Edo: A culinary journey through Japan like none other

My interest in Japanese Cuisine was stirred after my first visit to Edo back in 2014.Nearly two years and a dozen visits later, I have come to one conclusion that Japanese Cuisine, in India, has seldom been as beautifully represented as it has been at Edo. We had the good fortune of Masterchef Kamlesh Joshi take us through a culinary journey consisting of 7 courses that spread across nearly 2.5 hours. Umm…just a word here – my meal was vegetarian (yes! Japanese food DOES have pretty awesome vegetarian food).

Course One:

Salted Edamame Beans: A great way to start the meal! Edamame beans boiled in salted water and further drizzled with salt. Suck the beans out and discard the skin in the bowl given.20161020_202537

Course Two:

Avocado Arare: Bite-sized rice crackers, topped with avocado and beetroot foam. Terrific flavours merged together with the Avocado adding some volume to the really light rice crackers. The beetroot foam further accentuated the dish with its sweetness.

Course three:

Sushi: Edo Uramaki: Edo’s signature Sushi made with Avocado, Cucumber, bell peppers, lettuce and pickled pineapple. Excellent sushi but I have had better in the same restaurant (NO PIC AVAILABLE)

Course Four:

Kabocha Shiro: My top pick tonight was this dish. A thick soup (almost like a bisque) with red pumpkin and some pretty special spices including herb oil, dried seaweed (fujiko and tororo kombu), dehydrated garlic and micro-greens.img-20161020-wa0033

Course Five:

Shishito Gyoza: Panko-fried chillies stuffed with broccoli, bakchoi, waterchstnuts served with fruit-based sauce called tomkatsu. Accompanied by none other than freshly grated wasabi. Perfection to the core and a special mention must be made of the fresh wasabi. It lights you up.

Course 6:

Yaki Soba Noodles: An extremely simple preparation made with Buckwheat noodles, vegetables and light soya sauce. Buckwheat noodles has a very distinct flavour which warrants minimum usage of sauces. The slightly chewy texture also tends to get ruined if it is smothered with the typical sauces one is familiar with in Oriental cuisines. Not here, though! With just a few drops of soya sauce and stir-friend crunchy vegetables, the buckwheat noodles were a class apart.20161020_220945

Tofu with moro miso sauce:

My second pick of the evening was this delicious preparation of pan-seared tofu with a delicious Miso sauce. The miso sauce was perfectly flavoured with the mild sweetness of rice adding some fantastic notes to the fermented Soy beans.20161020_221004

Course 7:

Mizu Shingen Mochi

I had to get up and give a big hug to Masterchef Joshi for reproducing the by-now world famous Raindrop Cake by chef Darren Wong. The cake itself was made using a seaweed extract called agar of course water. This was served with a yuzu ganache and crumbled dark chocolate 65% dark, single origin, Ghana). Contrary to what is widely believed, the cake does have some taste. It’s like tasting rain water. When combined with the yuzhu Ganache, which is sour, and the dark chocolate, which is slightly bitter, the cake actually comes out the winner because it successfully changes the overall character of what would otherwise have been a usual dessert with chocolate and citrus.img_20161020_225805

Masterchef Joshi has always advocated that when the best quality produce is used, it becomes imperative to let the meat/vegetable reveal it’s flavours. The other items used in preparing the dish must merely support it. This is true in every preparation at Edo. So, you won’t find excessive spices, oils or pastes in any of their dishes.

Now for the price: Edo is about as premium as it gets, at least in Bangalore. My meal cost me Rs.6,500 without alcohol and Rs.8000 with alcohol (inclusive of taxes). Would I pay so much for a meal like this? Absolutely! Edo remains amongst my top 3 recommendations for anyone wanting to experience artistry, innovation and of course, incredibly delicious food in Bangalore.

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