Edo
turns 5 at ITC Gardenia; wins Times Food & Nightlife Award’16 for the Best
Japanese – Fine Dining
There is no hiding
the fact that I rate ITC Hotels as the best in the hospitality business and why
not, they have only scaled their service to the next level. It is always a
soothing experience at any of the ITC restaurants and this time Edo was like an
icing on the cake, just top notch.
I was present at
the recently concluded Times Food & Nightlife Award’16 watching the best of
Bengaluru walking away with one of the most prestigious awards in F&B
industry. It wasn’t surprising at all to witness Edo – fine dining Japanese
restaurant at ITC Gardenia bag the award for Best Japanese.
Pic Credit: ITC Hotels
From Left to Right – Preet Kamal Singh Bedi, Kamlesh Joshi, MD NICE
Ashok Kheny, Actress Meghana Gaonkar, Lobsang Cheodon, Rajneesh Maller –
F&B Manager-ITC Gardenia, Master Chef Nariyoshi Nakamura, Benjamin Prades
Edo rightly
deserves the honour and I am an animate testimony to this statement. EDO brings
alive the concept of Japan’s vibrant after-hours culture, with authentic sushi,
sashimi, succulent robatayaki, crisp tempura and artful bento meals,
accompanied by fine Japanese sake, wines and whiskies, culminating in a grand
finale of delectable desserts.
The evening was all
set with perfect ambience, ever smiling staff, music hitting the right notes
and as always, good company to dine with.
To start with, we
were offered ‘Sake Bomb’. It is a beer cocktail and we were informed that it is
a tradition to start with this. The concept of ‘Sake Bomb’ is: Two wooden chopsticks
are placed on a beer glass and a sake shot is carefully balanced on them. Then,
we along with the serving staff counts till 3 in Japanese and slam the table
with our fist. This makes the sake on the chopsticks falls into the beer and we
drink the beer bottoms up. I am not a person who can drink beer at one go but I
learnt something new which I can impart to other people.
The evening had
just started and it couldn’t have been any better. Next up was a non-veg
platter which really took me by surprise, it included:
- Ankimo with Lotus roots (Monk fish Liver on crispy Lotus chips)
- Hotate No Buta (Scallops wrapped with smoked Pork Belly and Slow cooked Duck breast and Sweet Mizo
- Kurage (Sesame marinated jellyfish)
Next up was Salmon
& Red Snapper Usuzuki and Edo Uramaki (Edo Signature Roll).
Rolling up on the
table next was Gindara Misozuke (Mizo marinated Black Cod) and Hitsuji (New
Zealand Lamb Chops).
To cool things
down, next up was Zaru Soba Noodles (Cold Soba Noodles in soup).
And curtains at any
restaurant cannot just go down without having desserts on the table. To call it
a day, we had three varieties of eye-pleasing beauties, namely:
- Madagascar Chocolate Mousse
- Yuzo cheesecake
- Sour Cherry Ice-cream
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