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August 2015

Nihonbashi dishes in Mumbai The Story of the Coaster The Crab Claw The Cook-Off at Kaema Sutra Kaema Pettiya


Ingredients The month of August is busy in Sri Lanka with so many Sri Lankans living abroad coming home for the summer, and holiday makers in search of adventure and new experiences. This summer, Ministry of Crab will be opening its doors for lunch every day and we will serve our crab dishes and more without disappointing as many guests as we do, by being typically closed for lunch during the week. Although messy, we hope Ministry of Crab dishes will become a part of business lunches. The cover photo of this magazine is a crab that was steamed and photographed on top of a Ministry of Crab apron and the result was so beautiful there was barely any retouching done. This enforces my theory of half the work already being complete when you have good ingredients when cooking. I hope this inspires readers to look for better ingredients when cooking at home. Kaema Sutra will be introducing a new lunch set, so flip through the pages to find out more! And India, watch out! Nihonbashi and I are coming back to cook there! Gastronomically Yours,

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Nihonbashi cooks in Mumbai Nihonbashi Celebrates 20 years Asia’s 50 Best Restaurants Soy Sauce Nihonbashi at Odel 12 13 14 15 16 17 20

The Story of the Coaster Sanga’s Single Malt Selection The Crabs of Ministry of Crab The Crab Claws Global Knives, Behind the Scene Memorabilia The Foundation of Goodness Kaema Pettiya Kottu Sutra Lunch Sutra Desserts at Kaema Sutra Cook-off at Kaema Sutra Chicken Curry Salad Dharshan’s Spicy Roast Chicken The Tuna & The Crab The Tuna & The Crab Menu

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11,Galle Face Terrace Colombo 3 011 232 3847 No 5, Alexandra Place, Colombo 7 011 471 8758 www.nihonbashi.lk

nihonbashi

Old Dutch Hospital Bank of Ceylon Mawatha, Colombo 011 234 2722 www.ministryofcrab.com

ministryofcrab

Independence Ave, Colombo 00700 011 267 2362 www.kaemasutra.com

@ministryofcrab ministryofcrab

EDITORIAL Shihaam Hassanali Warren Balthazaar

kaemasutra @kaemasutra kaemasutra

Dutch Hospital Galle Fort 091 309 7497

CONTRIBUTOR Dharshan Munidasa

thetunathecrab @thetunathecrab thetunathecrab

DESIGN & LAYOUT Ishan Raban Keith Van Velzon PHOTOGRAPHY Dharshan Munidasa Ishan Raban Miran Herath PRINTER Graphitec Design


Nihonbashi cooks in I was invited to cook in India recently, and two staff from Nihonbashi accompanied me. This dinner was really unusual as it required me to fly to Tokyo and find ingredients.

Mumbai By Dharshan Munidasa

I arrived in Tokyo on a Thursday, went to the Tsukiji Fish Market at 6 A.M on a Friday, and walked around to discover what was in season and suitable for the dinner. Tsukiji Fish Market is the world’s largest market and a place I visit every time I am in Tokyo. It is a place of inspiration, a place with so many sights and sounds of a variety of ingredients and a place where the Japanese culture is in motion. It has become a must-visit for every foodie and chef in the world.

While I was on the move, I thought up a menu for the dinner as I visited vendors searching for ingredients. Half the menu was already decided but the other part – the vegetables and fruits – had to be decided upon on site. Thereafter, I sent the complete menu to print in India. Once I chose everything I needed, I had them sent to my hotel, where I packed them myself, after cutting some ingredients like Asparagus to save on weight. I hand carried the ingredients to Mumbai on Saturday and the dinner took place on Sunday.

The menu was mainly Blue Fin Tuna as the state of Maharashtra banned beef. I hand carried white charcoal which we used to grill Blue Fin Tuna steak. We served Edamame potted plants, where they were placed in salt instead of soil. Guests could then pluck the Edamame and eat it with the salt. We prepared sashimi out of a very special water eggplant – Mizunasu, and real Wasabi roots, grated on shark skin. We served Scallops and even tofu in a teacup and called it Teacup Tofu which was made on site. The vegetarian guests that evening for not forgotten. If one course was a sashimi dish, for the vegetarian we matched the texture, colour and taste as much as possible. The grand finale was a huge spread of Japanese fruits. Although these dinners are amazing to do, they are a lot of work and we face many challenges. Our trip to India consisted of a lot of thinking on our feet, as there was no time to slow down. We arrived in India at 2 A.M, checked into the hotel at 3.30 A.M, examined and packed everything into a cold room, and woke up at 9 A.M to start prepping at 10 A.M. 40 guests attended the dinner and it was held at the Courtyard Marriott Hotel in Andheri.

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Nihonbashi Celebrates

Years By Dharshan Munidasa

The month of June saw Nihonbashi pass an important milestone of 20 years. Nihonbashi started at Galle Face Terrace in a small scale with only 3 private rooms and 8 tables. Today we have 8 rooms and 6 tables with an Avant Garde Japanese design which is a testament and a result of our evolutionary process. In 20 years we went from a small home-style restaurant serving Japanese food to a restaurant ranked as one of Asia’s best and recognized by the Japanese government. I can’t be more proud of the team at Nihonbashi and I would like to say a big thank you to them all.

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Asia’s 50 Best Restaurants is the most prestigious award that any restaurant in Asia can receive. The list is organized by William Reed Business Media, and created by the Diners Club Asia’s 50 Best Restaurants Academy, which consists of an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. The results are a simple computation of votes. Countries included in the voting in Asia are: Bangladesh, Myanmar, Bhutan, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, Korea, Laos, Macao, Malaysia, Maldives, Micronesia, Nepal, Pakistan, the Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Timor-Leste and Vietnam. Nihonbashi has been ranked on Asia’s 50 Best Restaurants for 3 consecutive years, including 2015. The restaurant has also continued to retain the individual title of the San Pellegrino Best Restaurant in Sri Lanka throughout this period. This year, Ministry of Crab, also joins this prestigious list for the first time at No. 43, making Dharshan Munidasa the second Chef to have two restaurants on this list.

Nihonbashi & Ministry of Crab

on Asia’s 50 Best Restaurants 2015 4


For receiving the prestigious award of Asia’s 50 Best Restaurants, Nihonbashi and Ministry of Crab were honoured to receive a bottle of Mormoreto courtesy Marchesi de’ Frescobaldi.

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Soy Sauce Soy Sauce at Nihonbashi is served in a clear glass container and this is because we have strands of seaweed and Rishiri Kombu in it. Every night these are strained and kept in glass containers and refrigerated overnight. In the morning we refill all the bottles and ensure the soy sauce is springing with umami and this adds more flavour to the sashimi at Nihonbashi. The one thing people all over the world are mistaken about Japanese cuisine is with regard to eating sashimi. Wasabi should not be mixed into the soy sauce before dipping sashimi into it. Each fish is delicately cut and is complimented by its own levels of wasabi, so when you mix wasabi into your soy sauce and that’s your basis for all fish, everything will taste the same. Therefore, go easy on the wasabi. Perhaps try a piece of fish with just soy sauce sans wasabi, the next species of fish with wasabi and play around with the flavours. You will learn that some types of fish are great with no wasabi, some with a little and others with more wasabi. Japanese food is an experience and we hope you enjoy it!

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Samurai Room

now available for mini banquets.

Perfect for tour groups and business dinners. For groups up to 22 pax. Lunch from Rs. 3500/Dinner from Rs. 4500/-

Contact Rajitha on 011 232 3847.

