Ed.ju Omakase

$ $ $ $   |   Bukit Damansara, Malaysia

The Ed.Ju experience is certainly one of a kind

 

Just like ageing a great piece of beef, ageing fish helps intensify the flavour and improve the texture of the meat. Very few have perfected this technique, and Ed.Ju is one of them. The different types of aged fish are firmer than the typical fresh fish but still buttery soft with more intense flavours, rendering the soy sauce almost unnecessary. Non-sushi highlights include the smooth and delicate chawanmushi made from Japanese white corn puree with soy bean, and warabi mochi, a chewy treat made from bracken starch covered in kinako (sweet toasted soybean flour) that is popular in summertime in Kansai and Okinawa.