What You'll Get
- C$88 for a three-course Kobe Steak or Miso Black Cod Prix-Fixe Dinner for two (C$178 value)
- Click here to view the menu
The Fine Print
Promotional value expires 150 days after purchase. Amount paid never expires. Reservation required. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Limit 1 per table, 2 per table of four. Entire voucher must be used in initial visit. Customers must call for reservations. Reservations made through OpenTable or any other 3rd party system will not be accepted. Groupon not valid with any other promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
For 30 years, EDO has been creating traditional and inspired Japanese dishes. Make no mistake: executive chef Ryo Ozawa's cuisine is distinctly Japanese. Ozawa was trained in French and Italian cooking, a fact that's evident in his platings. The award-winning chef's western-influenced Japanese dishes helped him win the Gold Medal in the Individual Competition at the World Culinary Olympics in Erfurt, Germany in 2012.
They seek out the freshest ingredients available, including the finest rice and tea. Japanese cuisine is divided into two streams – Washoku and Seiyo-Ryori. Washoku is the traditional method of cooking that includes traditional and modern sushi and teriyaki including red wind dragon and beef maki. Seiyo-Ryori is the combination of European (Mainly French) sauces and influence on Japanese method, technique, and standards, evolving constantly into new dishes with the same or different ingredients. The EDO approach is a careful consideration and combination of the two streams of training in an ever-evolving unique style. EDO Chefs bring this unique combination to our dining room tables. The EDO cocktail, wine, and saké list have been carefully selected to complement our menu and maximize the dining pleasure.