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Open from 12noon to 8pm daily. For Take Away call us on +94 11 471 8758


The only all day Japanese dining restaurant in the heart of Colombo. Open daily from 12noon to 8.30pm

Sashimi Mori Rs. 3025 Ao. Take. Tei Rs. 1540 Chicken Teriyaki Set with Miso Soup

Sushi Asahi Salmon roll, Cucumber roll, Tuna roll and California roll Rs. 1100 Sushi Ichiban Tuna Nigiri, Tuna Roll and Cucumber Roll Rs. 1060

Namaharumaki Crabstick - Rs.700 Prawn(Ebi) - Rs.520 Grilled Cuttlefish (Ika) - Rs.520 Tuna(Cooked) - Rs.380 Chicken (Grilled) - Rs.380

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Sushi Party Set!!!

Rs. 8000

Rs. 9600

Rs. 7500

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Rs. 6600

Rs. 1650


“Heads” or “Tails” ?

The Story of the Coaster When Ministry of Crab was under construction in 2011, the chairman of the company had to be decided upon between Mahela and Kumar. Since they were both always busy playing cricket, getting them together was difficult. When they eventually did meet at the construction site, they each insisted that the other should take up being Chairman, and the decision was deadlocked. To settle it, Dharshan took out a Rs. 10/- coin and proposed they settle the matter with a toss. So, Dharshan tossed the coin and Mahela, who called it, won and ultimately became the Chairman! The story soon became a part of the history of Ministry of Crab, and we decided to incorporate it into our coasters with the “Heads” and “Tails” design.

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Sanga’s Single Malt Selection

Sanga’s love for Single Malts is visible in his private collection at home. Not being able to get a collection as amazing as his, Ministry of Crab set out to acquire every Single Malt over 12 years that was available in the market. Thus, Sanga’s Single Malt Selection was born. Today, we have begun a small trend in the country for having such a selection and all our guests get to enjoy it in a glass monogramed with our logo and ‘Sanga’s Single Malt Selection’.

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The Crabs of Ministry of Crab by Dharshan Munidasa

We are the biggest buyer of Lagoon Crabs in Sri Lanka and we are probably the reason why Singapore doesn’t get as many crabs as they used to. My cooking has always revolved around good ingredients and they do half they work for us in making a great dish. One day I was trying to show on a photograph the difference between a water crab and meat crab and I thought an x-ray would work. Unfortunately, the x-ray did not show the meat and water content of a crab separately, and I was informed that it would be best that we conducted a MRI. So next up, we will MRI a crab to better understand the meat crab and the water crab.

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THE CRAB CLAWS by Dharshan Munidasa

When designing the restaurant with Dr. Carlo Andrenlli, Mahela, Kumar and I wanted to preserve the airy, open space. So we decided not to have any air conditioning and maintain the beauty of this room. We also thought it looked a little like Hogswart and we added long tables but how were we to divide them? So I came up with the idea to get crab claw flowers (Scientifically known as Heliconia Rostrate) and place them in huge vases, and use these as a divider between the tables. These eventually became a beautiful centre piece and icon of Ministry of Crab.

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Global Knives

Behind the scenes at my kitchens by Dharshan Munidasa

Nihonbashi has been using Global knives for the last 17 years and with every restaurant I’ve opened after that, I have only used these knives. At the showroom in Roppongi, they started laser engraving each knife, so when I went there to purchase knives for Nihonbashi and Ministry of Crab, they were kind enough to engrave the restaurant names on to each knife. I can’t wait to get my own name on my personal collection of knives, and in the future we will be having knives engraved with Ministry of Crab for sale at the restaurant.

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Ministry Of Crab Memorabilia Limited Edition Cricket World Cup T-Shirt 1300

Polo Shirt 1600 Cap 650

Umbrella 1300

2 Plates 4500

Crew Neck T-Shirt 1300

Plain Apron Mahela Jayawardene Apron Kumar Sangakkara Apron Dharshan Munidasa Apron

1600 2600 2600 2600

} Proceeds go to charity 17


Reservations Are Str (Reservations required for December 2015 & January 2016)

We are humbled by the overwhelming demand for tables at Ministry of Crab. the number of guests we can serve. Our Seating Times Are 6 P.M To 8 P.M 7 P.M. To 9 P.M

8.30 P.M. Onwards 9.15 P.M. Onwards

Please contact us at reservations@ministryofcrab.com as early as possible to avoid disappointment. Open Daily

Lunch 12 Noon to 3 P.M. | Dinner 6 P.M. to 11 P.M. Closed on Poya Days: August 29th, September 27th, October 27th, November 25th, December 24th, January 23rd 2016 & February 22nd 2016.

011 234 CRAB (2722) | www.ministryofcrab.com


ongly Recommended


The Foundation of Goodness The Foundation of Goodness was established in 1999 and has worked extensively following the 2004 tsunami that devastated the lives of thousands of Sri Lankans to develop a one of a kind holistic rural community development model which today delivers a wide range of 50+ villagers via our 30 activity sectors which include Arts & Multimedia, Children, Enterprise & Empowerment, Environment, Housing, Dental, Medical & Psycho-social supports, Scholarships, Sports Development & Management, Sustainable Income Generation, Village Heartbeat Project, Village Welfare & Development and Volunteer Management.

It was founded by Kushil Gunasekera, and has as its key Trustees, Rohan Iriyagolle, Ashan Malalasekara, Pradeep Karunagaran, and Sri Lanka’s biggest cricketing stars, Muttiah Muralitharan, Kumar Sangakkara, Mahela Jayawardena and Russel Arnold. The Foundation of Goodness is an organization that aims to bridge the gap between rural and urban populations. We operate principally out of the MCC Center of Excellence, Seenigama in the South of Sri Lanka and also work extensively with villages in the post-war North and East of Sri Lanka.

Ministry of Crab donates proceeds from the sale of the personalized aprons of Mahela Jayawardena and Kumar Sangakkara to the Foundation of Goodness.

When the years of conflict came to an end, the Foundation of Goodness extended its development activities to the post-war North and East of Sri Lanka and have been working in the North since January 2011, with uninterrupted monthly visits to introduce, maintain and expand a variety of programmes including village infrastructure development, sports development, library and schools development, water and sanitation projects, livelihood and vocational programmes, micro finance projects and have distributed over 3,300 bicycles to needy beneficiaries in partnership with Sri Lankan Cricketer Kumar Sangakkara and his ‘Sanga’s Bikes for Life’ programme.

