Two things to note of importance: Ed.ju seats only ten, and serves aged — not fresh — fish. It’s a technique that chef-owner Eddie Ng has perfected with a variety of fat fish, aged anywhere between a week to two months. At the helm, he’s joined by chef Wataru Inoue, a Michelin-experienced sushi master whose 30-year career has spanned across Japan and other parts of Asia including Macau, Hong Kong and Thailand. The omakase experience blends tradition and innovation; think classic nigiri sushi alongside cooked fish, to beyond Edo-style offerings of crispy tempura.
Lunch omakase menus start from RM290+. Dinner omakase menus start from RM380+.