The first time I had ever tried Japanese cuisine I wasn’t a fan. I was between the ages of six to eight, and although I loved pickled octopus right out of the jar, I absolutely couldn’t stand the piece of raw salmon my mother plucked out of her bento box for me to try. It was all based on texture back then, and I would have thought that little had changed, but I was pleasantly surprised that last week I tried raw fish (for the first time in years) and enjoyed it thoroughly. I have no doubt in my mind that this is due to the incredible talent of Chef Ryo Ozawa, and the dedicated passion of EDO Restaurants CEO and Founder Barry J. Chaim.
EDO Restaurants have been serving quality Japanese cuisine to patrons for twenty-seven years and to kick off the year 2015 they invited food writers and bloggers to sample EDO-ko’s delicious menu. I couldn’t contain my excitement, and I found the wait incredibly difficult. At work the day before I kept explaining to people how excited I was, and though I’m sure they didn’t share my excited, that hardly mattered. That wait was absolutely worth it.
CEO Barry J. Chaim started off the night with a dedicated speech about how the restaurant came to be– explaining that EDO is not a sushi restaurant, but a Japanese restaurant that offers sushi. He further explained that Japanese cuisine is divided into two streams– Washoku and Seiyo-Ryori. Washoku is the traditional method of cooking and includes, tempura, teriyaki, kaiseki, sushi, oden, etc, while Seiyo-Ryori is the combination of European (mainly French) sauces and influence on Japanese methods and standards. Chaim described Chef Ozawa’s approach as a “careful consideration and combination of an ever evolving style.” I couldn’t agree more.
I was charmed not only by the creative presentation of each dish Chef Ozawa brought for us to taste, but the passionate commentary he gave into every item on the plate. It was amazing to feel that dedication transfer into me, making even the smallest of details important and memorable. What stood out the most for me was that nothing needed something to make it more enjoyable. Chef Ozawa already had you covered with beautiful savoury sauces, and no one missed dunking those delicious bites into soy sauce.
From Kyu Maki (Avocado, cucumber slivers and sweet inari wrapped in delicate cucumber skin with a rice vinaigrette), to Goma Hamachi (Yellowtail from Kyushu, with maple tamari glaze and real wasabi), Lobster Tempura Maki (fresh Lobster tempura from Nova Scotia, avocado, cucumber, tobiko, and kabayaki sauce), to Kobe Beef Nigiri (seared Kobe beef with sea salt and real wasabi), EDO Restaurants will always have something you’ll love, and will always give you something new to try.
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