Foundation of Goodness 30/32, Longden Place Colombo 7 Telephone +94 11 2586344 – 5 http://www.unconditionalcompassion.org/ FoundationofGoodness @FOGoodness

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Wishbone Sauvignon Blanc 2014, Marlborough, New Zealand

You couldn' t wish for a more delicious, crisp and fruit driven sauvignon blanc! Sourced from vineyards in Marlborough, this wine has a lifted nose showing aromas of gooseberry and citrus blossom with a green capsicum note. The palate is light bodied and refreshing with flavours of tropical and stone fruit, blackcurrant and ripe grapefruit. A pleasing green herbal thread leads to a long lingering finish. Savour this wine at Ministry of Crab, Nihonbashi & Kaema Sutra by the bottle at Rs.6500+++

House of Wines (Pvt) Ltd | No.20 Sir Earnest De Silva Mawatha, Colombo 03 Hotline: +94 11 4502 902 | www.facebook.com/houseOFwines.lk


Contemporary Sri Lankan Cuisine By Dharshan Munidasa & Jacqueline Fernandez

‘KAEMA PETTIYA’

BENTO BOX

͞/ŶƚƌŽĚƵĐŝŶŐ ͚<ĂĞŵĂ WĞƫLJĂ͛ ʹ ^ƌŝ >ĂŶŬĂŶ ĨŽŽĚ ŝŶ Ă ͚ĞŶƚŽ Ždž͛͘ Being of ^ƌŝ>ĂŶŬĂŶĂŶĚ:ĂƉĂŶĞƐĞĚĞĐĞŶƚ͕ƐĞƌǀŝŶŐ ^ƌŝ >ĂŶŬĂŶ ĨŽŽĚ ŝŶ Ă ͚ĞŶƚŽ Ždž͛ ŝƐ Ă ƌĞƉƌĞƐĞŶƚĂƟŽŶŽĨƚŚĞƐĞƚǁŽŚĞƌŝƚĂŐĞƐŽĨ ŵŝŶĞ͘ dŚĞ ĐƵƌƌŝĞƐ ĂƌĞ ƐĞƉĂƌĂƚĞ ĂŶĚ ĚŽ ŶŽƚ ŵŝdž ƵƉ ĂŶĚ ŝƐ Ă ŚĞĂůƚŚŝĞƌ ǁĂLJ ŽĨ ĞĂƟŶŐ ďĞĐĂƵƐĞ ŽŶĞ ĞĂƚƐ ůĞƐƐ ĐĂƌď͘ dƌLJ ƚŚĞ͚<ĂĞŵĂWĞƫLJĂ͛ʹ^ƌŝ>ĂŶŬĂŶĨŽŽĚŝŶĂ ͚ĞŶƚŽŽdž͛ƚŽĚĂLJ͘͟ʹDharshan Munidasa

ŚŝĐŬĞŶ ^ĂůĂĚ ǁŝƚŚ ƵƌƌLJ DĂLJŽ ^ĂƵĐĞ͕ ^ƵĚƵƌƵ ^ĂŵďĂ zĞůůŽǁ ZŝĐĞ͕ &ƌĞƐŚǁĂƚĞƌ WƌĂǁŶƐ͕ ŚĂů͕ ůĂĐŬ WŽůŽƐ ƵƌƌLJ͕  ůĂ DŝŶƵƚĞ>ƵŶƵDŝƌŝƐΘDĂůůƵŵ͘ RS.900 Nett Add on: A slice of Roast Chicken with its original gravy for Rs.1200 Nett <ĂĞŵĂ^ƵƚƌĂƉƌŽƵĚůLJůĂƵŶĐŚĞƐ͚<ĂĞŵĂWĞƫLJĂ͕͛ƚŚĞ^ƌŝ>ĂŶŬĂŶĞŶƚŽŽdž͕ƚŽŐĞƚŚĞƌ ǁŝƚŚ&t^t/D&ĂƐŚŝŽŶн&ŽŽĚŽŶƚŚĞϳƚŚŽĨƵŐƵƐƚϮϬϭϱ͘


Kottu

Kottu Sutra at Kaema Sutra is a novel way of providing a menu where you can almost create your own Kottu using our original takes and original curries. Add a few extra toppings to suit your preference be it extra spicy toppings, eggs or cheese. Each Kottu is made to order on our teppanyaki grill adding it’s original flavor.

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fld;a;=j THE KOTTU CHOICE OF

fmdf,dia fld;a;=j Polos Kottu Banana Flower Kottu flfy,au,a fld;a;=j Goat Meat Kottu tˆuia fld;a;=j TiafÜ%,shdkq negˆuia fld;a;=j Australian Mutton Kottu Roast Chicken (Dark Meat) frdaiaÜ Ñlka ^lˆ uia& Roast Chicken (White Meat) frdaiaÜ Ñlka ^iqÿ uia& Soft Shell Crab Kottu yej ll=Æ fld;a;=j Crunchy Prawn Kottu biafida fld;a;=j

Base : Egg : Extra Heat : Cheese

:

Roti Strings NCK Dharshan’s No Carb Kottu Zero Two Fresh Red Chilli Dry Red Chilli Single Wedge Add 100

Double Wedge Add 200

Mark Both for Triple Wedge

Reservations 011 267 0722

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600 600 1500 1500 900 900 2200 1200

Take Away 011 267 07822

Winner of the Kottu Sutra draw for this issue is “Ms. Priya Naguleswaran” Give us your feedback and stand a chance to be a winner at our next draw!


at

This is our create-your-own, hassle free lunch combo menu. Choose from over 1000 possible combinations and experience Sri Lankan Cuisine at a wholesome and simple presentation. Choose one egg dish, a sambol, a carb and a curry to make your perfect lunch combo meal.

Lunch Sutra E�� S����� Double Egg Pol Hopper Two Fried Katta Egg

Over 1,000 Combinations!

C���

Pol Roti Plain Roti Plain Hopper Yellow Rice Roast Paan Two Egg Seeni Omlette Kade Paan Two Egg Lunu Miris 6 String Hoppers Roti Kiri Bath

C������ Australian Mutton Curry Goat Curry 1/4 Roast Chicken Dark 1/4 Roast Chicken White

1800 1800 1000 1000

Boneless Chicken Curry Fresh Water Prawn (1Pc) Tuna Ambulthial Seer Mild

1100 1300 1400 1400

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Desserts at We serve up a unique variety of contemporary desserts at Kaema Sutra. These crowd favourites have proved that simple concoctions with creative flair and delicious ingredients can go a long way.

WTH (What the Hopper) A revamped delicious crispy Pani Appa (Honey Hopper) filled with fresh juicy strawberries or even Mango slices (Depending on availability and preference) with whipped curd and kithul treacle that will leave you wonder WTH!!

RS.500 Nett

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ó­­-lsß

A traditionally delicious dessert of fresh chilled buffalo curd served in a clay pot with organic kithul (palm) treacle. It’s a must try at Kaema Sutra.

RS.200 Nett

w,s.eg fmar

AGP (Ali Gata Para) Sundae This is our version of a classic Sri Lankan dessert with a difference but with no ice cream. A ripe avocado filled with whipped cream, crunchy kadju topped with honey and treacle. It is an amazing but simple combination of textures and flavours that will blow your mind.

RS.400 Nett

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Cook - Off at Contemporary Sri Lankan Cuisine By Dharshan Munidasa & Jacqueline Fernandez

Omelette

Competition

^ĞŶĚŝŶLJŽƵƌƌĞĐŝƉĞĨŽƌĂŽŶĞͲŽĨͲĂͲŬŝŶĚ^ƌŝ>ĂŶŬĂŶŽŵĞůĞƩĞĂŶĚƐƚĂŶĚĂĐŚĂŶĐĞƚŽŚĂǀĞ LJŽƵƌƌĞĐŝƉĞĨĞĂƚƵƌĞĚŽŶŽƵƌŵĞŶƵ͊

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/ŶƚƌŝŐƵŝŶŐƌĞĐŝƉĞƐǁŝůůďĞĐĂůůĞĚĨŽƌĂƉƌĞůŝŵŝŶĂƌLJĚĞŵŽŶƐƚƌĂƟŽŶĂƚƚŚĞ<ĂĞŵĂ^ƵƚƌĂ ŬŝƚĐŚĞŶ ĂŶĚ ƚŚĞ ƐĞůĞĐƚĞĚ ĮŶĂůŝƐƚƐ ǁŝůů ĐŽŽŬͲŽī ĨŽƌ Ă ĐĞůĞďƌŝƚLJ ũƵĚŐŝŶŐ ƉĂŶĞů ƚŚĂƚ ŝŶĐůƵĚĞƐŚĞĨĂŶĚŽͲKǁŶĞƌ Dharshan Munidasa.


