NIJŪ, Mayfair’s Japanese dining experience located at 20 Berkeley Street in Central London launched in April 2024 and is a creation of the Creative Restaurant Group, marking a return to the group’s roots.
The restaurant offers a sublime Japanese dining experience under the culinary direction of the renowned Chef Endo Kazutoshi, one of the UK’s most celebrated sushi masters. The name “NIJŪ,” meaning “20” in Japanese, reflects both the address and the restaurant’s commitment to perfection in every aspect of its offerings.
NIJŪ brings authentic Katei Ryōri, or ‘home-cooked’ cuisine, to the table, inspired by the principle of Omotenashi—the Japanese concept of hospitality and mindfulness, where every detail is thoughtfully considered to connect the rich, comforting flavours of Japanese home cooking with genuine joy. The restaurant offers two distinct dining experiences: one with a tranquil atmosphere, perfect for intimate dining, and the other featuring a sushi bar that encourages interaction and highlights the artistry of sushi preparation.
On the restaurant’s lower floor, guests can discover Mayfair’s award-winning Nipperkin at NIJŪ —an intimate drinks lounge inspired by Japanese listening bars, ideal for enjoying a curated cocktail while listening to carefully selected records. This floor also houses a private dining room seating up to 18 people, perfect for special events.
Design and Atmosphere
Designed by the renowned interior design studio Tibbats Abel, NIJŪ presents two distinct yet harmonious dining experiences. The right dining room retains its timeless elegance, offering a serene and intimate setting, while the left has been transformed to feature an exclusive sushi bar with only four stools, inviting close interaction with the chefs. Beneath the restaurant lies the Nipperkin drinks lounge, inspired by the cosy, intimate vibe of 1950s Japanese listening bars, offering the perfect retreat for pre-or post-dinner drinks. The design, which reflects Endo Kazutoshi’s minimalist vision, enhances the restaurant’s theatrical culinary experience without overpowering it. Warm-toned oak counters, backlit natural cane mirrors, and soft yet bold colours create a visually immersive atmosphere, blending natural textures and subtle lighting to elevate the sensory experience of the space.
Nipperkin at NIJŪ
Nipperkin at NIJŪ is an intimate drinks lounge inspired by the Japanese listening bars of the 1950s. It offers a curated experience that seamlessly blends bespoke cocktails with a relaxed atmosphere. Expert mixologist Angelos Bafas has crafted a cocktail menu that combines classic and inventive drinks. In addition to the cocktails, guests can enjoy a snack menu that complements the drinks. The combination of inventive drinks and snacks, alongside the ambience created by vinyl records, makes Nipperkin at NIJŪ an ideal setting for both pre-and post-dinner relaxation.
Cuisine
NIJŪ’s menu is a tribute to Japanese cuisine, meticulously designed to offer a diverse and unforgettable dining experience. It is carefully divided into three sections that showcase Japan’s rich culinary heritage while incorporating modern, innovative elements; Sushi and Raw Bar, Katei Ryōri and the Konro Grill.
Guests are invited to begin their meal with a selection of inventive snacks and small plates, aimed at exciting the palate and setting the stage for the main courses. This is where the concept of Katei Ryōri emerges—a term in Japanese that refers to the comforting, home-cooked dishes prepared by families, deeply rooted in tradition and simplicity. These meals evoke the warmth of home, often made with locally sourced ingredients.
At NIJŪ, Chef Endo Kazutoshi and Executive Chef Chris Golding elevate this concept by transforming these familiar, comforting dishes into something sophisticated and refined, offering a taste of authentic Japanese home cooking within an upscale dining experience. Signature dishes such as turbot with furikake, tomato, and miso butter, Cornish lamb cutlets with Dengaku miso, or Mentaiko pasta with parmesan and shiso, embody the Katei Ryōri style. Additionally, Head Sushi Chef David Bury presents diners with a decadent sushi and sashimi menu, highlighting the freshest ingredients, prepared with precision.
For those seeking more substantial dishes, the menu also offers a range of house-aged beef cuts, grilled to perfection on the traditional Konro grill. The restaurant is one of only 18 in London to have license to serve KOBE cuts.
Culinary Director, Chef Endo Kazutoshi
Endo Kazutoshi, Culinary Director of the Creative Restaurant Group, is a third-generation sushi master born in Yokohama, Japan. His upbringing was rich in culinary traditions and artistic influences, including judo and the tea ceremony, which deepened his respect for heritage. After honing his craft and techniques under his father’s guidance, he moved to London, where he collaborated with Rainer Becker at Zuma. Endo later opened his own restaurant, Endo at the Rotunda, which has received acclaim, including a Michelin star. There, he creates a unique omakase experience that seamlessly blends traditional Japanese cuisine with modern influences, showcasing the finest British ingredients while honouring his culinary roots.
