Sashimi” stands stands for for まぐろの仕入れは店主自ら漁まぐろの仕入れは店主自ら漁 ‘No name’‘No name’ because because we simply we simply could could 港に出向き、年間25,000本以港に出向き、年間25,000本以 鮭刺身鮭刺身 Shake Shake 1,4401,440 上水揚げされるスリランカ産上水揚げされるスリランカ産 (Salmon)(Salmon) sashimi sashimi not comenot come up with up witha suitable a suitable one. one. のまぐろの中から、築地市場にのまぐろの中から、築地市場に Over Overthe years the years as the as dish the becamedish became Shiromi Shiromi 880 880 も送られる高品質なマグ口をも送られる高品質なマグ口を 白身刺身白身刺身 popular,popular, this simplethis simple name name stayed stayed sashimi sashimi 厳選してまるまる一本仕入れ厳選してまるまる一本仕入れ (White(White Fish) Fish) with it.with it. ています。ています。 いか刺身いか刺身 Ika Ika 880 880 This Thisdish dishcomprises comprises of thin of slicedthin sliced どうぞ当店自慢のまぐろをごどうぞ当店自慢のまぐろをご (Cuttle(Cuttle Fish) Fish)sashimi sashimi sea breamsea bream topped topped with awith sauce a sauce that that 堪能下さい。堪能下さい。 we makewe make in Suri in Bachi.Suri Bachi. Suri BachiSuri Bachi Sri LankaSri Lanka is found is found right rightin in 刺身とオリーブオイル刺身とオリーブオイル is Japaneseis Japanese mortar mortar where where Sesame Sesame OliveOlive Oil and Oil andSoy Soy the middlethe middle of the of Tuna the Tuna traffic traffic is groundis ground and andwhen when sesame sesame is is SauceSauce Sashimi Sashimi 1,440 1,440 in thein bountiful the bountiful Indian Indian Ocean. Ocean. groundground fresh, fresh, the aromathe aroma of theof the We findWe findbig eyebig eyetuna tunaand and (Inspired(Inspired by Nobu by Nobu and aand great a great sesamesesame and theand oils the comeoils come out and out and yellowyellow fin tuna fin tunalanding landing on our on our dish)dish) into thisinto wethis addwe soyadd sauce,soy sauce, Mirin Mirin shoresshores graded graded and theand bestthe best and theand best the limebest inlime the in World the World – Sri – Sri are packedare packed and destinedand destined for for LankanLankan lime. lime. The SauceThe Sauce is poured is poured auctionsauctions in Tsukiji, in Tsukiji, Tokyo. Tokyo. over overthe slicesthe slices and enjoyand enjoy without without any Wasabiany Wasabi or added or added soy sauce. soy sauce. I considerI consider it an ithonour an honour and and privilegeprivilege to be to in be a incity a thatcity that landslands Tuna. Tuna. Today Today many many chefschefs around around the world the world never never get aget chance a chance to see to Tunasee Tuna as as a wholea whole fish andfish beingand being such such a largea large fish it's fish even it's evenharder harder to to transport.transport. Nihonbashi Nihonbashi prides prides itself itselfin getting in getting this regal this regal tuna tuna freshfresh off offthe theboat. boat. We We considerconsider it a itprivilege a privilege and and honourhonour to serveto serve you youthis this culinaryculinary gem gemstraight straight from from our ocean.our ocean.

まぐろ刺身まぐろ刺身 MaguroMaguro 1,4401,440 (Tuna)(Tuna) sashimi sashimi

all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge すし SUSHI

握り鮨 寿司盛り合わせ 巻き寿司 Nigiri sushi Sushi platters Sushi rolls à la carte 少々お時間が掛かります。 Please order from our nigiri ご了承下さい。 鉄火巻き sushi menu on your table. As sushi platters take a lot of Tekka (tuna) maki 640 time to prepare, we would ふ くさ 寿 司 appreciate it if you could かっぱ巻き Fukusa sushi 480 place your order well in Kappa 480 advance. (cucumber) maki

鮪（ ま ぐ ろ ）握 り 大（21貫） アボカド鮭巻き Maguro (tuna) nigiri 320 Dai (Large 21 Pcs) 5,120 Avocado salmon 640 中（14貫） maki CHU 3,440 鯵（ あ じ ）握 り (Medium 14 Pcs) カニカマ巻き Aji (trevally) nigiri 240 Kanikama maki 640 小（10貫） (crab stick roll) SHOU 2,560 海 老（ え び ）握 り (Small 10 Pcs) 干 ぴょう巻 き Ebi (prawn) nigiri 320 Kanpyou maki 720 寿司 松（20貫） Sushi matsu (20 Pcs) 4,320 納豆巻き Natto maki 880 玉 子（ た ま ご ）握 り A platter of 20 pieces for two. Tamago (egg) nigiri 240 ツナサラダ巻き Temaki Maguro (tuna) 480 手巻き salad maki 烏 賊（ い か ）握 り 天さび手巻き 鮭炙り（しゃけあぶり）握り Ika (squid) nigiri 320 Ten sabi temaki 560 鮭サラダ巻き 身の脂が溶けてうまい！ Shake (salmon) 480 Shake no aburi sushi カリフォルニア手巻き salad maki (2 Pcs) 720 鯛（ た い ）握 り California temaki 560 Marinated Norwegian Salmon Tai (sea bream) nigiri 240 Sushi, lightly infused to melt カリフォルニア巻き the fat. A good introduction to California maki 2,160 軍艦 sushi. Gun kan maki 鮭（ し ゃ け ）握 り Seaweed wrapped nigiri rice まぐろ明太巻き Shake (salmon) nigiri 320 with toppings. Maguro Mentai Maki 1,440 か に（ 2貫 ） Kani (crab meat) 2 pcs 880

いくら軍艦巻き ikura gunkan maki 1,440 all prices are subject to taxes & service charge すし SUSHI

握り鮨 寿司盛り合わせ 巻き寿司 Nigiri sushi Sushi platters Sushi rolls à la carte 少々お時間が掛かります。 Please order from our nigiri ご了承下さい。 鉄火巻き sushi menu on your table. As sushi platters take a lot of Tekka (tuna) maki 640 time to prepare, we would ふ くさ 寿 司 appreciate it if you could かっぱ巻き Fukusa sushi 480 place your order well in Kappa 480 advance. (cucumber) maki

鮪（ ま ぐ ろ ）握 り 大（21貫） アボカド鮭巻き Maguro (tuna) nigiri 320 Dai (Large 21 Pcs) 5,120 Avocado salmon 640 中（14貫） maki CHU 3,440 鯵（ あ じ ）握 り (Medium 14 Pcs) カニカマ巻き Aji (trevally) nigiri 240 Kanikama maki 640 小（10貫） (crab stick roll) SHOU 2,560 海 老（ え び ）握 り (Small 10 Pcs) 干 ぴょう巻 き Ebi (prawn) nigiri 320 Kanpyou maki 720 寿司 松（20貫） Sushi matsu (20 Pcs) 4,320 納豆巻き Natto maki 880 玉 子（ た ま ご ）握 り A platter of 20 pieces for two. Tamago (egg) nigiri 240 ツナサラダ巻き Temaki Maguro (tuna) 480 手巻き salad maki 烏 賊（ い か ）握 り 天さび手巻き 鮭炙り（しゃけあぶり）握り Ika (squid) nigiri 320 Ten sabi temaki 560 鮭サラダ巻き 身の脂が溶けてうまい！ Shake (salmon) 480 Shake no aburi sushi カリフォルニア手巻き salad maki (2 Pcs) 720 鯛（ た い ）握 り California temaki 560 Marinated Norwegian Salmon Tai (sea bream) nigiri 240 Sushi, lightly infused to melt カリフォルニア巻き the fat. A good introduction to California maki 2,160 軍艦 sushi. Gun kan maki 鮭（ し ゃ け ）握 り Seaweed wrapped nigiri rice まぐろ明太巻き Shake (salmon) nigiri 320 with toppings. Maguro Mentai Maki 1,440 か に（ 2貫 ） Kani (crab meat) 2 pcs 880

いくら軍艦巻き ikura gunkan maki 1,440 all prices are subject to taxes & service charge 小料理小料理 SMALL SMALL PLATES PLATES

