Edo, the award-winning and critically acclaimed Japanese specialty restaurant at the ITC Gardenia, is now open for lunch on all days of the week.
Serving their signature fare, in both, Table d’hôte and an À la carte format, diners can savour dishes like an Ebi or Yasai Tempura (Prawn/Vegetable Tempura), Gindara Misozuke (Sweet Miso marinated Black Cod), Shake Yasai Yaki (Salmon grilled with butter) and Edo’s signature Sushi and Sashimi Platter.
At a recent blogger’s table, I thoroughly enjoyed the Non-Vegetarian Obento along with some Sake Bombs.
Traditionally, a Bento includes rice, fish or meat, with pickled or cooked vegetables, in a box-shaped container. Mass-produced Bento come in disposable material, while the superior quality ones are made of hand-crafted lacquerware.
There are many styles of a Bento, depending on the way they are styled or arranged or the contents – Kyaraben Bento (typically decorated to look like popular characters from Anime, Comic Books and video games); Hinomaru Bento (plain white rice with an umeboshi in the centre); Makunouchi Bento (with rice, pickled umeboshi, a slice of broiled Salmon, a rolled egg etc.) and many more.
The Non Vegetarian Bento at Edo consists of Oshinko (Pickled Vegetables), Zensai (Signature Collection of Appetizers), Edo Signature Sushi and Sashimi, Miso Soup (Traditional Japanese Soup made with Dashi stock, Kombu seaweed and Bean Curd), Chawanmushi (Steamed Egg Custard with Prawn and Chicken), Tempura, Robatayaki (Izakaya style of grilled food), Syokuji (Signature Main Course) and Mizugashi (Matcha Ice-Cream).