Chef Endo Yasuhiro Returns to Austin with EndoTei, An Intimate Sushi Tasting Series

I am Chef Endo Yasuhiro, a sushi chef born and raised in Tokyo, Japan, where my appreciation for food was shaped by the rhythm, discipline, and depth of traditional Japanese cuisine.

My journey to the United States began through music, but it was here that I discovered my true calling in sushi. Immersing myself fully in the craft, I trained in traditional omakase environments that emphasized patience, precision, and respect for technique. My work is rooted in classic Edomae methods—dry-aging, salt-curing, smoking, and zuke (soy marination)—each used to enhance the natural character of the fish rather than overpower it.

I spent much of my professional career within the lineage of Sushi Nakazawa, a restaurant renowned for its dedication to Edomae omakase and its philosophical ties to the traditions established by Yōjiro Ono. That experience deeply shaped my approach to sushi, reinforcing the importance of discipline, humility, and consistency.

My philosophy centers on purity of ingredients, quiet technique, and meaningful chef-to-guest connection. Through EndoTei and my private omakase offerings, I aim to create intimate dining experiences that honor tradition while remaining thoughtful and responsive to seasonality—allowing each guest to experience sushi as both craft and conversation.

Starting at $500

I offer private, chef-led omakase experiences created for intimate residences, curated gatherings, and meaningful celebrations beyond the traditional sushi counter.

Each menu is thoughtfully composed in advance, guided by seasonality, setting, and occasion. Every course is designed with balance, restraint, and progression—honoring the spirit of omakase while adapting to the rhythm of a private table.

From small, intimate dinners to larger private celebrations, every experience is approached with the same level of care, craftsmanship, and respect for tradition that defines my work.

For select events, bar service may be arranged upon request.

Through private omakase dining, I extend my culinary philosophy beyond the restaurant—bringing refined technique, structure, and intention directly to your space.

Menus are personally curated by me and executed on-site by a trusted culinary team working under my detailed guidance, preparation standards, and plating direction. This ensures the integrity of the experience is preserved from the first course to the final bite.

Rooted in classic Edomae traditions and presented with guidance from Sushi Nakazawa, each private dinner reflects the same discipline, clarity, and respect that define my approach to omakase.

• Private celebrations
   
• Corporate dining
   
• Chef’s table buyouts
   
• Special occasions and curated events
   

For select events, bar service may be arranged upon request.

 All inquiries are reviewed on a case-by-case basis by Chef Endo Yasuhiro.