Born in Yokohama, Japan’s second largest city just south of Tokyo, Endo Kazutoshi is a third- generation sushi master, following in the footsteps of both his father and grandfather. His grandfather opened his own sushi restaurant in the 1940s, and much of Endo’s childhood was spent there or at local fish markets, observing fishmongers prepare their daily catch.

Guided by his mother, Endo was also exposed to various Japanese artforms that shaped his creative and philosophical approach to cuisine. From Judo, he learned discipline and inner harmony; from Ikebana, an understanding of balance and beauty; from the traditional chadō tea ceremony, humility and respect; from the elegant Nihon-buyo dance, grace and precision; and from Shodo, Japanese calligraphy, the importance of focus and flow. These practices together instilled in him a profound respect for tradition, balance, and aesthetics.

Despite this deep-rooted cultural grounding, Endo’s other great passion is punk music a symbol of rebellion, creativity, and self-expression that continues to influence his dynamic approach to omakase today.

After earning a Judo scholarship to Kokushikan University, Endo ultimately chose to pursue sushi mastery. His early career began in one of Tokyo’s leading omakase restaurants, where he spent three years performing humble tasks such as cleaning fish and making tea. He later realized that these years had taught him invaluable lessons simply through observation. He went on to refine his craft in traditional Edomae sushi-making before joining esteemed master Akitoshi Ohno at Narita, where he explored contemporary interpretations of Japanese sushi.

In 2006, Endo was approached by Rainer Becker, founder of Zuma, to become head chef of Zuma London in Knightsbridge. Sharing a common vision and ethos, Endo relocated to London, where he spent nearly a decade with Zuma, contributing to its international expansion while experimenting with new ingredients and global influences. On his days off, he cooked at The River Café, further broadening his understanding of produce and culinary expression.

Driven by a desire to create a deeply personal omakase experience rooted in Japanese hospitality yet inspired by global sensibilities, Endo began developing his own concept, one that embodies his belief in empathy, artistry, and connection between chef and guest.