かにのポン酢添えかにのポン酢添え 野菜スティックのあわせ 野菜スティックのあわせ げそ揚げげそ揚げ 大根の梅サラダ大根の梅サラダ 牛たたき牛たたき （ほぐし身）（ほぐし身） 味 噌 ディップ味 噌 ディップ GesoGeso age age 720720 DaikonDaikon Ume Ume スリラスリラ ン力産のお肉とは思え ン力産のお肉とは思え KaniKani no ponzu no ponzu soe soe 720 720 YasaiYasai stick stick with with FriedFried marinated marinated cuttlefish cuttlefish SaladSalad 720 720 ないほどどやわらかく、とてもないほどどやわらかく、とても awaseawase miso miso dip dip 720 720 SteamedSteamed crab crabmeat meat served served tentacles.tentacles. FreshFresh chilled chilled daikon daikon or radish or radish ジューシーです。ジューシーです。 with withponzu. ponzu. Try thisTry tothis find to find VegetablesVegetables crudites crudites served served saladsalad served served with umewith umepaste. paste. ワイン、冷酒、シャンパンともワイン、冷酒、シャンパンとも out howout delicioushow delicious Sri Lankan Sri Lankan with awith mayonnaise a mayonnaise and misoand miso げそ焼きげそ焼き 相性抜群です！相性抜群です！ crab crabmeat meat can be. can be. dip. dip. GesoGeso yaki yaki 720720 GyuuGyuu no tataki no tataki 720 720 ChargrilledChargrilled marinated marinated 色々野菜のじゃこかけサラダ色々野菜のじゃこかけサラダ One ofOne our of signature our signature dishes dishes 玉子焼玉子焼 IroiroIroiro yasai yasai no jako no jako 和風サラダ和風サラダ cuttlefishcuttlefish tentacles. tentacles. and manyand many cannot cannot believe believe this this TamagoTamago yaki yaki 560 560 kakekake salad salad 1,440 1,440 WafuuWafuu salad salad 880 880 is beefis beeffrom fromsri lanka. sri lanka. Soft Soft JapaneseJapanese Omelette Omelette from fromthe the A medleyA medley of vegetablesof vegetables CrunchyCrunchy greens greens with with 揚げ出し豆腐揚げ出し豆腐 and tender,and tender, it’s a it’sgreat a great starter starter sushisushi bar, servedbar, served chilled. chilled. servedserved chilled chilled with withjapanese japanese shreddedshredded daikon daikon radish radish in in AgedashiAgedashi tofu tofu 720 720 and worksand works well withwell whitewith white dressingdressing and anda topping a topping of of our homeour home made made wasabi wasabi and and DeepDeep fried friedtofu withtofu tentsyuwith tentsyu wine,wine, cold sakecold sakeor bubbly. or bubbly. 温泉卵温泉卵 japanesejapanese anchovy. anchovy. mirin mirindressing. dressing. (a Japanese(a Japanese dipping dipping sauce) sauce) ねばねばオクラをそばつゆのねばねばオクラをそばつゆの and bonitoand bonito flakes. flakes. うまみで楽しむ一品うまみで楽しむ一品 オニオンサラダオニオンサラダ OnsenOnsen Tamago Tamago 560 560 海草サラダ海草サラダ 小えびのから揚げ小えびのから揚げ OnionOnion salad salad 560 560 kaisoukaisou salad salad 1,4401,440 LiterallyLiterally translating translating to "hotto "hot Ko-ebiKo-ebi no karaage no karaage 720 720 枝豆 枝豆 SlicedSliced onion onion washed washed in iced in iced A medleyA medley of 4of crunchy4 crunchy springspring egg", egg",onsen onsen tamago tamago is a is a SmallSmall black black tiger tigerprawns, prawns, EdamameEdamame 720 720 waterwater and servedand served with bonitowith bonito seaweedseaweed varieties, varieties, each eachwith with traditionaltraditional Japanese Japanese dish dish wholewhole fried friedand andsprinkled sprinkled ImportedImported Japanese Japanese soya soya flakes.flakes. We recommendWe recommend you you a uniquea unique texture, texture, served served with with 茶碗蒸し茶碗蒸し originallyoriginally cooked cooked in thein the with naturalwith natural sea salt. sea salt. beanbean pods, pods, an ideal an idealstarter. starter. add aadd few a drops few drops of soy of sauce soy sauce volcanicvolcanic hot springhot spring of Japan. of Japan. a ao ajiso ao (greenjiso (green perilla perilla leaf) leaf) ChawanmushiChawanmushi 560 560 at theat table. the table. Here,Here, we usewe theuse sousthe sousvide vide dressing.dressing. SteamedSteamed Egg EggCustard Custard 冷やっこ冷やっこ cookingcooking method method to replicate to replicate the the 豚の角煮豚の角煮 flavoredflavored with withbonito bonito flakes flakes HiyayakkoHiyayakko 720 720 ButaButa no kakuni no kakuni 720 720 soup soupstock. stock. いか納豆いか納豆 delicatedelicate and creamyand creamy texture texture of of 親子煮親子煮 ChilledChilled fresh fresh tofu servedtofu served with with JapaneseJapanese braised braised pork porkbelly. belly. Ika nattoIka natto 1,440 1,440 this slowthis cookedslow cooked egg. egg. OyakoOyako ni ni 1,040 1,040 gingerginger and bonitoand bonito flakes. flakes. ThinlyThinly sliced sliced ika ika(squid) (squid) OyakoOyako Don Donis one is oneof theof the かに茶碗蒸しかに茶碗蒸し sashimisashimi with withfermented fermented soy soy オクラサラダオクラサラダ 手作リ鮫子手作リ鮫子 most mostsought sought after afterdishes dishes in in KaniKani 野菜のごま和え野菜のごま和え GyouzaGyouza 720 720 beans.beans. OkuraOkura Salad Salad 560 560 the thedonburi donburi section. section. A A ChawanmushiChawanmushi 1,440 1,440 YasaiYasai no no HandmadeHandmade pork porkdumplings. dumplings. gomaaegomaae 560 560 BlanchedBlanched okra okrawithout without seeds seeds beautifulbeautiful combination combination of of This CrabThis CrabChawanmushi Chawanmushi is a is a servedserved in a wasabi in a wasabi dressing. dressing. chickenchicken and egg,and egg,this dishthis dishis is LightlyLightly boiledboiled leafy leafy 生春巻のー口サラダ生春巻のー口サラダ greatgreat warm warm starter starter filled filledwith with servedserved without without rice. rice.A starter A starter vegetablesvegetables marinated marinated with with NamaharumakiNamaharumaki 720 720 焼き豚焼き豚 Sri LankanSri Lankan Crab CrabMeat Meat to shareto share or simply or simply the atkins the atkins sesamesesame sauce. sauce. Crab Crabstick, stick, avocado avocado and and オクラのバター焼きオクラのバター焼き YakiYaki Buta Buta 880 880 destineddestined for Singapore! for Singapore! cucumbercucumber salad salad served served in a in a OkuraOkura Slow Slowroast roast char charsiu pork. siu pork. versionsversions of oyako of oyako don! don! freshfresh spring spring roll. roll. BatayakiBatayaki 880 880 味付けうずらの卵味付けうずらの卵 カラピンチャ天ぷらカラピンチャ天ぷら Mini OkraMini Okrasautéed sautéed with with Aji tsukeAji tsuke uzura uzura no no 茄子田楽茄子田楽 KarapinchaKarapincha butter.butter. tamagotamago 480 480 お漬物お漬物 NasuNasu Dengaku Dengaku 560 560 TempuraTempura 480 480 BoiledBoiled quail quailegg seasonedegg seasoned in in OshinkoOshinko 560 560 A cookedA cooked aubergine aubergine serves serves A simpleA simple fusion fusion dish, dish,which which specialspecial sauce. sauce. As assortmentAs assortment of Japanese of Japanese 鶏肉入り野菜炒め鶏肉入り野菜炒め with witha warm a warm miso misopaste, paste, a a sees seeskarapincha karapincha - the- the ToriTori iri yasai iri yasai pickles.pickles. greatgreat tannin tannin cutter. cutter. tradionaltradional sri Lankansri Lankan curry curry itameitame 1,440 1,440 野菜のお浸し野菜のお浸し leaf servedleaf served as a ascrunchy a crunchy and and YasaiYasai no ohitashi no ohitashi 560 560 LightlyLightly tempered tempered vegetables vegetables flavorfulflavorful tempura. tempura. LightlyLightly boiledboiled leafy leafy with chicken.with chicken. vegetablesvegetables served served with with bonitobonito flakes flakes and soyand sauce. soy sauce. 野菜炒め野菜炒め YasaiYasai Itame Itame 1,100 1,100 LightlyLightly tempered tempered vegetables. vegetables. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge 小料理小料理 SMALL SMALL PLATES PLATES

