Endo Kazutoshi comes to Chelsea with his ENDO omakase restaurant and Moga listening bar upstairs

Endo Kazutoshi has had a very busy time of late. Following a fire, he relocated Endo at the Rotunda to Annabel's for five months, and he's also getting ready to launch a new Sumi restaurant in Marylebone. And now there's news about his next big opening, and this time it's a two-in-one affair in Chelsea.

He's taking over the Chelsea townhouse that, until recently, was The Five Fields and there he's opening both a new restaurant and a listening bar.

We'll take the restaurant first, which is to be called ENDO and if you thought Endo at The Rotunda was intimate with its 16 seats, this is going to have just 10. It's planned to be a multi-course omakase experience, similar to his White City restaurant. As was the case then, we're not going to be able to tell you exactly what's on the menu, and there won't even be a menu when you arrive either; you'll just have to wait to see what he's planned each night. All of the sushi will be from locally caught fish, while nori seaweed, wasabi, soy sauce and rice will all be prepared and imported specifically for ENDO from Japan.

What we do know is that the chef has been making lots of trips to Japan to prepare for this and they say there will be a "series of dishes geared towards the surprise and delight of guests." The original Endo at The Rotunda was one of London's best omakase restaurants, and we expect the same from this.

As with all his restaurants, design is key. For ENDO, the designers have been inspired by the sushi counters of Tokyo of the 1920s and 1930s, which is when Endo's own grandfather opened a restaurant in Yokohama. It's being designed by Javier Villar, who's worked with Endo on other projects, and the key element is a 200-year-old bespoke hinoki counter from Kyoto. Essentially, it's all going to look pretty special.

But that's not all, because this building will also be home to Moga, a Japanese listening bar that will be above ENDO on the first floor. That's going to have a cocktail menu that's built around teas, with a little help from Postcard Teas on that. And the design up there sounds fun too, featuring an "undulating ceiling made from masu sake cups". To start with, the bar is just going to be for people dining at Endo but come December, you'll be able to book that on its own. So if you don't manage to snag a seat at the restaurant, you should definitely bear that in mind as a pre-Christmas treat.

About the opening, Endo says, "This project is the next chapter of my journey, strengthened by a clear vision and grounded more profoundly in the past. Behind every piece of sushi is the work of many hands - those who catch fish, grow the rice, and create the objects to serve it. This is a story I wish to tell. Like Kintsugi, the scars of last year have become part of my history; they have made me return more deeply to my roots."