Endo at the Rotunda from third generation sushi master Endo Kazutoshi has reopened its doors following a refurbishment and a period of culinary reflection.
The new era of the restaurant is shaped by the concept of Onkochishin – a way of looking into the future through the perspective of the past. Designed in collaboration with renowned architect Kengo Kuma, the space sees the bar area replaced with a wooden landscape-like seating area recalling the materiality of the natural world. The omakase experience is informed by recipes and techniques derived from Endo’s grandfather – the first in a family of sushi masters.
In Endo’s words: “The Rotunda is my home and I want my guests to have an unforgettable experience that feels authentic to my culture and true reflection of our imagination. This space grows alongside me as a chef and as a person. I look forward to welcoming the public with an open heart.”
Executed by Kengo Kuma, one of Japan’s most eminent architects and designer of Tokyo Olympics’s Japan National Stadium, the updated interiors of the Rotunda have been driven by the Japanese concept of Omotenashi, the art of hospitality rooted in empathy. The newly designed woodscape lounge area echoes the language of the Rotunda’s undulating paper ceiling and bespoke hinoki sushi counter, stacking cedar planks in modulating layers to invite guests to sit on the playful formations.
Speaking of the collaboration, the design team remarked; “We wanted to add design elements that would subtly connect the rich experience at Endo, with the additions of a landscaped new curved lounge, spectacular hinoki cedar counter and reworked kitchen.
Upon arrival, guests are greeted on the ground floor and led upstairs in a private lift. Pre-dinner drinks are offered for the earlier 6pm sitting, or to round the night off at the later 9pm sitting. The omakase experience is served at the reconfigured sushi counter, now seating 10 guests to ensure a closer interaction between Endo and his guests. Behind the counter Endo has added additions to the kitchen allowing for an unprecedented view of the chefs at work. The use of mobile phones and cameras is discouraged at the counter, with the aim of creating a more intimate connection between Endo and our guests.
Having spent time researching his grandfather’s 200-year-old notebooks, Endo’s traditional edomae style of sushi further embraces his family heritage and the concept of Onkochishin, creating something new by way of translating the knowledge of the past into the future. The omakase experience revolves around a seasonally-driven 18 course menu, combining local British produce and the best of Cornish and Spanish seafood such as mackerel, langoustine, scallops and otoro with rice, wasabi and soy sauce from Endo’s trusted Japanese suppliers. Dishes include Endo’s signature ‘business card’ hand roll, as well as a selection of nigiri-style pieces created using his grandfather’s recipes, and dishes from the grill with optional paired wines, tea and sake, including some one-of-a-kind bottles made exclusively for Endo.
