NAKIMUSHI, a new three-storey Japanese restaurant from the team behind Dorian, EEL Sushi and Supermarket of Dreams, will open in Notting Hill on Monday 7 September.
Located at 7 Kensington Mall, close to Notting Hill Gate, the restaurant brings together two previously temporary concepts — Yuji Shimokawa Kelly’s Urchin and Robin Kosuge’s Robin’s Ramen — under one permanent roof.
The two chefs will lead distinct but complementary dining experiences across the property, with ramen forming a connection between both.
On the ground floor, NAKIMUSHI will operate as a fast-paced ramen bar centred around an open kitchen and communal seating.
Kosuge’s menu will include Lobster Ramen with Seafood Paitan and Komatsuna alongside Charshu Pork Belly Ramen made with Basque Chicken Broth and Ajitama.
Smaller dishes will include Wild Hamachi with Yukari Ponzu and Nori Oil, Namayasai Salad with Shio Koji Dressing and Corn Tempura with Fig Leaf Salt.
The space has been designed to reflect the energy and pace of Tokyo’s neighbourhood ramen shops, with diners able to eat at a central communal table or window counter. Takeaway will also be available.
The first floor will provide a more intimate 25-seat restaurant and bar, where Shimokawa Kelly and Kosuge will broaden the menu into contemporary Japanese cooking while continuing to serve ramen.
Smaller plates will include Red Prawn and Courgette Gyoza with Umeboshi, Quail Tempura with Jerk Tendashi and Apricot Purée and Chicken Karaage with Chive Oroshi and Ponzu.
Larger sharing dishes will include line-caught Steamed Turbot with Red Vinegar An, Grilled Ibérico x Duroc Pork Loin with Red Almond Miso and Grilled Tuna Kama with Padrón Pepper Dashi and Kimizu.
Earlier previews of the restaurant have highlighted the chefs’ focus on combining Japanese techniques with produce sourced through relationships developed with British suppliers.
NAKIMUSHI occupies part of Mall Chambers on Kensington Mall, a Grade II-listed building first added to the National Heritage List for England in 1984.
The interiors have been developed around the character of the existing building while introducing Japanese design influences.
Pale timber will run across panelled walls, cabinetry and gridded ceilings, complemented by parquet flooring, brass detailing and hand-glazed Japanese tiles in shades of oxblood.
The ground-floor open kitchen will provide a focal point for the ramen bar, incorporating broth preparation and robata cooking into the dining room.
Upstairs, the restaurant will combine timber furniture and leather banquettes with brass table lamps and a tiled bar backed by temperature-controlled wine cabinets.
A preparation kitchen and temperature-controlled larder will occupy the upper floor.
The first-floor bar will focus on Japanese spirits and ingredients, including a selection of Shochu Highballs.
Drinks will include the Midori-Hai, combining shochu, Midori, Miso Sherry and Shiso, and the Hato-Hai, made with shochu, Maraschino and grapefruit.
The wider list will feature sake and unpasteurised nama sake alongside aged varieties served by the glass.
These will include Shirayuki Edo Genroku, a Junmai produced by Konishi Shuzo using a recipe dating back to 1703, and Hayashi Honten Golden Amber, a 12-year-old Junmai Koshu.
Wine will also form a significant part of the drinks offer, with a particular focus on Burgundy and Italian producers.
The opening expands the Notting Hill portfolio associated with restaurateur Chris D’Sylva and the team behind Michelin-starred Dorian, EEL Sushi, Supermarket of Dreams and Notting Hill Fish + Meat Shop.
NAKIMUSHI also represents the permanent development of Urchin and Robin’s Ramen, both of which previously operated as residencies through Supermarket of Dreams.
The restaurant is currently listed by its official website as opening in September, with online reservations due to launch ahead of opening.
NAKIMUSHI will open at 7 Kensington Mall, Notting Hill, on Monday 7 September 2026.
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