London, 21st of January: On Saturday 22nd of February, Chef Chet Sharma will welcome Chef Endo Kazutoshi from Michelin Starred Endo At The Rotunda for a one-off dining experience at BiBi.
Long-time friends, Chef Sharma and Chef Kazutoshi will come together for a collaborative event celebrating their connection, gastronomic creativity and dedication for sourcing of ingredients. Sponsored by Ruinart, the menu will see the talents interweaving their concepts, blending Endo’s Edomae style of sushi, a centuries-old tradition particular to Tokyo, with Chet’s mastery of spices. The list of dishes will feature some of the classics from both restaurants, using each other’s ingredients: expect Endo’s signature ‘business card’ nigiri, Ikejime trout dokhla, Achari British Wagyu and Mooli, and more dishes co-created by the two teams.
Chef Endo puts the highest quality ingredients front and centre thanks to a network of personal connections with select fishermen in Cornwall and Scotland. His cuisine is easily recognisable for its technical mastery, elegance, and sensitivity to mouthfeels. Chef Chet’s cooking style is light, exuberant and dynamic, drawing on a vast collection of single-origin spices, and the best of British produce. New and seasonal dishes are characteristically permeated by the smoke and char of a blend of charcoal from the sigree grill. The resulting menu promises to be filled with surprising flavour combinations and technical intricacy.
Chet Sharma commented: “We are so looking forward to hosting Chef Endo at BiBi. Ever since we met years ago, we’ve been planning to work alongside one another in the same kitchen. Working with someone who is so boundlessly creative and whose cuisine is rooted in a different cultural context to mine is going to make for a truly exciting menu.”
Endo says of the collaboration: “I’m looking forward to cooking with Chet and the BiBi team as it’s a restaurant I love to eat in myself. All the flavours are powerful, and I’m excited to use some of them in my cooking on the night. I like to pick up inspiration from all the chefs I cook alongside, whether it’s a new supplier, spice, etc., and I look forward to doing so with this dinner.”
The dinner will be priced at £195 per person including a welcome drink, with an optional wine or non-alcoholic pairing also available on request.
Seats for dinner are limited and will go live on Wednesday 22nd January, via the BiBi newsletter, which you can subscribe to here.
Details:
Date: 22nd February 2025
Times: from 6-9pm
Address: BiBi, 42 North Audley Street, W1K 6ZP
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For further information on BiBi and Chet Sharma please contact Cristiana Ferrauti, Lotus Land Agency at cristiana@lotuslandagency.com
For further information on Endo Kazutoshi please contact Sara Al-Ali, Goya Communications at sara@goyacomms.com
Notes to Editors:
About Chet Sharma & BiBi:
Raised in Berkshire, Chef Chet Sharma’s journey into kitchens was far from typical. Immersed in a world of two cultures, his maternal grandmother was from India and his paternal from London. Chet excelled academically at school and with a natural curiosity for science, he secured a place at UCL (University College London) to read Chemistry. His academic progress took him to a Master’s in Neurology at UCL followed by 2nd Master’s in Physics, and a DPhil in Condensed Matter Physics from The University of Oxford. At the same time, he threw DJ events to help fund his studies with a late-night residency at the Ministry of Sound in London. He also explored his love for cooking and embarked on a total of 16 stagiaires that lasted from 2005-2013, all the while continuing with his degrees. After a long period working as a research and development chef within some of the UK's most iconic restaurants; L’Enclume, Roganic, The French, Rogan & Co., his focus turned to developing his own culinary style. In September 2021, BiBi opened its doors to huge critical acclaim. Named after an affectionate term for grandmother in Urdu, Chet’s restaurant is simply an ode to the two women who helped inspire his career and elements of whose influence is now interlaced throughout his menus and the restaurant’s interiors.
About Endo Kazutoshi and Endo At The Rotunda:
Born in Yokohama, Japan, Endo is a third-generation sushi master, following in the footsteps of both his grandfather and father. Whilst working in one of Tokyo’s leading omakase restaurants for three years, he practised the traditional Edomae style of sushi-making before joining highly respected sushi master Akitoshi Ohno at Narita, where he spent two years exploring contemporary interpretations of Japanese sushi mastery. It was in 2006 when Rainer Becker - founder of Zuma restaurant - approached Endo to be the head chef of the restaurant in Knightsbridge, London. Endo moved to London and remained with Rainer for almost a decade, exploring unfamiliar produce and new locations as Zuma expanded across the world. In 2019, his debut restaurant, Endo at the Rotunda, opened its doors in White City, London: a 10-seat omakase experience with the spirit of ‘Omotenashi’ translating to the art of hospitality rooted in empathy. Within six months, the restaurant had been awarded a Michelin star, and in 2024, the restaurant underwent a refurbishment and a period of culinary reflection. The new era is shaped by the concept of Onkochishin, a way of looking into the future through the perspective of the past, with the omakase experience informed by recipes and techniques derived from Endo’s grandfather - the first in a family of sushi masters.
About Ruinart:
Born in the Age of Enlightenment, a time of ideas, connection and culture, Maison Ruinart was founded in 1729 as the first House of Champagne. The Maison’s winemakers are true masters of Chardonnay. Acting in harmony with nature, they cultivate and define the signature House style: elegantly simple, pleasant to drink cuvées of aromatic freshness, reflecting the grapes’ balanced luminosity.
Maison Ruinart champions a conscious, elegant art de vivre, curating enlightened experiences around gastronomy. Gastronomy has the power to determine the kind of world we live in, connecting us to authentic culture, to inspiring people; and reconnecting us to the natural world and to a progressive future. By creating meaningful moments around gastronomy, Ruinart brings together humanity and nature.