Under the motto of ‘Katei Ryori,’ which translates to `Home Cooked Food`, NIJŪ has elevated every aspect of Japanese cuisine. Taking the concept of home-cooked food to an entirely different level at NIJŪ London, the creative Chef Endo Kazutoshi crafts each bite into a brilliantly thought-out experience.

Concept

Before reading the menu, understanding the idea behind it is essential. Along with the nature of ´Katei Ryori`, there is an undeniable twist of originality and modernity integrated into the menu. With conventional items such as Nigiri being a focal point of the restaurant, the concept of tradition is easily identifiable. However, as Chef Kazutoshi said, the concept of innovation is recognisable with many new exciting signature recipes showcased on the menu.

An essential concept in the intertwining vibes of modern and traditional is the use of the Konro Grill. Using this grill for the preparation of meats is one of the most common and popular tools in Japan. This not only ensures a guarantee of freshness but also creativity in preparation, staying true to the deepest roots and core values of NIJŪ.

Interiors

Entering NIJŪ, one can see the ambiance speaks entirely for itself. The dining area generates a feeling of excitement and allure, immersing you into NIJŪ’s world whilst indulging in a unique dining experience. The upstairs dining area is filled with light by way of large windows and chic light wood showcased throughout. Whether you are seated at the sushi bar or at a table, the carefully curated ambiance will only add to the overall dining experience.

The Culinary Experience

While the atmosphere and concept already speak for themselves at NIJŪ, the real highlight is undeniably the food. Prepare yourself for an incredible nigiri selection, where even the simple preparation transcends expectation. Today we know sushi usually comes with a modern twist, which is something Chef Kazutoshi integrates into his menu. However, don’t expect Futumaki or California rolls. Staying true to his concept of tradition with modernity, he elevates nigiris with optional ingredients. A true example of this being the Otoro Nigiri, enhanced with aburi and caviar.

The A4 Wagyu Beef Tartare is a true reflection of quality; in relation to product and culinary standard. Another exploration of flavour is represented in the Tuna Tataki: traditionally prepared but with a nuanced twist of parmesan, showcasing Chef Kazutoshi’s boldness.

The concept of `Katei Ryori´ then becomes the focus of the menu with the main dishes. The Konro Grill highlights the true nature of Japanese cuisine, focusing on the ingredients. They are all true to season, whilst continuing to elevate every single dish with a unique NIJŪ modern twist. The Grilled Orkney Scallops, accompanied by karasumi butter and golden enoki, are a great example of taking a simple seafood ingredient and elevating it to the next level.

In the Konro Grill section of the menu, one quickly sees a vast selection of high quality meat; giving any steak lover a challenging decision. Given a choice between cut and steak origin, one can travel the known path or try something completely new. The Kobe Sirloin or A4 Wagyu Sirloin are not steaks that you can eat anywhere, but are rather special and unique. Prepared on the Konro Grill with its ability to trap the moisture within, the meat becomes softer and more tender than expected.

Even if the main menu makes it difficult to pace yourself, make sure to leave some room for dessert as this is unmissable. Whether you choose the toasted white chocolate Namelaka, a pistachio & olive oil cake, or a fruit and sorbet mix, the dessert menu provides the ideal meal cap. If you feel like a simple digestive is what is needed in addition to the dessert, the dessert menu also offers a curated wine pairing. The choice can vary between a sweet French wine from Sauternes, or a flavourful Sake. Such pairings represent the attention to detail in every aspect of the restaurant.

Endo Kazutoshi & His Team  

The culinary direction at NIJŪ occurs under culinary genius Chef Endo Kazutoshi. Finding his culinary speciality in sushi as a third generation sushi master, the vast selection of the Nigiri reveals itself. Having earned a Michelin Star in his other London restaurant, his culinary knowledge and experience are immense.

Drinks 

Nipperkin is a destination bar in itself. For example, their simple martini is prepared with Haku vodka and Mancino sakura vermouth, complete with a twist of sakura blossom distillate or sakura Vinegar.

Another true representation of quality and product selection is represented in the extensive wine list NIJŪ has to offer. Whether it be by the glass or by the bottle, you will be able to try some incredible wines. A true highlight is the ability to try the white wine, Chassagne Montrachet, by the glass through their Coravin. Additionally, their vast selection of red wines, specifically from the Bordeaux region, reveal many hidden gems.

If you want to stay true to the traditional aspect of the restaurant, or wish to pair your food with something other than wine, NIJŪ offers a vast selection of Sake. The various options range from a Sake bottle to a simple 75ml glass, for anyone who wishes to sample something new. This ensures that every preference is thought of and reflected.

Another true highlight of the NIJŪ experience, especially in relation to drinks, is Nipperkin. Under the motto `future past,´ inspiration is found in the latter, while using the future to integrate concepts. The menu, set up in four different chapters, guarantees a libation for any tastebuds.

Final Thoughts  

Everything at NIJŪ is harmonised; tradition and modernity find a pleasant equilibrium. NIJŪ merged two concepts to create something quite unique in London.

To discover more visit: nijulondon.com

All images courtesy of  NIJŪ unless specified otherwise.