Sushi master Endo Kazutoshi to open omakaze restaurant and listening bar in Chelsea this October

Third-generation sushi master Endo Kazutoshi and Creative Restaurant Group are opening two new venues in a two-storey Chelsea townhouse this October. The team will bring both an intimate omakase restaurant and a Japanese listening bar to the site on Blacklands Terrace formerly occupied by the Michelin-starred Five Fields. On the ground floor is the ten-seat ENDO, while upstairs will be given over to hi-fi listening bar Moga. The two spaces offer contrasting experiences, with the restaurant rooted in Japanese culinary tradition and the bar drawing on the country’s engagement with modernity and Western influence during the 20^th century.

Milena Floyd, managing director of Creative Restaurant Group, said: “This is a project that has been many years in the making, one we have long dreamed of and carefully planned. Finding the right home for it was, therefore, incredibly important to us. We feel very fortunate to have secured such a special location, formerly home to The Five Fields, which has long been one of my favourite restaurants in London.”

Interiors for the new omakaze venue draw on the intimate sushi counters of Tokyo in the 1920s and 1930s – the period in which Endo’s grandfather established his own restaurant in Yokohama. The space was designed by architect Javier Villar, who has previously worked with the team, and takes the Japanese ryokan (or inn) as a starting point. The robata grill sits behind the chefs in an open kitchen, and guests will be seated in front along a 200-year-old bespoke hinoki counter brought from Kyoto.

The culinary direction came about following a series of trips back to Japan by Kazutoshi and his team. The result is a traditional multi-course menu, with details withheld from guests, which allows the chef to determine each dish. The concept centres on the principle of omotenashi, a form of hospitality rooted in empathy. In keeping, dairy will be absent from the menu, with greater emphasis placed on dashi and related techniques. All sushi courses will use wild-caught fish from the British Isles, sourced largely through suppliers on the west coast of the UK. Other ingredients will be drawn from producers both local and Japanese, with components such as nori seaweed, wasabi, soy sauce and rice produced exclusively for the restaurant.

Meanwhile, via the ground floor corridor and a staircase, Moga takes its inspiration from the Taishō era and is named after the “modern women” of Japan who represented a new generation of freedom. Its cocktail menu is built around tea, developed in collaboration with London specialists Postcard Teas. The room features an undulating ceiling made from masu sake cups and a natural stone bar, with a collection of vinyl played through custom Taguchi speakers. Moga will initially be open only to guests dining at ENDO, before becoming available to book separately from December.

Kazutoshi said: “I often ask myself what responsibility I have to carry on the traditions and culture of Japan in my work. This project is the next chapter of my journey, strengthened by a clear vision and grounded more profoundly in the past. Behind every piece of sushi is the work of many hands – those who catch the fish, grow the rice and create the objects to serve it. This is a story I wish to tell. Like kintsugi, the scars of last year have become part of my history; they have made me return more deeply to my roots. I have a responsibility to represent my culture and reflect centuries of craft in each dish I serve, and I look forward to sharing this journey with you soon.”

Food Desk

ENDO and Moga open in October 2026 at 8-9 Blacklands Terrace, London SW3 2SP. For further information and updates, visit the group’s website here.