かにのポン酢添えかにのポン酢添え 野菜スティックのあわせ 野菜スティックのあわせ げそ揚げげそ揚げ 大根の梅サラダ大根の梅サラダ 牛たたき牛たたき （ほぐし身）（ほぐし身） 味 噌 ディップ味 噌 ディップ GesoGeso age age 720720 DaikonDaikon Ume Ume スリラスリラ ン力産のお肉とは思え ン力産のお肉とは思え KaniKani no ponzu no ponzu soe soe 720 720 YasaiYasai stick stick with with FriedFried marinated marinated cuttlefish cuttlefish SaladSalad 720 720 ないほどどやわらかく、とてもないほどどやわらかく、とても awaseawase miso miso dip dip 720 720 SteamedSteamed crab crabmeat meat served served tentacles.tentacles. FreshFresh chilled chilled daikon daikon or radish or radish ジューシーです。ジューシーです。 with withponzu. ponzu. Try thisTry tothis find to find VegetablesVegetables crudites crudites served served saladsalad served served with umewith umepaste. paste. ワイン、冷酒、シャンパンともワイン、冷酒、シャンパンとも out howout delicioushow delicious Sri Lankan Sri Lankan with awith mayonnaise a mayonnaise and misoand miso げそ焼きげそ焼き 相性抜群です！相性抜群です！ crab crabmeat meat can be. can be. dip. dip. GesoGeso yaki yaki 720720 GyuuGyuu no tataki no tataki 720 720 ChargrilledChargrilled marinated marinated 色々野菜のじゃこかけサラダ色々野菜のじゃこかけサラダ One ofOne our of signature our signature dishes dishes 玉子焼玉子焼 IroiroIroiro yasai yasai no jako no jako 和風サラダ和風サラダ cuttlefishcuttlefish tentacles. tentacles. and manyand many cannot cannot believe believe this this TamagoTamago yaki yaki 560 560 kakekake salad salad 1,440 1,440 WafuuWafuu salad salad 880 880 is beefis beeffrom fromsri lanka. sri lanka. Soft Soft JapaneseJapanese Omelette Omelette from fromthe the A medleyA medley of vegetablesof vegetables CrunchyCrunchy greens greens with with 揚げ出し豆腐揚げ出し豆腐 and tender,and tender, it’s a it’sgreat a great starter starter sushisushi bar, servedbar, served chilled. chilled. servedserved chilled chilled with withjapanese japanese shreddedshredded daikon daikon radish radish in in AgedashiAgedashi tofu tofu 720 720 and worksand works well withwell whitewith white dressingdressing and anda topping a topping of of our homeour home made made wasabi wasabi and and DeepDeep fried friedtofu withtofu tentsyuwith tentsyu wine,wine, cold sakecold sakeor bubbly. or bubbly. 温泉卵温泉卵 japanesejapanese anchovy. anchovy. mirin mirindressing. dressing. (a Japanese(a Japanese dipping dipping sauce) sauce) ねばねばオクラをそばつゆのねばねばオクラをそばつゆの and bonitoand bonito flakes. flakes. うまみで楽しむ一品うまみで楽しむ一品 オニオンサラダオニオンサラダ OnsenOnsen Tamago Tamago 560 560 海草サラダ海草サラダ 小えびのから揚げ小えびのから揚げ OnionOnion salad salad 560 560 kaisoukaisou salad salad 1,4401,440 LiterallyLiterally translating translating to "hotto "hot Ko-ebiKo-ebi no karaage no karaage 720 720 枝豆 枝豆 SlicedSliced onion onion washed washed in iced in iced A medleyA medley of 4of crunchy4 crunchy springspring egg", egg",onsen onsen tamago tamago is a is a SmallSmall black black tiger tigerprawns, prawns, EdamameEdamame 720 720 waterwater and servedand served with bonitowith bonito seaweedseaweed varieties, varieties, each eachwith with traditionaltraditional Japanese Japanese dish dish wholewhole fried friedand andsprinkled sprinkled ImportedImported Japanese Japanese soya soya flakes.flakes. We recommendWe recommend you you a uniquea unique texture, texture, served served with with 茶碗蒸し茶碗蒸し originallyoriginally cooked cooked in thein the with naturalwith natural sea salt. sea salt. beanbean pods, pods, an ideal an idealstarter. starter. add aadd few a drops few drops of soy of sauce soy sauce volcanicvolcanic hot springhot spring of Japan. of Japan. a ao ajiso ao (greenjiso (green perilla perilla leaf) leaf) ChawanmushiChawanmushi 560 560 at theat table. the table. Here,Here, we usewe theuse sousthe sousvide vide dressing.dressing. SteamedSteamed Egg EggCustard Custard 冷やっこ冷やっこ cookingcooking method method to replicate to replicate the the 豚の角煮豚の角煮 flavoredflavored with withbonito bonito flakes flakes HiyayakkoHiyayakko 720 720 ButaButa no kakuni no kakuni 720 720 soup soupstock. stock. いか納豆いか納豆 delicatedelicate and creamyand creamy texture texture of of 親子煮親子煮 ChilledChilled fresh fresh tofu servedtofu served with with JapaneseJapanese braised braised pork porkbelly. belly. Ika nattoIka natto 1,440 1,440 this slowthis cookedslow cooked egg. egg. OyakoOyako ni ni 1,040 1,040 gingerginger and bonitoand bonito flakes. flakes. ThinlyThinly sliced sliced ika ika(squid) (squid) OyakoOyako Don Donis one is oneof theof the かに茶碗蒸しかに茶碗蒸し sashimisashimi with withfermented fermented soy soy オクラサラダオクラサラダ 手作リ鮫子手作リ鮫子 most mostsought sought after afterdishes dishes in in KaniKani 野菜のごま和え野菜のごま和え GyouzaGyouza 720 720 beans.beans. OkuraOkura Salad Salad 560 560 the thedonburi donburi section. section. A A ChawanmushiChawanmushi 1,440 1,440 YasaiYasai no no HandmadeHandmade pork porkdumplings. dumplings. gomaaegomaae 560 560 BlanchedBlanched okra okrawithout without seeds seeds beautifulbeautiful combination combination of of This CrabThis CrabChawanmushi Chawanmushi is a is a servedserved in a wasabi in a wasabi dressing. dressing. chickenchicken and egg,and egg,this dishthis dishis is LightlyLightly boiledboiled leafy leafy 生春巻のー口サラダ生春巻のー口サラダ greatgreat warm warm starter starter filled filledwith with servedserved without without rice. rice.A starter A starter vegetablesvegetables marinated marinated with with NamaharumakiNamaharumaki 720 720 焼き豚焼き豚 Sri LankanSri Lankan Crab CrabMeat Meat to shareto share or simply or simply the atkins the atkins sesamesesame sauce. sauce. Crab Crabstick, stick, avocado avocado and and オクラのバター焼きオクラのバター焼き YakiYaki Buta Buta 880 880 destineddestined for Singapore! for Singapore! cucumbercucumber salad salad served served in a in a OkuraOkura Slow Slowroast roast char charsiu pork. siu pork. versionsversions of oyako of oyako don! don! freshfresh spring spring roll. roll. BatayakiBatayaki 880 880 味付けうずらの卵味付けうずらの卵 カラピンチャ天ぷらカラピンチャ天ぷら Mini OkraMini Okrasautéed sautéed with with Aji tsukeAji tsuke uzura uzura no no 茄子田楽茄子田楽 KarapinchaKarapincha butter.butter. tamagotamago 480 480 お漬物お漬物 NasuNasu Dengaku Dengaku 560 560 TempuraTempura 480 480 BoiledBoiled quail quailegg seasonedegg seasoned in in OshinkoOshinko 560 560 A cookedA cooked aubergine aubergine serves serves A simpleA simple fusion fusion dish, dish,which which specialspecial sauce. sauce. As assortmentAs assortment of Japanese of Japanese 鶏肉入り野菜炒め鶏肉入り野菜炒め with witha warm a warm miso misopaste, paste, a a sees seeskarapincha karapincha - the- the ToriTori iri yasai iri yasai pickles.pickles. greatgreat tannin tannin cutter. cutter. tradionaltradional sri Lankansri Lankan curry curry itameitame 1,440 1,440 野菜のお浸し野菜のお浸し leaf servedleaf served as a ascrunchy a crunchy and and YasaiYasai no ohitashi no ohitashi 560 560 LightlyLightly tempered tempered vegetables vegetables flavorfulflavorful tempura. tempura. LightlyLightly boiledboiled leafy leafy with chicken.with chicken. vegetablesvegetables served served with with bonitobonito flakes flakes and soyand sauce. soy sauce. 野菜炒め野菜炒め YasaiYasai Itame Itame 1,100 1,100 LightlyLightly tempered tempered vegetables. vegetables. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge 石焼 石焼(60g) (60g) すき焼きすき焼き (200g) (200g) IshiyakiIshiyaki 7,7607,760 SukiyakiSukiyaki 24,160 24,160 CookingCooking on a onrock a rockis nothing is nothing ProbablyProbably the mostthe mostfamous famous new, new,but at but Nihonbashi at Nihonbashi I use I use WagyuWagyu item itemat Nihonbashi, at Nihonbashi, it it it becauseit because I believe I believe that goodthat good even evenhas a has song a songto its tocredit. its credit. beef beefshould should not comenot come into into contactcontact with withsteel. steel. As withAs with しゃぶしゃぶしゃぶしゃぶ (200g) (200g) FAKEFAKE water,water, which which tastes tastes different different ShabuShabu shabu shabu 24,160 24,160 whenwhen drunk drunk in inglass, glass, The TheRolls Rolls Royce Royce of allof all ceramic,ceramic, wooden wooden or stainless or stainless dishes,dishes, shabu shabu shabu shabu is the is the steel steelcontainers, containers, beef beeftastes tastes most mostsought sought after afterdish dishwhen when WAGYUWAGYU betterbetter when when it does it doesnot come not come entertaining.entertaining. Thinly Thinly sliced sliced into intocontact contact with withsteel. steel. beef beefis dipped is dipped into ainto piping a piping ServedServed thinly thinly sliced sliced and and hot steamhot steam boat boatto cook to cookfor a for a preparedprepared medium medium rare, rare,the the few fewseconds, seconds, before before being being processprocess after afterthis isthis my is own my own dippeddipped into ainto sesame a sesame based based inventioninvention and andI hope I hope you you sauce.sauce. enjoyenjoy it. First,it. First, place place the the 今や世界的に人気のWAGYUブランド、しかし日本産ではなくアメリ今や世界的に人気のWAGYUブランド、しかし日本産ではなくアメリ cookedcooked beef beefon the on mound the mound of of 和牛の追加和牛の追加 (200g) (200g) カ・オーストラリア・スペイン産がほとんどです。カ・オーストラリア・スペイン産がほとんどです。 rice andrice gentlyand gently pour pouron the on the additionaladditional beef beef 24,160 24,160 当店ではサシにこだわり、洗練された日本産A5ランクの和牛を使用当店ではサシにこだわり、洗練された日本産A5ランクの和牛を使用 specialspecial sauce sauce which which I have I have しています。しています。 comecome up with. up with.The riceThe actsrice acts そして和食の技法を心得た職人が心を込めてご提供しています。そして和食の技法を心得た職人が心を込めてご提供しています。 as aas strainer a strainer and andwhile while it it 日本産ならではの甘みのあるサシ、柔らかさをぜひご堪能ください。日本産ならではの甘みのあるサシ、柔らかさをぜひご堪能ください。 tastestastes delicious delicious on itson own, its own, ステーキステーキ (250g) (250g) the actthe ofact rising of rising the meltedthe melted SteakSteak 32,96032,960 "Wa" "Wa"means means Japanese Japanese and "Gyu" and "Gyu" means means Cattle. Cattle. When When put together put together it it intramuscularintramuscular fat (imf) fat (imf)of the of the A generousA generous portion portion of of translatestranslates to Japanese to Japanese Cattle. Cattle. The mostThe mostprized prized Wagyu Wagyu beef beefis from is from beef beefmakes makes it even it evenlighter. lighter. JapaneseJapanese Wagyu Wagyu served served “Kuroge”“Kuroge” cattle cattle and it and is mandatory it is mandatory that it that is born it is &born bred & inbred Japan. in Japan. A5 A5 mediummedium rare rarewith withwasabi wasabi KurogeKuroge Wagyu Wagyu is arguably is arguably the best the beefbest inbeef the in world the world and thereand thereis no is no olive oliveoil. It oil. is aIt bitis apricey bit pricey but but disagreementdisagreement or debate or debate amongst amongst chefs chefs about about this topic. this topic. It is my It isbelief my belief you cannotyou cannot find thisfind exquisitethis exquisite that thethat language the language barrier barrier has resultedhas resulted in the in fraudulent the fraudulent use ofuse this of this beef beefat aat lessera lesser price price term, term,that has that driven has driven Australian Australian and American and American meat meatpackers packers to loosely to loosely anywhereanywhere in thein theworld. world. use thisuse term this asterm a marketingas a marketing tool. tool. MeltinglyMeltingly tender tender and and

Over Overthe last the fiftylast yearsfifty years many many countries countries have havetried triedto duplicate to duplicate the the deliciouslydeliciously flavourful, flavourful, this this samesame marbled marbled beef. beef.Some Some countries countries imported imported Wagyu Wagyu Cattle Cattle from from steaksteak defies defies definition. definition. JapanJapan as well as aswell semen as semen of Kuroge of Kuroge Cattle Cattle to artificially to artificially inseminate inseminate local localcattle. cattle. They Theycould could never never recreate recreate the samethe same richness richness and and splendoursplendour of Wagyu. of Wagyu. The meat The meatyou see you bearing see bearing the Wagyu the Wagyu label labelfrom from thesethese countries countries are their are besttheir attemptsbest attempts and a and poor a substitutepoor substitute for Real for Real Wagyu.Wagyu.

At NihonbashiAt Nihonbashi I have I haveabstained abstained from fromserving serving such suchfake Wagyufake Wagyu from from the verythe beginning.very beginning. I have I haveeven evencome come across across beef thatbeef has that Japanese has Japanese WagyuWagyu fat injected fat injected in to thein to meat the meatfor added for added flavour flavour and firmly and firmly believe believe that thatsuch suchprocesses processes should should be banned.be banned. Ingredients Ingredients are toare be to be respectedrespected along along with theirwith originstheir origins and the and word the wordWagyu Wagyu should should not be not be abusedabused and ridiculed and ridiculed simply simply for commercial for commercial means. means.

I oftenI oftenwondered- wondered- if I brought if I brought a cow a fromcow Australiafrom Australia to Sri to Lanka Sri Lanka and and subsequentlysubsequently produce produce a calf, a willcalf, that will meat that meatqualify qualify as Australian as Australian beef? beef? WouldWould I be able I be toable export to export it to Dubai it to Dubai as “Australian as “Australian Beef”? Beef”?

