Master sushi chef Endo Kazutoshi has honed his craft for more than 21 years – with credentials that include a spell at elBulli and acting as executive sushi chef for the Zuma group of restaurants. He comes to London to prepare a one-off dinner (£125 a head) at Kisetsu, the separate dining space within Jason Atherton’s Japanese izakaya restaurant Sosharu in Clerkenwell, on Tuesday September 6.
Kazutoshi’s menu will include wagyu and lobster from the grill; scallop, monkfish liver, toro, mackerel and seabass sashimi; and nigiri with otoro aburi, Japanese tai, kinmedai, live langoustine, otoro zuke yaki, ika and unagi.
Alex Craciun, head chef at Sosharu, invited Kazutoshi to co-host the evening – a rare opportunity for just 10 guests to experience his cuisine. “It’s an absolute honour and privilege to have Endo-San as our first guest chef at Kisetsu,” says Craciun. “His experience and knowledge as a third-generation sushi master is incredible and I’m excited to be cooking alongside him. Kisetsu is all about celebrating the seasons, so we will have some very special ingredients on the menu, such as cobnuts, wild elderberries, langoustine and eel.”