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Edo Japan, often known simply as Edo (/ ˈiːdoʊ /), is an Australian-founded Canadian fast food restaurant chain specializing in Japanese Teppan-style cooking. [2] Founded in 1979 in Sydney, Australia by Reverend Susumu Ikuta, [3] a Japanese Buddhist minister, Edo Japan was named after the original name of Tokyo. [4] The company is based in Calgary, Alberta, and the first restaurant opened ...
The restaurant chain began by serving an extensive breakfast and lunch menu, and later extended hours to include dinner selections. In 2012 the chain expanded into Ontario, [ 2 ] and by 2014 there were 31 locations.
Hanaya Yohei. Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo -style (Edomaezushi; 江戸前寿司) nigiri sushi at the end of the Edo period. He is also regarded as the inventor of modern sushi that is widely recognized around the world. [1 ...
Hibachi. The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1]
An izakaya in Gotanda, Tokyo. The signboard on the right shows a menu with regular dishes (left) and seasonal entrees – nabe (right). An izakaya (居酒屋) (Japanese: [izakaja]) [1] is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas ...
Edo. Edo (Japanese: 江戸, lit. '"bay-entrance" or "estuary"'), also romanized as Jedo, Yedo or Yeddo, is the former name of Tokyo. [2] Edo, formerly a jōkamachi (castle town) centered on Edo Castle located in Musashi Province, became the de facto capital of Japan from 1603 as the seat of the Tokugawa shogunate.
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.
For the Canadian restaurant chain, see Edo Japan (restaurant). The Edo period (江戸時代, Edo jidai), also known as the Tokugawa period (徳川時代, Tokugawa jidai), is the period between 1603 and 1868 [ 1 ] in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.