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Edo Japanese Restaurant
Broiled green soy beans.
Broiled spinach.
Deep fried vegetables in tempura batter.
Variety of pickled vegetables.
Fermented soy beans.
Fermented soy beans with tuna.
Fermented soy beans with squid.
Nicely seasoned tofu with vegetables atop tofu.
Cold tofu.
Tofu, enoki, black mushroom and green onion cooked in konbu seaweed broth.
Grilled chicken with teriyaki sauce.
Grilled chicken on skewers with teriyaki sauce.
Rolled ribeye with green onion filling and teriyaki sauce.
Fried pork dumplings.
Steamed pork dumplings.
Breaded deep fried pork and onion skewers.
Breaded pork cutlet.
Deep fried marinated chicken.
Crunchy fried chicken.
Breaded deep fried chicken.
Broiled mackerel.
Deep fried soft shelled crab.
Broiled green mussels with creamy sauce.
Littlenect clam, squid, shrimpand green onion cooked in miso sauce and served in clay pot.
Lettuce, sliced carrots, with Edo's house dressing.
Vermicelli bean noodles, crabcakes, cucumbersand sesame seeds with special seasoning.
Marinated seaweed.
Seaweed, bamboo and spring rain salad.
Broiled salmon skin, cucumbers, radish sprouts, gobo, smelt roe and green onion with ponzu.
Spicy tuna mixture served atop cucumber slices.
Scallops, shrimp, smoked salmon, crabcake, smelt roe, greenand yellow onion mixed with mayo atop cucumber slices.
Lettuce, sliced carrot, with EDO's house dressing.
Lettuce, sliced carrot, with EDO's house dressing.
Wheat noodle served with Mentsuyu sauce
Onion, spinach and hand made thick wheat noodle in udon broth.
Seaweed, green onion and noodle in udon broth.
Hand made thick wheat noodle with spinach, onion and fried seasoned tofu in udon broth.
Hand made thick wheat noodle with mixed tempura.
Hand made thick wheat noodle with chicken and onion.
Hand made thick wheat noodle with mixed tempura.
Hand made thick wheat noodle with chicken and onion.
Hand made thick wheat noodle with chicken, egg and onion.
Plain udon with shrimp tempura, egg, mushrooms, onion, fishcakeand chicken.
Stir fried noodle with pork and vegetables.
Tofu and vegetable yosnabe, white meat fish, salmon, green mussel, bay scallop, shrimp, squid, soft shell crab, harusame.
Thin slices beef ribeye, harusame, tofu, enoki mushroom, shiitake mushroom, mushroom, greenand yellow onion, nappa cabbage and carrot cooked in sukiyaki sauce.
3-4 oz. portion.
2 oz. portion.
3-4 oz. portion.
One piece shrimp and three pieces of vegetables, all deep fried in tempura batter.
Five pieces vegetables, all deep fried in tempura batter.
Two pieces of shrimp, all deep fried in tempura batter.
Four pieces of chicken, all deep fried in tempura batter.
Breaded seasoned chicken.
Two pieces of chicken on skewers.
Four pieces of steamed pork dumplings.
Three pieces of steamed pork dumplings.
2 oz. portion.
Two pieces of breaded deep fried mashed potato and vegetables.
2 oz. portion.
2 Ounces portion.
3 oz. portion.
Chef's choice of two entrees with soup, salad and rice.
3 -4 oz. chicken teriyaki served over rice.
Steamed vegetables with teriyaki sauce over rice.
3-4 oz. beef teriyaki served over rice.
Seven pieces of shrimp with teriyaki served over rice.
7-8 oz. chicken teriyaki served over rice.
7 pieces of shrimp with teriyaki served over rice.
3 -4 oz. chicken and steamed vegetables served over rice.
3-4 oz. and ribeye and steamed vegetables with teriyaki served over rice.
Five pieces of shrimp and steamed vegetables with teriyaki served over rice.
Tofu and steamed vegetables with teriyaki served over rice.
Chicken and egg cooked in dongi sauce served over rice.
Pork cutlet and egg cooked in dongi sauce served over rice.
Two shrimp and assorted vegetable tempura served over rice.
Eel over rice.
Beef curry served over rice.
Beef curry and pork cutlet served over rice.
Beef curry and chicken cutlet served over rice.
Noodles and green onion in udon broth.
Vegetables and noodles in udon broth.
Seaweed and noodles in udon broth.
Seasoned tofu and noodles in udon broth.
Shrimp, vegetable tempura and noodles in udon broth.
Chicken, vegetable and noodles in udon broth.
Chicken, vegetables, eggs over the noodles in udon broth.
Shrimp tempura, egg, mushrooms, chicken, vegetable and noodles in udon broth.
Fried noodles with vegetables and pork.
Chef's choice of six pieces of nigiri sushi.
Chef's choice of four pieces of nigiri sushi and six pieces California roll.
Chef's choice of eight pieces of nigiri sushi.
Chef's choice of six pieces of nigiri sushi and six pieces tuna roll.
Chef's choice of four pieces of nigiri sushi and six pieces California roll and four pieces of sashimi.
Lightly salted broiled salmon.
Lightly salted broiled mackerel.
Assortment of salmon, shrimp, scallopsand broiled or fried.
Nicely seasoned tofu with vegetable over top of tofu.
Thinly sliced pork meat and cooked in ginger sauce.
Served with miso soup and rice. Sashimi (tuna, red, snapperand salman), broiled fish 1/2 California roll 1/2 cucumber roll and vegetable sunomono.
Mirror plate for 2 people.
Sautéed onions, chicken, green edamame and rice seasoned with ketchup and wrapped in a thin cooked egg.
"B" stands for beef! Beef teriyaki, shrimpand vegetable tempura, custard egg, salad, fruit and candy.
"C" stands for chicken! Chicken teriyaki, shrimp and vegetable tempura, custard egg, salad, fruit and candy.
With plum wine.
Menu for Edo Japanese Restaurant provided by Allmenus.com
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