Endo’s latest creative undertaking - The Supper Club.
NIJŪ has just announced the launch of their Yūshoku (supper) Club, a unique dining series that brings together acclaimed chefs for exclusive collaborations.
To commence the series, they will welcome Chef Therese Andersson from Ekstedt at the Yard to the NIJŪ kitchen.
Therese will collaborate with NIJŪ’s very own Chris Golding and team to craft a unique menu showcasing her renowned dishes alongside NIJŪ’s signature flavours. The six-course menu is priced at £90 and will feature dishes such as Ekstedt at the Yard’s Flambadou Oyster with Wagyu fat, apple, and beurre blanc, followed by NIJŪ’s English tomatoes and shiso sorbet.
