ITC Gardenia Presents Nippon Art on a Platter
The award-winning Japanese Restaurant & Bar ‘Edo’ at the ITC Gardenia, with its bamboo garden and waterfall, high ceilings, and floor to ceiling Sake cellar, seeks inspiration from Japan’s vibrant after-hours culture when literary, artistic, and musical gatherings over food and drink flourished, through its “Nippon Art on a Platter ~ Contemporary Culinary Contemplations from Japan” promotion.
Bringing alive a celebration of this very spirit, Chef Kamlesh Joshi’s special menu mesmerises with contemplated and contemporary signature Japanese renditions, which infuse traditional Japanese elements with a distinctive contemporary approach, presented in progressive and modern ways while keeping alive the integrity of the cuisine and its traditions. Right from the appetisers to delicious desserts, experience true Japan in spirit and essence whilst dining in the heart of Bengaluru!
Food at Edo, which showcases the Izakaya style of dining, is nothing short of intense. The ingredients speak for themselves, many of which are flown in directly from Japan and consist of delicacies whose unifying theme could be considered ‘regional fusion’. The result is food with presentational twists on a more traditional Japanese fare, that deftly matches the exuberance in Edo’s ambience.
Chef Kamlesh Joshi
ITC Gardenia Presents Nippon Art on a Platter: “Working in Edo, I have been able to experiment with various styles of Japanese Cuisine which have evolved, and range from the entire spectrum between traditional and contemporary,” says Joshi. The Edo Menu constitutes a 6 course Progressive Meal along with choices for the vegetarian palate, which commences with a blast of Shochu Bomb paired with Yuzu & Mint spheres spiked with fresh Wasabi, followed by Sea Urchin & Monkfish Liver Edo style and Grilled grass-fed New Zealand Lamb with edible Charcoal to Chilean Sea Bass, Koshikari rice with percolated essence of Katsuobushi and Kombu, and culminates with the delectable dessert ~ The Rain Drop ~ a jaggery and yuzu ganache served with chocolate soil.
One of the many popular ways of drinking alcohol in Japan is dropping a drink into another. 🙂
The Shochu Bomb: Beer in glass and a shot of Shochu {a traditional Japanese spirit distilled from one of several different types of materials, including but not limited to rice, buckwheat, barley, yam, sweet potatoes or soba and shiso}. Alcohol percentage- 25-35 %
Yuzu & Mint Spheres Spiked with Fresh Wasabi
Yuzu {traditional Japanese lemon} & Mint spheres spiked with fresh Wasabi and a touch of Junmai Dai Ginjo {premium Japanese sake}. The aperitif is gently rolled on your tongue until the sphere pops releasing the splendid sake. A refreshing Amuse Bouche.
Sea Urchin & Monkfish Liver Edo Style
Shellfish with Renkon premium {dehydrated lotus stem} and Tobiko {flying fish roe}, microgreens and Mont fish {Ankimo} liver with shavings of Tororo Kombu {sea weed softened with vinegar}, with Sushi crispy rice and a modern fatty Tuna sushi. A true work of art both in presentation and taste!
Grilled grass-fed New Zealand Lamb with edible Charcoal
Sansho marinated, medium-rare grass-fed New Zealand lamb, served with smoked bell pepper sauce on a nest of crispy yam, with garlic sauce spheres {that were gently tapped open to release the delicious sauce onto the lamb} and edible charcoal {yam caked with squid ink}. Chef Joshi’s unique flavourful creation truly deserves applause!
Japanese Plum and Sochu Sorbet
The combination of plums and Sochu gives this sorbet a stunning fuchsia colour and a deep, fruit-filled flavour. Think of it as fruity mulled Sochu that’s been frozen into a refreshing dessert. Quit the palate cleanser.
Chilean Sea Bass with Koshikari Rice and percolated essence of Katsuobashi and Kombu
Slow-cooked Chilean Sea Bass with Fujiko and edamame infused Koshikari rice with Dashi {a salty & savoury broth} made up of root vegetables, Kombu seaweed and Katsubushi {Bonito flakes}. The exquisite Dashi created from miso stock percolated through a labyrinth of herbs and vegetables, is poured onto rice and sea bass resulting in a myriad of exotic flavours. Definitely my most favourite dish of the evening!
The Rain Drop infused with Jaggery and Yuzu Ganache served over a bed of Dark Chocolate Soil
A rain drop cake holding its own with the help of a seaweed extract with a gentle citrus Yuzu ganache, surrounded with a sprinkling of jaggery and 64% Madagascar chocolate soil. Exquisite!
