Ed.ju brings tradition with a side of badassery with ‘contaminated’ omakase

Ed.ju uses only aged fish – never fresh – in its sushi, a careful process that chef owner Eddie Ng has perfected with a variety of fat fish. Tradition and seasonal ingredients underscore the dozens of Japanese omakase restaurants in the city. While that also sets the pace at Ed.ju Omakase & Lounge in Damansara…

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