Sushi and Sashimi are authentic Japanese dishes and synonym to Japan. Just like the country the cuisine contains rich history and tradition tied to it. Along with etiquette in the way it’s eaten. If you are a first timer and wish to try Sushi, its recommended at a restaurant known for its quality. Else you will end up having a bad experience and never want to try out Sushi ever again.
Edo, at the ITC Gardenia in Bangalore is one such fine dining restaurant. The name EDO gets its name and inspiration from an ancient city in Tokyo. One can get to experience the concept of Japan’s vibrant after-hours culture, with authentic sushi, sashimi, succulent robatayaki, and crisp tempura accompanied by fine Japanese sake, wines and whiskies, culminating in a grand finale of delectable desserts.
Edo is an 81-seater Japanese, resto-bar. The decor is elegant and tasteful. The dim lights add to the charm of the restaurant. The first thing I noticed in the restaurant was the colorful Sushi & Sashimi counter. Right next to it was the Robatayaki counter. And all sorts of meat, placed neatly for grilling.
I am not just praises for this restaurant, as I write this blog post. I have dined here a couple of times in the past. Chef Kamlesh Joshi, takes utmost pride in EDO. If you missed the FB live video I had recorded whilst there, you can watch it again. “CLICK HERE”. You can see for your self, Chef Kamlesh Joshi, has a lot of passion and love for Japanese cuisine.
What’s in my Glass?
Japanese love their Sake. And Edo serve a traditional ‘Sake Bomb’! This is the coolest drink and has a lively ritual. The tall chilled glass of Beer, has two chopsticks placed on top of the glass, and a sake shot gets balanced on these.
The staff counts to 3 in Japanese and slam the table with a fist. You have to take part in the action too. The sake on the chopsticks falls into the beer and you need to drink this in one go. I had brain freeze on my first attempt.
The second one I had I drank at leisure and it complimented the dishes to follow.
What’s on my Plate?
I began my dinner with Sushi and Sashimi platter, that Chef Joshi had prepared. It looked like a work of art, colourful and I loved the presentation. The beautiful platter, consists of tuna, salmon and Edo signature rolls.
The Sashimi (raw fish) just melted in my mouth. So fresh and tasty.I just loved it and went on to have a second piece. The Edo signature rolls were just exquisite.
Eating Sushi has always been a bit of challenge. You may use a little bit of Wasabi and stir it into the soya sauce. DO NOT add a lot as it will burn and not give you the real taste of the Sushi. Lightly dip the Sushi or Shashimi into the bowl of soya sauce and eat. You can use your hands here if you are not comfortable with the chopsticks. The etiquette is to eat it on go. It is not polite to eat half and leave it on the plate for another round. Whilst eating Sashimi, always use a chopstick, DO Not pick it up with your fingers. Ginger provided can be had after Sushi, it acts as a palate cleanser.
Next up was another well presented, and have to admit very delectable dish called Maguro Arare – This is fatty tuna on a bed of crisp rice basket.
Gindara Misozuke – This dish just blew me away, sweet miso marinated black cod. The flavours were just right, the sweetness balances out as you eat the fish. It’s the perfect mix of savory-sweetness along with the grilled flavour makes this a must have. Highly recommended!
Yaki Soba- Stir fried buckwheat noodles with chicken – The noodles are made of buckwheat. This was a warm bowl of noodles, very sublte in flavour. This is a classic Japanese street style food, stir fried noodles with a sweet and savory sauce.I just ended up cleaning the full bowl. Highly recommended!
Agemono – Tempura (Prawns, fish and vegetables) another dish I highly recommend. Edo they prepare the lightest and crunchiest tempura. I love prawns. The Egg plant served on the side was a favorite of mine. I am not a big fan of vegetables, however, this was deliciously different. It was non greasy.
HITSUJI NI – And divine dish, NewZealand Lamb shank that has been braised in tamari soy, mirin and ginger. It was so tender and melted in my mouth. Highly Recommended.
Mizu Shingen Mochi – Mizu Gashi – My favorite part of the meal was the much awaited Dessert. This one looked so pretty. It is a water cake, appearance is like a crystal clear droplet of water. The consistency is a delicate, soft like jelly. Served with dark chocolate and edible flower. The best part is the sorbet on the side. The tangy and zestful flavour was mellowed down with the water cake. (Eat it by picking up a bit of everything from on your spoon edible flower, dark chocolate and sorbet along with the water cake for burst of flavours.
And as compulsion, I need my selfies with the Chef’s – Chef Kamlesh Joshi agreed to strike a pose.
Edo is open for Dinner on weekdays 6:30 PM – 11:30 PM and lunch on Saturday and Sunday 12:30 PM – 3:30 PM
Overall, I had a great evening, and highlight was the Sake Bomb I had, Brain freeze really got to me. The food again, gets top marks for both presentation and taste. So if you are looking to have a good Japanese dinner, head to EDO. Would love to hear your thoughts and feedback about this restaurant.
About ITC Gardenia, Bengaluru – ITC Gardenia embodies the splendors of Nature.This luxury hotel in Bengaluru was built as a tribute to the beautiful city of Bengaluru, and inspired from the magnificent gardens of the City. The Hotel is conveniently located in the commercial heart of Bengaluru and is in close proximity to key business districts and IT hubs of Bengaluru. This luxury hotel in Bengaluru is equipped with 292 Luxury rooms and suites offering the discerning business and leisure traveler the best in hospitality and Hotel services . To read more “Click Here”
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**Disclaimer: Even thou the invite was complimentary, all views expressed are my own.