Chef Tomos Parry and third generation sushi master Kazutoshi Endo, of Endo at the Rotunda, will be cooking together for a collaboration dinner at Parry’s one Michelin-starred Brat in Shoreditch on 15 October.
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The menu will focus on British seafood and autumnal produce, including game, with both chefs bringing their signature styles. Among the dishes are: Wild mushrooms, spider crab, mallard, Kabocha pumpkin, seabass tempura, venison, Endo’s signature temaki ‘business card’, and burnt cheesecake made with sake lees. The night will open with sushi served at the bar by Endo.
To pair, there will also be a sake selection curated by Natsuki Kikuya, founder of the Museum of Sake and WSET Global sake educator.
Parry said: “Both Endo and Brat are aligned in their love and sourcing of British seafood and will use their different cooking styles and backgrounds will come together to cook a unique collaborative menu for the evening…The idea for collaboration with Endo and Brat comes from the common belief of building long lasting relationships with producers and sourcing the best ingredients.”
Endo said: “We are very excited to go out east for an unforgettable evening together with the team at Brat”.
The set menu will cost £150, and reservations can be made by emailing: events@bratrestaurant.com (Though, according to Endo, the tickets sold out within three minutes.)