Say NOSay to NO Fake to FakeWagyu! Wagyu! all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge 石焼 石焼(60g) (60g) すき焼きすき焼き (200g) (200g) IshiyakiIshiyaki 7,7607,760 SukiyakiSukiyaki 24,160 24,160 CookingCooking on a onrock a rockis nothing is nothing ProbablyProbably the mostthe mostfamous famous new, new,but at but Nihonbashi at Nihonbashi I use I use WagyuWagyu item itemat Nihonbashi, at Nihonbashi, it it it becauseit because I believe I believe that goodthat good even evenhas a has song a songto its tocredit. its credit. beef beefshould should not comenot come into into contactcontact with withsteel. steel. As withAs with しゃぶしゃぶしゃぶしゃぶ (200g) (200g) FAKEFAKE water,water, which which tastes tastes different different ShabuShabu shabu shabu 24,160 24,160 whenwhen drunk drunk in inglass, glass, The TheRolls Rolls Royce Royce of allof all ceramic,ceramic, wooden wooden or stainless or stainless dishes,dishes, shabu shabu shabu shabu is the is the steel steelcontainers, containers, beef beeftastes tastes most mostsought sought after afterdish dishwhen when WAGYUWAGYU betterbetter when when it does it doesnot come not come entertaining.entertaining. Thinly Thinly sliced sliced into intocontact contact with withsteel. steel. beef beefis dipped is dipped into ainto piping a piping ServedServed thinly thinly sliced sliced and and hot steamhot steam boat boatto cook to cookfor a for a preparedprepared medium medium rare, rare,the the few fewseconds, seconds, before before being being processprocess after afterthis isthis my is own my own dippeddipped into ainto sesame a sesame based based inventioninvention and andI hope I hope you you sauce.sauce. enjoyenjoy it. First,it. First, place place the the 今や世界的に人気のWAGYUブランド、しかし日本産ではなくアメリ今や世界的に人気のWAGYUブランド、しかし日本産ではなくアメリ cookedcooked beef beefon the on mound the mound of of 和牛の追加和牛の追加 (200g) (200g) カ・オーストラリア・スペイン産がほとんどです。カ・オーストラリア・スペイン産がほとんどです。 rice andrice gentlyand gently pour pouron the on the additionaladditional beef beef 24,160 24,160 当店ではサシにこだわり、洗練された日本産A5ランクの和牛を使用当店ではサシにこだわり、洗練された日本産A5ランクの和牛を使用 specialspecial sauce sauce which which I have I have しています。しています。 comecome up with. up with.The riceThe actsrice acts そして和食の技法を心得た職人が心を込めてご提供しています。そして和食の技法を心得た職人が心を込めてご提供しています。 as aas strainer a strainer and andwhile while it it 日本産ならではの甘みのあるサシ、柔らかさをぜひご堪能ください。日本産ならではの甘みのあるサシ、柔らかさをぜひご堪能ください。 tastestastes delicious delicious on itson own, its own, ステーキステーキ (250g) (250g) the actthe ofact rising of rising the meltedthe melted SteakSteak 32,96032,960 "Wa" "Wa"means means Japanese Japanese and "Gyu" and "Gyu" means means Cattle. Cattle. When When put together put together it it intramuscularintramuscular fat (imf) fat (imf)of the of the A generousA generous portion portion of of translatestranslates to Japanese to Japanese Cattle. Cattle. The mostThe mostprized prized Wagyu Wagyu beef beefis from is from beef beefmakes makes it even it evenlighter. lighter. JapaneseJapanese Wagyu Wagyu served served “Kuroge”“Kuroge” cattle cattle and it and is mandatory it is mandatory that it that is born it is &born bred & inbred Japan. in Japan. A5 A5 mediummedium rare rarewith withwasabi wasabi KurogeKuroge Wagyu Wagyu is arguably is arguably the best the beefbest inbeef the in world the world and thereand thereis no is no olive oliveoil. It oil. is aIt bitis apricey bit pricey but but disagreementdisagreement or debate or debate amongst amongst chefs chefs about about this topic. this topic. It is my It isbelief my belief you cannotyou cannot find thisfind exquisitethis exquisite that thethat language the language barrier barrier has resultedhas resulted in the in fraudulent the fraudulent use ofuse this of this beef beefat aat lessera lesser price price term, term,that has that driven has driven Australian Australian and American and American meat meatpackers packers to loosely to loosely anywhereanywhere in thein theworld. world. use thisuse term this asterm a marketingas a marketing tool. tool. MeltinglyMeltingly tender tender and and

Over Overthe last the fiftylast yearsfifty years many many countries countries have havetried triedto duplicate to duplicate the the deliciouslydeliciously flavourful, flavourful, this this samesame marbled marbled beef. beef.Some Some countries countries imported imported Wagyu Wagyu Cattle Cattle from from steaksteak defies defies definition. definition. JapanJapan as well as aswell semen as semen of Kuroge of Kuroge Cattle Cattle to artificially to artificially inseminate inseminate local localcattle. cattle. They Theycould could never never recreate recreate the samethe same richness richness and and splendoursplendour of Wagyu. of Wagyu. The meat The meatyou see you bearing see bearing the Wagyu the Wagyu label labelfrom from thesethese countries countries are their are besttheir attemptsbest attempts and a and poor a substitutepoor substitute for Real for Real Wagyu.Wagyu.

At NihonbashiAt Nihonbashi I have I haveabstained abstained from fromserving serving such suchfake Wagyufake Wagyu from from the verythe beginning.very beginning. I have I haveeven evencome come across across beef thatbeef has that Japanese has Japanese WagyuWagyu fat injected fat injected in to thein to meat the meatfor added for added flavour flavour and firmly and firmly believe believe that thatsuch suchprocesses processes should should be banned.be banned. Ingredients Ingredients are toare be to be respectedrespected along along with theirwith originstheir origins and the and word the wordWagyu Wagyu should should not be not be abusedabused and ridiculed and ridiculed simply simply for commercial for commercial means. means.

I oftenI oftenwondered- wondered- if I brought if I brought a cow a fromcow Australiafrom Australia to Sri to Lanka Sri Lanka and and subsequentlysubsequently produce produce a calf, a willcalf, that will meat that meatqualify qualify as Australian as Australian beef? beef? WouldWould I be able I be toable export to export it to Dubai it to Dubai as “Australian as “Australian Beef”? Beef”?

Say NOSay to NO Fake to FakeWagyu! Wagyu! all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge ２～4人前 5,760 ラーメン替玉 1,120 日本ばし特製つくね鍋 TSUKUNE NABE (for 2-4 persons) additional ramen 新鮮な鶏ガラを約8時間煮込 自家製ポン酢・他にはない濃 This is one dish you won’t As this is a dish which is み旨味とコクが凝縮された 厚なゴマだれもご用意してお find easily even in Japan. typically cooked by the guest Minced chicken is gently at the table (though we are スープが人気の特製つくね鍋 りますので、お鍋をさらに引き dropped into a thick chicken happy to do it for you). Here です。最初に大根、そして毎朝 立てる自慢のタレもご賞味く broth made from crushed are our suggested cooking 当店でさばいた新鮮な鶏肉を ださいませ。 chicken bones. The result is tips. 使用したつくねをスープに加 そして〆にはラーメンをご用 a gradually thickening soup We first put the entire daikon え、中火で5分ほど煮込みます。 意しております。もっちりとした stock full of collagen (which radish into the soup stock to つくねが浮いてきましたら残り 生麺でスープの旨味をあます works wonders for the skin). get a head start. Then gently のお野菜を入れて完成です。 ところなくご堪能頂けます。 spoon in some ‘tsukune’ This Nabe (steamed boat/hot meat, making sure to keep まずはひとくちスープだけを ヘルシーで栄養バランスも抜 pot) dish is featured in the soup over a medium ご堪能ください。 群なこのつくね鍋、小さなお子 Japanese guide books, blog heat. The chicken will take コラーゲンたっぷりのスープ 様からご年配の方まで楽しん sites and has even been about 5 minutes to cook and につくねの旨味、お野菜の甘 でいただける当店自慢の一品 called as the best chicken when the chicken balls start based Nabe in the world by to float up, you can put all of みが溶け出しあと引く美味し です。 Japanese celebrities. This the remaining vegetables into さです。 was the main dish featured in the pot. Savour the unique the “TV Tokyo” documentary taste with ponzu sauce (a on Nihonbashi. This is one of light limey soya sauce) or Nihonbashi’s signature goma dare (thick sesame dishes among its Japanese sauce). The soup gradually guests, both in Colombo and thickens further and the in South Asia. ramen noodles which are served at the end compliment the sticky soup and complete this dish as a meal.

寄せ鍋㸦㸰～㸲ே๓㸧 yosenabe (for 2-4 persons) 4,320 海と陸の食材が彩り良く盛り 込まれています。予め、火を通 してあります。自家製ポン酢で 召し上がり下さい。〆にはおじ や をどうぞ。 A favourite Japanese steam boat, this combines the flavours of the sea and land in one pot. Accompanied with ponzu dipping sauce. all prices are subject to taxes & service charge ２～4人前 5,760 ラーメン替玉 1,120 日本ばし特製つくね鍋 TSUKUNE NABE (for 2-4 persons) additional ramen 新鮮な鶏ガラを約8時間煮込 自家製ポン酢・他にはない濃 This is one dish you won’t As this is a dish which is み旨味とコクが凝縮された 厚なゴマだれもご用意してお find easily even in Japan. typically cooked by the guest Minced chicken is gently at the table (though we are スープが人気の特製つくね鍋 りますので、お鍋をさらに引き dropped into a thick chicken happy to do it for you). Here です。最初に大根、そして毎朝 立てる自慢のタレもご賞味く broth made from crushed are our suggested cooking 当店でさばいた新鮮な鶏肉を ださいませ。 chicken bones. The result is tips. 使用したつくねをスープに加 そして〆にはラーメンをご用 a gradually thickening soup We first put the entire daikon え、中火で5分ほど煮込みます。 意しております。もっちりとした stock full of collagen (which radish into the soup stock to つくねが浮いてきましたら残り 生麺でスープの旨味をあます works wonders for the skin). get a head start. Then gently のお野菜を入れて完成です。 ところなくご堪能頂けます。 spoon in some ‘tsukune’ This Nabe (steamed boat/hot meat, making sure to keep まずはひとくちスープだけを ヘルシーで栄養バランスも抜 pot) dish is featured in the soup over a medium ご堪能ください。 群なこのつくね鍋、小さなお子 Japanese guide books, blog heat. The chicken will take コラーゲンたっぷりのスープ 様からご年配の方まで楽しん sites and has even been about 5 minutes to cook and につくねの旨味、お野菜の甘 でいただける当店自慢の一品 called as the best chicken when the chicken balls start based Nabe in the world by to float up, you can put all of みが溶け出しあと引く美味し です。 Japanese celebrities. This the remaining vegetables into さです。 was the main dish featured in the pot. Savour the unique the “TV Tokyo” documentary taste with ponzu sauce (a on Nihonbashi. This is one of light limey soya sauce) or Nihonbashi’s signature goma dare (thick sesame dishes among its Japanese sauce). The soup gradually guests, both in Colombo and thickens further and the in South Asia. ramen noodles which are served at the end compliment the sticky soup and complete this dish as a meal.

