Reservations open Monday 1st September
To all our guests and friends, our reservations for October and November 2025 will open on the 1st September at 9am UK time via our website only. Kindly also note that we don’t accept reservations via Instagram or email. For all bookings, please use our official reservation platform.
Please be aware, all cancellations or changes will be subject to a £50 administration fee.
Reservations open Monday 1st September
To all our guests and friends, our reservations for October and November 2025 will open on the 1st September at 9am UK time via our website only. Kindly also note that we don’t accept reservations via Instagram or email. For all bookings, please use our official reservation platform.
Please be aware, all cancellations or changes will be subject to a £50 administration fee.
Endo Kazutoshi.
Born in Yokohama, Endo is a third-generation sushi master. Inspired by his father and grandfather from a formative age, he became immersed into the world of the centuries-old Edomae style of sushi - a technique particular to Tokyo.
Endo Kazutoshi.
Born in Yokohama, Endo is a third-generation sushi master. Inspired by his father and grandfather from a formative age, he became immersed into the world of the centuries-old Edomae style of sushi - a technique particular to Tokyo.
Endo Kazutoshi.
Born in Yokohama, Endo is a third-generation sushi master. Inspired by his father and grandfather from a formative age, he became immersed into the world of the centuries-old Edomae style of sushi - a technique particular to Tokyo.
The beauty of balance.
He learned not just practical skills, like masterful cutting techniques or the art of pressing Nigiri, but also the beauty of balance: the space between creativity and consistency; appearance and taste; heritage and innovation.
From personal relationships with a curated list of suppliers to his own engaging, informative and approachable performance in presenting each dish, Endo has created an immersive, intimate and memorable guest dining experience at his debut restaurant in The Rotunda.
The beauty of balance.
He learned not just practical skills, like masterful cutting techniques or the art of pressing Nigiri, but also the beauty of balance: the space between creativity and consistency; appearance and taste; heritage and innovation.
From personal relationships with a curated list of suppliers to his own engaging, informative and approachable performance in presenting each dish, Endo has created an immersive, intimate and memorable guest dining experience at his debut restaurant in The Rotunda.
The beauty of balance.
He learned not just practical skills, like masterful cutting techniques or the art of pressing Nigiri, but also the beauty of balance: the space between creativity and consistency; appearance and taste; heritage and innovation.
From personal relationships with a curated list of suppliers to his own engaging, informative and approachable performance in presenting each dish, Endo has created an immersive, intimate and memorable guest dining experience at his debut restaurant in The Rotunda.