Japanese, Japanese and more Japanese and now people in the areas of Fort, Colombo 10 offices and nearby areas can experience a Japanese feast in the heart of Colombo. Work in Progress by Hilton Colombo revamped everything it was known to be and set up the latest Japanese restaurant to hit Colombo - Ikoi Tei.
The hotel's General Manager Manesh Fernando gave an idea of what the restaurant should represent and told the chef to come up with a name. Ikoi means relaxation and Tei means place/house/restaurant. So when you put them to together it becomes "Place of Relaxation".
When walking in you will find on your right hand side a bar lounge where there is a big blackboard listing out the different types of drinks, snacks menu as well as sakes a guest can enjoy. Then you will see tables set out neatly and giving space to each other so that guests sitting near you do not get hassled when getting up or coming to sit down. Guests have the choice of dining indoors or outside enjoying the fresh air or for an intimate dining with a loved one. If you wonder what those painting are that are hung on the walls - well they are all about the Japanese Dutch Forts in the Dutch era in Japan. Since Dutch hospital is related to that time we thought of going to a concept of that era.
The Japanese Chef at Ikoi Tei, Hikaru Takahashi took me by surprise when he started speaking in Sinhala and well of course speaking it better than me. This is thanks to his friend who he met 12 years ago when he came to Sri Lanka for the first time - and he insists that he never learned Sinhala either. And this is his second time in Sri Lanka. He lives here with his wife and one year old baby.
"One of my friends here knew about Hilton and that they were looking for a Japanese Chef. I was also looking for a job in this country as I like it here very much, so I believe it was good timing. I got the call...I came down and started work at the Hilton", Takashi said.
Before heading this way, he was working in Japan in Osaka...then came to Sri Lanka and went back to Tokyo. After that he went to Geneva (Switzerland) for 2 years, flew back to Japan and then again to Sri Lanka. He says it's fun travelling as he gets to see different things.
Q: How long have you been at your present work place?
A: I have been with Hilton Colombo for the past 1 year.
Q: Why are you a chef and what sort of cuisine do you do?
A: Amathaka una (he laughs and says). Maybe, the reason I am a chef is because my father was a chef. When I was a child he was not in the house. He was always busy - leaving early morning (before I get up) and after I go to sleep (he comes home) - this is not good for a child. I hardly saw him in the house. I don't know why but I chose this career and I am happy.
My menu is not special as I want to introduce authentic taste and authentic Japanese food. You may find similar dishes in other restaurant menus as well but I won't guarantee that they are authentic as such as it won't have the same flavours as it would have in Japan. I want to introduce more into the menu and you won't find what I make here anywhere else outside Ikoi-Tei.
Speaking of introducing new dishes...Spicy Tuna Roll is made in a new style and its sushi where we use mayonnaise and spices. Then there is the California Roll which most people think is a Japanese dish (even with the name) but it was made by a chef who went to California and made it there. If one goes to Japan and eats at a Sushi Bar, they won't find this California Roll there. Karaage which is a deep fried chicken is very popular with the guests served with Japan style sauce. It's not spicy but there's a lot of flavour in it.
Q: What exactly is Japanese cuisine?
A: That is very difficult question. Sushi is very popular as its raw fish with rice and it makes up a complete meal. Also there is Sashimi which is famous and special in Japanese cuisine but now it's not very traditional anymore. When you think about Chinese food, the Japanese created Chinese food by changing the taste with ingredients and now it's become Japanese food.
Q: What's the fastest dish that's served here?
A: At this moment it's mostly Sushi & Sashimi. For take-away I don't recommend delivery them. But from the other dishes there is the Katsudon, Karaage and Tempura.
Q: What do you think of the sushi made by local chefs?
A: I think maybe some chefs in Sri Lanka really love Japanese but never actually learned the art of cuisine from Japanese itself. Some people may learn to cook by just looking and have a rough idea as to how to make sushi. But then there are some who just don't know.
Q: Have you tried your hands on Sri Lankan cuisine?
A: Yes of course. When I went back to Japan I cooked some Sri Lankan curries (less spicy though) and had a house party. But I love spicy food and I know how much of spice do go in the curries but people back home when they have go "oh sarai sarai (spicy spicy)" and can't eat it. In Japan we don't have coconut so I make the curries with milk powder. I have a Japan supplier here in the country that brings me the stuff to use in the kitchen.
Along with 30 staff members Ikoi-Tei is open for lunch from 11am to 3pm and then 6pm to 11pm for Dinner. During lunch time they will have a set menu, teppan and dinner as well. They will also have an a la carte menu and Bento box which you can have it here or for take-away. Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate and yaki, which means grilled, broiled, or pan-fried. For this, guests will have to make prior reservations. Their idea is to attract the after office crowd to come out and chill out at the bar, check out the Japanese snacks on offer. They have signature cocktails that were made for the F&B Masters competition - Flavour of Seduction and Fifth of May. There is also Japanese infused recipes in Martinis.
So, thinking of Japanese today...you know where to go.
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