Endo at The Rotunda
London, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
The former BBC TV Centre may be an unlikely setting for a restaurant, but it's a match made in sushi heaven for this flagship venture from Yokohama-born Endo Kazutoshi. The experienced, well-travelled chef is a real showman, explaining each finely crafted, subtly flavoured element of the omakase menu in an engaging, charming way. Ingredients are either imported from Japan, such as rice from Yamagata, or are the best that Europe has to offer, like monkfish from Brixham and tuna from Spain.
Unique Things
From Visitor Experiences
Omakase Experience with a 200-Year-Old Hinoki Wood Counter and Cloud Light Feature
The restaurant offers an 18-course omakase menu priced at £290, served in a minimalist space designed by Kengo Kuma. The setting features a stunning 200-year-old Hinoki wood counter and a unique cloud light installation levitating above the sushi preparation area, creating a harmonious blend of tradition and modern design.Arrival Ritual in the Machiai Inspired by Japanese Tea Ceremonies
Guests begin their dining journey in the machiai, a seating area inspired by traditional Japanese tea ceremonies. This space embodies the concept of Onkochishin—creating something new by translating the knowledge of the past into the future—offering a thoughtful and immersive prelude to the meal.Exceptional Ingredient Sourcing and Unique Sake Selection
Chef Endo Kazutoshi works closely with small-scale fishermen across the UK and Japan to source the finest seafood, such as clams from Dorset and scallops from Orkney. Additionally, the restaurant offers exclusive bottles of sake from Japan’s most prestigious breweries, unavailable elsewhere in the UK, enhancing the authenticity and exclusivity of the experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Endo at The Rotunda, London, include:
Raw Tuna: Featured in the iconic "business card" dish, a crisp nori taco loaded with diced raw tuna seasoned with soy and wasabi. This dish highlights the precision and balance of flavors essential to Endo's sushi craftsmanship.
A4 Grade Wagyu Beef: Served with a vivid sauce combining sancho pepper, wasabi, and miso, accompanied by baked celeriac and carrot. This dish showcases the restaurant’s skill in elevating premium Japanese beef with complementary Japanese flavors.
Koji Rice: Used in a light, fluffy souffle dessert. Koji rice is inoculated with Aspergillus oryzae to ferment the rice, reflecting Endo’s incorporation of traditional Japanese fermentation techniques into modern dishes.
Charcoal-Grilled Eel (Binchotan): Charcoal grilling with Binchotan adds a distinct smoky flavor, emphasizing Endo’s dedication to authentic Japanese cooking methods.
Matsutake Mushrooms: Fragrant Japanese matsutake mushrooms appear in seasonal dishes, underscoring the restaurant’s use of rare and prized Japanese ingredients.
These ingredients are significant as they represent a blend of traditional Japanese culinary artistry and premium seasonal produce, crafted with meticulous attention to detail to create a unique dining experience in London.
Menu & Pricing
Current Offerings & Prices
Omakase (Tasting) Menu
- 20 Courses: £250
Signature Dishes
- No specific prices mentioned