To conclude: Edo boasts of culinary excellence, and indulgences with the promise of an engaging epicurean sojourn, culminating in a grand finale of desserts inspired by wondrous ingredients juxtaposed in decadent styles and perfected to satisfaction of an evening well spent!
“Nippon Art on a Platter” will be held until 19 June, 2016 ~ EDO at ITC Gardenia. Dinner only at Rs.3500/- plus taxes per person. For reservations call ~ 080 4345 5000 or email at mytable.itcgardenia@itchotels.in
Disclaimer: This review was done on an invitation from ITC Gardenia, Bangalore. Due judgment and care have been applied by the author to remain objective and unbiased in the review.
‘Art on a Platter’ indeed! My wife and I live on Lavelle road and have been searching for a Japanese place that delivers high quality fare. Thank you for your wonderful recommendation, Tanya!
My pleasure, Rahul.
Such an exquisite spread of authentic Japanese food! This Japanese restaurant seems like a must visit.
You will be sure to savour every bite, Parul!
I adore Japanese cuisine, and this seems like a multi-sensory experience! I use blogs (and don’t use Google) for researching restaurants for a reason. 🙂
As do I! 🙂
Delicious Japanese delicacies! Edo comes across as the Japanese version of haute cuisine that borders on an art form and finds a delicate balance between taste, texture and visual appeal. 🙂
They certainly were! 🙂 Very well said, Rohini.
Fabulous photography! I’ve dined at Edo; every meal there begins with a Sake Bomb, a fun take on the original cocktail!
Thank you, Bini. So glad you like it!
Beautiful images … love the writing, too. The miso soup at Edo is absolutely great, thanks to the dashi, which is poured from a lovely kettle. 🙂
Thank you for your interest and appreciation, Krishna.
The photography is stunning! Love how you always use interesting textures, and of course, the layering! Have a great week, Tanya! ✨
Thank you, Shikha. So very flattered by your comment!
So many unique and fascinating Japanese dishes to enjoy! So little time! 🙂 Also, the preservation of this way of eating is vital to the survival of the traditional culture… Loved this post!
On a side note: Centuries before Japanese people were eating sushi, they first enjoyed raw fish without the rice.
I’m glad you did, Kritika! Thank you for sharing.
It seems like a great deal of thought has gone into every item served… The food is carefully plated and the finished dish looks like a work of art! The decor is so very beautiful and becoming too. I need to visit… 🙂
Do. 🙂
I’m vegetarian, and though we did our best to find plant-based alternatives within the traditional menu, there were a few times when I ate things that were not strictly vegetarian because they were cooked in fish broth, or which I had to scrape off the bonito flakes. That was fine with me, I was willing to do that in order to experience traditional food culture.
Thank you for your feedback, Jyotirmayee.
Wow ~ this is beautiful! ❤️ And those delicate creations are just…! I’ve been dining here for years and the cuts of fish just keep getting better and better!
Interesting to note is that restaurants will often pour sake until it spills over into a saucer, as a token of appreciation for your visit. The overflowing glass signifies abundance and gratitude. 🙂
That’s interesting to note, Kunjan. Thank you for sharing.
The food looks authentic and truly made with love, and the presentation of the food is aesthetically pleasing and reflects the art of Japanese cuisine. Very well done and kudos to the chef here! This is definitely my new to-go place for authentic Japanese delicacies. xx
Glad to hear it, Sushovan. And, thank you for your warm appreciation!
Terrific ambience! Love that the taste is consistent and the creativity you can see in each dish is just…! Clearly a restaurant full of loyal returning customers. Would love to give Edo a try…
I have no doubt that you’ll love it, Tirtha!
Wow! What a stunning array of exquisite Japanese fare that looks fresh and delicious! Appreciate the effort and art put into this post, Tanya. Would definitely visit with a friend!
Thank you, Anuja! It’s so satisfying to see you enjoying my work.
Beautiful blog-site and beautiful photographs, and even more scintillating description/review of the restaurant! Everything I could want/expect/desire from an authentic Japanese experience… ❤️ Thank you for sharing, Tanya.
My pleasure, Seema! Thank you for feeling deeply.
Solid Japanese food. I’ve had many day dreams about my meal at Edo since visiting your blog, Tanya. I read some incredible reviews about this spot and look forward to making the trek there. 🙂
Glad to have your approval, Anandita. Let me know how it goes…