TERMS & CONDITIONS INTRODUCTION ϭ͘ dŚĞ^ƌŝ>ĂŶŬĂŶŽŵĞůĞƩĞĐŽŵƉĞƟƟŽŶŝƐĂŶŝŶŝƟĂƟǀĞďLJ<ĂĞŵĂ^ƵƚƌĂ͘ Ϯ͘ EŽƉĂLJŵĞŶƚŝƐƌĞƋƵŝƌĞĚƚŽĞŶƚĞƌƚŚĞĐŽŵƉĞƟƟŽŶ͘ ϯ͘ LJĞŶƚĞƌŝŶŐƚŚĞĐŽŵƉĞƟƟŽŶĞŶƚƌĂŶƚƐĂƌĞĚĞĞŵĞĚƚŽŚĂǀĞƌĞĂĚĂŶĚ  ƵŶĚĞƌƐƚŽŽĚƚŚĞƚĞƌŵƐĂŶĚĐŽŶĚŝƟŽŶƐĂŶĚďĞďŽƵŶĚďLJƚŚĞŵ͘

ELIGIBILITY ϭ͘ dŚŝƐĐŽŵƉĞƟƟŽŶŝƐŽƉĞŶƚŽ^ƌŝ>ĂŶŬĂŶƌĞƐŝĚĞŶƚƐŽŶůLJ͕ĞdžĐůƵĚŝŶŐĞŵƉůŽLJĞĞƐŽĨ  <ĂĞŵĂ^ƵƚƌĂĂŶĚƚŚĞŝƌŝŵŵĞĚŝĂƚĞĨĂŵŝůŝĞƐ͘ Ϯ͘ ŶƚƌŝĞƐŽŶďĞŚĂůĨŽĨĂŶŽƚŚĞƌƉĞƌƐŽŶǁŝůůŶŽƚďĞĂĐĐĞƉƚĞĚĂŶĚũŽŝŶƚƐƵďŵŝƐƐŝŽŶƐĂƌĞŶŽƚĂůůŽǁĞĚ͘ ϯ͘ dŚĞƐƵďŵŝƐƐŝŽŶƉƌŽĐĞƐƐĨŽƌƌĞĐŝƉĞƐǁŝůůƌƵŶĨƌŽŵϭƐƚƵŐƵƐƚ͕ϮϬϭϱƵŶƟůϯϭƐƚKĐƚŽďĞƌ͕ϮϬϭϱ͘ ϰ͘ dŽĞŶƚĞƌ͕ƉůĞĂƐĞƐĞŶĚŝŶLJŽƵƌĚĞƚĂŝůƐ;EĂŵĞΘŽŶƚĂĐƚŶƵŵďĞƌͿƚŽŐĞƚŚĞƌǁŝƚŚLJŽƵƌ^ƌŝ>ĂŶŬĂŶKŵĞůĞƩĞ  ƌĞĐŝƉĞƚŽĐŽŽŬŽīΛŬĂĞŵĂƐƵƚƌĂ͘ĐŽŵͲŶƚƌĂŶƚƐŵƵƐƚďĞϭϴLJĞĂƌƐŽĨĂŐĞŽƌŽǀĞƌ͘



ϱ͘ <ĂĞŵĂ^ƵƚƌĂƌĞƐĞƌǀĞƐƚŚĞƌŝŐŚƚƚŽƌĞĨƵƐĞĞŶƚƌŝĞƐǁŚŝĐŚĂƌĞŝŶĐŽŵƉůĞƚĞ͕ĚƵƉůŝĐĂƚĞŽƌŽƚŚĞƌǁŝƐĞŝŶĂƉƉƌŽƉƌŝĂƚĞ͘ ϲ͘ KŶůLJŽŶĞĞŶƚƌLJƉĞƌƉĞƌƐŽŶŝƐƉĞƌŵŝƩĞĚ͘ ϳ͘    

tŚĞŶƚŚĞƐƵďŵŝƐƐŝŽŶƉƌŽĐĞƐƐĐůŽƐĞƐ͕ĂƉƌĞůŝŵŝŶĂƌLJĐŽŽŬͲŽīǁŝůůďĞŚĞůĚĂƚƚŚĞ<ĂĞŵĂ^ƵƚƌĂŬŝƚĐŚĞŶĂŶĚ  ƚŚĞƌĞĂŌĞƌƚĞŶ;ϭϬͿĮŶĂůŝƐƚƐǁŝůůďĞƐĞůĞĐƚĞĚƚŽƉĂƌƟĐŝƉĂƚĞŝŶĂĮŶĂůĐŽŽŬͲŽīďĞĨŽƌĞĂƉĂŶĞůŽĨũƵĚŐĞƐǁŚŽǁŝůů ƚĂƐƚĞĂŶĚƌĂƚĞƚŚĞƌĞĐŝƉĞƐƚŚĞŵƐĞůǀĞƐ͘dŚĞǁŝŶŶĞƌǁŝůůďĞƐĞůĞĐƚĞĚďLJƚŚĞƉĂŶĞůʹƚŚĂƚŝŶĐůƵĚĞƐŚĞĨĂŶĚ  ŽͲKǁŶĞƌŚĂƌƐŚĂŶDƵŶŝĚĂƐĂ͘dŚĞǁŝŶŶĞƌǁŝůůŚĂǀĞŚŝƐͬŚĞƌƌĞĐŝƉĞĨĞĂƚƵƌĞĚŝŶŽƵƌŵĞŶƵĂŶĚǁŝůůƌĞĐĞŝǀĞĂ  ĚŝŶŶĞƌĨŽƌĨŽƵƌĂƚ<ĂĞŵĂ^ƵƚƌĂǁŝƚŚŚĂƌƐŚĂŶ͘

ϴ͘ dŚĞĮŶĂůĐŚŽƐĞŶƚĞŶǁŝůůďĞŶŽƟĮĞĚǁŝƚŚƚŚĞĚĂƚĞŽĨƚŚĞĐŽŽŬͲŽīĂŶĚǁŝůůďĞĞdžƉĞĐƚĞĚƚŽďĞƉƌĞƐĞŶƚ͘ ϵ͘ /ĨĂŶLJĮŶĂůŝƐƚĐĂŶŶŽƚďĞĐŽŶƚĂĐƚĞĚĂŌĞƌƌĞĂƐŽŶĂďůĞĞīŽƌƚǁŝƚŚŝŶϮϬĚĂLJƐŽĨƚŚĞĮƌƐƚĞͲŵĂŝůŶŽƟĮĐĂƟŽŶ͕  ǁĞƌĞƐĞƌǀĞƚŚĞƌŝŐŚƚƚŽĐŚŽŽƐĞƐŽŵĞŽŶĞĞůƐĞ͕ŝŶǁŚŝĐŚĐĂƐĞƚŚĞŽƌŝŐŝŶĂůĮŶĂůŝƐƚǁŝůůĨŽƌĨĞŝƚĂŶLJ  ƌŝŐŚƚƐƚŽƉĂƌƟĐŝƉĂƚĞŝŶƚŚĞĐŽŽŬͲŽī͘ ϭϬ͘<ĂĞŵĂ^ƵƚƌĂ͛ƐĚĞĐŝƐŝŽŶƌĞŐĂƌĚŝŶŐĂŶLJƉĂƌƚŽĨƚŚĞĐŽŵƉĞƟƟŽŶŝƐĮŶĂůĂŶĚďŝŶĚŝŶŐĂŶĚŶŽĐŽƌƌĞƐƉŽŶĚĞŶĐĞ  ǁŝůůďĞĞŶƚĞƌĞĚŝŶƚŽ͘



