Endo Kazutoshi

The Path

Omakase, in Endo Kazutoshi’s hands, is treated as an active exchange rather than a fixed run of courses. Born in Yokohama, Japan, he builds the meal from the room, the moment, and the guest in front of him, with the conversation itself doing part of the work. His own description is direct: "My version of omakase is more than just chef’s choice: I meet every guest, speak with them, I make every guest a different kind of sushi based on our meeting… It’s a collaboration."

The Work Today

At Kioku by Endo, the starting point is the encounter before the sushi is made. That first exchange sets the terms of the meal, and Kazutoshi uses it to shape what follows with immediate, guest-specific intent. He also states the technical position plainly: "I follow traditional Japanese techniques but use local British produce." The method stays anchored in Japanese discipline while making room for British ingredients, keeping both the framework and the produce legible in the final result.

In Their Words “My version of omakase is more than just chef’s choice: I meet every guest, speak with them, I make every guest a different kind of sushi based on our meeting… It’s a collaboration.” “I follow traditional Japanese techniques but use local British produce.”

Acclaim

The recognition around his cooking sits in the specificity of the service model: direct contact with the guest, sushi adjusted from that meeting, and a Japanese technical base applied to British produce. Endo Kazutoshi’s work is noted for making hospitality procedural and personal at once, with the meal shaped in real time rather than delivered as a pre-set script. The result is craft that reads clearly to another professional: controlled, responsive, and built around one diner at a time.