Dear Guests,
Dear Guests,
As our pop-up at Annabel's has now come to a close, we would like to extend our sincere thanks to everyone who joined us over the past few months. It has been a pleasure to welcome you and share this special experience.
Our team is now taking a well-deserved summer break, and we look forward to reconnecting with you soon.
With our warmest thanks,
Team ENDO
Dear Guests,
Dear Guests,
As our pop-up at Annabel's has now come to a close, we would like to extend our sincere thanks to everyone who joined us over the past few months. It has been a pleasure to welcome you and share this special experience.
Our team is now taking a well-deserved summer break, and we look forward to reconnecting with you soon.
With our warmest thanks,
Team ENDO
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.