寄せ鍋㸦㸰～㸲ே๓㸧 yosenabe (for 2-4 persons) 4,320 海と陸の食材が彩り良く盛り 込まれています。予め、火を通 してあります。自家製ポン酢で 召し上がり下さい。〆にはおじ や をどうぞ。 A favourite Japanese steam boat, this combines the flavours of the sea and land in one pot. Accompanied with ponzu dipping sauce. all prices are subject to taxes & service charge 天ぷら天ぷら TEMPURA TEMPURA & &揚げ物 揚げ物 AGEMONO AGEMONO The Theorigin origin of ofthe the クリームコロッケクリームコロッケ JapaneseJapanese word word "tempura" "tempura" FromFrom the the in in kitchen kitchen teppan teppan OurOur premium premium cream cream TeppanyakiTeppanyaki is an isamazing an amazing way ofway cooking of cooking products products and no and other no other IS PortugueseIS Portuguese and evenand even in in croquetscroquets (2pcs) (2pcs) SinhalaSinhala the the wordword dish isdish more is more famous famous from fromTeppan Teppan than thanOsaka's Osaka's Kansai Kansai Okonomi Okonomi- - (themparadhu)(themparadhu) has hasthe the 海老クリームコロッケ海老クリームコロッケ yaki friedyaki friedwith withvarious various di erent di erent toppings, toppings, from fromsea food sea foodto pork to pork. . samesame roots. roots. This Thisbatter batter Ebi (prawn)Ebi (prawn) EnjoyEnjoy a dish a thatdish Nihonbashithat Nihonbashi was thewas 1st the to 1st serve to serve in Sri in Lanka. Sri Lanka. friedfried delicacy delicacy is one is oneof of croquetscroquets 880 880 the mostthe most labour labour intensive intensive 豆腐ステーキ豆腐ステーキ お好み焼きお好み焼き dishesdishes in inJapanese Japanese かにクリームコロッケかにクリームコロッケ TofuTofu steak steak 880 880 OkonomiyakiOkonomiyaki cuisine,cuisine, and yetand it yet remains it remains KaniKani (crab (crab meat) meat) Soft, Soft,healthy healthy and servedand served with with OkonomiyakiOkonomiyaki is isbest best AS ASone oneof ofthe themost most croquetscroquets 880 880 a sweeta sweet soy and soy mirinand mirinsauce. sauce. describeddescribed as aas Japanesea Japanese popularpopular Japanese Japanese dishes. dishes. This Thistofu steaktofu steak is not is a not poor a poor pancakepancake (or (orto someto some a a 鮭クリームコロッケ鮭クリームコロッケ man'sman's substitutesubstitute for for JapaneseJapanese pizza), pizza), hailing hailing from from 天ぷら盛り合わせ天ぷら盛り合わせ ShakeShake (salmon) (salmon) vegetariansvegetarians but buta tastya tasty the Kansaithe Kansai region region of Japan. of Japan. TempuraTempura croquetscroquets 720 720 alternativealternative dish. dish. OkonomiyakiOkonomiyaki which which is filled is filled moriawasemoriawase 2,8802,880 with cabbagewith cabbage and seaand foodsea foodis is An assortmentAn assortment of seafoodof seafood 野菜コロッケ野菜コロッケ 鮭ステーキ鮭ステーキ not onlynot onlyhealthy healthy but alsobut also and vegetables.and vegetables. VegetableVegetable SalmonSalmon Steak Steak 1,760 1,760 wonderfullywonderfully flavourful. flavourful. Thinly Thinly croquetscroquets 720720 IncrediblyIncredibly succulent, succulent, lightly lightly slicedsliced cabbage cabbage is mixed is mixed into into 海老天海老天 grilledgrilled salmon salmon steak. steak. a speciala special butter, butter, to which to which we we Ebi (prawn)Ebi (prawn) add prawns,add prawns, cuttle cuttle fish, fish,and and tempuratempura 2,1602,160 海老フライ海老フライ Ebi (prawn)Ebi (prawn) otherother vegetables. vegetables. This Thisis is BlackBlack tiger tigerprawn prawn tempura. tempura. 鶏肉入り野菜炒め鶏肉入り野菜炒め furaifurai 2,1602,160 ToriTori iri yasai iri yasai slowlyslowly poured poured into intoour our LargeLarge tiger tigerprawns prawns deep deep fried fried in-kitchenin-kitchen teppan teppan and cookedand cooked いか天いか天 itameitame 1,440 1,440 Ika (squid)Ika (squid) with freshwith fresh bread bread crumbs crumbs and and LightlyLightly tempered tempered vegetables vegetables on aon low a flame.low flame. The Thework work tempuratempura 2,160 2,160 servedserved with onionwith onion rings. rings. with chicken.with chicken. does doesnot stop not stopthere there and afterand after Soft Softand andtender tender premium premium it is finishedit is finished cooking, cooking, we top we top 鮭フライ鮭フライ squidsquid tempura. tempura. 柔らかモンゴウいかのバター焼き柔らかモンゴウいかのバター焼き it withit witha mixturea mixture of of ShakeShake (salmon) (salmon) Ika noIka bata no bata yaki yaki 2,160 2,160 mayonnaise,mayonnaise, our ourspecial special furaifurai 2,1602,160 野菜天野菜天 CuttlefishCuttlefish lightly lightly grilled grilled in in OkonomiyakiOkonomiyaki sauce sauce and veryand very YasaiYasai (vegetable) (vegetable) CreamyCreamy Norwegian Norwegian salmon salmon butterbutter soy sauce. soy sauce. thin bonitothin bonito shavings. shavings. Due toDue to tempuratempura 1,280 1,280 lightlylightly fried friedwith withbread bread the heatthe heatgenerated generated from fromthe the crumbscrumbs and andserved served with with For ourFor vegetarian our vegetarian guests. guests. しいたけのバター焼きしいたけのバター焼き okonomiyakiokonomiyaki the thebonito bonito homemadehomemade tartar tartar sauce. sauce. ShitakeShitake no no shavingsshavings should should be dancing be dancing batabata yaki yaki 1,440 1,440 whenwhen you are you served. are served. かき揚げかき揚げ とんかつとんかつ FreshFresh shitake shitake mushrooms mushrooms KakiKaki age age TonkatsuTonkatsu 1,440 1,440 arrivearrive from fromthe hillthe countryhill country 海老といかのお好み焼き海老といかのお好み焼き tempuratempura 1,440 1,440 FreshFresh bread bread crumb crumb covered covered everyevery other other day orday so. or Theso. The PrawnPrawn and andsquid squid 2,160 2,160 A mixtureA mixture of juliennedof julienned deepdeep fried friedpork porkfillet. fillet. soy soysauce sauce brings brings out theout the vegetablesvegetables and andsea seafood food flavourflavour of the of shitake the shitake and theand the 鶏肉といかのお好み焼き鶏肉といかのお好み焼き fried friedin a intempura a tempura batter. batter. 鶏の唐揚げ鶏の唐揚げ butterbutter serves serves to add to depthadd depth to to ChickenChicken and and WonderfullyWonderfully crunchy crunchy and and カラピンチャ天ぷらカラピンチャ天ぷら Asa Asadori dori no no this. this.Enjoy Enjoy it with it witha warm a warm squidsquid 2,1602,160 KarapinchaKarapincha servedserved with ourwith lime our salt.lime salt. karaagekaraage 1,4401,440 sake sakeor red or wine. red wine. tempuratempura 480 480 FreshFresh boneless boneless chicken chicken leg leg 豚肉と海老といかのお好み焼き豚肉と海老といかのお好み焼き One Oneof our of signatureour signature dishes, dishes, meatmeat marinated marinated and fried.and fried. Pork,Pork, prawns prawns this thisdish dishsees seesSri lanka'sSri lanka's and andsquid squid 2,160 2,160 favouritefavourite curry curryleaf friedleaf friedin a in a げそ揚げげそ揚げ light lighttempura tempura batter batter to make to make GesoGeso age age 720 720 a crunchya crunchy and anddeliciously deliciously FriedFried marinated marinated cuttlefish cuttlefish all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge more-ishmore-ish snack. snack. tentacles.tentacles. 天ぷら天ぷら TEMPURA TEMPURA & &揚げ物 揚げ物 AGEMONO AGEMONO The Theorigin origin of ofthe the クリームコロッケクリームコロッケ JapaneseJapanese word word "tempura" "tempura" FromFrom the the in in kitchen kitchen teppan teppan OurOur premium premium cream cream TeppanyakiTeppanyaki is an isamazing an amazing way ofway cooking of cooking products products and no and other no other IS PortugueseIS Portuguese and evenand even in in croquetscroquets (2pcs) (2pcs) SinhalaSinhala the the wordword dish isdish more is more famous famous from fromTeppan Teppan than thanOsaka's Osaka's Kansai Kansai Okonomi Okonomi- - (themparadhu)(themparadhu) has hasthe the 海老クリームコロッケ海老クリームコロッケ yaki friedyaki friedwith withvarious various di erent di erent toppings, toppings, from fromsea food sea foodto pork to pork. . samesame roots. roots. This Thisbatter batter Ebi (prawn)Ebi (prawn) EnjoyEnjoy a dish a thatdish Nihonbashithat Nihonbashi was thewas 1st the to 1st serve to serve in Sri in Lanka. Sri Lanka. friedfried delicacy delicacy is one is oneof of croquetscroquets 880 880 the mostthe most labour labour intensive intensive 豆腐ステーキ豆腐ステーキ お好み焼きお好み焼き dishesdishes in inJapanese Japanese かにクリームコロッケかにクリームコロッケ TofuTofu steak steak 880 880 OkonomiyakiOkonomiyaki cuisine,cuisine, and yetand it yet remains it remains KaniKani (crab (crab meat) meat) Soft, Soft,healthy healthy and servedand served with with OkonomiyakiOkonomiyaki is isbest best AS ASone oneof ofthe themost most croquetscroquets 880 880 a sweeta sweet soy and soy mirinand mirinsauce. sauce. describeddescribed as aas Japanesea Japanese popularpopular Japanese Japanese dishes. dishes. This Thistofu steaktofu steak is not is a not poor a poor pancakepancake (or (orto someto some a a 鮭クリームコロッケ鮭クリームコロッケ man'sman's substitutesubstitute for for JapaneseJapanese pizza), pizza), hailing hailing from from 天ぷら盛り合わせ天ぷら盛り合わせ ShakeShake (salmon) (salmon) vegetariansvegetarians but buta tastya tasty the Kansaithe Kansai region region of Japan. of Japan. TempuraTempura croquetscroquets 720 720 alternativealternative dish. dish. OkonomiyakiOkonomiyaki which which is filled is filled moriawasemoriawase 2,8802,880 with cabbagewith cabbage and seaand foodsea foodis is An assortmentAn assortment of seafoodof seafood 野菜コロッケ野菜コロッケ 鮭ステーキ鮭ステーキ not onlynot onlyhealthy healthy but alsobut also and vegetables.and vegetables. VegetableVegetable SalmonSalmon Steak Steak 1,760 1,760 wonderfullywonderfully flavourful. flavourful. Thinly Thinly croquetscroquets 720720 IncrediblyIncredibly succulent, succulent, lightly lightly slicedsliced cabbage cabbage is mixed is mixed into into 海老天海老天 grilledgrilled salmon salmon steak. steak. a speciala special butter, butter, to which to which we we Ebi (prawn)Ebi (prawn) add prawns,add prawns, cuttle cuttle fish, fish,and and tempuratempura 2,1602,160 海老フライ海老フライ Ebi (prawn)Ebi (prawn) otherother vegetables. vegetables. This Thisis is BlackBlack tiger tigerprawn prawn tempura. tempura. 鶏肉入り野菜炒め鶏肉入り野菜炒め furaifurai 2,1602,160 ToriTori iri yasai iri yasai slowlyslowly poured poured into intoour our LargeLarge tiger tigerprawns prawns deep deep fried fried in-kitchenin-kitchen teppan teppan and cookedand cooked いか天いか天 itameitame 1,440 1,440 Ika (squid)Ika (squid) with freshwith fresh bread bread crumbs crumbs and and LightlyLightly tempered tempered vegetables vegetables on aon low a flame.low flame. The Thework work tempuratempura 2,160 2,160 servedserved with onionwith onion rings. rings. with chicken.with chicken. does doesnot stop not stopthere there and afterand after Soft Softand andtender tender premium premium it is finishedit is finished cooking, cooking, we top we top 鮭フライ鮭フライ squidsquid tempura. tempura. 柔らかモンゴウいかのバター焼き柔らかモンゴウいかのバター焼き it withit witha mixturea mixture of of ShakeShake (salmon) (salmon) Ika noIka bata no bata yaki yaki 2,160 2,160 mayonnaise,mayonnaise, our ourspecial special furaifurai 2,1602,160 野菜天野菜天 CuttlefishCuttlefish lightly lightly grilled grilled in in OkonomiyakiOkonomiyaki sauce sauce and veryand very YasaiYasai (vegetable) (vegetable) CreamyCreamy Norwegian Norwegian salmon salmon butterbutter soy sauce. soy sauce. thin bonitothin bonito shavings. shavings. Due toDue to tempuratempura 1,280 1,280 lightlylightly fried friedwith withbread bread the heatthe heatgenerated generated from fromthe the crumbscrumbs and andserved served with with For ourFor vegetarian our vegetarian guests. guests. しいたけのバター焼きしいたけのバター焼き okonomiyakiokonomiyaki the thebonito bonito homemadehomemade tartar tartar sauce. sauce. ShitakeShitake no no shavingsshavings should should be dancing be dancing batabata yaki yaki 1,440 1,440 whenwhen you are you served. are served. かき揚げかき揚げ とんかつとんかつ FreshFresh shitake shitake mushrooms mushrooms KakiKaki age age TonkatsuTonkatsu 1,440 1,440 arrivearrive from fromthe hillthe countryhill country 海老といかのお好み焼き海老といかのお好み焼き tempuratempura 1,440 1,440 FreshFresh bread bread crumb crumb covered covered everyevery other other day orday so. or Theso. The PrawnPrawn and andsquid squid 2,160 2,160 A mixtureA mixture of juliennedof julienned deepdeep fried friedpork porkfillet. fillet. soy soysauce sauce brings brings out theout the vegetablesvegetables and andsea seafood food flavourflavour of the of shitake the shitake and theand the 鶏肉といかのお好み焼き鶏肉といかのお好み焼き fried friedin a intempura a tempura batter. batter. 鶏の唐揚げ鶏の唐揚げ butterbutter serves serves to add to depthadd depth to to ChickenChicken and and WonderfullyWonderfully crunchy crunchy and and カラピンチャ天ぷらカラピンチャ天ぷら Asa Asadori dori no no this. this.Enjoy Enjoy it with it witha warm a warm squidsquid 2,1602,160 KarapinchaKarapincha servedserved with ourwith lime our salt.lime salt. karaagekaraage 1,4401,440 sake sakeor red or wine. red wine. tempuratempura 480 480 FreshFresh boneless boneless chicken chicken leg leg 豚肉と海老といかのお好み焼き豚肉と海老といかのお好み焼き One Oneof our of signatureour signature dishes, dishes, meatmeat marinated marinated and fried.and fried. Pork,Pork, prawns prawns this thisdish dishsees seesSri lanka'sSri lanka's and andsquid squid 2,160 2,160 favouritefavourite curry curryleaf friedleaf friedin a in a げそ揚げげそ揚げ light lighttempura tempura batter batter to make to make GesoGeso age age 720 720 a crunchya crunchy and anddeliciously deliciously FriedFried marinated marinated cuttlefish cuttlefish all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge more-ishmore-ish snack. snack. tentacles.tentacles. 丼物丼物 DONBURI DONBURI servedserved with with miso miso & oshinko & oshinko かき揚げ丼かき揚げ丼 鶏肉ステーキ丼鶏肉ステーキ丼 チキンかつ丼チキンかつ丼 kakiagekakiage chickenchicken steak steak chickenchicken katsu katsu don don1,440 1,440 てりやてりや き き TERIYAKI TERIYAKI don don 2,0002,000 don don 1,4401,440 The chickenThe chicken version version of katsu of katsu さわらの照り焼きさわらの照り焼き ThinlyThinly sliced sliced vegetables vegetables and and don. don.A wholeA whole boneless boneless seerseer fish fish teriyaki teriyaki 1,440 1,440 seafoodseafood fried friedin a intempura a tempura 鮭丼 鮭丼 chickenchicken leg is leg batter is batter fried friedand and Sri lanka'sSri lanka's favourite favourite fish cooked fish cooked in in batterbatter and servedand served with withthick thick shakeshake then thencooked cooked in an in eggan eggand and teriyakiteriyaki sauce. sauce. tempuratempura sauce sauce on a onbowl a bowlof of don don 2,000 2,000 sweetsweet soy soysauce, sauce, before before rice. rice. MarinatedMarinated norwegian norwegian salmon salmon beingbeing served served on aon bowl a bowlof of servedserved on steamed on steamed rice. rice. rice. rice. 鶏肉の照り焼き鶏肉の照り焼き chickenchicken teriyaki teriyaki 1,040 1,040 鶏肉の照り焼き丼鶏肉の照り焼き丼 asadoriasadori no teriyaki no teriyaki ちらし寿ちらし寿 司 司 焼き鳥丼焼き鳥丼 Dark Darkmeat meat (chicken (chicken leg meat) leg meat) don don 1,440 1,440 chirashichirashi sushi sushi 2,000 2,000 YakitoriYakitori don don 1,440 1,440 cookedcooked in teriyaki in teriyaki sauce. sauce. FreshFresh boneless boneless chicken chicken leg leg AssortedAssorted sashimi sashimi on vineger on vineger 日本ばし定番炭火焼き日本ばし定番炭火焼き rice. rice. meatmeat cooked cooked in a interiyaki a teriyaki 焼き鳥が４本丼に焼き鳥が４本丼に 鮭の炙り照り焼き鮭の炙り照り焼き saucesauce and servedand served on rice. on rice. たっぷり乗ってます！たっぷり乗ってます！ Our veryOur very shakeshake no aburi no aburi まぐろ漬まぐろ漬 け丼 け丼 popularpopular char chargrilled grilled yakitori yakitori teriyakiteriyaki 1,440 1,440 maguromaguro no zuke no zuke servedserved on a onbowl a bowlof rice. of Thisrice. This SucculentSucculent medallions medallions of ourof our ステーキ丼ステーキ丼 don don 2,0002,000 is a biggeris a bigger version version of the of one the one steaksteak sashimisashimi salmon salmon marinated marinated in in Our premiumOur premium tuna tunamarinated marinated we servewe serve at Nihonbashi at Nihonbashi Odel! Odel! don don 1,4401,440 teriyakiteriyaki sauce sauce and andblow blowtorched torched in soyain soyasauce sauce and servedand served on on lightly.lightly. A complex A complex combination combination of of DicedDiced beef beefcubes cubes marinated marinated steamedsteamed rice. rice. flavoursflavours which which work workbeautifully beautifully in garlicin garlic and soyand sauce. soy sauce. 塩鮭丼塩鮭丼 shioshio jake jake don don 2,0002,000 together.together. 天丼 天丼 SaltedSalted salmon salmon grilled grilled on on 親子丼親子丼 ten donten don 2,0002,000 charcoalcharcoal and andserved served on on フォアグラの照り焼きフォアグラの照り焼き oyakooyako PrawnPrawn and andvegetable vegetable steamedsteamed rice, rice,this dishthis dishis a is a foiefoie gras gras no no don don 1,4401,440 tempuratempura served served on a onbowl. a bowl. timelesstimeless classic. classic. teriyakiteriyaki 5,760 5,760 FreshFresh boneless boneless chicken chicken leg leg The "RollsThe "Rolls Royce" Royce" of French of French meatmeat cooked cooked with withegg eggand and Cusine,Cusine, "Japanized" "Japanized" by by marinade.marinade. ひれかつ丼ひれかつ丼 hirehire katsuu katsuu Nihonbashi.Nihonbashi. don don 2,0002,000 (pork(pork fillet donburi)fillet donburi) The whiteThe white meat meat of pork of porkfried fried with freshwith fresh bread bread crumbs crumbs and and cookedcooked again again in eggin eggand and sweetsweet soya soyasauce. sauce.

