T’was a quiet night on Christmas Eve in Perth. Too quiet and empty that you thought you might start seeing cartoonish hay balls rolling along the streets. Stan and I spent our last Christmas Eve in Japan and unlike Perth, every shops and street corners were bustling with convenience store staff all decked out in Christmas costumes and gears, selling strawberry shortcakes and fried chicken; Christmas songs were blasted in almost every shop’s speakers; and everyone was lining up to buy Christmas themed foods home to celebrate with their loved ones or friends and family. Anyway, enough bantering for now. For this Christmas eve, Stan and I decided to have a nice dinner in the city. As the title of this blog post has ‘hinted’, no it is not a giant roast turkey dinner, instead, we had Japanese food at Edosei.
Though small, the restaurant has a warm and intimate setting. The restaurant has an open kitchen design, where a display case is perched on a ledge, showing the latest and freshest catch while diners can also catch a glimpse of the chefs preparing the food at the same time. The small mirror also played an effective optical illusion trick on Stan and I, making us think that there was an extra room and tables on the other side of the restaurant. The manager and staff were friendly, attentive and prompt with their service.
Our first entree was the Edosei Special, whereby the dish somewhat resembled two scoops of vanilla ice cream. The dish is made up of grilled crab cake ovals, white fish and avocado, covered in creamy white sauce. The dish was appetizing with a subtle hint of sweetness and tanginess coming from the white sauce and a dash of what we assumed was katsu sauce, which complemented well with the seafood.
Next for the entree, we had Agedashi tofu and eggplant. The fried tofu cubes had a light crisp and were served soaked in a soy based sweet sauce alongside the fried eggplant and garnished with grated daikon (radish) and chopped spring onion. Agedashi tofu is one of those dishes that has proven that simple entrees can be delicious and need not be made up of multiple ingredients and presented in an elaborate fashion
For the main, we had assorted tempura and the special sushi plate to share. The tempura came with an assortment of vegetables, such as capsicum, sweet potato and brocollini; and of course, some seafood. The assortment of tempura had a light and crispy exterior while the ingredients were not overcooked and still maintained their flavour and texture. The tempura was served with three types of dips, which were the sweet based soy sauce, specifically made for tempura dishes; spicy salt and Himalayan salt. Each of these seasonings enhanced the flavour of the tempura in each different way. Stan and I preferred the dipping sauce but that is more of a personal preference. However, by providing different seasoning options, we got to enjoy the dish in a different way.
The contents of the sushi set varied slightly for each order. For this order, we had salmon, seared salmon, king fish, seared kingfish , salmon roe, prawn, tuna, and conger eel. The sushi in Edosei are served in a traditional manner where the wasabi is not left out of the sushi. Traditionally, sushi chefs are well aware of the right amount of wasabi to put inside the sushi. The seafood of course was fresh and the wasabi and small dip of soy sauce further enhanced the flavour. The conger eel especially, was my favourite and it had this soft and buttery texture.
Lastly, for dessert, we ordered Ama-Ozen, the restaurant’s signature assorted dessert platter. The assortment of dessert were presented in a way that it resembled a ‘kaiseki’, a type of traditional Japanese multi-course set dish, which is artistically prepared. The dish consisted of a pair of chocolate chopsticks placed on top of an egg-flavoured biscuit; a mochi ice cream (ice cream wrapped in glutinous rice cake); creme brulee, which was meant to resemble chanwanmushi (steamed egg); panna cotta topped with fruits, drizzled with brown sugar syrup; and two slices of cheesecake, a scoop of green tea ice cream, and thinly sliced pears served on a long sushi platter. With that many selections, the desserts were not too sickly sweet so we got to enjoy each of them. My favourite had to be the mochi ice-cream as the mochi skin was not too thick and the ice cream had the creamiest texture. Stan on the other hand, loved the panna cotta and creme brulee. The brown sugar gave the panna cotta the right amount of sweetness and had a soft and creamy texture that melts in your mouth. The creme brulee had a nice soft centre, which was complemented with a crispy caramelized sugar.
Overall, Edosei is a gem as Japanese restaurants that serve authentic Japanese foods are rather hard to come by in Perth. Stan and I definitely recommend this place to anyone who wants to try authentic Japanese food. We ended our Christmas eve celebration by breaking the Christmas tradition by opening our presents 3 hours before the day itself. Stan gave me a set of Sylvanian family toy house and we spent almost the entire night assembling the house and furniture set. After that, we proceeded to play Little Big Planet , which I gave to Stan as a Christmas present.