EDO at ITC Gardenia Bangalore is not just the city’s finest Japanese restaurant but a multi-sensory experience.

We stayed for dessert – Seaweed Extracted Vanilla Influence Rain Drop cake, 64 % Valrhona Coco Soil and Jaggery Ganache (Samsung Galaxy Note 8)

The first time I heard the term Kaiseki, I was in Aun, a popular restaurant in Kyoto. It’s the Japanese version of haute cuisine that borders on an art form and finds a delicate balance between taste, texture and visual appeal. Even the tableware is thoughtfully used to enhance the visual appeal of the meal. Originally Kaiseki menus began with just four courses that included a Miso soup. Today it’s not unusual for 14 courses to be served.

The Sushi and Sashimi course (Shot on Portrait mode on the iPhone X – unedited image)

EDO was the ancient name of Tokyo,  the Japanese restaurant at the ITC Gardenia seeks inspiration from Japan’s modern after-hours culture. Envisioned by one of Japan’s best known design firms – Super Potato, as a casual Izakaya (A popular after hours style diner), EDO has three distinct spaces. Our favourite corner is the Sushi counter where a stone waterfall serves as a backdrop. And just like any typical Izakaya, EDO complements its fine cuisine with an exhaustive selection of Japanese Single malts and Sakes.

My menu was probably the half way point between the four and fourteen-course Kaiseki. It was the Zensai (Appetiser) course that set the tone – Takanotsume Chili Wasabi Stems pickle marinated Baby Octopus, Baby Cuttle fish marinated with fresh Sea urchin. It was probably the highlight of the meal. The de-rigeur Sushi and Sashimi course didn’t disappoint: Tuna, Kanpachi and Tobiko Uramaki, Alaskan Crab nigiri And Chutoro and the salmon sashimi that stood out.

The Robatayaki course – Miso Marinated Black cod and Japanese Herb curst New Zealand lamb Chops. (Samsung Galaxy Note 8)

Desserts may not be a Japanese thing but my Kaiseki for the day featured a Mizumono course. The Seaweed Extracted Vanilla Influence Rain Drop cake, 64 % Valrhona Coco Soil and Jaggery Ganache was a stunning finish. A brilliant interplay of textures and visually stimulating. It kept up with the stunning food presentation through all the eight courses. Like the old Japanese proverb that says you ‘eat with your eyes first’. These days we eat with Instagram first.

The highlight of the meal – Takanotsume Chili Wasabi Stems pickle marinated Baby Octopus, Baby Cuttle fish marinated with fresh Sea urchin (iPhone X)

 

Edo is at the ITC Gardenia, Residency Road, Bangalore. For reservations: (080) 2211-9898.

Meal for two (without drinks): Rs 4000/-  

 

 

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