GOURMET GURU
Sushi master
TOWN OF ORIGIN Karandeniya
FAMILY Mother
Sister
Two brothers
LEISURE HOURS Watching movies Reading cookery books and newspapers
Q: Tell us about your journey as a chef…
A: I followed a culinary and cookery course on food and beverage at the
National Youth Centre in Maharagama. Thereafter, I worked at several restaurants that specialised in Korean and Thai cuisine.
My 17 year stint at the Hilton’s Japanese restaurant was truly life changing because it introduced me to Japanese cuisine; this played a pivotal role in helping me discover my passion for
Japanese food. Sushi has been my speciality through the years although
I work in the hot kitchen space as well.
Q: How does your day unfold in the kitchen?
A: I start my day by cleaning the sushi counter and sharpening the knife.
It is also essential that the food items – vegetables, raw seafood etc. – are cut into sushi sizes, wrapped and stored in chillers until it’s time to prepare the sushi.
Daikon oroshi or grated radish is an essential condiment in Japanese cuisine, which also has to be prepped beforehand.
Ensuring that all ingredients are fresh is imperative.
Q: What is the main difference between a sushi counter and hot kitchen?
A: The sushi counter doesn’t require as much work as a hot kitchen does as there’s less preparation involved. Presentation or display is what really matters in a sushi counter. Fusion sushi has become the latest craze.
Q: Who inspired you to venture into the hospitality trade?
A: No one in particular. Cookery was one of the many courses I followed upon completing my schooling – and I realised that this is my passion.
Q: And what was your first dish?
A: Robatayaki – a method of cooking similar to barbecuing.
Q: So what do you consider your greatest achievement as a chef to be?
A: Starting this restaurant is one of my biggest achievements.
Q: And your biggest challenge as a chef…?
A: The main challenge is to ensure consistent food quality. One bad sushi experience can go horribly wrong and we could end up losing customers. The risk is higher because we handle raw fish.
Q: What’s your most prized dish?
A: My very own signature dish – Sonia. It’s a spicy tuna salad that I named after one of my customers.
The dish has become quite popular among our clientele.
Q: Any advice for the home cooks amongst us…?
A: I don’t usually advise people to cook Japanese food at home as it isn’t very cost-effective. This is because the ingredients, which can only be bought in large quantities, are wasted
– especially if they’re only to be used once. Moreover, ingredients like wasabi, tempura flour and miso paste are generally quite expensive.
Q: What are your favourite ingredients – and why?
A: Shoyu or Japanese soy sauce is my favourite ingredient. It is such an important part of Japanese cuisine and you can’t do without it. Wasabi or Japanese horseradish is another favourite.
Q: Name two favourite utensils that you find indispensable...
A: The sushi knife and radish grater.
Q: In view of your current role, what future plans do you have?
A: My ambition is to open a few more restaurants or outlets.
Q: Your advice to aspiring chefs would be…?
A: To flourish as a chef you need to be passionate about cooking. It’s not about liking what you do; it’s about loving what you do. It’s also something that you should have a knack for and this comes naturally to some.
FAVOURITE DISHES Rice and curry
Shogayaki (stir fried thinly sliced pork belly)
FAVOURITE DRINK Watermelon juice
YOURSELF IN ONE WORD Hardworking Having mastered the essence of Japanese cuisine under the guidance of some of the best practitioners of this art, Manjula is known for his traditional Japanese dishes as well as creative fusion cooking that’s perfectly designed for the Sri Lankan palate. Since sushi is his primary speciality, he’s currently the Executive Chef at Zen – the Japanese restaurant at Zylan Luxury Villa.