Endo at The Rotunda

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.

What makes it distinctive

• Kengo Kuma-designed dining room anchored by a 200-year-old hinoki counter, with a cloud-like light feature above the chefs.
• The meal begins in the machiai, a tea-ceremony-inspired waiting room, before guests move upstairs for counter service.
• 18-course omakase priced at £290 at dinner and Friday lunch, with pre-payment and timed arrivals for a single-seating rhythm.

Signature Ingredients

• Rice from Yamagata: a cornerstone of the sushi work, chosen for texture and clean sweetness.
• Tuna from Spain: a key raw fish component, selected for fat balance and clarity of flavour.
• Monkfish from Brixham: a featured European catch that suits the kitchen’s restrained, precise seasoning.
• Japanese sourced ingredients: imports used selectively to keep the meal recognisably Japanese in flavour and structure.

Format

• Omakase served at the counter, with dishes changing with the seasons.
• 18 courses.

Pricing

• £290 at dinner and Friday lunch.

Sourcing and style

• Japanese technique with a mix of Japanese imports and top European fish and produce, including rice from Yamagata, tuna from Spain, and monkfish from Brixham.