all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge 丼物丼物 DONBURI DONBURI servedserved with with miso miso & oshinko & oshinko かき揚げ丼かき揚げ丼 鶏肉ステーキ丼鶏肉ステーキ丼 チキンかつ丼チキンかつ丼 kakiagekakiage chickenchicken steak steak chickenchicken katsu katsu don don1,440 1,440 てりやてりや き き TERIYAKI TERIYAKI don don 2,0002,000 don don 1,4401,440 The chickenThe chicken version version of katsu of katsu さわらの照り焼きさわらの照り焼き ThinlyThinly sliced sliced vegetables vegetables and and don. don.A wholeA whole boneless boneless seerseer fish fish teriyaki teriyaki 1,440 1,440 seafoodseafood fried friedin a intempura a tempura 鮭丼 鮭丼 chickenchicken leg is leg batter is batter fried friedand and Sri lanka'sSri lanka's favourite favourite fish cooked fish cooked in in batterbatter and servedand served with withthick thick shakeshake then thencooked cooked in an in eggan eggand and teriyakiteriyaki sauce. sauce. tempuratempura sauce sauce on a onbowl a bowlof of don don 2,000 2,000 sweetsweet soy soysauce, sauce, before before rice. rice. MarinatedMarinated norwegian norwegian salmon salmon beingbeing served served on aon bowl a bowlof of servedserved on steamed on steamed rice. rice. rice. rice. 鶏肉の照り焼き鶏肉の照り焼き chickenchicken teriyaki teriyaki 1,040 1,040 鶏肉の照り焼き丼鶏肉の照り焼き丼 asadoriasadori no teriyaki no teriyaki ちらし寿ちらし寿 司 司 焼き鳥丼焼き鳥丼 Dark Darkmeat meat (chicken (chicken leg meat) leg meat) don don 1,440 1,440 chirashichirashi sushi sushi 2,000 2,000 YakitoriYakitori don don 1,440 1,440 cookedcooked in teriyaki in teriyaki sauce. sauce. FreshFresh boneless boneless chicken chicken leg leg AssortedAssorted sashimi sashimi on vineger on vineger 日本ばし定番炭火焼き日本ばし定番炭火焼き rice. rice. meatmeat cooked cooked in a interiyaki a teriyaki 焼き鳥が４本丼に焼き鳥が４本丼に 鮭の炙り照り焼き鮭の炙り照り焼き saucesauce and servedand served on rice. on rice. たっぷり乗ってます！たっぷり乗ってます！ Our veryOur very shakeshake no aburi no aburi まぐろ漬まぐろ漬 け丼 け丼 popularpopular char chargrilled grilled yakitori yakitori teriyakiteriyaki 1,440 1,440 maguromaguro no zuke no zuke servedserved on a onbowl a bowlof rice. of Thisrice. This SucculentSucculent medallions medallions of ourof our ステーキ丼ステーキ丼 don don 2,0002,000 is a biggeris a bigger version version of the of one the one steaksteak sashimisashimi salmon salmon marinated marinated in in Our premiumOur premium tuna tunamarinated marinated we servewe serve at Nihonbashi at Nihonbashi Odel! Odel! don don 1,4401,440 teriyakiteriyaki sauce sauce and andblow blowtorched torched in soyain soyasauce sauce and servedand served on on lightly.lightly. A complex A complex combination combination of of DicedDiced beef beefcubes cubes marinated marinated steamedsteamed rice. rice. flavoursflavours which which work workbeautifully beautifully in garlicin garlic and soyand sauce. soy sauce. 塩鮭丼塩鮭丼 shioshio jake jake don don 2,0002,000 together.together. 天丼 天丼 SaltedSalted salmon salmon grilled grilled on on 親子丼親子丼 ten donten don 2,0002,000 charcoalcharcoal and andserved served on on フォアグラの照り焼きフォアグラの照り焼き oyakooyako PrawnPrawn and andvegetable vegetable steamedsteamed rice, rice,this dishthis dishis a is a foiefoie gras gras no no don don 1,4401,440 tempuratempura served served on a onbowl. a bowl. timelesstimeless classic. classic. teriyakiteriyaki 5,760 5,760 FreshFresh boneless boneless chicken chicken leg leg The "RollsThe "Rolls Royce" Royce" of French of French meatmeat cooked cooked with withegg eggand and Cusine,Cusine, "Japanized" "Japanized" by by marinade.marinade. ひれかつ丼ひれかつ丼 hirehire katsuu katsuu Nihonbashi.Nihonbashi. don don 2,0002,000 (pork(pork fillet donburi)fillet donburi) The whiteThe white meat meat of pork of porkfried fried with freshwith fresh bread bread crumbs crumbs and and cookedcooked again again in eggin eggand and sweetsweet soya soyasauce. sauce.

