“For us, it’s all about consistency, quality, and great customer service,” says Executive Chef @gio_gore . “With more products coming in and more variety to choose from, we can develop so much more in our restaurant.”
That’s exactly what the acquisition between Woods Foodservice and John Mower is all about, giving chefs greater variety, reliability, and inspiration every day in the kitchen.
#Kiokubyendo #Japanese #KiokuLondon #Premiumhospitality #Woodsfoodservice
Akami.
The lean cut of bluefin tuna, prized for its deep colour and clean, mineral flavour.
Broken down in house for nigiri and sashimi, with select cuts set aside for dry ageing.
Experience the tuna trolley at Kioku.
A selection of charcuterie crafted from bluefin and yellowfin tuna, prepared in house.
Served tableside, with the tartare made in front of you from start to finish, cut, seasoned and plated to order.
A rare experience in London, in the heart of Whitehall.
A new seasonal dish from Executive Chef George, inspired by his Greek upbringing, drawing on the warmth of traditional orzo dishes and the kind of simple, deeply comforting flavours he grew up with. Sweet langoustine meets rich, savoury depth from miso and sake lees, balanced with a soft onion cream and fresh seasonal leaves.
The Kioku Bento.
Grilled sea bass, miso soup and chirashi sushi with tamago and perfectly steamed rice, served in a traditional bento box.
£49 per person.
Available for lunch Wednesday to Sunday.
‘A beautiful, beautiful restaurant’.
In part 2 of our video with @gio_gore , Executive Chef at Kioku by Endo, he shares more about the vision behind the restaurant and what makes it such a unique dining experience.
From inspiration and creativity to the importance of high-quality ingredients, George gives a deeper insight into the passion that drives his kitchen every day.
We’re proud to support incredible chefs like George and be part of their journey.
#KiokuByEndo #Japanese #KiokuLondon #PremiumHospitality
