01 / ABOUT THE PLACE
About this place
Some diners say they enjoyed pairing the bonito served as an appetiser with different dishes at Edowan. The restaurant says it shaves honkare-bushi from the long-established Nihonbashi shop NINBEN each morning, using it to make dashi as well as serving the flakes as an appetiser. Dashi features in some of the dishes, too, so you might start with a few small plates before deciding which fish to make the centrepiece of your meal.
Seasonal seafood options include a five-piece sashimi assortment (1,850 yen per person) and the “whole fish” selection, with seasonal fish grilled or simmered. To add a few pieces of sushi, the omakase nigiri is available in portions of three for 900 yen or five for 1,500 yen. There is also a selection of sake to pair with the fish. KID Junmai, for example, starts at 500 yen per glass, while Hirotogawa Tokubetsu Junmai starts at 550 yen per glass and, according to the restaurant, can also be enjoyed warm. If you are looking to find a favourite, you could try a glass first, then order a one- or two-go serving.
Alongside the fish-focused menu, shabu-shabu is available to order from two servings. Iwate-grown Iwachu pork costs 2,300 yen per person, while Shiga-grown Omi duck costs 2,800 yen per person. Choose seven-grain soba or rice porridge to finish.
One diner who tried a set course commented that the dishes arrived in small portions, making it easy to eat while chatting. The restaurant has private rooms and recommends booking for dinner, which may make it worth considering for a group meal.
