eclectic quirks. Now, it is shifting gear to survive a pandemic, working with local produce instead of imported ingredients.Edo, the Japanese restaurant and bar in Bengaluru’s ITC Gardenia, is touted as the city’s numero uno destination to fulfil sushi cravings.
Uchit Vohra, executive chef, says: “Sushi and sashimi need imported ingredients. Procuring seafood, such as black cod and fresh salmon, has been a challenge." So they started sourcing premium-quality tuna from Kerala.