Edo Ichi takes a creditable approach to contemporary Japanese cuisine; its wide-ranging menu pledges something for every preference, whether you favour the raw or the cooked, basic or elaborate, seafood or meat. Edo Ichi's branch in Bangsar South supplies a satisfactory introduction to the brand, with a family-friendly setting that's run by an efficient, welcoming team.
For a striking start, order the sashimi, alluringly presented to appeal to the appetite, with all the crowd-pleasing components accounted for, from salmon to tuna, prawns to scallops, lusciously cut. A chef's selection of eight varieties costs RM155 for two to three customers, or RM205 for three to four. Complement your order with a sushi roll - the choices are predictably extensive for a restaurant of this nature, but branch chef Wong's recommendation is the Norwegian Roll, constructed for salmon obsessives, showcasing tender salmon slices, crispy salmon skin & pop-in-your-mouth salmon roe (RM34 for eight pieces).
For folks who can't resist foie gras, Edo Ichi's top temptation is the pan-grilled goose liver, with three captivating chunks resting on fleshy slabs of Japanese yam for a memorable coupling (RM52). The restaurant's mollusc recipes are no less mouthwatering, with the best bets likely being the succulent grilled scallops & crab meat blanketed in creamy, savoury cod roe mayonnaise (RM30) or the steamed short-neck clams in a robust broth potently flavoured with white wine (RM26).
Fried fare also merits some exploration: The tempura platter has sufficient highlights, from king prawns to pumpkin, crab sticks to scallops, executed well enough for a solid crunch & substantial chew (RM55). If you want a balance of fibre, check out the soft-shell crab & salmon skin salad with sesame sauce, hearty enough to share for a starter (RM27); if you're inclined toward carbs, the stir-fried soba with seafood, chicken, veggies & cod roe mayo is comfort food to definitively banish hunger (RM30).
Wrap up with several staples - skewers of kitchen-made chicken patties in teriyaki sauce (RM10 for two sticks) & salt-cooked chicken skin (RM9), plus a competent chawanmushi that's soft, smooth & steaming-hot, topped with salmon roe. But for dessert, go for the unconventional - Edo Ichi's cheese ice cream is pleasurable fun, with the unmistakable flavour of cheese permeating each bite. Many thanks to Edo Ichi for having us here.
Edo Ichi
G-4, Ground Floor, Nexus Bangsar South, Jalan Kerinchi, Kuala Lumpur. Open for lunch & dinner daily. Tel: 03-2242-2022
The F&B scene at Nexus Bangsar South is heating up! Check out the Chillin' 2016 Facebook Contest @ Nexus Bangsar South Campaign on Bangsar South's Facebook Page - https://www.facebook.com/
