Monday

Mark: comes after Sunday, before Tuesday.

Jen: Culinary highlight of the decade.

Mark: pfft.. decade.

... Monday was amazing. For Christmas, Mark gifted me with a "culinary experience"- a dinner at Edo that would take us "far beyond sushi." After spooking ourselves with bad omens (half hour for the taxi making us late for the reservation making us almost not have seats) we arrived at our places (which ended up being beside each other after all!) and stared dumbfounded at the THIRTEEN glasses in front of us.



The evening was narrated by the owner of Edo, who explained Japanese culture and cuisine, and about what we were eating. We were eating a lot. The first course was a shredded chicken and steamed egg salad, probably the prettiest dish of the night. This was followed by a gazillion other courses. They were:

- creamy potato and soybean soup
- tuna sampler (compare three types of tuna for taste and quality)
- Chef's choice sushi sampler (with Mark's favourite avocado and tempura yam rolls) and an amazing salmon mango roll.
- Sake dilled salmon in tinfoil pretty pocket think. This was also with an amazing sauce, and the tinfoil pocket came with an origami crane attached to a spear for easy opening.
-Chicken medallions with a Kobe beef pate filling
-rich chocolate mousse with a green tea and red bean cake

As for the glasses, three of them were filled with sake. One was a warm sake, one a cloudy sake, and one was a high quality 'polished' sake. Apparently, the highest quality sakes are made with polished rice, water, and yeast - and nothing else is added. Cloudy sake comes from unpolished rice, and is my personal favourite due to its subtle sweetness. We also tasted nine wines (three red, 6 white), and had a glass of champagne with dessert. It was incredible.

This post is nowhere near as elegant as I had hoped it would be, and doesn't do justice to the night. I had such a wonderful time and am so lucky that someone knows me so well. Thanks also go to Edo foor going above and beyond what would reasonable be expected of them.

Here are Mark and I with the wonderfully talented chef:



Loot from the goody bag! Awesome mini-martini/sake glass, or hilarious-yet-fragile clown nose? YOU DECIDE.