Fine Dining in West London

Start with

Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

Start with

Endo's Business Card

This signature roll of tuna is wrapped in 'very delicate seaweed from Tokyo' and is described by critics as a 'lovely bite' that showcases the chef's precision with rice served at the 'correct body temperature.'

Start with

Chocolate Soufflé

Described as a 'culinary miracle' and a consistent menu highlight that finishes the meal on a high note.

Start with

Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

Start with

Pistachio Profiterole

A 'massive' and 'jaw-slackening' dessert that critics say is worth visiting for alone—even suggesting you 'maybe just come here for dessert.'

Start with

Nigiri Selection

Described as 'nigiri of absolute luxury,' featuring 'luscious' kinmedai (splendid alfonsino) and 'delicate and elegant' shimaaji, all served on 'perfect, just-vinegared' rice.

Start with

Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

Start with

Crab with Seaweed Waffles

Described as 'ravishing' and 'brilliant' by critics, these tuile-delicate waffles are flecked green with seaweed and served as a perfect vessel for scooping fresh crab.

Start with

Temaki (Hand Rolls)

These "taco-like" rolls feature "glimmering sheets of salmon" or tuna diced into curved nori; they are the "stars of the show" and highlight the restaurant's signature casual style.

Start with

Taramas Cream

Described as 'miles away from the usual pink, whiffy mush,' this version is praised as a decadent bowl of salty, cured roe topped with a runny egg yolk for extra richness.

Start with

Clonakilty Black Pudding Roll

A signature starter wrapped in crispy potato pastry that critics unanimously praise as a sophisticated take on a rustic classic.

Start with

Pork & Sage Scotch Egg

Praised as a 'winner' with excellent crunch and sage flavor; a benchmark pub snack.

Start with

Crudo di ricciola

Described by The Telegraph as a 'smooth and silky success,' this dish features raw yellowtail tuna in a 'delightful dressing' of cold-pressed tomato juice with a hint of yuzu.

Start with

Whole Wild Sea Bass

Described as 'impeccable' and 'punchy,' this dish is served with a rich amarillo butter and is cited by critics as a primary reason diners return to the restaurant.

Start with

Cornish Crab Salad

Consistently praised as 'delightful' and 'super fresh', often served with tardivo radicchio, lemon mayonnaise, and rye toasts.

Start with

Crab and Pomelo Rösti

Considered the essential starting point, these are described as 'smart and privileged' with the kitchen showing a 'superb way with a potato,' crème fraîche, and caviar.

Start with

Celeriac 'Cacio e Pepe'

A playful and satisfying signature dish that uses celeriac ribbons to mimic pasta; critics describe it as a 'bale' of flavour from a 'zen master' of a chef.

Start with

Marinated Sardines

Acclaimed as the 'dish of the meal' by critics, these are perfectly balanced with olive oil, aged vinegar, and lemon, featuring a subtle heat from red chili.

Start with

Alaskan King Crab (Taraba Kani)

Beautifully presented and already portioned for easy dipping into a 'rich ponzu butter,' this dish is consistently praised as a highlight of the experience.

Start with

Wood-roasted turbot

Critics praise the kitchen's confidence to not over-complicate dishes, serving this classic main with flowering oregano, anchovy, and capers.

Start with

Spaghetti with Crab

Highlighted by critics as a perfect mass of fresh pasta with a generous amount of crab and parsley.

Start with

Mirza-Qasemi

Hailed as the MVP of the menu, this thick, smoky aubergine and tomato dip is an absolute best-in-class must-order.