Listings by Chef Edward Boulton
About
Edward cooks Japanese and broader East Asian food — sushi, robata grilling, and ramen built from stock he starts a day ahead. He trained under a sushi chef in Atlanta for six years before moving to the coast.
He does a lot of omakase-style dinners for small groups, working from the counter so guests watch each course come together. Gulf fish gets treated with Japanese technique rather than flown-in product.
Edward brings his own knives and cutting boards to every service, which is less about ceremony than about not trusting a rental kitchen's equipment.
What's included
- Own knives, boards, and cooking equipment
- Gulf and imported fish sourced per service
- Counter-side omakase presentation
- Serving ware and ceramics
- Setup and full cleanup
- Working kitchen with stove
- Counter or island seating if possible
- Refrigerator space for prep
- Trash access
- Parking for one vehicle
Counter seating makes the omakase format work best, but it is not required.
Service area & travel
Services & Menus
Omakase at the Counter
Edward works from the counter, building each course in front of you. Gulf fish handled with Japanese technique, plus robata skewers and a finishing bowl of ramen from stock he starts the day before.
Small groups only. Counter or island seating makes the format work best, though it is not required.
- Extended nigiri course $45.00 per person
- Sake pairing $38.00 per person
- Ramen finishing course $20.00 per person
Cuisine & Dietary
Specialties
Dietary accommodations
Gluten-free soy sauce is used throughout when requested, not just at the table.
Tell Edward about allergies while planning so he can source and prepare accordingly.
Menus rely on raw fish, soy, sesame, and shellfish, and services happen in your rental kitchen rather than a controlled facility. Cross-contact is possible. Guests with severe allergies, and anyone pregnant or immunocompromised considering raw preparations, should speak with Edward before booking.
Six of us around the island watching Edward work for two hours. He explained every piece without it feeling like a lecture. The snapper nigiri was better than places we have paid triple for in Atlanta.