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kazutoshi.endo, 101 Wood Lane, London (2026)

05/05/2026

Dear All friends

We sincerely apologise for any inconvenience caused during today’s reservations.
We were overwhelmed by your incredible support, which led to the booking system crashing.

Thank you always for your trust and continued support.

Allow me to take a moment to share something I deeply value in both dining and hospitality.

There is a moment in history I often reflect on.

Around 800 years ago in Japan,
there was a clan that had everything.
— the Taira clan.

However, they were driven out of the capital
and forced to flee north.

There was no more luxury. No more abundance.
They had lost everything.

And yet—
they did not abandon their sense of beauty.

Even in the mountains, with almost nothing,
they carefully arranged what little they had,
ate with intention,
and showed respect to each moment.

Not because they had to—
but because it was who they were.

This way of thinking lies deep within Japanese culture.

True refinement does not depend on luxury.
It reveals itself only when everything unnecessary has been stripped away.

At the counter, we think in the same way.

The best ingredients alone are not enough.
What matters most is how we treat each moment—
how we serve, how we place, how we pass each piece from hand to hand.

Everything is reduced to its essence.

What remains
is trust, timing, and presence.

To become a place that holds this spirit.

01/05/2026

Dear Friends,

There are moments in a journey that ask you to pause,
to look back with gratitude, and forward with intent.
This is one of them.

“Untitled”
this final release of reservations for Endo Upstairs at Annabel’s
now approaches its last chapter,
concluding on 17th July.

On Tuesday 5th May at 9:00am (UK time),
we will release our final reservations—
quietly, and with deep appreciation—
to those who have walked this path with us.
www.endoatrotunda.com

To stand once again at the counter,
to pass each piece from hand to hand,
to share a moment that exists only in that instant—
this has been our privilege.

In that exchange, there are no excess words.
Only trust. Only timing. Only presence.

What we have experienced here has shaped us.
Not as a pause, but as part of our becoming.

We carry it forward—
into what comes next.

With heartfelt thanks to Annabel’s,
for offering us a place to continue, to focus, to serve.

This is not an ending.
It is a mark in time.

And from here, we step further.

With respect, with gratitude, and with unwavering intent.

Your Team,
Endo

24/04/2026

There are no shortcuts on this path.

Today, we received our seventh Michelin Plate.
This plate holds a very special meaning for us.

In last year’s fire, we lost so much.
The six Michelin Plates we had built up over time were also consumed by the flames.

However, the fire did not take everything from us.

The warm words of our guests.
The unwavering trust of our producers.
And the spirit of our team, who chose to stand up again from nothing.

To stand at the counter is not simply to cook.
It is to place your life into that very moment.

This seventh plate we received today
is not a continuation of the past,
but a sign that we have begun walking toward the future once again.

We have already started moving forward.
Not a return, but an evolution.
We are stepping toward a higher stage.

Thank you very much
Courivaud
With our deepest gratitude.

And to the Endo team
words are not enough to express my thanks.
From today, let’s walk this path together once again🤝

08/03/2026

As a son.
And as a sushi chef.

My mother, the person who made me who I am, has departed.
She raised me as her son,
and she also raised me as a sushi chef.

Now, standing before her and placing my hands together in prayer,
I keep asking myself one question.

What is my duty?
What is my true path as a chef?

“Your way of thinking is to affirm and accept
every event and every existence in this world.”
My mother’s life.
My life.

To accept it all, and move forward.
That is what I feel she is telling me.

Perhaps now she is with my father in heaven,
running their small sushi restaurant again.

So please watch over me.

As your son.
And as a sushi chef.
I will fulfill my duty
quietly, and with pride.

Thank you for your understanding and kindness.
I will return to my duties from Tuesday.

25/02/2026

Dear Friends,

We’re excited to share that booking for
“Endo Upstairs at Annabel’s”
Reservations for April & May open at Monday, 2nd March at 9:00am UK time.

Bookings via Endo at the Rotunda website
www.endoatrotunda.com

It is made possible by your unwavering support.
To stand on the stage of Annabel’s is not by chance.
A temporary home where they have welcomed us with warmth and for our team to reunite together.

To those who believed in us.
To those who stood beside us.
To the team who push forward every day.
To the producers who entrust us with their ingredients.
And to you, who take your seat at the counter.

All of it comes together here.

The aroma of freshly prepared rice.
The knives that endured and returned to my hands.
One piece of sushi, passed from hand to hand.

With pride.
With gratitude.

I look forward to welcoming you at Annabel’s.

10/02/2026

Dear all friends.

Seven times recognised by the Michelin Star.
First and foremost, my deepest respect to the
for continuing to uphold an unwavering standard for our profession.

Above all, I am grateful to everyone who has supported us
and allowed us to continue this journey.
That fact alone carries deep meaning for us,
and I feel it as genuine love.