ϭϭ͘ůůĐŽƉLJƌŝŐŚƚŝŶĞŶƚƌŝĞƐŝƐƚŚĞƉƌŽƉĞƌƚLJŽĨ<ĂĞŵĂ^ƵƚƌĂ͘ ϭϮ͘WĂƌƟĐŝƉĂŶƚƐΖĐŽŵŵĞŶƚƐĂŶĚƌĞĐŝƉĞƐŵĂLJďĞƵƐĞĚŽŶƚŚĞ<ĂĞŵĂ^ƵƚƌĂǁĞďƐŝƚĞ͕&ĂĐĞŬ͕dǁŝƩĞƌĂŶĚ  /ŶƐƚĂŐƌĂŵĂŶĚŵĂLJďĞƵƐĞĚŽŶĨƵƚƵƌĞ<ĂĞŵĂ^ƵƚƌĂŶĞǁƐůĞƩĞƌƐĂŶĚƉĂĐŬĂŐŝŶŐŽƌĂŶLJĨŽƌŵŽĨŵĂƌŬĞƟŶŐ͘ ϭϯ͘<ĂĞŵĂ^ƵƚƌĂŚĂƐŶŽƌĞƐƉŽŶƐŝďŝůŝƚLJĨŽƌĞŶƚƌŝĞƐƚŚĂƚĂƌĞůŽƐƚ͕ĚĞůĂLJĞĚ͕ŵŝƐĚŝƌĞĐƚĞĚŽƌŝŶĐŽŵƉůĞƚĞ͕ĐĂŶŶŽƚďĞ   ĚĞůŝǀĞƌĞĚŽƌĞŶƚĞƌĞĚĨŽƌĂŶLJƚĞĐŚŶŝĐĂůŽƌŽƚŚĞƌƌĞĂƐŽŶ͘WƌŽŽĨŽĨĚĞůŝǀĞƌLJŽĨƚŚĞĞŶƚƌLJŝƐŶŽƚƉƌŽŽĨŽĨƌĞĐĞŝƉƚ͘ ϭϰ͘<ĂĞŵĂ^ƵƚƌĂĂĐĐĞƉƚƐŶŽƌĞƐƉŽŶƐŝďŝůŝƚLJĨŽƌĂŶLJĚĂŵĂŐĞ͕ůŽƐƐ͕ůŝĂďŝůŝƟĞƐ͕ŝŶũƵƌLJŽƌĚŝƐĂƉƉŽŝŶƚŵĞŶƚŝŶĐƵƌƌĞĚŽƌ   ƐƵīĞƌĞĚďLJƚŚĞĞŶƚƌĂŶƚĂƐĂƌĞƐƵůƚŽĨĞŶƚĞƌŝŶŐƚŚĞĐŽŵƉĞƟƟŽŶŽƌĂĐĐĞƉƟŶŐĂŶLJƉƌŝnjĞ͘ ϭϱ͘<ĂĞŵĂ^ƵƚƌĂƌĞƐĞƌǀĞƐƚŚĞƌŝŐŚƚĂƚĂŶLJƟŵĞĂŶĚĨƌŽŵƟŵĞƚŽƟŵĞƚŽŵŽĚŝĨLJ͕ĚŝƐĐŽŶƟŶƵĞ;ƚĞŵƉŽƌĂƌŝůLJŽƌ  ƉĞƌŵĂŶĞŶƚůLJͿƚŚŝƐĐŽŵƉĞƟƟŽŶǁŝƚŚŽƵƚƉƌŝŽƌŶŽƟĐĞ͕ĚƵĞƚŽƌĞĂƐŽŶƐŽƵƚƐŝĚĞŝƚƐĐŽŶƚƌŽů  ;ŝŶĐůƵĚŝŶŐǁŝƚŚŽƵƚůŝŵŝƚĂƟŽŶ͕ŝŶƚŚĞĐĂƐĞŽĨĂŶƟĐŝƉĂƚĞĚ͕ƐƵƐƉĞĐƚĞĚŽƌĂĐƚƵĂůĨƌĂƵĚͿ͘



LJĞŶƚĞƌŝŶŐƚŚĞĐŽŵƉĞƟƟŽŶ͕LJŽƵĂƌĞĂĐĐĞƉƟŶŐƚŚĞƐĞƚĞƌŵƐĂŶĚĐŽŶĚŝƟŽŶƐ͘ŶLJĐŽŵƉůĂŝŶƚƐƌĞŐĂƌĚŝŶŐƚŚŝƐ ĐŽŵƉĞƟƟŽŶƐŚŽƵůĚďĞƐĞŶƚƚŽ͗info@kaemasutra.com

29


Chicken Curry Salad with Egg

Main Course : RS.900 Nett Starter : RS.700 Nett Our Chicken Curry Salad is made out of cold cuts from our Roast Chicken and we serve with either white meat or dark meat in starter size or main course size. It sits on a bed of crispy iceberg lettuce with strips of chicken in an original curry mayonnaise sauce and we top it off with a soft boiled egg cooked Ă la minute. Just crack it up and let the yolk coat the chicken. It is one of the best salads you will have in the country. 30


Roast Our succulent roast chicken is never fried, its oven baked. Traditional Sri Lankan ‘Roast Chicken’ is actually a fried chicken. Being inspired from the street rendition of fried chicken, this is Dharshan’s recipe from over 20 years ago. Made on order and served with its original gravy. It is also available for take-away.

Whole: 2200 Nett Half: 1200 Nett 31


Dharshanâ&#x20AC;&#x2122;s Elixir for Healthy Living

Now available at

Nihonbashi Main Restaurant, Nihonbashi Odel, Ministry of Crab and Kaema Sutra.

500ml Rs 400/32


The Tuna & The Crab is Dharshanâ&#x20AC;&#x2122;s latest venture, combining the best of Nihonbashi and Ministry of Crab. The restaurant unveiled in November 2014 and is a hybrid Seafood and Japanese restaurant that uses fresh local ingredients alongside Japanese culinary principles. The layout of the restaurant is somewhat avant-garde in design for a Japanese restaurant in this day and age and emphasises the elegance and beauty of the location.

