Nihonbashi unveiled a one of its kind Yakitori garden in the heart if the city as part of its outlet in Galle Face Terrace. Set outdoors among bamboo walls and classic granite countertops and floors, the ambience is one that’s perfectly suited for a relaxing break after work.

 

And that’s precisely what this branch of the Japanese cuisine is intended for. Yakitori is meant for after work hours, originally Japanese street food, a brief snack to refresh and energize before you head home.

 

 

 

 

 

Yakitori is a Japanese word that means “grilled” (yaki) “fowl” (tori) and traditionally refers to chicken kebabs that are made by lacing bite-size pieces of chicken meat on skewers and grilling them over charcoal. At Nihonbashi unfrozen chicken that can give the best taste is used alongside white charcoal, which is way denser than black.

 

The simple menu is one that has a plethora of chicken variants, all special in their own ways of preparation. Yakitori can be served with shio (salt) and lemon juice or with tare sauce made in house with char-grilled vegetables, soy and a plethora of other umami based ingredients. 

 

 

 

 

 

Chef Dharshan Munidasa, the brainchild behind the concept novel to this part of the world has paid meticulous attention into every minor detail. He stresses the underline premise was to take this kind of cuisine to a new level of sophistication, which he has established well and I cannot explain enough until you take a visit down there yourself.

 

The Yakitori Garden, serving its traditional purpose, is open from 6 to 8, the regular after work hours. As a launch offer, the restaurant is offering a 50% off on all orders.

 

The price range is but downright affordable, ranging between Rs. 180 and Rs.300. Beverages are available as well as a refreshing accompaniment to Yakitori. The maximum seating capacity being 14, there is already a great demand for tables, so hurry to get your reservations.   

 

 

 

 

By Nivedha Jeyaseelan