Arts
Adding a local twist to a Japanese foody adventure
While Japanese cuisine has made an indelible mark on the food scene of Sri Lanka with its unique flavours, some still remain unconvinced.
SCC Roll: Clear standout at Edo Japanese Cuisine. Pic by Priyantha Wickramaarachchi
Fusion sushi is a phenomenon that has been cropping up all over the world and Sri Lanka is no exception. Many Japanese restaurants in Sri Lanka have begun introducing sushi with a local twist, creating dishes that are perfectly suited for the Sri Lankan palate. Places like Kuuraku, Edo Japanese Cuisine, Sushi Kai and Tsukiji Uoichi have taken up the challenge to convince even the gastronomically unadventurous to try the globally-beloved sushi, by adding a Sri Lankan touch to it.
At the Kuuraku Japanese restaurant at the Park Street Mews, the most popular dish is the Spicy Tuna Roll. Made with raw tuna, this is perfect for sushi veterans as well as newcomers as the spice levels override the raw fish. Four pieces cost Rs. 640, while eight pieces come at Rs.1,180. The Spicy Salmon Roll has a similar appeal and costs Rs. 680 for four pieces and Rs. 1,280 for eight. The Sigiriya Rock’ n’ Roll is inspired by the famous local heritage site and is a vegetarian dish with distinct garlic and miso flavours priced at Rs. 680 for eight pieces. Kuuraku is a great place for anyone to begin their sushi journey.
Edo Japanese Cuisine, created by chef Tyronne Perera, focuses on creative sushi and doing something truly unique. The fusion restaurant is open to custom-made sushi dishes, such as chicken sushi. On the menu, the SCC Roll is a clear standout, featuring sautéed shrimp with asparagus and mushrooms on California rolls. Priced at Rs. 1,640 for eight pieces, the dish is surprisingly filling, with all the elements of a full meal with a slight kick of spice and interesting contrasts in textures and flavours. The Tyro Maki, named after the chef himself, is made with tempura shrimp, cucumber and avocado with a sesame wrap, with eight pieces for Rs. 1,250. What makes it stand out as a fusion dish is Chef Tyro’s special sauce, adding a zing of spice to the classic Japanese flavours.
Vidush Peiris
Tyronne Perera
Look no further for fusion at affordable prices and great portions than at Sushi Kai. “We fuse what Sri Lankans like and what their taste buds are used to in a way that they’ll like it more.
We use things like karapincha and chilli mayo because we like it a little spicier usually.
That’s why the Crispy Red is one of our bestselling dishes,” says Manager Vidush Peiris. It’s priced at Rs. 900 for eight pieces. The spice really hits you, courtesy of the vibrantly red chilli mayo. The dish is made up of salmon, cucumber, tempura bubbles and chilli mayo — simple ingredients, but with textures and flavours that work well together.
They also offer a BBQ chicken version for Rs. 890. The Volcano Roll, costing Rs. 880 for eight pieces, is topped with a crab salad and a dab of wasabi mayo, while the sushi itself is made with avocado and bell pepper. The wasabi mayo does not overpower the other ingredients but imparts the unique flavour of horseradish. The Karapincha Dragon Roll, priced at Rs.1,050 for eight pieces, is made with tempura prawn, avocado, red bell pepper coated with fried Karapincha and Teriyaki mayo. The crispy fried karapincha gives a familiar flavour and an interesting crunch to the roll, and the teriyaki mayo is smooth. All in all Sushi Kai is certainly worthy of the hype, as the big portions and reasonable prices make it a local favourite.
Ichimi Chilli Roll: A highlight of the menu at Tsukiji Uoichi. Pic by M.A. Pushpa Kumara
Tsukiji Uoichi has a large selection of sushi for differing palates. The Crunchy Ebi Tempura Roll at Rs. 1,480 for eight pieces and Rs. 890 for four, is a safe choice.The inside out Tempura Prawn Maki coated with crispy batter comes with a touch of karapincha. The newly-introduced Chicken Teriyaki Sesame Roll at Rs. 1,480 for eight pieces and Rs. 890 for four is perfect for anybody who wants to try out sushi but doesn’t eat seafood.
The highlight of the menu is the Ichimi Chilli Roll at Rs. 980 for eight pieces and Rs. 690 for four. The dish is made with cucumber and avocado, wrapped in sushi rice and coated in Japanese chilli. This vegetarian dish is surprisingly complex in both flavour and texture, with the crunch of the cucumber offset by the soft avocado, elevated by the dominating kick of chilli. A few bites and the spice really hits you, making it a perfect dish for the chillie-loving Sri Lankan tastebuds.
Their Smoked Salmon Cheese Roll, at Rs. 1,900 for eight pieces and Rs.1,140 for four, is a classically western pairing of flavours that go surprisingly well in a Japanese sushi preparation, making it clear that sushi preparation has no boundaries except the imagination of the chef.
Crispy Red: Best selling dish at Sushi Kai
Spicy Tuna Roll: Popular dish at the Kuuraku Japanese restaurant. Pic by M.D. Nissanka