33


天さび手巻き

ƬȳȼΎƫȯȰȷΎƬȳȻȯȹȷΎ̰̚ΎȾơ̇̄ΎΎ

Ύ

手巻

Ύ

Ύ̴̯̯ΎΎΎ

ƙΎƦȷȶȽȼȰȯɁȶȷΎȽɀȷȵȷȼȯȺΎȯȼȲΎȾɀȽȰȯȰȺɇΎɂȶȳΎȻȽɁɂΎȴȯȻȽɃɁΎȽȴΎ ƜȶȯɀɁȶȯȼ͌ɁΎȱɀȳȯɂȷȽȼɁ˴ΎɂȶȷɁΎɂȳȻȯȹȷΎȶȯɁΎɂȳȻȾɃɀȯΎ ȾɀȯɅȼΎɀȽȺȺȳȲΎȷȼΎɅȯɁȯȰȷΎɀȷȱȳ

ᶩ Sushi

ƬȳȻȯȹȷΎ

Ύ

̴̯̯

ƪȽȺȺɁ˴ΎƦȷȵȷɀȷΎ˱ΎƬȳȻȯȹȷ

鉄火巻き

̵̴̯

ƬȳȹȹȯΎƥȯȹȷ

ƬɀȯȲȷɂȷȽȼȯȺΎƬɃȼȯΎƪȽȺȺΎȻȯȲȳΎȴɀȽȻΎɂȶȳΎ˛ȼȳɁɂΎƬɃȼȯΎȱȯɃȵȶɂΎȷȼ ƫɀȷΎƤȯȼȹȯ˴ΎȯΎƦȷȶȽȼȰȯɁȶȷΎƫɂɀȳȼȵɂȶ˻Ύ

エビ握り

Ύ̲̯̯

ƝȰȷΎ̚ƨɀȯɅȼ̛ΎƦȷȵȷɀȷΎ

ƞɀȳɁȶΎƚȺȯȱȹΎƬȷȵȳɀΎƨɀȯɅȼɁΎ

イカ握り あぼがどツナ巻き

̵̴̯

ΎơȹȯΎ̚ƛɃɂɂȺȳΎƞȷɁȶ̛ΎƦȷȵȷɀȷΎ

ΎΎΎ

Ύ̲̯̯

ƬȶȳΎɄȳɀɇΎɁɅȳȳɂΎƫɀȷΎƤȯȼȹȯȼΎƛɃɂɂȺȳΎ˛ɁȶΎƫɃɁȶȷ

ƙɄȽȱȯȲȽΎȯȼȲΎƬɃȼȯΎƥȯȹȷΎΎ

ƪȷȱȶ˴ΎɀȷȾȳΎɁȺȷɄȳɀɁΎȽȴΎƙɄȽȱȯȲȽΎȯȼȲΎƬɃȼȯΎɀȽȺȺȳȲΎɅȷɂȶΎƯȯɁȯȰȷ˷ 鮪握り ΎΎΎ

Ύ

̲̯̯

ƬɃȼȯΎƦȷȵȷɀȷ 照り焼きチキン巻き

̴̯̯Ύ

ƬȳɀȷɇȯȹȷΎƛȶȷȱȹȳȼΎƥȯȹȷΎ

ƬȶȳΎȻȽɁɂΎȳȺȳȵȯȼɂΎȯȼȲΎɀȳȵȯȺΎȽȴΎɂȶȳΎɁɃɁȶȷɁΎȽȴΎɂȶȳΎɅȽɀȺȲ˷ΎΎƥȯȲȳ ƨɀȽɃȲȺɇΎɅȷɂȶΎƬɃȼȯΎȺȯȼȲȳȲΎȷȼΎƛȽȺȽȻȰȽ˻

ΎΎΎΎ

ƙΎȴȯɄȽɃɀȷɂȳΎȯȻȽȼȵΎȽɃɀΎȱȶȷȺȲΎȵɃȳɁɂɁ˻Ύ

たい握り

ƬȯȷΎƦȷȵȷɀȷΎ

ɁȳȯΎȰɀȳȯȻΎƦȷȵȷɀȷ

きんぴらレンコン巻きΎΎ

ƤȽɂɃɁΎƪȽȽɂΎƥȯȹȷΎ

ΎΎ̴̯̯ΎΎ

Ύ

ΎΎ

ƛɀɃȼȱȶɇΎȯȼȲΎɁȾȷȱɇΎƤȽɂɃɁΎƪȽȽɂΎɁɃɁȶȷΎɀȽȺȺ

Ύ

鮨盛り合わせ“風”ΎΎΎΎΎΎΎ

ƣȯȼȷȹȯȻȯΎƥȯȹȷΎΎ̚ƪȽȺȺ̛Ύ ƛɀȯȰΎƫɂȷȱȹΎƪȽȺȺ

ƪȳȯȺΎƛɀȯȰΎƥȳȯɂΎƥȯȹȷΎ Ύ

ΎΎ̴̴̯̯ΎΎ

ƙΎȱȽɁɇΎɁɃɁȶȷΎȾȺȯɂɂȳɀΎȴȽɀΎɂɅȽΎȱȽȼɁȷɁɂȷȼȵΎȽȴΎ̱̱ΎȾȱɁ˷

Ύ

Ύ̶̰̯̯

500

ƬɃȼȯΎƫȯȺȯȲΎƥȯȹȷΎ̚ƪȽȺȺ̛

かにかま巻

̷̱̯

ƫɃɁȶȷΎƨȺȯɂɂȳɀΎ͌風̅ƣȯɈȳΎ ƦȷȵȷɀȷΎƫɃɁȶȷΎƨȺȯɂɂȳɀΎ Ύ

ツナサラダ巻

Ύ

Ύ

ƞȯȻȽɃɁΎƫɀȷΎƤȯȼȹȯΎƛɀȯȰΎƥȳȯɂΎƪȽȺȺΎ

ΎΎΎΎΎΎΎΎΎΎΎΎΎ̶̯̯

Ύ

̷̴̯

ঁ૸ Sashimi 刺身盛り合わせ“海”ΎΎΎ

̴̰̯̯ΎΎΎ

ƫȯɁȶȷȻȷΎƨȺȯɂɂȳɀΎ̄海̅ƭȻȷΎ

ƙΎȲȳȺȳȱɂȯȰȺȳΎɁȯɁȶȷȻȷΎȾȺȯɂɂȳɀΎȽȴΎȺȽȱȯȺΎȱȯɂȱȶΎ ȷȼȱȺɃȲȷȼȵΎƬɃȼȯ˴ΎɂȶȯɂΎɁȳɀɄȳɁΎɂɅȽ˷Ύ かっぱ巻き

ƣȯȾȾȯΎƥȯȹȷΎ Ύ

ƛȽȽȺΎƛɃȱɃȻȰȳɀΎƪȽȺȺ

ΎΎ

ΎΎ̴̯̯

鮨&刺身セット

ƙΎȱȽȻȾȺȳɂȳΎȻȳȯȺΎɅȷɂȶΎƫȯɁȶȷȻȷ˴ΎƫɃɁȶȷΎȯȼȲΎƥȷɁȽ˷

ƛȯɂȱȶΎȽȴΎɂȶȳΎƜȯɇΎƫȯɁȶȷȻȷΎƨȺȯɂɂȳɀΎΎ ƙɁΎɁȯɁȶȷȻȷΎȾȺȯɂɂȳɀΎȽȴΎȺȽȱȯȺΎȱȯɂȱȶΎȯȼȲΎƬɃȼȯ アボカド、鮭巻

ƙɄȽȱȯȲȽΎ˱ΎȱɃȱɃȻȰȳɀΎƥȯȹȷΎ̚ƪȽȺȺ̛

̱̯̯̯ΎΎ

ƫȯɁȶȷȻȷΎ˱ΎƫɃɁȶȷΎƫȳɂ

Ύ̴̰̯̯ΎΎΎ

500 ƦΎƫȯɁȶȷȻȷΎȴɀȽȻΎƦȷȶȽȼȰȯɁȶȷΎΎΎ

̵̯̯

ƬȶȷȼΎɁȺȷȱȳɁΎȽȴΎƫȳȯΎƚɀȳȯȻΎȷȼΎȯȼΎȽɀȷȵȷȼȯȺΎƫȯɃȱȳΎɅȷɂȶΎƫȳɁȯȻȳ

34


Tuna 鉄火巻き

̵̴̯

ƬȳȹȹȯΎƥȯȹȷ

ƬɀȯȲȷɂȷȽȼȯȺΎƬɃȼȯΎƪȽȺȺΎȻȯȲȳΎȴɀȽȻΎɂȶȳΎ˛ȼȳɁɂΎƬɃȼȯΎȱȯɃȵȶɂΎȷȼ ƫɀȷΎƤȯȼȹȯ˴ΎȯΎƦȷȶȽȼȰȯɁȶȷΎƫɂɀȳȼȵɂȶ˻Ύ あぼがどツナ巻き