Last year, we experienced a fire.
The restaurant, our tools, and the time we had built together
were not things that could be taken lightly.

And yet, not everything was lost.
The thoughts of others,
and the reason we continue to cook.

That is what allowed my team and me
to move forward once again.

This year has become, without question,
the best year of my life.
What once stood still
is now moving again—
quietly, but with certainty.

I am not here to speak of comebacks or victory.
I believe in continuing with sincerity—
towards our craft,
our guests,
our producers,
and our ingredients.

This is not the goal.
It is only a passing point.

With heartfelt gratitude to everyone who supports us.
And my deepest respect to the team who walks this path with me.

Your Team Endo

19/01/2026

Dear Friends,

The time has come for us to prepare to stand in front of you once again.

To everyone who has supported us, your words and your presence have given us the strength to look forward, again and again.

I would like to share some news about an exciting pop-up that will be taking place, a special moment for us to gather with you once more.

While its official name is Endo, Upstairs at Annabel’s, I have chosen to refer to this moment as Untitled. There are feelings here that cannot be easily put into words - gratitude to our guests, the desire to see you again and melancholy and longing for the time we lost.

From the 20th of February, for a period of five months, I am very happy to be able to hold this pop-up at . With just ten seats per sitting and two sittings per evening, available Tuesday to Friday.

Reuniting with the Rotunda team in a temporary home, I am deeply grateful and very much looking forward to having a place where I can once again serve you the sushi that represents the essence of my work.

Reservations open on Tuesday, 20th January at 9am for February and March bookings on our website, on a first-come, first-served basis. www.endoatrotunda.com

I sincerely look forward to seeing you. Endo

05/01/2026

Selbstüberwindung

Happy New Year.
Thank you, as always, for your unwavering and warm support.

This year’s calligraphy is “True Flavor.”「真味」

To pursue a taste without disguise.
Not through a hundred words,
but through a single piece of work.
I believe that only this kind of steady accumulation
can become a true taste.

True flavor is not about technique
or explanation.
It is what quietly remains
after facing time, again and again.

In moments when I allow myself to pause,
I feel that this “true flavor” reveals itself—
and within it, a lasting aftertaste is born.

For each and every one of you,
I want to offer moments that make you feel,
from the heart, “I’m glad I came.”
This is something I think about sincerely, every single day.

Your presence itself
has become an immeasurable source of strength for me.
I can feel a quiet warmth
rising from deep within my body.

Cherishing this bond we share,
I hope that we can continue
to spend and share moments
that truly feel real and meaningful together.

Your team Endo

05/01/2026

**Selbstüberwindung**

Happy New Year.
Thank you, as always, for your constant and warm support.

This year’s calligraphy is 「出奔」

Not to remain,
but to move beyond.
Not with a hundred words, but through action.
That resolve is carried within these two characters.

This is not about abandoning the past.
It is a departure toward what comes next.

For each and every one of you,
I want to create moments that make you feel,
“I’m glad I came.”
That is something I think about sincerely, every single day.

Your presence itself gives me immeasurable strength.
I can feel something like adrenaline
rising from deep within.

That we met at all is a matter of fate.
And I hope that, from here on,
we can continue to share many meaningful moments together.

With heartfelt gratitude.

Endo

29/12/2025

“Matrix”

At the end of the year, I stepped out into the city, dressed with a little more intention than usual.
A different street. A different neighborhood.

The world hadn’t changed.
Only the reality I chose to look at had.

Work, like life, has its own matrix.
Unspoken rules. Expectations. The idea of how things are “supposed” to be.
Move without awareness, and you may feel like you’re progressing,
when in truth, you’re only being replayed.

A note to my future self.
Don’t be afraid to pause.
When something feels off, don’t ignore it — touch it, examine it.
The road that looks like a detour is often the one closest to real work.

Tradition must be protected.
But the place where you stand is your own choice.

Stay awake.
Work quietly, and work deeply.

24/12/2025

Drear all friends and Guest,

Merry Christmas, and my warmest wishes as we approach the New Year.

This year brought a fire — an experience I will never forget.
It was not an easy time, but the words, thoughts, and quiet support I received from so many of you became a true source of strength. I am deeply grateful for each and every one of them.

There was time to pause and reflect, but never to look back.
As a team, we have already begun preparing to open a new door together.
To rebuild, to refine, and to face our work with greater honesty and depth — that resolve is now firmly set.

For me, cooking is not only a craft, but a way of life.
It is about discipline, the courage to express, and the power to move people’s hearts.
These values guide me now more than ever.

The next door is already beginning to open.
I truly look forward to the day when we can share that moment together again.

With gratitude and resolve,

Endo and Team Endo at the Rotunda

kazutoshi.endo

05/05/2026

01/05/2026

24/04/2026

08/03/2026

25/02/2026

10/02/2026

19/01/2026

05/01/2026

05/01/2026

29/12/2025

24/12/2025

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