The former BBC TV Centre may be an unlikely setting for a Japanese restaurant, but Yokohama-born Endo Kazutoshi has created a stylish space on the top floor that boasts a beautiful, 200-year-old hinoki wood counter. The experienced, well-travelled chef is a real showman, explaining each well-crafted, subtly flavoured element of the omakase in an engaging, charming way. Ingredients are either imported from Japan, such as rice from Yamagata, or are the best that Europe has to offer, like monkfish from Brixham and tuna from Spain.The restaurant is currently closed for refurbishment and is expected to reopen in late summer.