High-concept Japanese menu & thoughtfully sourced drinks served in a celebrated, chic destination. Endo-san is a charming host; a showman and storyteller with the ‘dexterity of a ninja’ and you get to learn about the extraordinary lengths to source the ingredients’, said our report. Indeed, he is obsessive about getting the right ingredients, travelling all over the UK and beyond, especially to Cornwall for fish. Rice used for nigiri comes from a farm which also supplies sushi legend Saito in Tokyo; for the right acidity level, water for the rice comes from Fukuoka.
This results in ‘sensational’ nigiri of the highest order, all single pieces that you get to eat with your hands: an Irish oyster brushed with seventy-year-old sweet soya sauce; yellowtail tuna combined with creamy monkfish liver and topped with golden Beluga caviar; otoro with a little scrambled hen’s egg and enoki mushroom; lobster made special with a touch of vinegar served with tiny bits of okra.
Other highlights tuna belly from Spain served simply with Welsh salt and Japanese lime (a perfect example of best of British and Japanese produce), followed by a ‘superb’ Isle of Skye langoustine brought to life by roasted caviar, and a meat dish featuring marbled A4 Miyazaki wagyu with asparagus and celeriac.
A short but expensive wine list starts at £132 for a Rioja Lopez Heredia (a glass costs £32). Is it worth the sky-high prices? Absolutely, for the unforgettable experience of theatre, service and sublime sushi featuring the best possible produce.
‘Ichi go Ichi e’ or ‘one moment, one encounter.’
Each moment is unique and will never repeat. Bar Manager Jun Ichikawa uses this energy as his guiding philosophy, creating a mindful guest experience. Signature cocktails use thoughtfully sourced Japanese ingredients and all beverages are tailored to individual specific preferences.
Alongside cocktails, there is a rotating selection of reserve spirits and fine wines.
In addition, Endo has curated personal relationships with some of Japan’s finest saké breweries, with many of those labels now only available in the UK at The Rotunda.
To further enhance the dining experience and allow guests the opportunity to explore these incredible sakés, Endo has collated a list of his personal favourites to pair with the omakase.
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.
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.
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