̵̴̯

ƙɄȽȱȯȲȽΎȯȼȲΎƬɃȼȯΎƥȯȹȷΎΎ

ƪȷȱȶ˴ΎɀȷȾȳΎɁȺȷɄȳɀɁΎȽȴΎƙɄȽȱȯȲȽΎȯȼȲΎƬɃȼȯΎɀȽȺȺȳȲΎɅȷɂȶΎƯȯɁȯȰȷ˷ ツナサラダ巻き

500

ƬɃȼȯΎƫȯȺȯȲΎƥȯȹȷΎ

ƧɃɀΎƬɃȼȯΎȲȽȳɁΎȼȽɂΎȱȽȻȳΎȴɀȽȻΎȯΎȱȯȼΎȯȼȲΎɂȶȷɁΎɁȯȺȯȲΎȷɁΎȻȯȲȳΎȴɀȳɁȶ ȲȯȷȺɇ˷Ύ 鮪の刺身

ƬɃȼȯΎƫȯɁȶȷȻȷΎΎ

Ύ̴̰̯̯ΎΎΎΎΎΎΎΎΎΎ

ΎΎΎΎΎΎΎΎ

ƯȳΎȾɀȽɃȲȺɇΎɁȳɀɄȳƬɁɃȹȷȸȷΎȰȽɃȼȲΎƪȳȵȯȺΎƬɃȼȯΎɂȶȯɂΎȺȯȼȲɁΎȷȼΎ ƛȽȺȽȻȰȽ˷ 鮪握り ΎΎΎ

Ύ

ƬɃȼȯΎƦȷȵȷɀȷ

̲̯̯

ƬȶȳΎȻȽɁɂΎȳȺȳȵȯȼɂΎȯȼȲΎɀȳȵȯȺΎȽȴΎɂȶȳΎɁɃɁȶȷɁΎȽȴΎɂȶȳΎɅȽɀȺȲ˷ΎΎƥȯȲȳ ƨɀȽɃȲȺɇΎɅȷɂȶΎƬɃȼȯΎȺȯȼȲȳȲΎȷȼΎƛȽȺȽȻȰȽ˻ 鮪明太子巻き

ƬɃȼȯΎƛ˷ΎƪȽȳΎƥȯȹȷ 1500ΎΎ

ƥȳȼɂȯȷȹȽΎ̚ƛȽȲΎƪȽȳ̛ΎȰȺȳȼȲȳȲΎ ɅȷɂȶΎƥȯɇȽΎȯȼȲΎɀȽȺȺȳȲΎȷȼɂȽΎȯΎ ȻȳȲȷɃȻΎɁɃɁȶȷΎɀȽȺȺ˷Ύ̷̚ƨȱɁ̛

‫ٲ‬

Crab かにサラダ

ƛɀȯȰΎƫȯȺȯȲΎȷȼΎƙɄȯȱȯȲȽΎΎΎ900

ƙΎɁȷȻȾȺȳΎȯȼȲΎɁȾȷȱɇΎ ƛɀȯȰΎƫȯȺȯȲΎȷȼΎƙɄȯȱȯȲȽ˴ ɂȶȯɂ͌ɁΎɄȳɀɇΎȺȽȱȯȺΎȷȼΎȷɂɁΎ ȷȼȵɀȳȲȷȳȼɂɁ˷

蒸しかに

ƛɀȯȰɁΎȷȼΎƚɃȱȹȳɂ

̷̯̯

Per 100g

ƫɂȳȯȻȳȲΎƛɀȯȰΎɁȳɀɄȳȲΎɅȷɂȶΎɂɅȽΎɄȯɀȷȳɂȷȳɁΎȽȴΎȰɃɂɂȳɀ˷Ύ ガーリックチリークラブ

ƟȯɀȺȷȱΎƛȶȷȺȺȷΎΎƛɀȯȰ

̷̯̯

Per 100g

ƧȺȷɄȳΎƧȷȺ˴ΎƟȯɀȺȷȱΎȯȼȲΎƛȶȷȺȺȷΎ˫ȯȹȳɁΎȻȯȲȳΎɂȶȷɁΎȯΎȶȷɂΎȯɂΎɂȶȳ ƥȷȼȷɁɂɀɇΎȽȴΎƛɀȯȰ˻ƥȯȲȳΎɅȷɂȶΎɁȻȯȺȺȳɀΎȱȽɃɁȷȼɁΎȰɃɂΎɇȳɂΎȵɀȳȯɂ˻ ペッパークラブ

̷̯̯

ƨȳȾȾȳɀΎƛɀȯȰ

Per 100g

かにコロッケ

̰̲̯̯

ƨȳȾȾȳɀΎƛɀȯȰΎȻȯȲȳΎɅȷɂȶΎȴɀȳɁȶȺɇΎȻȷȺȺȳȲΎȰȺȯȱȹΎȾȳȾȾȳɀ˷

ΎΎ Ύ

ƛɀȳȯȻɇΎƛɀȯȰΎƛɀȽȿɃȳɂɂȳɁ

ƛɀȯȰΎƛɀȽȿɃȳɂɂȳɁΎȴɀȽȻΎƦȷȶȽȼȰȯɁȶȷ͌ɁΎƨɀȳȻȷɃȻΎƛɀȽȿɃȳɂɂȳΎ ƫȳȺȳȱɂȷȽȼ かにパスタ

ƛɀȯȰΎƨȯɁɂȯ

̱̯̯̯

ƨȯɁɂȯΎȯȼȲΎƛɀȯȰΎȯɂΎȷɂɁΎȰȳɁɂΎɅȷɂȶΎȽȺȷɄȳΎȽȷȺΎȰȯɁȳȲΎɁȷȻȾȺȳΎ˫ȯɄȽɃɀɁ˷ ̲̯̯̚ȵΎ˹Ύ̳̯̯ȵΎƛɀȯƠ̇̄Ύ かにチャーハン

ƣȯȼȷΎƛȶȯȶȯȼΎ̚ƛɀȯȰΎƪȷȱȳ̛

1300

ƬȶȷɁΎƛɀȯȰΎƪȷȱȳΎȽɀΎƣȯȼȷΎƛȶȯȶȯȼ˴ΎȽȼȳΎȽȴΎƦȷȶȽȼȰȯɁȶȷ͌ɁΎȻȽɁɂ ȾȽȾɃȺȯɀΎȲȷɁȶȳɁ˴ΎɅȶȷȱȶΎȶȯɁΎɂɀȯȼɁȱȳȼȲȳȲΎƥȷȼȷɁɂɀɇΎȽȴΎƛɀȯȰ ȯȼȲΎȷɁΎȼȽɅΎȶȳɀȳ˻

