The Remarkable Journey of Dharshan Munidasa

Nihonbashi

Munidasa commenced his culinary journey with Nihonbashi, translating to "Japan Bridge," in 1995 at Galle Face Terrace upon his return from Japan. This venture specialized in authentic Japanese cuisine and expanded with two additional branches. In 2011, Nihonbashi gained recognition in the Miele Guide and subsequently became the first Sri Lankan restaurant to be listed in Asia's 50 Best Restaurants, maintaining its ranking consistently from 2013 to 2018.

Ministry of Crab

In December 2011, Dharshan Munidasa, alongside Kumar Sangakkara and Mahela Jayawardena, embarked on a culinary venture by opening the Ministry of Crab. This establishment marked the country's pioneering effort solely dedicated to offering the finest export-quality lagoon crabs. The restaurant achieved notable recognition, securing a place on the esteemed list of Asia's 50 best restaurants consistently from 2015 to 2020. Moreover, since 2016, it has held the esteemed title of "The S. Pellegrino Best Restaurant in Sri Lanka." Its widespread acclaim led to expansions across various countries worldwide.

Kaema Sutra

In July 2014, Munidasa debuted his third restaurant, Kaema Sutra, in collaboration with Bollywood Actress Jacqueline Fernandez, offering a modern take on Sri Lankan cuisine.

The Tuna & The Crab

In November 2014, he expanded his culinary portfolio as a chef with the opening of The Tuna & The Crab at Dutch Hospital in Galle Fort. Combining elements from his renowned establishments, Nihonbashi and Ministry of Crab, this marked his inaugural restaurant venture beyond Colombo.

Carne Diem

Dharshan's latest endeavor, Carne Diem at The Marina @ CROSSROADS in the Maldives, introduces a steakhouse experience in partnership with renowned hotelier Renato Chizzola. Launched in 2020, this inventive restaurant concept showcases Munidasa's specially designed charcoal grill, achieving a steak finishing temperature of 750˚C. Carne Diem also employs cast iron pans capable of handling such high heat, resulting in the signature beef crackling that has become a sensation.