all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge らーめん そば うどん MEN ramen soba & udon 野菜たっぷり ざるそば、稲庭うどん チャンポンラーメン zaru soba or chanpon ramen 2,080 udon 1,440 Shio (salt) based soup with a Healthy buckwheat based soba generous serving of crunchy noodles served chilled with vegetables and pork. sobatsuyu dip. 醤油ラーメン ⼰Ⲳ 天ぷらざるそば、天ぷら稲庭うどん shoyu ramen 2,080 ten zaru soba or Ramen Noodles in a savoury, udon 2,160 soy based soup, with slices Soba (buckwheat noodles) or of char siu pork. udon noodles served on a bamboo basket (zaru) with a side dish of 塩ラーメン freshly fried tempura. shio ramen 2,080 One of the most traditional ramen dishes, this salt based 鍋焼き稲庭うどん ramen has a delicate flavour. nabeyaki udon 2,160 Hot pot udon noodle soup. (be careful, this dish really is very hot) 豚骨ラーメン tonkotsu ramen 2,080 Ramen noodles in a thick, かき揚げそば、かき揚げ稲庭うどん kakiage soba or flavourful broth, made from udon 2,000 reduced pork bone stock, with slices of char siu pork. 天ぷらそば、天ぷら稲庭うどん tempura soba or udon 2,160 焼そば Soba or udon noodles served in a hot soup with tempura prawns and yakisoba vegetables. チキン chicken 1,440 たぬきそば、たぬき稲庭うどん ポーク tanuki soba or pork 1,440 udon 1,920 Hot soba or udon noodle soup with シーフード tempura batter balls. sea food 1,440

野菜 冷やしたぬきそば vegetarian 1,440 冷やしたぬき稲庭うどん hiyashi tanuki soba or udon 1,920 all prices are subject to taxes & service charge all prices are subject to taxes & service charge らーめん そば うどん MEN ramen soba & udon 野菜たっぷり ざるそば、稲庭うどん チャンポンラーメン zaru soba or chanpon ramen 2,080 udon 1,440 Shio (salt) based soup with a Healthy buckwheat based soba generous serving of crunchy noodles served chilled with vegetables and pork. sobatsuyu dip. 醤油ラーメン ⼰Ⲳ 天ぷらざるそば、天ぷら稲庭うどん shoyu ramen 2,080 ten zaru soba or Ramen Noodles in a savoury, udon 2,160 soy based soup, with slices Soba (buckwheat noodles) or of char siu pork. udon noodles served on a bamboo basket (zaru) with a side dish of 塩ラーメン freshly fried tempura. shio ramen 2,080 One of the most traditional ramen dishes, this salt based 鍋焼き稲庭うどん ramen has a delicate flavour. nabeyaki udon 2,160 Hot pot udon noodle soup. (be careful, this dish really is very hot) 豚骨ラーメン tonkotsu ramen 2,080 Ramen noodles in a thick, かき揚げそば、かき揚げ稲庭うどん kakiage soba or flavourful broth, made from udon 2,000 reduced pork bone stock, with slices of char siu pork. 天ぷらそば、天ぷら稲庭うどん tempura soba or udon 2,160 焼そば Soba or udon noodles served in a hot soup with tempura prawns and yakisoba vegetables. チキン chicken 1,440 たぬきそば、たぬき稲庭うどん ポーク tanuki soba or pork 1,440 udon 1,920 Hot soba or udon noodle soup with シーフード tempura batter balls. sea food 1,440

野菜 冷やしたぬきそば vegetarian 1,440 冷やしたぬき稲庭うどん hiyashi tanuki soba or udon 1,920 all prices are subject to taxes & service charge all prices are subject to taxes & service charge ご飯類ご飯類 RICE RICE 汁物汁物 SOUP SOUP

ご飯 ご飯 お味噌汁お味噌汁 土瓶蒸し土瓶蒸し トマトスープトマトスープ おお にぎり にぎり GohanGohan 480 480 お茶漬けお茶漬け かにチャーハンかにチャーハン カレーライスカレーライス MisoMiso soup soup 480480 DobinDobin mushi mushi 1,440 1,440TomatoTomato Soup Soup 720 720 JapaneseJapanese rice. rice. OchazukeOchazuke KaniKani Chahan Chahan japanesejapanese Miso Misosoup soupat Nihonbashi at Nihonbashi is is A refreshingA refreshing seafood seafood and and This Thissoup soupis based is based on theon the OnigiriOnigiri mademade the thetraditional traditional way, way, mushroommushroom soup soupmade made using using umamiumami properties properties of onions of onions SimpleSimple rice dishesrice dishes with soupwith soup (Japanese (Japanese style crabstyle friedcrab rice)fried rice) 1,760 1,760 Rice Riceball ballwrapped wrapped in seain sea ガーリックライスガーリックライス usingusing freshly freshly made made dashi dashi freshfresh shitake shitake mushrooms mushrooms whichwhich extract extract deep deep flavours flavours GarlicGarlic rice rice 1,040 1,040 or teaor to tea pour to pouron top. on top. 日本のラーメン屋さんの日本のラーメン屋さんの currycurry rice rice weedweed with witha filling a filling of your of your (stock).(stock). Both Boththis dashithis dashi and and and servedand served in a dobin in a dobin pot. pot. of twoof ingredients,two ingredients, and andsoy soy チャーハンを、スリラン力の材チャーハンを、スリラン力の材 choice.choice. SubtlySubtly flavoured flavoured and sinfullyand sinfully the vegetablesthe vegetables which which go into go into saucesauce boosting boosting the flavourthe flavour simplesimple garlic garlic rice. rice. 鮭茶漬け鮭茶漬け 料で再現したいと店主が趣向料で再現したいと店主が趣向 野菜 カレーライス野菜 カレーライス yasaiyasai curry curry rice rice 1,760 1,760 our misoour misochange change daily. daily. While While profileprofile while while adding adding a chee a -chee- 鮭 鮭 SalmonSalmon 1,2001,200 を凝らし力二肉をたっぷり使っを凝らし力二肉をたっぷり使っ manymany assume assume that misothat misois a is a A medleyA medley of vegetablesof vegetables sey seyaftertaste aftertaste to the to soup.the soup. ShakeShake (salmon) (salmon) 320 320 チキンチャーハンチキンチャーハン たチャーハンを作りました。たチャーハンを作りました。 totallytotally vegetarian vegetarian soup, soup, this this InsteadInstead of ofusing using dairy dairy ChickenChicken chahan chahan 1,200 1,200 梅茶漬け梅茶漬け 冷凍した力二は一切使わず、新冷凍した力二は一切使わず、新 cookedcooked in japanesein japanese curry curry is notis the not case the caseas it ascontains it contains productsproducts such suchas creamas cream or or 梅 梅 JapaneseJapanese style stylechicken chicken fried fried UmeUme plum plum 1,2001,200 鮮な力二肉だけを使用したこ鮮な力二肉だけを使用したこ gravy.gravy. stockstock made made from frombonito bonito milk milkas theas theprotein, protein, this this UmeUme plum plum 320 320 rice (containingrice (containing quarter quarter leg). leg). だわりの一品です。だわりの一品です。 flakesflakes (skipjack (skipjack tuna). tuna). チキン カレーライスチキン カレーライス tomatotomato soup soupemploys employs the the (salted(salted Japanese Japanese plums) plums) 天茶漬け天茶漬け 数に限りがございますので、売数に限りがございますので、売 We Wewould would be morebe more than than strengthstrength of the of soy the saucesoy sauce as as 鮭チャーハン鮭チャーハン Ten Tenchazuke chazuke 1,200 1,200 リ切れの際はご容赦下さい。リ切れの際はご容赦下さい。 chickenchicken curry curry happyhappy to make to make you youproper proper the thestructuring structuring agent. agent. The The おかかおかか ShakeShake chahan chahan 1,200 1,200 KakiageKakiage tempura tempura on hot on rice. hot rice. I loveI lovethe thelittle littleramen ramen ricerice 1,9201,920 vegetarianvegetarian miso misousing using amountamount of Soy of SauceSoy Sauce used usedis is OkakaOkaka 320 320 FriedFried rice ricewith withNorwegian Norwegian restaurantsrestaurants in japan,in japan, and and A bonelessA boneless whole whole chicken chicken shiitakeshiitake stock stock but butplease please moremore than thana splash, a splash, and thisand this (bonito(bonito flakes) flakes) salmon.salmon. chahanchahan is undoubtedly is undoubtedly best best leg, leg,cut cutinto intochunks chunks and and bear bearwith uswith as us this as willthis take will take 鯛茶漬け鯛茶漬け caramelizescaramelizes the thechopped chopped Tai chazukeTai chazuke 1,440 1,440 at theseat these restaurants. restaurants. Having Having cookedcooked in a injapanese a japanese curry curry us a littleus a extralittle extra time. time. onionsonions balancing balancing out outthe the 焼きお焼きお にぎり にぎり 野菜チャーハン野菜チャーハン no littleno littleramen ramen restaurants restaurants gravy.gravy. MarinatedMarinated slices slices of seaof sea tanninstannins of the of tomato. the tomato. I never I never YakiYaki onigiri onigiri 320 320 VeganVegan chahan chahan 1,040 1,040 here herein Colombo in Colombo however, however, I I breambream sashimi sashimi on hot on rice. hot rice. thoughtthought I would I would make make a a (brushed(brushed with miso with andmiso grilled) and grilled) Fried Friedrice ricewith withvegetables vegetables venturedventured to make to make my ownmy own チキンかつ カレーライスチキンかつ カレーライス (served(served with withor without or without egg, egg, chahan.chahan. Not havingNot having all theall the chickenchicken katsu katsu tomatotomato soup soupin Nihonbashi, in Nihonbashi, おにぎり5種おにぎり5種 pleaseplease specify specify your preference)your preference) ingredientsingredients for the for particularthe particular currycurry rice rice 2,0002,000 but itsbut simplicity its simplicity stems stems from from （鮭、梅、おかか、焼きおにぎり、昆布だし）（鮭、梅、おかか、焼きおにぎり、昆布だし） chahanchahan I wanted, I wanted, I used I usedan an A wholeA whole boneless boneless chicken chicken this thisgreat great ingredient ingredient called called OnigiriOnigiri mori mori 1,360 1,360 海老チャーハン海老チャーハン ingredientingredient that thatis veryis very leg, leg,dipped dipped in fresh in fresh bread bread ShoyuShoyu and theand use the ofuse umami of umami 5 kinds5 kinds of mini of onigiri.mini onigiri. Ebi chahanEbi chahan 1,440 1,440 popularpopular in Sri in LankaSri Lanka - Crab. - Crab. crumbscrumbs and andfried friedbefore before agentsagents cleverly cleverly and andin this in this JapaneseJapanese style stylefried friedrice rice Our crabsOur crabs are steamedare steamed daily daily beingbeing served served with withjapanese japanese dish it'sdish the it's Onion. the Onion. mademade from fromsucculent succulent whole whole and theirand theirmeat meat is removed is removed by by curry currygravy. gravy. tiger tigerprawns. prawns. hand.hand. What's What's more, more, the crabs the crabs we usewe foruse our for Kaniour KaniChahan Chahan ひれかつ カレーライスひれかつ カレーライス 焼き豚チャーハン焼き豚チャーハン are wonderfullyare wonderfully fresh fresh - we - we hirehire katsu katsu curry curry YakiYaki buta buta chahan chahan 1,440 1,440 don't don'tfreeze freeze them them here, here, and Iand I ricerice 2,1602,160 Homemade,Homemade, slow slowroast roast char char wouldwould never never purchase purchase frozen frozen BreadedBreaded pork porkfillet fillet(katsu) (katsu) siu porksiu porkfried friedrice. rice. crab crabmeat meat to make to make this dish. this dish. with japanesewith japanese curry currygravy. gravy.

