



Menus
Lunch
PrintSIGNATURE SALADS
NIHONCOISE SALAD
16.00 |
CHICKEN NAN-BAN SALAD
12.00 |
SEAFOOD SALAD
16.00 |
TOFU & AVOCADO SALAD
10.00 |
LUNCH SUSHI & SASHIMI
Available for lunch only.
CHIRASHI BOWL
15.00 |
SUSHI DELUXE (15pcs)
22.00 |
SASHIMI LUNCH (7pcs)
18.00 |
SUSHI LUNCH (11pcs)
16.00 |
Maki (8pc): spicy salmon or California.
VEGETARIAN LUNCH (12pcs)
13.00 |
BENTO BOX
NOH BENTO
18.00 |
KABUKI BENTO
17.00 |
Nigiri (1pc each): tuna, salmon, and butterfish.
Maki (4pc): spicy salmon or California.
ANIME BENTO
19.00 |
Nigiri (1pc each): tuna, salmon, and butterfish.
Maki (4pc): spicy salmon or California.
SUMO DELUXE BENTO
23.00 |
Chicken, salmon or Angus striploin teriyaki.
Nigiri (1 pc each): tuna, salmon, butterfish.
Maki (4pc): spicy salmon or California
TERIYAKI LUNCH
CHICKEN TERIYAKI LUNCH
13.00 |
ATLANTIC SALMON TERIYAKI LUNCH
16.00 |
ANGUS BEEF TERIYAKI LUNCH
19.00 |
TEMPURA LUNCH
Available for lunch only.
ASSORTED TEMPURA LUNCH
17.00 |
SHRIMP TEMPURA LUNCH
17.00 |
VEGETABLE TEMPURA LUNCH
14.00 |
UDON SOUP
Available for lunch only.
BASIC UDON
11.00 |
YASAI UDON
14.00 |
SHRIMP TEMPURA UDON
16.00 |
KARA-AGE UDON
15.00 |
Dinner
PrintSOUPS
MISO
4.25 |
SUIMONO
5.00 |
TOFU HOT POT
12.00 |
SALADS
EDO SALAD
Small | 8.00 | |
Large | 10.00 |
YASAI SALAD
Small | 6.00 | |
Large | 8.00 |
KAISO SALAD
12.00 |
SUNOMONO SALAD
8.00 |
COLD APPETIZER
KYU-MAKI
9.00 |
GOMA KALE
9.00 |
TIGER TUNA
16.50 |
HAMACHI CARPACCIO
16.00 |
BEEF TATAKI
16.00 |
SCALLOP CEVICHE
16.00 |
TAR-TARE:
SALMON | 15.00 | |
TUNA | 17.00 |
SASHIMI STARTER
17.00 |
HOT APPETIZER
EDAMAME
7.50 |
EDO APPETIZER
8.00 |
MISO EGGPLANT
10.00 |
AGE DASHI TOFU
6.50 |
YAKI-TORI
9.00 |
KARA-AGE BONELESS CHICKEN
11.00 |
SWEET POTATO TEMPURA FRIES
9.00 |
GYOZA:
VEGETARIAN | 10.00 | |
VEAL | 10.00 | |
KOBE BEEF | 13.00 |
BEEF ROLLS
18.00 |
SOFT SHELL CRAB
16.00 |
Fish'D by EDO
TUNA POKE BOWL
16.00 |
SPICY SALMON POKE BOWL
15.00 |
TIGER TUNA SUSHI BURRITO
15.00 |
SALMON SUNRISE SUSHI BURRITO
13.00 |
THE BIG SHRIMP SUSHI BURRITO
13.00 |
TEMPURA
TIGER SHRIMP TEMPURA
16.00 |
SHRIMP AND VEGETABLE TEMPURA
16.00 |
VEGETABLE TEMPURA
13.00 |
CHICKEN BREAST TEMPURA
16.00 |
MAINS
MISO BLACK COD
38.00 |
ANGUS STRIPLOIN TERIYAKI
32.00 |
CHICKEN TERIYAKI
22.00 |
ATLANTIC SALMON TERIYAKI
24.00 |
SESAME TOFU STEAK
16.00 |
SUSHI MORIAWASE
TOKYO
20.00 |
GINZA
25.00 |
CHIRASHI
20.00 |
KYUSHU (VEGETARIAN)
18.00 |
