NAKIMUSHI, a new Japanese restaurant set within a townhouse moments from Notting Hill Gate, will open this September.
The opening comes from the team behind Michelin-starred Dorian, EEL Sushi, Supermarket of Dreams and the Notting Hill Fish + Meat Shop.
The dual-format Japanese townhouse has been created through a collaboration between two popular residencies: Urchin, created by chef Yuji Shimokawa Kelly, and Robin’s Ramen by chef Robin Kosuge.
Both residencies built strong followings and demand for a permanent home. NAKIMUSHI marks the next chapter for the two chefs, who have joined forces under one permanent roof.
Spanning three floors, the space will house two distinct but complementary concepts.
The ground floor will operate as a fast-paced ramen bar with an open kitchen and shared seating, serving Tokyo-style bowls alongside a small selection of cold starters and snacks.
Dishes will include hogget skewers with yuzu kosho labneh and oregano, and pork and lobster gyoza with cauliflower and chilli oil.
Chef Robin’s signatures will include lobster ramen and classic charshu pork belly ramen with Basque chicken broth and ajitama.
The upper floor restaurant and bar will take a broader look at hot Japanese cooking, while ramen will remain a central part of the menu.
Dishes will include grilled lobster chazuke, featuring native blue Welsh lobsters from Lockdown Lobsters, grilled over coals and finished with lobster and tomato oil.
The menu will also include aged Japanese Black Holstein beef from North Yorkshire, reared on fermented grains, grass and corn, cooked over a bespoke robata and served with artichoke sauce, beef jus, kimizu and angel hair fries.
Yuji said: “With NAKIMUSHI, we wanted to create a space where people can enjoy our approach to Japanese cooking in two different ways under one roof.”
Robin added: “It’s also an opportunity for our team to explore their own heritage, taking what we do further while continuing to work with the producers we trust.”
The opening further strengthens the team’s presence in Notting Hill, building on the producer-led ethos and sourcing standards established across its other venues.
From Michelin-starred dining at Dorian and EEL Sushi on Talbot Road, to the luxury grocer Supermarket of Dreams in Holland Park and the Notting Hill Fish + Meat Shop, the group has built a connected neighbourhood presence rooted in quality produce and food-led hospitality.
Through NAKIMUSHI, the team expands further into Japanese dining, combining ramen, robata cooking, seafood, carefully sourced meat and a dual-format townhouse experience in the heart of Notting Hill.
Associated Articles
CLAP London Begins New Culinary Chapter with Chef Partner Reif Othman
Highlights another contemporary Japanese dining development in London, with focus on chef-led creativity, culinary innovation and evolving guest expectations within premium Japanese hospitality.
KIBOU Japanese Kitchen & Bar to Open Birmingham Restaurant This Autumn
Provides direct Japanese restaurant context, showing continued demand for sushi, ramen, gyoza, Japanese cocktails and immersive Japanese-inspired dining experiences across the UK.
Crudo Group to Open Rocola on Mare Street This July
Adds open-kitchen and residency-led restaurant context, showing how operators are creating flexible spaces shaped by guest chefs, collaborations, cultural storytelling and evolving food programmes.
