Endo was born in Yokohama, Japan’s second-largest city just south of Tokyo. He is a third-generation sushi master, following in the footsteps of both his grandfather and father. His grandfather opened his own sushi restaurant in the 1940s, and Endo spent much of his childhood there or at the local fish markets watching the mongers prepare and shift their daily produce. Endo’s mother opened his eyes to other creative and disciplined art forms, a path that he now attributes as the greatest influence on his practice of sushi making and style of cooking.

“Kioku, meaning ‘memory’ will combine all the important memories that I have together in one place. The experiences and events I have encountered throughout my personal and professional journey are very important to me. A reflection of my life and the passion I developed throughout my travels in Yokohama, Tokyo and Spain in particular, moments that resonate with me in a way and that will have a huge influence on what we will bring to Kioku at The OWO” Chef Endo.

Combining a deep respect for his Japanese heritage with the Mediterranean influences collected throughout his time in Spain, Endo fuses the nostalgia of treasured memories with world-class culinary skill. This, naturally, conjures magic in every bite and in turn creates memories at Kioku.