I was invited to attend an exclusive tasting media event at EDO restaurant last week. The dinner of contemporary Japanese cuisine was held at its Spadina location in Toronto.
It was a wonderful evening filled with drinks & delicious food. The CEO and founder Barry Chaim was present along with chef Ryo Ozawa. I loved that they both had so much passion for what they do, which was shown throughout the evening. From all the great stories Barry shared and the attention to detail in the food/ingredients/presentation as chef Ryo was presenting each dish as it came out from the kitchen - they truly LOVE Japanese cuisine. Not only did I leave with a stomach that was happily satisfy but I also learned a lot about Japanese culture and cuisine!
|Barry Chaim & Ryo Ozawa
|Chef cooking Kobe Beef
It was such a neat experience - tasting authentic Japanese dishes. For example, to accompany the sashimi and sushi dish, EDO had real wasabi, not the powdered kind, along with white ginger, not the pink ones. And overall, simply serving fresh fish and ingredients.
We were served over 10 dishes that evening. I loved all of them, but some of my stand out were: Kyu-Maki, Miso Eggplant, Lobster Roll, Tiger Tuna and Kobe Beef, which was cooked right in front of us! Check out all the pics from the event I took.
I'd definitely recommend EDO Restaurant to all the foodies out there or for those who's a fan of Japanese food. For more info or to make a reservation, go check out their website here.
EDO is pleased to extend my readers a special offer! From January 22-31, 2015*, EDO will provide a complimentary appetizer (with the order of any two dishes per person) at any of the four EDO locations providing you use the hashtag #EDOapponme. To receive the appetizer, you'll just have to show their server that you've posted the hashtag live.
*Promotion is not valid at the EDO on Eglinton location on Jan. 30 and 31.
Also, for those who loves Winterlicious - EDO on Eglinton is participating! Check out their menu here.
|Kyu-Maki: Avacado, cucumber slivers & sweet inari wrapped in delicate cucumber skin.
|Black Cod with Miso Sauce