Dear Guests,
We are delighted to announce the next chapter in the journey of Creative Restaurant Group and for Endo San, with plans to open a brand-new omakase restaurant in Chelsea this October.
This exciting new opening marks an important milestone for the group and the continued evolution of the ENDO story, bringing its distinctive approach to omakase dining.
Further details will be announced in due course. For more information, please visit endo-chelsea.com.
Dear Guests,
We are delighted to announce the next chapter in the journey of Creative Restaurant Group and for Endo San, with plans to open a brand-new omakase restaurant in Chelsea this October.
This exciting new opening marks an important milestone for the group and the continued evolution of the ENDO story, bringing its distinctive approach to omakase dining.
Further details will be announced in due course. For more information, please visit endo-chelsea.com.
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.