THE CHEF & SCIENTIST
Experience the culinary genius of Chef Dharshan Munidasa, a true master of flavours.
Dharshan Munidasa :
A Self-Taught Culinary Visionary
Meet Dharshan Munidasa, a culinary luminary whose journey is as diverse as the flavours he creates. Born in Tokyo to a Japanese mother and Sri Lankan father, Dharshan's dual heritage laid the foundation for his culinary exploration. His path to gastronomic greatness began at Johns Hopkins University in the USA, where he pursued a Double Degree in Computer Engineering and International Relations. While his academic pursuits were focused on the complexities of technology and global affairs, it was in the kitchen of his dorm that Dharshan found his true passion.
In 1995, Dharshan opened Nihonbashi in Sri Lanka, his first culinary venture, offering fine Japanese cuisine created using local ingredients. This endeavor marked the beginning of his culinary empire, as Nihonbashi became the first restaurant in Sri Lanka to earn a coveted spot on Asia’s 50 Best Restaurants list, a recognition it held from 2013 consecutively till 2018. Building on this success, Dharshan teamed up with cricketing legends Mahela Jayawardena and Kumar Sangakkara in 2011 to launch Ministry of Crab in Sri Lanka, a celebration of the island's iconic Mud Crab. Ministry of Crab quickly garnered international acclaim (consecutively listed on Asia’s 50 Best Restaurants from 2015 – 2022) solidifying Dharshan's reputation as a trailblazer, taking Sri Lanka to the world culinary stage. The restaurant now has branches in Shanghai, Chengdu, Bangkok, Singapore, Mumbai and Maldives.
As Dharshan's culinary empire expanded, so too did his quest for innovation. Drawing inspiration from his Sri Lankan-Japanese heritage and his engineering background, Dharshan embarked on a journey to redefine the art of steak dining. He meticulously engineered a custom grill oven, fondly monikered ‘Ignis Maximus’ that featured individual charcoal pits with sliding hoods that converted the grill into an oven, capable of reaching high temperatures of up to 750°C which meticulously cooks each steak using a unique cooking technique resulting in a juicy steak that requires no sauce. In 2020, Dharshan opened Carne Diem Grill at Crossroads, Maldives to bring this unique steak experience to life!
Chef Dharshan Munidasa’s Accolades
The first chef from Sri Lanka to be recognized on Asia’s 50 Best Restaurants List.
(Nihonbashi: 2013 – 2018 &
Ministry of Crab: 2015 – 2022)
Presented with The Minister’s Award for Overseas Promotion of Japanese Food by the Japanese government in 2014 for his contribution to Japanese culture.
Named as a “Japanese Cuisine Goodwill Ambassador” by the Ministry of Agriculture, Forestry and Fisheries in Japan in 2021, for his continuous efforts toward the dissemination of Japanese food and dietary culture overseas.