SASHIMI MORIAWASE
MOMIJI
(2PC EACH) | 25.00 | |
(3PC EACH) | 37.00 |
SAKURA
(2PC EACH) | 39.00 | |
(3PC EACH) | 54.00 |
THE SPICIES
SPICY TUNA
MAKI | 10.00 | |
PIZZA | 15.00 |
SPICY SALMON
MAKI | 9.50 | |
PIZZA | 13.00 |
SPICY HOTATE
MAKI | 10.50 | |
PIZZA | 16.00 |
SPICY BUTTERFISH
MAKI | 9.50 | |
PIZZA | 14.50 |
SPICY VEGETARIAN
MAKI | 8.00 | |
PIZZA | 12.00 |
SPICY YELLOWTAIL
MAKI | 13.00 |
SPICY EBI
MAKI | 9.50 |
SPECIALTY ROLLS
O-EBI MANGO
16.00 |
ALASKA
14.50 |
BOSTON
15.00 |
CALIFORNIA
8.00 |
DYNAMITE
12.00 |
FUTO-MAKI
8.50 |
SPIDER
17.00 |
SHRIMP TEMPURA
10.00 |
SPICY TUNA TEMPURA
12.00 |
TERI-TORI
9.00 |
WAVING UNAGI
13.00 |
BBQ SALMON SKIN
9.00 |
VEGETARIAN ROLLS
ASPARAGUS MAKI
6.50 |
VEGETARIAN MAKI
7.00 |
SWEET POTATO TEMPURA MAKI
9.75 |
VEGETARIAN FUTO-MAKI
7.50 |
VEGETARIAN HOSO MAKI
AVOCADO MAKI
6.00 |
KAPPA MAKI
4.00 |
SHIITAKE MAKI
7.00 |
O-SHINKO MAKI
6.00 |
DRAGON ROLLS
WHITE WIND DRAGON
15.00 |
RED FIRE DRAGON
16.00 |
MANGO GREEN DRAGON
14.00 |
RAINBOW DRAGON
16.00 |
STAMPEDE
15.00 |
SASHIMI & NIGIRI
Scale fish
MAGURO
SASHIMI (per piece) | 4.00 | |
NIGIRI (per piece) | 4.00 |
SHAKE
SASHIMI (per piece) | 3.00 | |
NIGIRI (per piece) | 3.00 |
HAMACHI
SASHIMI (per piece) | 4.50 | |
NIGIRI (per piece) | 4.50 |
BUTTERFISH
SASHIMI (per piece) | 3.00 | |
NIGIRI (per piece) | 3.00 |
SABA
SASHIMI (per piece) | 3.00 | |
NIGIRI (per piece) | 3.00 |
Seafood & Roe Nigiri
IKA NIGIRI
3.00 |
EBI NIGIRI
3.00 |
BOTAN-EBI NIGIRI
6.00 |
KANIKAMA NIGIRI
2.50 |
KANI NIGIRI
6.00 |
UNAGI NIGIRI
4.00 |
HOTATE NIGIRI
6.00 |
TAKO NIGIRI
3.50 |
IKURA NIGIRI
4.50 |
TOBI-ZURA NIGIRI
4.00 |
Vegetarian Nigiri
INARI NIGIRI
2.00 |
SHIITAKE NIGIRI
2.50 |
ASPARAGUS NIGIRI
2.00 |
OSHINKO NIGIRI
2.50 |
WAKAME NIGIRI
2.00 |
TAMAGO NIGIRI
2.50 |
HOSO MAKI
NEGI-HAMA MAKI
9.00 |
NEGI-TEKKA MAKI
8.50 |
SHAKE MAKI
7.00 |
TEKKA MAKI
8.00 |
Beverages
Coca-Cola
2.50 |
Diet Coke
2.50 |
Ginger Ale
2.50 |
Sprite
2.50 |
Nestea
3.00 |
Club Soda
2.50 |
Tonic Water
2.50 |
San Benedetto
7.95 |
750ml glass bottle
San Pellegrino
7.95 |
TAKE HOME SAUCES AND DRESSING
GINGER DRESSING BOTTLE
7.00 |
SIDE GINGER DRESSING
2.00 |
TERIYAKI SAUCE BOTTLE
8.00 |
SIDE TERIYAKI SAUCE
2.00 |
LARGE DYNAMITE SAUCE
3.00 |
SMALL DYNAMITE SAUCE
1.50 |
SIDE UNAGI SAUCE
2.00 |
SIDE TEMPURA SAUCE
2.00 |
SIDE WASABI MAYO
2.00 |
Hon-wasabi
1.00 |
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

