New Japanese Restaurant from Endo Kazutoshi

Delving into the vibrant tapestry of culinary expertise, I went on a gastronomic journey at SUMI, a creation by the renowned third-generation sushi master, Endo Kazutoshi. Joining forces with head chef Yasuda Akinori, previously of Zuma and Yen in the Strand, SUMI emerges as the sister restaurant to the upscale Endo at Rotunda.

Diverging from the formal ambience of Endo at Rotunda, SUMI welcomes diners into a relaxed and informal interior. Echoing its high-end counterpart, SUMI adopts a wood theme with white tiling and pale wood tables. I am yet to visit Endo at the Rotunda, but for now, SUMI ticked all the boxes for me.

The Sushi Selection:

Sushi enthusiasts are in for a treat with a diverse menu featuring sashimi, temaki, nigiri, alongside a tempting array of starters, mains, and desserts. A highlight that drew me to SUMI was its offering of Chutoro, Ototo, Suzuki (seabass), and Hamachi (yellowtail) — with the option for an aburi style, adding a tantalizing twist through the use of a naked flame.

Here’s a glimpse of our delightful culinary adventure:

Starters:

• Edamame
• Japanese ‘Konbu’ Garden Salad
• Fillet of Beef ‘Kushi-Katsu’
• Sumi Ceviche

Nigiri Selection:

• Ikura Nigiri
• Hamachi Nigiri
• Hotate Nigiri
• Otoro Nigiri

Temaki Delights:

• Akami Temaki
• Toru-Taku Temaki

Mains:

• Japanese A4 Wagyu Striploin
• White Fish Steak
• Mushroom Gohan

Sweet Endings:

• Sumi Ice Cream
• Matcha Mille

Elevating Traditional Dishes:

The menu unfolds with familiar favourites like edamame and a refreshing garden salad, setting the stage for more adventurous choices. The Fillet of Beef Kushi-Katsu, though slightly smaller than expected, captivates with its expertly coated panko breadcrumbs, offering a delightful texture.

The fillet of Beef Kushi-Katsu was slightly smaller in the portion than what I had expected but the beef was carefully coated in panko breadcrumbs which weren’t too thick, giving it a nice texture when I took a bite.

The homemade Sumi Ceviche consisted of a selection of sashimi pieces along with some parsley and shiso leaf. It was lovely to be able to try the selection of fish that they offered.

The Nigiri selection showcases the artistry of vinegared rice-based creations. Notable mentions include the generously roe-laden Ikura Nigiri, the delectable Hotate Nigiri featuring Isle of White scallops, and the melt-in-the-mouth experience of Otoro Nigiri.

Temaki takes an innovative turn with the Akimi, presenting diced red tuna marinated in soy and served with wasabi. The Toru-Taki, featuring minced fatty tuna with smoked and fermented mooli, brings a unique twist, creatively presented without the conventional handroll wrapping.

The Mushroom Gohan (below), a hearty dish with a rich medley of mushrooms, stands out as a satisfying vegetarian option. The Japanese A4 Wagyu Striploin, though distinct from A5 graded pieces, captivates with its tenderness, complemented by charred puntarelle and yuzu onion sauce.

The Japanese A4 Wagyu Striploin, though distinct from A5 graded pieces, captivates with its tenderness, complemented by charred puntarelle and yuzu onion sauce.

The White Fish Steak, adorned with seaweed and ponzu sauce, showcases the seafood of the day at SUMI, striking a perfect balance in flavour and portion.

Sweet Finale:

Our culinary journey concludes with the indulgence of soft-serve SUMI ice cream and the Matcha Mille, where the aromatic strength of matcha enhances every delectable bite.

As I savour the memories of this extraordinary dining experience, SUMI emerges not merely as a restaurant but as a symphony of flavors, skillfully orchestrated to delight the senses.

Find SUMI: 

157 Westbourne Grove, London W11 2RS