There’s a new omakase sushi restaurant in town. Endo opened on Wednesday, March 6 in a petite, 10-seat spot located at 609 W. 29th St.
Headed by Chef Endo Yasuhiro, who was born in Tokyo, the restaurant is built around techniques created in the Edo Era, like dry aging and smoking. Earlier in his career, Yasuhiro apprenticed with New York’s Chef Daisuke Nakazawa, who in turn studied with Chef Jiro Ono of “Jiro Dreams of Sushi.”
The star power is strong at Endo, with Nakazawa on board as creative contributor, plus owners Taiki Wakayama and Darrel Oribello, who also operate Austin concepts Sazan Ramen and Curry Up Now.
Endo visitors can expect fresh seafood imported from the East Coast and Tokyo’s Toyosu Market, a 20-course experience curated by Yasuhiro. The restaurant will also serve wine, sake and Japanese whisky pairings.
Dinners start at $160 per person. Make a reservation.