ƛɀȯȰΎƨȯɁɂȯ

35


༕൚ Bento Box

ゴールフォート弁ΎΎ

Ύ ƬȶȳΎƟȯȺȺȳΎƞȽɀɂΎƚȳȼɂȽΎ

Ύ

ΎΎΎ̲̯̯̯

ƬɃȼȯΎȯȼȲΎƛɀȯȰΎƫȯȺȯȲΎȷȼΎƙɄȽȱȯȲȽ˴ΎƬȽȲȯɇ̃ɁΎƫȯɁȶȷȻȷ˴ΎƟɀȷȺȺȳȲΎƨɀȯɅȼΎ ƫȯȺȯȲ˴ΎƬɃȼȯΎƦȷȵȷɀȷ˴ΎƱȯȹȷΎƫȯȹȯȼȯ˴ΎƫɃɁȶȷ˴ΎƪȷȱȳΎȯȼȲΎƥȷɁȽΎƫȽɃȾ˷

ワインのおつまみ弁当

ΎΎΎ3000

ƚȳȼɂȽΎƚȽɆΎȴȽɀΎƯȷȼȳΎƤȽɄȳɀɁΎ ƬɃȼȯΎȯȼȲΎƛɀȯȰΎƫȯȺȯȲΎȷȼΎƙɄȽȱȯȲȽ˴ΎƬɃȼȯΎƫȯɁȶȷȻȷ˴ΎƧȺȷɄȳΎƧȷȺΎȯȼȲΎ ƫȽɇΎƨɀȯɅȼɁ˴ΎƣȯȼȷΎƟɃȼΎƣȯȼΎƥȯȹȷ˴ΎƬȳȼɁȯȰȷΎƬȳȻȯȹȷ˴ΎƛɀȯȰΎ ƛɀȽȿɃȳɂɁΎ˱ΎΎƥȷɁȽΎƫȽɃȾ˷

Sashimi & Sushi Set

鮨&刺身セット

ƫȯɁȶȷȻȷΎ˱ΎƫɃɁȶȷΎƫȳɂ ƙΎȱȽȻȾȺȳɂȳΎȻȳȯȺΎɅȷɂȶΎƫȯɁȶȷȻȷ˴ΎƫɃɁȶȷΎȯȼȲΎƥȷɁȽ˷

36

̱̯̯̯ΎΎ


ΏȜέȜΡ Sea Food オリーブオイルの焼魚

1500 ƟɀȷȺȺȳȲΎƛȯɂȱȶΎȽȴΎɂȶȳΎƜȯɇΎΎƞȷɁȶΎƞȷȺȺȳɂΎΎΎΎΎΎΎ ƞȷȺȺȳɂΎȽȴΎɂȶȳΎȲȯȷȺɇΎȱȯɂȱȶ˴ȵɀȷȺȺȳȲΎɅȷɂȶΎȽȺȷɄȳΎȽȷȺΎȯȼȲΎɁȽɇΎ ɁȯɃȱȳ˷ 鬼エビ料理

ΎΎΎΎ̱̳̯̯

ƞɀȳɁȶΎƯȯɂȳɀΎƨɀȯɅȼɁΎ ΎΎ

Ύ

ƟȯȺɀȷȱΎΎƛȶȷȺȺȷΎȽɀΎƨȳȾȾȳɀΎȱȽȻȾȺȷȻȳȼɂɁΎɂȶȳɁȳΎȵɀȳȯɂ˴Ύ ˫ȯɄȽɃɀȴɃȺΎȾɀȯɅȼɁΎȴȽɀΎȽɃɀΎȺȯȹȳɁ˷ エビフライ

ƨȯȼȹȽΎƨɀȯɅȼɁΎΎ

ƟɀȷȺȺȳȲΎƛȯɂȱȶΎȽȴΎɂȶȳΎƜȯɇΎΎƞȷɁȶΎƞȷȺȺȳɂΎ

ΎΎ̱̳̯̯ ΎΎ

ƞɀȳɁȶΎƯȯɂȳɀΎƨɀȯɅȼɁΎȴɀȷȳȲΎȷȼΎȴɀȳɁȶΎȰɀȳȯȲΎȱɀɃȻȰɁ˷

イカのオリーブオイルいため

1300

ƛɃɂɂȺȳΎƞȷɁȶΎƬȽɁɁȳȲΎȷȼΎƧȺȷɄȳΎƧȷȺΎƛȶȷȺȺȷ

ƞɀȽȻΎƬƮΎɁȶȽɅΎɂȽΎȾȺȯɂȳ˴ΎɇȽɃΎɅȷȺȺΎȼȳɄȳɀΎɁȳȳΎȱɃɂɂȺȳΎ˛ɁȶΎ ȺȷȹȳΎɂȶȷɁΎȳɄȳɀ˻

オニオンフライ

ƨȯȼȹȽΎƛɀɃɁɂȳȲΎƧȼȷȽȼΎƪȷȼȵɁ ̵̯̯Ύ ΎΎ オニオンフライ

ΎΎΎΎΎΎΎΎ̵̯̯

ƞɀȳɁȶΎƯȯɂȳɀΎƨɀȯɅȼɁ

ƨȯȼȹȽΎƛɀɃɁɂȳȲΎƧȼȷȽȼΎƪȷȼȵɁΎΎΎ

ƞɀȷȳȲΎƧȼȷȽȼΎƪȷȼȵɁΎȱɀɃɁɂȳȲΎɅȷɂȶΎȴɀȳɁȶΎȰɀȳȯȲΎȱɀɃȻȰɁ˷

ƞɀȷȳȲΎƧȼȷȽȼΎƪȷȼȵɁΎȱɀɃɁɂȳȲΎ ɅȷɂȶΎȴɀȳɁȶΎȰɀȳȯȲΎȱɀɃȻȰɁ˷

魚フライ

ƨȯȼȹȽΎƞȷɁȶΎƞȷȼȵȳɀɁ ̵̰̯̯Ύ 魚フライ

ƨȯȼȹȽΎƞȷɁȶΎƞȷȼȵȳɀɁΎ Ύ

Ύ̵̰̯̯ ΎΎΎ

ƞȷɁȶΎ˛ȼȵȳɀɁΎȴɀȷȳȲΎȷȼΎȴɀȳɁȶΎȰɀȳȯȲΎȱɀɃȻȰɁΎɁȳɀɄȳȲ ƞȷɁȶΎ˛ȼȵȳɀɁΎȴɀȷȳȲΎȷȼΎȴɀȳɁȶΎ ɅȷɂȶΎɂȯɀɂȯɀΎɁȯɃȱȳ˷ ȰɀȳȯȲΎȱɀɃȻȰɁΎɁȳɀɄȳȲ ɅȷɂȶΎɂȯɀɂȯɀΎɁȯɃȱȳ˷

刺身とオリーブオイル

1300

ƧȺȷɄȳΎƧȷȺΎȯȼȲΎƫȽɇΎƫȯɃȱȳΎƫȯɁȶȷȻȷΎΎΎ ơȼɁȾɀȷȳȲΎȰɇΎƦȽȰɃ˴ΎȯȼȲΎȯΎȵɀȳȯɂΎȲȷɁȶ

エビコロッケ

Ύ̰̲̯̯Ύ

ƛɀȳȯȻɇΎƨɀȯɅȼΎƛɀȽȿɃȳɂɂȳɁ

ƨɀȯɅȼΎƛɀȽȿɃȳɂɂȳɁΎȴɀȽȻΎƦȷȶȽȼȰȯɁȶȷ͌ɁΎƨɀȳȻȷɃȻ ƛɀȽȿɃȳɂɂȳΎƫȳȺȳȱɂȷȽȼ

ƧȺȷɄȳΎƧȷȺΎȯȼȲΎ ƫȽɇΎƫȯɃȱȳΎƫȯɁȶȷȻȷΎ

37



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