When it comes to Japanese food, the greatest and most fundamental point is the freshness of its ingredients especially those raw delicacies. Best Restaurant To Eat was invited to a special dinner review at EDO ICHI JAPANESE RESTAURANT located at Nexus, Bangsar South Unit G-4 Ground Floor, Nexus Bangsar South, No. 7 Jalan Kerinchi 59200 Kuala Lumpur.
EDO ICHI Japanese Restaurant exudes a modern wood based themed. It is brightly lit and comfortable dining experience with a sushi bar counter for some quick meal.
For some privacy there are special areas where it can sit around 20 people. There are also 4 private dining room where you and your guests can dine in total privacy.
Edo Ichi Japanese restaurant also offers a wide choice of sake for its customers to choose from.
Our dinner review started with an appetizer named SOFT KANI KARAAGE TO SHAKE KAWA SARADA. It is a Fried Soft Shell Crab with Crispy Fried Salmon Skin on a bed of fragrant in-house Goma dressing (sesame sauce).
As it has a little sourish taste, it was a real good starter to entice our taste bud to more varying flavour to come.
The next dish is the star of the night; which is HONJITSU NO TOKUSEI SASHIMI MORIAWASE - It is the Chef’s Special Selection with 8 kinds of assorted air- flown raw fish platter.
This delicacies featured on the platter will be different from day to day based on the season and availability of these air flown first grade delicacies. The eight different kind of sashimi featuring in our platter are the ocean-fresh sea urchin (NAMA UNI), live scallop (IKE HOTATE), pink shrimp (AKA EBI), tuna belly (TORO), salmon belly (SHAKE HARASU), yellow tail (HAMACHI), large-scale blackfish (MEJINA) and striped pigfish (ISAKI).
Each platter is decorated with a fish; quipped the restaurant manager Mr Alex; in which case, ours was the Hou Bou Fish. The platter served was not only delicious but very eye pleasing as the chef have artistically decorated each platter to feast the customer eyes and tummy.
At Edo Ichi Japanese Restaurant, the style of serving are the traditional style (washoku) and the emphasis in on the quality of ingredients and presentation.
The next dish is the KAKI MENTAI CHEESE YAKI, it is Grilled Oyster that is topped With Cod Roe plus mayonnaise and melted cheese paste.
The flavour is quite similar to the Baked Oyster Cheese, but with the additional Cod Roe, it gives you a slightly salty taste, but one that tantalize your taste bud.
As we move to the more flavourful stuff, we then had the EBI NO HOTATE CHEESE TSUTSUMI AGE; it is Deep Fried Prawn & Scallop Rolled with Cheese.
The crisp on the prawns and scallop combination was crisp on the outside, while the fresh bouncy succulent prawn was still moist.
CHANKO KONABE (Shoyu) An assorted Seafood and Vegetable in Hot Pot - is a tantalizing hot-pot with servings of prawns, fish, shell fish, lala, soft tofu, mushrooms and assorted vegetables in shoyu paste clear broth.
This is then followed by the signature ASARI WINE MUSHI which is Steamed Short Neck Clam with White Wine.
In taste, it is quite similar to the "Seong Tong La La", but with a Japanese Wine, the aroma was slightly stronger too.
One of the specialty in Edo Ichi is the sushi, instead of the nigri sushi, we tried the maki and even this maki is a Fried Maki which is the UNAGI CRISPY ROLL
The fried unagi are rolled in the seaweed; once it is rolled up, it is sent to the fryer; the result, the crisp of the seaweed was very nice to bite at. This roll gives you a different texture and taste as it carries along a slightly salty taste from the frying and mix with the sauce and the unagi, it gives out a bursting flavour on each and every bite.
The last dish, we had for the night is the SURUME IKA SUGATA YAKI - Grilled Japanese Whole Squid. At Edo Ichi Japanese Restaurant; the way to eat it was with the Shoyu sauce with a sprinkle of chilli flakes. It burst out a slight salty and spicy taste to the springy and bouncy grilled squid.
For desserts, we had the EDO ICHI TEMPURA MOCHI - which is similar to the Chinese Fried "Ning Ko" but here it is using mochi cut into cubes and serves with a nice Matcha ice cream.
And the last dessert is the AZUKI KATSU, which has the mochi filled with azuki beans and fried to a crisp. It is served with the soft Matcha ice cream.
At Edo Ichi Japanese Restaurant it has a wide varieties of authentic Japanese dishes in their menu, we have just tasted only a fraction of it tonight. If you are a true blue Japanese food fan, you can check out the range of foods served here.
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