Raising a glass — and money

Culture, cuisine and community were on the menu recently at EDO.

On Oct. 31, the Japanese restaurant partnered with Nobu New York for this year’s Grand Cru fundraiser, an annual event exposing Torontonians to great food and drink, benefiting the University Hospital Network.

Offering wine and hors d’oeuvres, the two restaurants gave the community a chance to sample their gourmet offerings while making a charitable donation to UHN.

“This is our fifth year participating in the Grand Cru fundraiser,” says EDO owner Barry Chaim.

Partnering with Nobu — a popular celebrity hangout in New York City — raised the bar in a new and exciting way, he says. The American restaurant’s sushi chef, Toshio Tomita, joined EDO’s own Ryo Ozawa to wow guests with their deliciously authentic Japanese fare.

“The event was a success,” Chaim says. “We had a great turnout and we would like to host similar events in the future.”

EDO has made a name for itself over the past two decades by supporting local causes: charities, school groups and community events have been enriched by the restaurant’s involvement.

But that’s only part of EDO’s vision, Chaim says.

“What we want to do with EDO is give the Western public access to authentic Japanese food and culture,” he says.

“So essentially we’re bridging different cultures through food.”

Chaim also brings East and West together with EDO staff through cooking classes. By teaching Torontonians the history behind a cuisine he calls “aesthetically beautiful and healthily balanced”, Chaim is bringing his appreciation for Japanese food to the local community.

“We have high standards at EDO,” Chaim says.