I apologizeI apologize in advance in advance if we if we ガーリックライス巻きガーリックライス巻き have haverun outrun ofout this of chahan,this chahan, 海老 カレーライス海老 カレーライス GarlicGarlic rice rice maki maki it is oneit is ofone our of mostour mostpopular popular ebi curryebi curry rice rice 2,160 2,160 (9pcs)(9pcs) 1,4401,440 dishes.dishes. PrawnPrawn and andvegetable vegetable curry curry A NihonbashiA Nihonbashi original, original, this this rice. rice. dish seesdish seesgarlic garlic rice rolledrice rolled in in nori noriand andthen thenplaced placed on aon a sizzlingsizzling rock rockto crust. to crust. Splash Splash on a onbit aof bitsoya of soyasauce sauce before before turningturning the garlicthe garlic rice ricerolls rolls over overso that so boththat bothsides sides are are evenlyevenly crusted. crusted. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge ご飯類ご飯類 RICE RICE 汁物汁物 SOUP SOUP

ご飯 ご飯 お味噌汁お味噌汁 土瓶蒸し土瓶蒸し トマトスープトマトスープ おお にぎり にぎり GohanGohan 480 480 お茶漬けお茶漬け かにチャーハンかにチャーハン カレーライスカレーライス MisoMiso soup soup 480480 DobinDobin mushi mushi 1,440 1,440TomatoTomato Soup Soup 720 720 JapaneseJapanese rice. rice. OchazukeOchazuke KaniKani Chahan Chahan japanesejapanese Miso Misosoup soupat Nihonbashi at Nihonbashi is is A refreshingA refreshing seafood seafood and and This Thissoup soupis based is based on theon the OnigiriOnigiri mademade the thetraditional traditional way, way, mushroommushroom soup soupmade made using using umamiumami properties properties of onions of onions SimpleSimple rice dishesrice dishes with soupwith soup (Japanese (Japanese style crabstyle friedcrab rice)fried rice) 1,760 1,760 Rice Riceball ballwrapped wrapped in seain sea ガーリックライスガーリックライス usingusing freshly freshly made made dashi dashi freshfresh shitake shitake mushrooms mushrooms whichwhich extract extract deep deep flavours flavours GarlicGarlic rice rice 1,040 1,040 or teaor to tea pour to pouron top. on top. 日本のラーメン屋さんの日本のラーメン屋さんの currycurry rice rice weedweed with witha filling a filling of your of your (stock).(stock). Both Boththis dashithis dashi and and and servedand served in a dobin in a dobin pot. pot. of twoof ingredients,two ingredients, and andsoy soy チャーハンを、スリラン力の材チャーハンを、スリラン力の材 choice.choice. SubtlySubtly flavoured flavoured and sinfullyand sinfully the vegetablesthe vegetables which which go into go into saucesauce boosting boosting the flavourthe flavour simplesimple garlic garlic rice. rice. 鮭茶漬け鮭茶漬け 料で再現したいと店主が趣向料で再現したいと店主が趣向 野菜 カレーライス野菜 カレーライス yasaiyasai curry curry rice rice 1,760 1,760 our misoour misochange change daily. daily. While While profileprofile while while adding adding a chee a -chee- 鮭 鮭 SalmonSalmon 1,2001,200 を凝らし力二肉をたっぷり使っを凝らし力二肉をたっぷり使っ manymany assume assume that misothat misois a is a A medleyA medley of vegetablesof vegetables sey seyaftertaste aftertaste to the to soup.the soup. ShakeShake (salmon) (salmon) 320 320 チキンチャーハンチキンチャーハン たチャーハンを作りました。たチャーハンを作りました。 totallytotally vegetarian vegetarian soup, soup, this this InsteadInstead of ofusing using dairy dairy ChickenChicken chahan chahan 1,200 1,200 梅茶漬け梅茶漬け 冷凍した力二は一切使わず、新冷凍した力二は一切使わず、新 cookedcooked in japanesein japanese curry curry is notis the not case the caseas it ascontains it contains productsproducts such suchas creamas cream or or 梅 梅 JapaneseJapanese style stylechicken chicken fried fried UmeUme plum plum 1,2001,200 鮮な力二肉だけを使用したこ鮮な力二肉だけを使用したこ gravy.gravy. stockstock made made from frombonito bonito milk milkas theas theprotein, protein, this this UmeUme plum plum 320 320 rice (containingrice (containing quarter quarter leg). leg). だわりの一品です。だわりの一品です。 flakesflakes (skipjack (skipjack tuna). tuna). チキン カレーライスチキン カレーライス tomatotomato soup soupemploys employs the the (salted(salted Japanese Japanese plums) plums) 天茶漬け天茶漬け 数に限りがございますので、売数に限りがございますので、売 We Wewould would be morebe more than than strengthstrength of the of soy the saucesoy sauce as as 鮭チャーハン鮭チャーハン Ten Tenchazuke chazuke 1,200 1,200 リ切れの際はご容赦下さい。リ切れの際はご容赦下さい。 chickenchicken curry curry happyhappy to make to make you youproper proper the thestructuring structuring agent. agent. The The おかかおかか ShakeShake chahan chahan 1,200 1,200 KakiageKakiage tempura tempura on hot on rice. hot rice. I loveI lovethe thelittle littleramen ramen ricerice 1,9201,920 vegetarianvegetarian miso misousing using amountamount of Soy of SauceSoy Sauce used usedis is OkakaOkaka 320 320 FriedFried rice ricewith withNorwegian Norwegian restaurantsrestaurants in japan,in japan, and and A bonelessA boneless whole whole chicken chicken shiitakeshiitake stock stock but butplease please moremore than thana splash, a splash, and thisand this (bonito(bonito flakes) flakes) salmon.salmon. chahanchahan is undoubtedly is undoubtedly best best leg, leg,cut cutinto intochunks chunks and and bear bearwith uswith as us this as willthis take will take 鯛茶漬け鯛茶漬け caramelizescaramelizes the thechopped chopped Tai chazukeTai chazuke 1,440 1,440 at theseat these restaurants. restaurants. Having Having cookedcooked in a injapanese a japanese curry curry us a littleus a extralittle extra time. time. onionsonions balancing balancing out outthe the 焼きお焼きお にぎり にぎり 野菜チャーハン野菜チャーハン no littleno littleramen ramen restaurants restaurants gravy.gravy. MarinatedMarinated slices slices of seaof sea tanninstannins of the of tomato. the tomato. I never I never YakiYaki onigiri onigiri 320 320 VeganVegan chahan chahan 1,040 1,040 here herein Colombo in Colombo however, however, I I breambream sashimi sashimi on hot on rice. hot rice. thoughtthought I would I would make make a a (brushed(brushed with miso with andmiso grilled) and grilled) Fried Friedrice ricewith withvegetables vegetables venturedventured to make to make my ownmy own チキンかつ カレーライスチキンかつ カレーライス (served(served with withor without or without egg, egg, chahan.chahan. Not havingNot having all theall the chickenchicken katsu katsu tomatotomato soup soupin Nihonbashi, in Nihonbashi, おにぎり5種おにぎり5種 pleaseplease specify specify your preference)your preference) ingredientsingredients for the for particularthe particular currycurry rice rice 2,0002,000 but itsbut simplicity its simplicity stems stems from from （鮭、梅、おかか、焼きおにぎり、昆布だし）（鮭、梅、おかか、焼きおにぎり、昆布だし） chahanchahan I wanted, I wanted, I used I usedan an A wholeA whole boneless boneless chicken chicken this thisgreat great ingredient ingredient called called OnigiriOnigiri mori mori 1,360 1,360 海老チャーハン海老チャーハン ingredientingredient that thatis veryis very leg, leg,dipped dipped in fresh in fresh bread bread ShoyuShoyu and theand use the ofuse umami of umami 5 kinds5 kinds of mini of onigiri.mini onigiri. Ebi chahanEbi chahan 1,440 1,440 popularpopular in Sri in LankaSri Lanka - Crab. - Crab. crumbscrumbs and andfried friedbefore before agentsagents cleverly cleverly and andin this in this JapaneseJapanese style stylefried friedrice rice Our crabsOur crabs are steamedare steamed daily daily beingbeing served served with withjapanese japanese dish it'sdish the it's Onion. the Onion. mademade from fromsucculent succulent whole whole and theirand theirmeat meat is removed is removed by by curry currygravy. gravy. tiger tigerprawns. prawns. hand.hand. What's What's more, more, the crabs the crabs we usewe foruse our for Kaniour KaniChahan Chahan ひれかつ カレーライスひれかつ カレーライス 焼き豚チャーハン焼き豚チャーハン are wonderfullyare wonderfully fresh fresh - we - we hirehire katsu katsu curry curry YakiYaki buta buta chahan chahan 1,440 1,440 don't don'tfreeze freeze them them here, here, and Iand I ricerice 2,1602,160 Homemade,Homemade, slow slowroast roast char char wouldwould never never purchase purchase frozen frozen BreadedBreaded pork porkfillet fillet(katsu) (katsu) siu porksiu porkfried friedrice. rice. crab crabmeat meat to make to make this dish. this dish. with japanesewith japanese curry currygravy. gravy.

I apologizeI apologize in advance in advance if we if we ガーリックライス巻きガーリックライス巻き have haverun outrun ofout this of chahan,this chahan, 海老 カレーライス海老 カレーライス GarlicGarlic rice rice maki maki it is oneit is ofone our of mostour mostpopular popular ebi curryebi curry rice rice 2,160 2,160 (9pcs)(9pcs) 1,4401,440 dishes.dishes. PrawnPrawn and andvegetable vegetable curry curry A NihonbashiA Nihonbashi original, original, this this rice. rice. dish seesdish seesgarlic garlic rice rolledrice rolled in in nori noriand andthen thenplaced placed on aon a sizzlingsizzling rock rockto crust. to crust. Splash Splash on a onbit aof bitsoya of soyasauce sauce before before turningturning the garlicthe garlic rice ricerolls rolls over overso that so boththat bothsides sides are are evenlyevenly crusted. crusted. all pricesall prices are subjectare subject to taxes to taxes & service & service charge charge