A statement from Creative Restaurant Group
On the morning of Saturday, 6th September, a fire broke out at the Helios building, causing damage to Endo at the Rotunda. We are profoundly grateful to the London Fire Brigade for their swift and courageous response, and to the residents and community for their patience and cooperation throughout.
Most importantly, we are relieved and thankful that everyone is safe. Our team is absolutely heartbroken by what has happened, and the Rotunda will remain closed until further notice while we carefully navigate the path ahead.
We will share updates in due course, and in the meantime, we remain deeply touched by the support and kindness we have received.
A statement from Creative Restaurant Group
On the morning of Saturday, 6th September, a fire broke out at the Helios building, causing damage to Endo at the Rotunda. We are profoundly grateful to the London Fire Brigade for their swift and courageous response, and to the residents and community for their patience and cooperation throughout.
Most importantly, we are relieved and thankful that everyone is safe. Our team is absolutely heartbroken by what has happened, and the Rotunda will remain closed until further notice while we carefully navigate the path ahead.
We will share updates in due course, and in the meantime, we remain deeply touched by the support and kindness we have received.
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.