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Yoko Nakada of Makes Miso Hungry has announced today that she will be launching a one-off collaborative meal kit with Michelin-starred chef Endo Kazutoshi, of famed White City restaurant Endo at the Rotunda. 

The menu, created by Yoko and Endo, will consist of spider crab-cream croquettes to start, followed by Tekka-don with shiso & nori – aged soy marinated maguro (tuna) donburi with shiso, nori and fresh wasabi on a bed of Endo’s famous ‘shari’ (rice). This will also be accompanied by seasonal white asparagus with a Rotunda dressing. The boxes are available £60 per person on Saturday 20th and 27th March, with a very limited number available. Delivery is available nationwide.

Makes Miso Hungry was founded by Yoko Nakada during the first lockdown in 2020, after she found herself receiving many requests for recipes and help sourcing Japanese ingredients – something that has proved difficult for most people. Yoko realised that so many people love Japanese food but most still find it intimidating to cook from home – leading her to conceive the recipe boxes. 

The boxes are inspired by the tenets of Japanese cuisine, taught to Yoko by her mama and obachan (grandmother) since she was a young child. Yoko’s meals are contained in a beautifully-presented box with easy-to-follow recipe cards, origami and chopsticks providing a restaurant-standard Japanese experience from home.

To ensure the customer’s experience is as good as it would be at a restaurant, the dishes are pre-prepared to provide a relaxing experience at home. The Japanese ingredients are authentic and fresh produce is hand selected by Yoko from Billingsgate Fish Market, Smithfield’s Meat Market and New Covent Garden market. 

Endo at the Rotunda – Born in Yokohama, Japan, Endo-san is a third generation sushi master. His grandfather instilled in Endo the passions and values which today stand as cornerstones of his cuisine, and the importance of a close connection to ingredients and their providence, exhibited by Endo’s longstanding relationships with the fishermen who source his fish. Though steeped in tradition, Endo adds his own fresh elements into the art of sushi with his passion for showmanship and performance.