Best Japanese in London

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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.'

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12 Pieces of Omakase Nigiri

Critics describe this as '£33 well spent', featuring 'unctuous scallop' and 'delicately fatty chutoro' on rice that is 'still just warm' and 'lightly vinegared'.

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Omakase Sushi

The restaurant is owned by fish wholesalers, ensuring exceptional quality; critics highlight the sea bream as a 'benchmark' and appreciate the use of freshly grated wasabi.

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Hokkaido milk bread

Consistently hailed as '100% the right way to start any meal,' this bread is celebrated for its cloud-like texture and unique accompaniments like kumquat and burnt honey butter.

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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.

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Chicken and Spring Onion Skewer

Universally praised as a 'jubilation' of charred, juicy thighs that 'practically burst in the mouth' and offer the savoury goodness one craves when 'teetering on tipsy.'

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Toro Sashimi with Egg Yolk Sauce

The 'star of the show' according to multiple critics; fatty otoro slices are served with an egg-yolk-enriched sauce described as 'liquid gold' that 'melts in the mouth'.

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Tortellini with Truffle & Kombu

This dish perfectly illustrates the restaurant's 'dual culinary inspiration,' blending Italian technique with Japanese depth.

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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.

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Udon Noodles

Critics praise the broth for its "chicken-y depth of flavour" and note that it "oozed character," while the noodles themselves retain a perfect "slight bite."

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Tuna & Corn Bun

A standout of the 'sensational' savoury selection, this classic Japanese combination is described by critics as a 'culinary jackpot' that is remarkably 'filling for the price.'

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Omakase Course

The benchmark experience here; reviewers universally recommend entrusting the chef with the selection of nigiri and sashimi.

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Tofu steak set

A hearty, lip-smacking tofu steak topped with teriyaki sauce and melty sautéed carrots.

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Temaco

A signature hybrid of a taco and a temaki handroll that critics describe as 'the right kind of fun.' It features a delicate crispy seaweed shell filled with bluefin tuna, sushi rice, and wasabi, served with a 'homemade tabasco' fermented chilli sauce.

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Pineapple Rib Tomato

Hot Dinners claims this is 'the best tomato dish being served in London right now,' featuring smoked cream and toasted nori that left the reviewers 'obsessed.'

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Udon with Aubergine

Described as a 'really nice bowl to chew and slurp on,' this dish features gooey aubergine slices and puffed tofu in a 'gentle but umami-rich' soy-based broth.

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Abura Soba

Reviewers praise this 'soupless ramen' for its 'thick, bouncy ramen noodles' served on a 'sesame-oil based tare.' Time Out notes it is a 'unique variation' worth 'ticking off your list at least once.'

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Nigiri Selection

With chefs from the acclaimed Roji, the sushi is technically flawless—expect fatty tuna that evaporates in your mouth and perfectly sweet squid.

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Okan Special Okonomiyaki

The signature Osakan pancake loaded with prawn, squid, kimchi, and sweetcorn, drizzled with Kewpie mayo and okonomiyaki sauce.

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Beef Nikutama Udon

The sweet short-rib beef and soft poached onsen egg combination is the crowd-pleaser that balances the chewy noodles perfectly.

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Smoked mackerel with fresh herbs and leaves on a bed of udon with a sensationally good sauce

A cold dish that was 'so vividly flavoured, and yet also so fresh and (thanks to the veg) so sharply green-tasting, that it added up to a perfect winter cheerer-up.' The noodles had 'a mystifying depth of flavour and a perfect texture'.

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Zanmai Chirashi

A 'visually stunning' bowl described as having a 'superb' taste; it features high-quality ingredients including snow crab, scallop, yellowtail, and marinated mackerel on mixed vegetable sushi rice.

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Beef Atsu-Atsu

The tender brisket and perfectly balanced hot broth make this a comforting, benchmark bowl for first-timers.

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Omakase

Andy Hayler recommends letting the chef decide on the food to experience high-quality selections like bonito with spicy soy and uni chawanmushi.

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Tsukune

Hardens reviewers consistently praise the 'wonderful' yakitori prepared at the grill bar; these chicken meatballs remain the gold standard for their authentic robata style.

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Mussel with Citrus Kosho Ponzu

Universally praised as a 'very tasty' one-bite opener that provides a fresh, acidic start to the 16-course tasting menu.

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Masa Toro Tartare

An 'iconic' signature dish 'crowned with caviar in a way that reads indulgent yet understated,' showcasing the chef's mastery of luxury ingredients.

