Skillled chefs treat thier knives and cutting boards with care.
The Restaurant
Eating locally is a way of Edo. I am committed to creating new dishes with local, seasonal, fresh and whole foods.
Hiro-sophy
I believe that it is essential to have a balance both in cuisine and in human nature.
Japanese Knife
A good knife must have the handle to retain a razor sharp edge, but the softness to sharpen with ease.
Cutting Board
Our cutting boards are custom-made, using maple trees from Canada
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2500
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