About EDO - Bayview Village

Despite serving as the executive chef of EDO for more than a decade, Ryo Ozawa's talents have been recognised far beyond his Toronto kitchens. England's Cambridge Food & Wine Society named him Asian Chef of the Year in 2013; he won a gold medal at the World Culinary Olympics in Germany in 2012; and in Tokyo, he claimed first place in the Canadian Embassy's Canadian Culinary Cup in 2002.

But since taking the reins at EDO, Ozawa has perfected his own style of cooking. Nihonçoise represents the Japan native's training in Asian, French, and Italian cooking styles, a fusion that comes alive in unique dishes such as kinoko gohan: truffle-flavored risotto with steamed shiitake mushrooms. The regular dinner menu features more traditional Asian nonbreakfasts, including sashimi, maki, and tempura.