The meal started, on my request with the Soju Bomb - There is something so fun about being in an upscale restaurant like Edo and having this drink - a beer glass comes to the table over which is balanced 2 chopsticks. On these chopsticks perched prettily is a small glass of Soju. You have to yell out Ichi, Nya, Sa, (numbers in Japanese) and bang the table hard enough for the chopsticks to part ways and let the Soju fall. Tradition dictates that the glass be downed in one go. I, unfortunately ended it with three gulps.
We began with the Zensai - starters - Going left to right we had the Kani Salada - A Jayanese Mayo marinated Crab and Flying Fish Roe salad. This cold salad with strips of crab and the crunch of the roe set the right first notes for this course. This was followed with a Tori Gyoza - and minced Chicken and Ginger dumpling, pan fried to give it a nice glaze and cover. The highlight of this platter was the Toro Renkon, a lovely portion of fatty tuna sandwiched between Lotus chips. This was rounded off with the Mozuku, which I was having for the first time - string seaweed in a pickling juice that made for a palate cleanser that will have you clicking your tongue. The platter also had edible flowers, pungent microgreens and sweet-sour jam (the core ingredient I can't recall) that completed it all wonderfully.
Next up - the Tempura course - of Ebi (Prawn), Kish (Sweet Fish)and Tori (Chicken). Besides being perfectly executed tempura, it was a dish that was perhaps all too familiar to be able to stand out among the rest of what we were being served that evening.
And of course we end this Kaiseki meal with a dessert course. A Yuzu Cheesecake with a , Madagascar Chocolate mousse and a Kaboocha Kasutera (a Japanese sponge cake of sorts) with a Guava sorbet on top. And a palate cleanser in the form of a melon. For a person like me who does only one or two spoons of dessert, the platter for one went back empty. Enough said!