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 Japanese food had taken the world by storm during the past few years. When one thinks Japanese one immediately thinks raw fish. This is quite true to a sense since around 675 AD when the official religion of Japan was changed to Buddhism the Emperor of Japan prohibited the killing and eating of all meat throughout Japan except for fish. This lasted for the next two thousand two-hundred years. This gave way to the evolution of their unique cuisine. Currently you will find that Japanese food consists of much more than just fish. The key this cuisine is the perfect balance of flavors which work in harmony with each other that they have achieved. When the next stop on my list was the well renowned Nihombashi run by the world renowned Chef Dharshan Munidasa I was quite excited at the prospect of feasting on some great food. Nihombashi is truly a unique place. From the minimalistic Zen like design of the interior and the exceptional standards of the cuisine served it is a true delight to step through her doors. As I have found out during my many visits to this restaurant the Chef and owner Mr. Dharshan Munidasa is in truth a lover of good food. This is evident since he himself hand picks all ingredients.
Today we decided to dine at the new wine room which was opened recently. This room is quite a treat and has the mixed feeling of sitting in a wine setter and sitting on water. Once seated and joined my Mr. Munidasa we were served Champaign which always makes one quite a happy and bubbly so to speak. To start off with it was one of my personal favorites the Tuna Carpaccio. This is an exceptional dish and I would recommend anyone to try this. The Carpaccio was followed by Aburi Sushi. This quite an interesting dish to see being prepared since the sushi is blow torched. This dish works well with their Garlic Rice Maki. After quite happily finishing the sushi and Champaign we moved on to the Grenache a spectacular silky red wine which I must say has been a close friend of mine through many meals.
The next dish Dharshan surprised us with was quite unusual I must say, Chicken Heart on Skewers. I must admit that I have never been much of a fan of Offal but I found myself absolutely loving this dish. After a quite lengthy conversation about food in general I found in front of me another astonishing dish out of the ordinary. The Chicken Tsukene which is made in to small ball shapes, cooked on skewers and then a raw egg poured over just before serving. I must say a true treat to the palate. The egg which almost cooks for the residual heat of the dish simply rounds the whole off to being absolutely perfect. This was followed by an all time favorite the Tempura Prawn. Light crispy batter with perfectly cooked prawns.
Last but not least we finished the meal off with green tea. This is also highly recommended since for one it’s known to be quite healthy and also it’s quite tasty. Well whatever the occasion if you are driving by Galleface make it to Nihiombashi and if you are not, then make a trip. It an experience not to be missed out on.
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