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.