EDO-ko on Spadina Phone : (416) 482-8973 425 Spadina Rd.
Toronto, ON
M5P 2W3

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Choose EDO for your next event

EDO is pleased to offer full catering services for any 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.

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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.
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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.
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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.
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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.
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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!
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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.
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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.’
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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!
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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.
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About Us

Irashai-mase, Welcome to EDO and the wonderful art of Japanese Cuisine.

We seek out the freshest ingredients available, including the finest rice and tea. Japanese cuisine is divided into two streams – Washoku and Seiyo-Ryori. Washoku is the traditional method of cooking that includes tempura, teriyaki, kaiseki, sushi, udon, oden, sukiyaki and much more. Seiyo-Ryori is the combination of European (Mainly French) sauces and influence on Japanese method, technique and standards, evolving constantly into new dishes with the same or different ingredients. Not to be confused with Fusion, which we call confusion, the EDO approach is a careful consideration and combination of the two Japanese streams of training in an ever-evolving unique style.

Our Chefs have been trained in Seiyo-Ryori or Washoku to bring this unique combination to our dining room tables.

The EDO cocktail, wine and saké list has been carefully selected to complement our menu and maximize your dining pleasure. We sincerely hope that your experiences at EDO give you a glimpse into the pride, obligation and cultural influences of Japan that are the essence of every dish we serve.

Dōzo o-meshi-agari-kudasai!

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 is the former name for Tokyo. During the period of control by the Tokugawa Shogunate from 1603 - 1868, Japan's emperor's lived in secluded majesty, and captivity, at the Imperial Palace in EDO. The emperor had been moved from his power base and long-time home in Kyoto.

During the EDO period, culture flourished. Tea ceremony (Sado) and flower arrangement (Ikebana) evolved and became the essence of aesthetics in Japanese life. This approach to the visual world reached its zenith in Japanese cuisine through Kaiseki, originally a Buddhist monk's approach to eating and serenity, making maximum use of available materials necessitated by scarcity.

Today in Japan, daily dishes are now beautifully prepared and presented.

EDO Restaurants

<div">In 1986, founder Barry Chaim took his love and learning of Japanese culture and invested in opening EDO, a Japanese restaurant in midtown Toronto, serving authentic Japanese cuisine. In the spring of 1996, he took over direct management of the business and two years later, EDO received recognition as one of Gourmet Magazine’s "America’s Top Tables".

In June of 1998, a second location, EDO-ko, was opened in Forest Hill Village. EDO Sushi was introduced to excellent reviews at the 1999 opening of the Air Canada Centre, the first in the world outside Japan in a sports arena.

January 2000 saw the Eglinton West location move across the street to a larger venue which has permitted expansion into full catering, private functions and special events.

In December of 2014, EDO opened a new eatery in Bayview Village, one of the top malls in Canada, in the heart of North York.

EDO also participates in various consumer and fine food and wine shows to bring to the general public an opportunity to experience and enjoy great sushi and other Japanese specialties.

EDO Cuisine

EDO offers a combination of traditional cuisine, called Washoku, and contemporary Japanese cuisine called Seiyo-ryori (European influenced Japanese techniques). Menus feature fresh, high quality and seasonal ingredients. Dishes include the steamed chawan-mushi, a Japanese egg custard soup, with lobster bisque and fresh lobster meat. Main courses include traditional but exquisitely prepared miso-marinated black cod or Angus steak or teriyaki. Delectable sashimi and sushi choices range from Tiger Tuna, Seaseme-Yellowtail (Hamachi), Black Dragon Roll with fresh water eel, salads with our famous EDO ginger dressing and other unique EDO sauces.


We are always looking for talented staff to join our team at EDO.

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.

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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