Sushi rice, prepared by Head Sushi Chef Shibata-san.
Rice sourced from Yamagata, Japan, with a lighter sweetness and a more delicate texture, allowing each grain to hold its form without excess stickiness.
Seasoned with akazu, a red vinegar made from sake lees, bringing depth and a gentle acidity that defines the rice.
Shabu zuki.
Bluefin tuna with sukiyaki sauce, an uncommon pairing that brings depth and balance.
Napa cabbage, grilled in wagyu fat, adding a rich, savoury note.
At first glance it suggests wagyu. On the palate, it’s tuna.
Masuzushi
This is a traditional dish from Toyama Prefecture with a history dating back over 1,000 years. I’m very happy that you’re taking an interest in the cuisine from my hometown.
鱒寿司
紀元を辿れば1000年以上の歴史がある富山県の郷土料理。出身地の料理を知っていただける事をとても嬉しく思います。
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.
It has been a year since I came to London. It feels like it passed in the blink of an eye, but looking back, it was a year filled with many experiences. I will continue to work hard to exceed everyone’s expectations.
Merry Christmas.
ロンドンに来て1年が経ちました。あっという間のような気がしますが、思い返せばいろんなことがあった一年でした。皆様の期待を越えられるよう、これからも精進してまいります。メリークリスマス
【Sumibi Yakiniku Nakahara × Kioku by Endo】
In mid-October, @kentarohenry of SUMIBI YAKINIKU NAKAHARA came over from Tokyo for a collaboration at @kiokubyendo . I had chef @gio_gore and @ichikawa_next san’s dining-room omakase, crowned with Nakahara san’s special two dishes (plus one special extra 🔥)
Nakahara-san’s dishes on the night were Kagoshima A5 Wagyu sirloin three ways: yukke, shabu-shabu and famous katsu sando.
The impression? The first bite goes beyond what I’d imagined.
Three expressions of Kagoshima A5 Wagyu—all sirloin:
Yukke
The texture is finely knit, loosening of its own accord in my mouth. This is umami, felt at once—a long-matured-on-feed richness running cleanly through the meat.
Shabu-shabu
A deep, luxuriant creaminess swells, then yields to the full bloom of Wagyu’s true aroma and flavour. Nothing jostles, nothing jars—just a long, immaculate finish. I feel, unmistakably, how A5 fat can transform with real grace.
Katsu sando
Its centre vividly pink and exceptionally juicy; even at this thickness, the teeth slip through with ease.
Among food lovers, the label “Kagoshima A5 Wagyu” is often heard; even so, the tag alone hardly captures the calibre of what’s before me. What’s on the plate here is of another order altogether—in taste and in aroma.
Wagyu—and the very idea of deliciousness—are decisively redefined.
#yakinikunakahara
#kentaronakahara
#yakiniku
#wagyu
#kiokubyendo
#londoneats
#炭火焼肉なかはら
#焼肉なかはら
#中原健太郎
@creativerestaurantgroup@luxeat
At the Kioku Chef’s Table, Chef Shibata prepares a selection of silver-skinned and local Japanese fish with calm precision — Aji (horse mackerel), Iwashi (sardine), Hedai (yellow bream), Madai (sea bream), Kinmedai (golden eye snapper), Tachiuo (beltfish), and Kanpachi (amberjack). Each one is sliced and shaped into nigiri in front of you.
#KiokuChefsTable #ChefShibata #EdomaeSushi #NigiriArtistry #KiokuByEndo
Introducing our Head Sushi Chef- Shibata Takehito.
Shibata heads up our chefs table experience at Kioku and is a Japanese cuisine expert with 10 years of experience working in kitchens worldwide. Born in Toyama Prefecture, Japan, known for its fresh seafood, he began his career in 2014 in Toronto. His travels through Europe revealed a lack of authentic Japanese cuisine, prompting him to bring true Japanese gastronomy to the West. After training for two years in Nagoya under sushi masters and mastering Kaiseki, Takehito moved to Osaka to refine his skills further. In 2020, he opened his successful omakase restaurant, Ichikawa, which attracted global attention, including from renowned chef Endo Kazutoshi.
In 2024, at age 38, Takehito moved to London to work as Head Sushi Chef at Kioku by Endo at the OWO. His vision for the restaurant is to create a well-rounded sushi experience that deepens public interest in Japanese culture and inspires visits to Japan. His approach to sushi is meticulous, ensuring every dish is perfectly balanced, even using specific mineral waters to wash the rice for the ideal taste to complement the fish.
#kiokubyendo #chefstable
あけましておめでとうございます。
2024年は自分の環境に変化を起こした年でした。
2025年は新たに得た環境をより良く変化させていく年にします。
職場からの年明けの花火と、仕事始めの縁起の良い快晴をお届けします。
今年もよろしくお願いします！
A happy new year.
2024 was a year of change in my environment.
In 2025, I will focus on improving the new environment I’ve created.
Here’s a view of the New Year’s fireworks from work and the clear beautiful skies on the first day back at work.
I look forward to see you again this year.
