Edo
Menu with Prices in the UK

Savory fish-based dashi broth infused with red and white miso paste, wakame seaweed, silken tofu, and fresh chives.

Steamed young green soybeans tossed in flaky Maldon sea salt.

Wok-seared edamame pods coated in roasted garlic, sesame oil, and fiery red chilli flakes.

Pan-fried minced chicken and chive dumplings drizzled with ra-yu chilli oil or creamy tonkatsu mayo.

Golden crispy dumplings filled with cabbage, shiitake mushroom, and ginger, served with tangy soy-vinegar dip.

Five sizzling Osaka octopus batter spheres topped with beni shoga ginger, bonito flakes, and tonkatsu mayo.

Crispy skin-on fries dusted with Japanese shichimi seven-spice salt, nori-tama furikake, and tonkatsu mayo.

Boneless chicken thighs marinated in soy, grated ginger, and garlic, fried crisp and served with Kewpie mayo.

Crispy chicken kara-age tossed in a sweet, tangy, and fiery Korean fermented gochujang chilli glaze.

Fluffy steamed hirata bun stuffed with slow-braised chashu pork belly, hoisin BBQ glaze, pickled cucumber, and spring onion.

Warm steamed bao filled with panko-crusted firm tofu, sweet teriyaki glaze, pickled carrot, and crushed peanuts.

Chargrilled chicken thigh and leek skewers basted in smoky sweet tare soy glaze.

Marinated tiger prawns fried golden in light batter and tossed in sweet honey-wasabi mayonnaise.

Hand-pressed sushi rice topped with fresh Atlantic salmon, flame-torched with sweet tare glaze and spring onion.

Two pieces of sushi-grade yellowfin akami tuna over seasoned vinegared rice.

Two sweet soy-simmered aburaage tofu pockets stuffed with fluffy sesame sushi rice.

Seven thick sashimi slices of raw Atlantic salmon, yellowfin tuna, and sea bass served on shredded daikon with wasabi.

Tempura prawn and avocado inside-out roll topped with seared salmon, spicy mayo, and crunchy tempura flakes.

Crispy king prawn tempura, cucumber, and cream cheese finished with teriyaki drizzle and crispy shallots.

Chopped fresh tuna tossed in fiery sriracha chilli oil, cucumber, and crispy tenkasu crunch.

Whole crispy tempura softshell crab, ripe avocado, crisp cucumber, and tobiko flying fish roe.

Classic small nori rolls filled with fresh cucumber batons, ripe Hass avocado, and toasted white sesame.

Crispy prawn tempura and cucumber layered under overlapping avocado slices, eel sauce, and black sesame.

Signature solo assortment featuring salmon avocado rolls, crispy maki, and hand-pressed nigiri.

All-salmon feast combining fresh sashimi, flame-seared nigiri, salmon avocado rolls, and salmon maki.

Curated yellowfin tuna box with spicy tuna uramaki, tuna nigiri, sashimi slices, and tekka maki.

Sixteen pieces of crunchy dynamite tempura rolls drizzled with spicy mayo and sweet soy tare.

Generous platter pairing Typhoon crunch rolls, seared salmon nigiri, and avocado maki.

Chef's showcase box for two featuring spicy tuna rolls, softshell crab rolls, seared nigiri, and sashimi.

Ultimate party platter packed with 28 freshly rolled maki, uramaki, nigiri, and signature tempura rolls.

Crispy panko-breaded chicken thigh fillet served with steamed rice, house Japanese curry sauce, and beni shoga.

Two sweet kabocha pumpkin panko croquettes over fluffy rice with mild vegetable katsu curry sauce and pickles.

Pan-seared Scottish salmon fillet glazed in glossy homemade teriyaki sauce over Japanese rice with edamame and sesame.

Caramelised kabayaki freshwater eel basted in rich unagi sauce over steamed rice with sansho pepper and pickles.

Thinly sliced ribeye beef marinated in soy, pear, garlic, and sesame oil, stir-fried with onions over rice and topped with kimchi.

Creamy 12-hour pork bone broth with wavy wheat noodles, braised pork belly, marinated ajitama egg, bamboo shoots, and nori.

Fiery miso-kimchi broth loaded with crispy chicken kara-age, soft-boiled egg, beansprouts, sweetcorn, and spring onions.

Bowl of plump Japanese short-grain rice steamed to perfection with sesame sprinkle.

Tangy, spicy fermented Napa cabbage with Korean gochugaru chilli flakes, garlic, and ginger.

Chilled marinated green seaweed salad tossed in toasted sesame oil and rice vinegar.

Rich Japanese egg-yolk mayonnaise blended with tangy sriracha chilli sauce.

Warm pouring pot of Edo's signature spiced Japanese curry gravy.

Soft pounded glutinous rice cakes wrapped around creamy Uji matcha green tea and Madagascar vanilla gelato.

Light baked soufflé-style cheesecake infused with aromatic yuzu citrus zest.

Two fluffy honey castella pancakes sandwiching sweet azuki red bean paste.

Iconic glass-marble sealed Japanese lemon-lime carbonated soda.

Refreshing sparkling drink crafted with tangy Japanese yuzu citrus juice.

Crisp cold-brewed Japanese tea with zero sugar and clean palate-cleansing finish.

First-press malt alcohol-free Japanese lager brewed for crisp sushi pairing.

Pure natural still mineral water served chilled.