EDO-ko on Spadina
Phone: (416) 482-8973
Address:
425 Spadina Rd.
Toronto, ON
M5P 2W3
Operating Hours
Monday: | 11:30am - 9:00pm |
Tuesday: | 11:30am - 9:00pm |
Wednesday: | 11:30am - 9:00pm |
Thursday: | 11:30am - 10:00pm |
Friday: | 11:30am - 10:00pm |
Saturday: | 11:30am - 10:00pm |
Sunday: | 5:00pm - 9:00pm |

Reservations
Please take a moment to fill out our online reservation form and search for availability.
If you require immediate assistance, please call us directly.
Book Now!

Choose EDO for your next event
Our traditional Japanese catering has enhanced many events and can provide an authentic Japanese experience.
Download our full catering menu to see our range of offerings.

Please call us at 416-979-0024 for details or email us at catering@edorestaurants.com.
For online inquiries, please use the form below - phone number provided will be used to precipitate a callback to organize your order.
Click to show form

Media
Toronto's EDO-ko Restaurant Previews New Menu in the Japanese Cuisine Scene
Abbey's Kitchen
Posted in Profiles & Launches, Restaurants on February 13, 2015 at 2:46 AM
Toronto has no shortage of fantastic Japanese restaurants, but the EDO Empire has always been a trusted name amongst local foodies. So when I was invited to join a group of media for their new menu launch, I immediately jumped at the chance. While most people associate Japanese food solely with sushi, founder and CEO, Barry Chaim, believes that that association barely scratches the surface. That’s why Ryo Ozawa, EDO’s executive Chef and a native of Fukuoka, Japan, developed an expansive menu of authentic Japanese fare to give Torontonian’s a taste of what he eats back home.
Read More
Passionate Cuisine at Edo-ko Restaurant
Fat Girl Food Squad
words by Alex Giamos | photos by Rochelle Latinsky
The first time I had ever tried Japanese cuisine I wasn’t a fan. I was between the ages of six to eight, and although I loved pickled octopus right out of the jar, I absolutely couldn’t stand the piece of raw salmon my mother plucked out of her bento box for me to try. It was all based on texture back then, and I would have thought that little had changed, but I was pleasantly surprised that last week I tried raw fish (for the first time in years) and enjoyed it thoroughly. I have no doubt in my mind that this is due to the incredible talent of Chef Ryo Ozawa, and the dedicated passion of EDO Restaurants CEO and Founder Barry J. Chaim.
Read More
Restaurant Review: A Little Piece of Japanese Cuisine Heaven!
The Purple Scarf
Tuesday, February 10, 2015
A few weeks ago I enjoyed the best meal I had in a long time. The restaurant was EDO-Ko and the meal was an assortment of some of their amazing Japanese cuisine dishes.
Read More
GOTO DIne: EDO Toronto – The fruits of a Japanese Bromance
The Girls of TO
by Natalie Preddie / 0 Comments / January 28, 2015
Edo is the former name of Tokyo- That one fact alone should tell you how serious this restaurant is about Japanese food: Real Japanese food. On my arrival at EDO Toronto last week, owner Barry Chaim immediately introduced himself and began explaining what made Japanese food extraordinarily special. His passion was like a highly contagious airborne disease and I was overcome with Japanese food excitement. I happily relayed my limited experience with westerner Japanese food (sushi and teppan flat top grill) and he responded with the history of the flat top (created in the 60’s in NYC for entertainment purposes) and how sushi only touched the surface of what Japanese food was all about. I knew the meal would be a good one.
Read More
EDO Restaurant - Far Beyond Sushi
David Chiu's Stuff
Tuesday, January 27, 2015
I was invited to attend an exclusive tasting media event at EDO restaurant last week. The dinner of contemporary Japanese cuisine was held at its Spadina location in Toronto. It was a wonderful evening filled with drinks & delicious food. The CEO and founder Barry Chaim was present along with chef Ryo Ozawa. I loved that they both had so much passion for what they do, which was shown throughout the evening. From all the great stories Barry shared and the attention to detail in the food/ingredients/presentation as chef Ryo was presenting each dish as it came out from the kitchen - they truly LOVE Japanese cuisine. Not only did I leave with a stomach that was happily satisfy but I also learned a lot about Japanese culture and cuisine!
Read More
EDO-ko
Food Junkie Chronicles
Tuesday, January 27, 2015
I was invited to EDO-ko (Twitter: @EDORestaurants, Facebook: EDO Restaurants) last week for their mid-January media event. If my memory serves me right, this visit marks my first time ever at an EDO restaurant (little did I know the first EDO opened in 1986!) So when I received this exclusive invitation I thought it was the perfect opportunity to check it out.
Read More
EDO
Paula Coop McCrory
I was honoured to be part of a private tasting at EDO Restaurant earlier this week. The former name of Japan, EDO is all about respect of the ingredient, attention to detail and the love of true Japanese cuisine. As CEO and founder Barry Chaim so aptly shared, ‘It’s not money or sex that makes the world go around, it’s food.’
Read More
EDO-ko: More Than Just Sushi
The Curious Creature
Don’t you love it when passionate people join forces?! It almost always results in something magical. And the more unusual the collaboration, the more interesting the outcome – at least that’s been my experience. So when I heard that a Japanese chef and a Jewish restauranteur were the duo behind EDO-ko on Spadina, my curiosity was piqued. There just had to be a good story behind this collab!
Read More
Sushi destination Edo expands to Bayview Village
By Jon Sufrin
Post City | Published: Thursday, Jan. 16, 2014, 02:21 PM
Toronto’s Edo restaurant has expanded several times since it first opened as a top-notch sushi destination in the '80s, and now owner Barry Chaim is taking on Bayview Village. A new location of Edo is set to open at the shopping centre by late spring of this year, taking over Kabuki’s space.
Read More

