Sushi master Endo Kazutoshi is behind this elegant, wood-panelled companion to his Michelin-starred restaurant in White City, Endo at the Rotunda. Expect authentic yet inventive Japanese cuisine, from an impressive menu, led by Head Chef Yasuda Akinori, previously of Zuma.
Choose from nigiri, sashimi or temaki style sushi, highlights including Hotate, a temaki made with diced scallop and Hana Hojiso flowers; and Yasai, with pickled carrot and mooli radish, smoked and fermented mooli, chives and sesame and soy dressing. There's also regularly changing specials alongside a number of more substantial mains such as A4 Wagyu striploin served with charred puntarella and a yuzu onion sauce and white fish steak served with seaweed and ponzu sauce.
Hotate, a temaki made with diced scallop and Hana Hojiso flowers; Japanese A4 Wagyu striploin served with charred puntarella and a yuzu onion sauce; white fish steak served with seaweed and ponzu sauce and the Matcha Mille Crepe - traditional Japanese delicacy made of thin matcha green tea crepes, layered with fresh cream and dusted with matcha powder.
Kawaii Ne mixed with sake, Portobello Gin, peach and lychee liqueur and yuzu juice; and Momo Iro Pie, made with Cariel Vanilla Vodka, rhubarb jam, lemon juice and egg whites.