<p>This perception has only grown over the years with the coming of many ‘Indianised’ Chinese and Japanese restaurants in the City . <br /><br />Attempting to break all misconceptions is the authentic Japanese restaurant, EDO, at the ITC Gardenia. Inspired by the city of Edo (now Tokyo), the restaurant celebrates the spirit of art, music theatre and literature of that period. And much of the spirit is even reflected on the many authentic delicacies including sushi, sashimi, robatayaki and crisp <br />tempura, which are accompanied by a collection of Japanese sake. <br /><br />Under the guidance of Master (Sensei) Chef Miyazaki Yoshikatsu, the authenticity of the food is maintained for the true lovers of Japanese food. Says the 60-year-old Master Chef, who has been in the City for two years, “I want to introduce the true taste of Japan to the people out here. So far, there have been only fusion food that is available out here. There is nothing wrong with fusion food but one must first understand the authentic taste in order to differentiate the two.” <br /><br />It’s the large variety of non-vegetarian and vegetarian dishes that demystifies the Indian customers who try Japanese food the first time. Miyazaki says that though people in Japan enjoy their share of meat, they love vegetables as well. “It’s really easy to cook meat but the real challenge comes with the vegetables as each one of them demand a different treatment. One must train hard to perfect the cuts and preparation of vegetables,” adds Miyazaki, who says that nearly 80 per cent of the ingredients are sourced from Japan. <br /><br />His presence and the popularity of the restaurant have also brought in a lot of Japanese expatriates, who have found solace in his food. “Many of my friends from Japan, who stay in the City, often drop in with their family to the restaurant on Sundays for the special ‘Sunday Brunch N More’. This is the time I get to socialise with them and other Indian customers as well. I get them to review my food and see where I can improvise. As long as my customers are happy, I am happy too,” he adds.<br /></p>
<p>This perception has only grown over the years with the coming of many ‘Indianised’ Chinese and Japanese restaurants in the City . <br /><br />Attempting to break all misconceptions is the authentic Japanese restaurant, EDO, at the ITC Gardenia. Inspired by the city of Edo (now Tokyo), the restaurant celebrates the spirit of art, music theatre and literature of that period. And much of the spirit is even reflected on the many authentic delicacies including sushi, sashimi, robatayaki and crisp <br />tempura, which are accompanied by a collection of Japanese sake. <br /><br />Under the guidance of Master (Sensei) Chef Miyazaki Yoshikatsu, the authenticity of the food is maintained for the true lovers of Japanese food. Says the 60-year-old Master Chef, who has been in the City for two years, “I want to introduce the true taste of Japan to the people out here. So far, there have been only fusion food that is available out here. There is nothing wrong with fusion food but one must first understand the authentic taste in order to differentiate the two.” <br /><br />It’s the large variety of non-vegetarian and vegetarian dishes that demystifies the Indian customers who try Japanese food the first time. Miyazaki says that though people in Japan enjoy their share of meat, they love vegetables as well. “It’s really easy to cook meat but the real challenge comes with the vegetables as each one of them demand a different treatment. One must train hard to perfect the cuts and preparation of vegetables,” adds Miyazaki, who says that nearly 80 per cent of the ingredients are sourced from Japan. <br /><br />His presence and the popularity of the restaurant have also brought in a lot of Japanese expatriates, who have found solace in his food. “Many of my friends from Japan, who stay in the City, often drop in with their family to the restaurant on Sundays for the special ‘Sunday Brunch N More’. This is the time I get to socialise with them and other Indian customers as well. I get them to review my food and see where I can improvise. As long as my customers are happy, I am happy too,” he adds.<br /></p>