About Us
Barry J. Chaim - Owner

A graduate of McGill University in Montreal, with a B.A. in Psychology, Barry received a Japanese Government Mombushu Research Fellowship to study at Tokyo University in Japan in 1973. He returned to Montreal to start his own international product development, marketing and distribution company. His ideas, strategies, and products have taken him all over the world, and his products licensed in many countries. He has received awards for product and merchandising design.
In 1986, Barry founded EDO, making a financial investment in a Japanese restaurant in mid-town Toronto, serving authentic Japanese cuisine. In the spring of 1996, he took over direct management of the business.
In recognition of his efforts to bring authentic Japanese food to Toronto and his constant efforts in education and cultural bridge building, Barry was made a Fellow of the Ontario Hostelry Institute (OHI) in 2003.
Barry also founded Kids for Kobe, a charity established to assist children who suffered from the Kobe Earthquake in 1995. He is active in supporting various community health, education and charity organizations.
He has appeared on several TV shows and enjoys conducting sushi cooking classes, together with his chefs, in the making, history, etiquette and culture of Japanese Cuisine.
Involved in other business ventures, Barry is a consultant in strategic planning and marketing in international business. He is also a father to three terrific, energetic young men.
The Origins of EDO
EDO Restaurants
EDO Cuisine

Careers
Available positions:
Kitchen Staff
Looking for the opportunity to learn the art of Japanese dishes?
Join our kitchen staff to show, build and perfect your skills. All skill levels welcome.
Server
Do you have a passion for working with people, want to join a dynamic and fun team?
It’s also your chance to improve your Japanese / English skills, and learn about Japanese culture.
Applicants must be 19 years old and older to serve alcohol drinks.
To apply please fill the form below:
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