DINE and Destinations - - SARA SAYS -

Barry Chaim coined the term, Ni­honçoise, and has been ed­u­cat­ing and chal­leng­ing us to ac­cept more au­then­tic vari­a­tions of Ja­panese cui­sine for more than 25 years. So much more than sushi, there is an aes­thetic; a con­tem­po­rary fash­ion that re­spects sea­son­al­ity, re­gion­al­ity and the chef’s own imag­i­na­tion. Award-win­ning Seiyo Ry­ori­trained ex­ec­u­tive Chef Ryo Ozawa’s menu is an “east meets west” con­flu­ence of his na­tive Ja­panese essence and clas­si­cal French train­ing. Each EDO lo­ca­tion of­fers their own unique spe­cials.

Seared tuna served with Ja­panese mus­tard miso sauce and bal­samic re­duc­tion, and sweet potato tem­pura fries with wasabi mayo and Ja­panese curry mayo re­flect a re­spect for mar­ry­ing flavours that is not about fu­sion, it’s about the proper bal­ance be­tween a western cook­ing base with Ja­panese in­gre­di­ents. An aburi menu (torched sushi), in­cludes scal­lops with lemon and yuzu pep­per, and yel­low tail with sesame sauce and maple-tamari glaze. Oys­ters at the Bayview Vil­lage lo­ca­tion in­clude ni­giri with cured salmon sashimi, tem­pura, and Floren­tine with soymilk Bechamel sauce and miso glaze with spinach. Tofu hot pot, suc­cu­lent rolls like the Rain­bow Dragon with salmon, tuna, but­ter­fish, and av­o­cado on a shrimp tem­pura maki, and gy­oza with wagyu beef from the U.S.— dis­tin­guish a menu of qual­ity in­gre­di­ents and pre­sen­ta­tion for an au­then­ti­cally en­joy­able ex­pe­ri­ence.

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