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Matsumae sushi

Mugen's signature dish features rich, fatty Norwegian mackerel cured overnight with vinegar and topped with a layer of transparent konbu seaweed.

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Kinoko Udon

A staple choice featuring 'famed handmade udon' in a deep, nutty mushroom broth. Foodism notes that as soon as these noodles slide in front of you, you'll feel like it's just you and the bowl.

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Beef Rump Tataki

Described as 'rosy sheafs of obliging, raw rump steak,' this dish comes with an 'effective activity centre of dips and intensifiers' including hot mustard and soy.

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Spider Roll

Called the 'must have dish,' this roll combines soft shell crab, avocado, and fish roe with a touch of spicy sauce for what critics call the 'ultimate sushi roll.'

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Fatty Tuna Nigiri

Praised for 'excellent quality fish' that reviewers claim rivals 'proper omakase counter places' costing well over £100 per head.

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English Breakfast Udon

The restaurant's iconic dish, tweaked here into a 'kamatama style' where the heat of the noodles 'cooks' a raw egg yolk into a sauce, accompanied by bacon and mushrooms—critics warn 'don't call it a Japanese carbonara'.

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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.

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Handmade Buckwheat Soba

Meticulously prepared twice daily by soba specialists, these noodles are a 'painstaking' craft resulting in fine strands with 'just the right amount of bounce and chew.'

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Creamy Miso Ramen

Reviewers describe the broth as rich, thick, and velvety, noting that the addition of tofu skin elevates the deep umami flavor.

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Pork Katsu

Described as a 'perfect marriage of pork, batter, and evenly applied panko,' this dish features a crispy outer layer and soft panko flakes that melt in your mouth.

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Nigiri & Sashimi

Reviewers highlight the 'finest cuts of fish' that 'just melt in your mouth.' The tuna is specifically praised for being 'identifiably-fresh' rather than a 'mayonnaise-chili-mash' found elsewhere.

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Tonkotsu Ramen

Regarded by critics as the 'best Tonkotsu ramen in the UK,' this 'original, safe-bet' 18-hour bone broth is 'gloriously rich, milky, and salty.' Experts recommend ordering the noodles 'hard' to ensure the 'right amount of bite' for an authentic experience.

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Sushi Bento

The bento boxes are particularly good and with generous portions; the bento boxes are tasty and authentic; lovely bento boxes.

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Chicken Katsu Curry

The defining dish of the restaurant—vast, comforting, and ridiculously cheap.

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Sushi

Described as 'generous' and one of the 'classics of the cuisine,' this is a reliable staple at what critics call a 'tip-top Japanese' spot.

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Chicken Katsu Curry

Identified as a staple of this small chain, combining two of the restaurant's namesake menu items.

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Five Course Set Menu

Described as an 'incredibly reasonable price for the number of courses and quality of ingredients,' it is the best way to experience the restaurant's 'Wakon yōsai' (Japanese spirit with Western learnings) philosophy.

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Chicken Nanban

Consistently identified as the standout dish on the menu in reviewer feedback.

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Chicken Katsu Curry

Described as delightfully crisp and solid across multiple reviews, this is the reliable anchor of the hot menu.

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Chirashi Bowl

Carved right in front of you with a generous mix of high-quality fish including akami, chutoro, and hot eel; hits everything you want from a lunchtime chirashi.

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Horenso Salad

Deep-fried rock shrimp covered in a spicy mayo dressing on baby spinach—an essential way to start your meal.

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Full Bento

A standout choice that 'actually tastes of Japan' rather than an 'out of a box formula', featuring 'warm and seasoned' rice and high-quality fish like wild seabass or salmon.

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Miso Ramen

The critics' favorite: a delicate pork and chicken broth topped with chewy chashu and bamboo shoots.

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Yang Yum Chicken

Medium size Korean crispy fried chicken in a sticky gochichang sauce that is so decadent that 'fingers are required' and you'll need plenty of kitchen paper.

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Spider Roll

Explicitly recommended 'in particular' as good quality, fresh, and tasty.

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Prawn Tempura

Described by Tom Parker Bowles as 'gossamer-light' and the 'best I’ve eaten for months,' serving as a highlight in an otherwise mediocre menu.

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Kaisen Don

The consensus favorite; a bowl of fresh sashimi over perfectly vinegared rice that reviewers claim rivals dining in Japan.