On Friday 20th February, third-generation sushi master Endo Kazutoshi arrives at Annabel’s, inaugurating a five-month omakase residency that reads like a quiet coronation. Held on the top floor of the storied Mayfair members’ club, the residency offers a rare chance to witness a master at work while his Michelin-starred Endo at the Rotunda undergoes temporary closure.
Far beyond dinner, this is a sacred ceremony. At a 10-seat counter, guests are drawn into an intensely personal, hand-to-hand exchange that defines the highest expression of omakase. Every movement is intentional. The room is hushed, phones surrendered at the door, attention sharpened. To sit here is to be fully present.
Running until 17th July, the experience unfolds as a blind 14-course tasting menu, revealed only as each dish is placed before you. Endo’s celebrated ‘business card’ arrives mid-flow: a hand-rolled creation passed directly from itamae to guest, to be eaten instantly, before texture or temperature can shift. It is a moment that captures the philosophy of edomae sushi in its purest form.
Throughout the evening, Endo and his meticulous team guide diners through the Japanese principle of omotenashi: selfless hospitality elevated to an art. There is no excess commentary, no distraction. The theatre emerges naturally, through rhythm, restraint and a deep respect for seasonality. Each course speaks quietly yet confidently, allowing ingredients to express themselves without interruption.
“I have an opportunity to make the food I love and reconnect with guests outside of the Rotunda, and to meet new friends along the way too,” says Endo. “My team and I are ready to welcome you all, and we hope you enjoy this demonstration of my sushi and hospitality in a different setting.”
That demonstration is rooted in lineage. Born in Yokohama, Endo is a third-generation sushi master who learned patience long before praise. A scholarship in judo took him to Kokushikan University, yet the pull of the counter proved stronger. In Tokyo’s leading omakase houses, his early years were spent cleaning fish and making tea — a discipline that honed humility as much as technique. Further refinement followed under revered master Akitoshi Ohno, before a pivotal invitation from Zuma founder Rainer Becker brought him to London.
When Endo opened his own restaurant in 2019, the Michelin star arrived within six months, affirming what those in the know already understood: this was a chef working at the highest level, guided by tradition rather than trend.
Annabel’s provides an appropriately rarefied stage. “Endo’s mastery and deep reverence for Japanese culinary tradition present our Members and guests with a distinctive dining experience,” the club notes, “and an opportunity to encounter his artistry and hospitality in an intimate setting.”
The multi-course omakase menu is priced at £245 per person, with pairings designed to enhance rather than dominate. A sake pairing is offered at £120, while an elevated drinks pairing, created in collaboration with Annabel’s team, is available at £250, drawing on Japanese-inspired cocktails and a considered wine selection.
Service runs Tuesday to Friday evenings, with two sittings at 6pm and 9pm. Select dates are reserved exclusively for Members, while remaining bookings are released to non-members via The Rotunda’s website.
To attend Endo’s residency is an honour, to those willing to listen, watch and taste. For five months only, the master is in the room and London would do well not to miss him.
