A Clandestine Culinary Journey: Endo Kazutoshi’s Omakase Residency at Annabel’s Offers an Unforgettable Sensory Escape

On a rain-slicked February evening in London, the imposing facade of Annabel’s on Berkeley Square hinted at the exclusivity within. Ascending the grand staircase of the legendary members’ club, there was an palpable sense of anticipation, a feeling that something uniquely intimate and perhaps even clandestine awaited at the summit. Annabel’s, a bastion of opulent design, hushed conversations, and the undeniable hum of affluence for over six decades, typically trades in theatrical grandeur. Yet, what unfolded upstairs transcended the club’s usual spectacle, presenting a minimalist stage for a singular talent: third-generation sushi master, Endo Kazutoshi.

This temporary migration of Kazutoshi, the celebrated chef behind the Michelin-starred Endo at the Rotunda, to the heart of Mayfair marks a significant moment in London’s culinary landscape. For five months, this exclusive omakase residency offers a unique opportunity for diners to experience his artistry firsthand. The relocation was necessitated by a fire that unfortunately impacted his West London establishment in 2025, forcing its temporary closure. The opening night of "Endo, Upstairs at Annabel’s" saw the return of this esteemed chef to the kitchen for the first time since that unfortunate event, an occasion charged with both professional resilience and a renewed commitment to culinary excellence.

The experience at "Endo, Upstairs at Annabel’s" is meticulously curated to eliminate any external distractions, fostering an environment of complete immersion. Guests are politely requested to forgo wearing perfume, a sensible precaution designed to preserve the integrity of the delicate flavors that are the hallmark of Kazutoshi’s cuisine. Furthermore, in a bold move for our hyper-connected era, mobile phones are surrendered at the entrance. This "no-photography" policy, while perhaps jarring to some in a city that thrives on visual documentation, serves a crucial purpose: to command the diner’s full and undivided attention. It’s an explicit instruction to be present, to engage all senses, and to truly savor the culinary narrative unfolding before them. This approach echoes the philosophy of many high-end dining establishments that prioritize the guest experience over fleeting social media trends, recognizing that true appreciation often lies in mindful engagement.

The intimate setting, accommodating only ten counter seats, is deliberately devoid of the ostentatious decor often associated with Annabel’s. Instead, a calming, spa-like soundtrack fills the air, creating a serene backdrop for the gastronomic journey ahead. Kazutoshi himself is the focal point, moving with an almost balletic grace along the length of the counter, his team working in seamless synchrony. This is the embodiment of omotenashi, the profound Japanese concept of selfless hospitality, where every action is dedicated to anticipating and fulfilling the guest’s needs before they are even articulated.

The omakase experience here is a complete surrender to the chef’s expertise. A fourteen-course tasting menu unfolds without a pre-circulated menu, a deliberate choice that heightens the element of surprise and discovery. While some diners may initially prefer the security of knowing what to expect, devotees of the omakase style understand that this "gamble" is, in fact, a carefully orchestrated trust exercise, weighted heavily in favor of an exceptional dining outcome. This blind approach allows the chef to present the freshest, most seasonal ingredients at their absolute peak, adapting the menu fluidly based on market availability and his own creative impulses.

The culinary procession commences with what Kazutoshi affectionately terms his "business card"—a sublime handroll that serves as an exquisite prelude, hinting at the delights to come. This is followed by kasujiru, a comforting soup crafted from sake lees, offering a delicate umami depth. Then comes impeccably scored squid, showcasing the chef’s precision, and akami, a lean cut of tuna, each piece a testament to the purity of flavor. The defining characteristic of this dining experience is the "hand-to-hand" delivery. Each morsel, whether it be a perfectly formed nigiri or a delicate morsel of sashimi, is prepared, pressed, and placed directly into the diner’s hand by Kazutoshi himself. This intimate exchange creates a direct connection between chef and guest, a moment of shared focus and appreciation that elevates the act of eating into a personal communion. This method of service is not merely about presentation; it’s about ensuring the food is consumed at its optimal temperature and texture, a subtle yet significant detail that underscores the chef’s dedication to perfection.

The courses continue to impress with their exquisite balance and thoughtful composition. Crab shinjo, impossibly light and airy, floats in a delicate broth, offering a melt-in-your-mouth sensation. Plump scallops, kissed with a hint of citrus, provide a refreshing counterpoint. A cooling udon broth serves as a palate cleanser, preparing the senses for the next wave of flavors. As the meal progresses, the menu artfully transitions from the bounty of the sea to the richness of the land and the earth. The inclusion of morel mushrooms and premium wagyu beef demonstrates Kazutoshi’s versatility and his ability to weave diverse ingredients into a cohesive and harmonious narrative.

The accompanying sake pairings are an integral part of the experience, served in unique ceramic cups meticulously designed and handcrafted by Kazutoshi himself. Each vessel is a one-of-a-kind piece, bearing subtle imperfections that lend them character and individuality, much like the dishes they accompany. This attention to detail extends to the beverages, ensuring that every element of the meal is a reflection of the chef’s artistic vision and dedication to craftsmanship. The curated sake list offers a journey through different flavor profiles, from crisp and dry to rich and complex, each selected to complement and enhance the nuances of the sushi and accompanying dishes.

The grand finale of this extraordinary meal is a delicate soufflé, artfully paired with sake ice cream, followed by a cleansing matcha tea. Throughout the meal, Kazutoshi shares insights into his creative process, explaining that many of the dishes feature locally sourced British ingredients, with produce hailing from as far afield as London and Brighton. This thoughtful inclusion of local elements is a subtle yet significant homage to his adopted home, a recognition of the culinary landscape that inspires him beyond his Japanese roots. This integration of British produce with traditional Japanese techniques is a testament to his adaptability and his desire to create something truly unique that bridges cultures.

The residency at Annabel’s is a carefully timed offering, running until mid-July, with sittings available on Tuesday to Friday evenings at 6pm and 9pm. The price point reflects the exclusivity and caliber of the experience: £245 (approximately $330 USD) per person for the omakase menu. Optional sake pairings are available at an additional £120 (approximately $160 USD), while a more extensive drinks flight is priced at £250 (approximately $337 USD). An interesting aspect of this residency is its accessibility. While certain amenities at Annabel’s are exclusively reserved for its esteemed members, this dining experience is, remarkably, available to non-members. Reservations can be made through the Rotunda’s website, a gesture that opens the doors to this otherwise impenetrable institution for a wider audience. It’s a strategic move that allows for broader appreciation of Kazutoshi’s talent while acknowledging the unique setting. Demand for these coveted spots is exceptionally high, with sittings reportedly fully booked until the end of March, underscoring the immense appeal of this culinary event.

As a parting memento, guests are presented with a signed menu and a pair of chopsticks, tangible keepsakes of an evening that transcended mere dining. Stepping back out into the bustling streets of Mayfair, with phones returned and senses heightened, there’s a lingering sense of having been transported. It feels as though the journey has been far more profound than a few flights of stairs, a testament to the immersive power of Kazutoshi’s artistry. The absence of photographs to prove the experience only enhances its mystique, leaving the indelible imprint of flavor, aroma, and unparalleled hospitality within the diner’s memory. This residency at Annabel’s is not just a meal; it is a meticulously crafted sensory experience, a rare opportunity to witness a master at work in an environment designed for pure, unadulterated appreciation. It solidifies Endo Kazutoshi’s reputation as a culinary innovator, capable of creating magic even in the most unexpected of settings.