NAKIMUSHI brings ramen and contemporary Japanese cooking to Notting Hill
Notting Hill is getting a new Japanese restaurant this September, as the team behind Michelin-starred Dorian, EEL Sushi, Supermarket of Dreams and the Notting Hill Fish+Meat Shop opens NAKIMUSHI on Monday 7 September.
Set just moments from Notting Hill Gate, the three-storey Japanese townhouse will bring together two established restaurant residencies — Urchin and Robin’s Ramen — under one permanent roof. The restaurant is led by chefs Yuji Shimokawa Kelly and Robin Kosuge, with the two floors offering noticeably different takes on Japanese cooking.
The ground floor is the livelier of the two. Designed around an open kitchen and communal seating, it will operate as a ramen bar serving Tokyo-style bowls alongside a short selection of snacks and cold dishes. Upstairs, a 25-seat restaurant and bar will take a broader approach to contemporary Japanese cooking, although ramen remains a central part of the menu.
A Japanese townhouse with a London address
NAKIMUSHI occupies a narrow Victorian townhouse on Kensington Mall, with the building’s original character retained as part of the design.
The entrance sits beneath a custom-made noren, with a deep oxblood shopfront set against the original brick façade. Inside, pale timber runs through the three floors, alongside parquet flooring, satin-finished brass and hand-glazed Japanese Kit Kat tiles in varying shades of oxblood.
The ground floor has the energy you’d expect from a ramen shop in Tokyo. The open kitchen takes centre stage, with steaming broths and robata grills visible from the communal table and window counter.
Upstairs, the mood becomes quieter. Timber tables and chairs sit alongside leather banquettes and brass lamps, while the bar features a tiled counter backed by mirrored, temperature-controlled wine cabinets. A suspended brass rack displays rows of glassware overhead.
The top floor houses the chefs’ preparation kitchen and a temperature-controlled showcase larder, giving diners a glimpse of some of the produce used in the restaurant.
Ramen takes centre stage
At street level, ramen is the main attraction. Among the signature bowls are Robin’s Lobster Ramen with Seafood Paitan and Komatsuna, and Charshu Pork Belly Ramen with Basque Chicken Broth and Ajitama.
The accompanying menu is deliberately concise, with dishes including Wild Hamachi with Yukari Ponzu and Nori Oil, Namayasai Salad with Shio Koji Dressing and Corn Tempura with Fig Leaf Salt.
The idea is to keep service fast and energetic, reflecting the pace of Tokyo’s back-street ramen shops. Diners can eat at the communal table or window counter, while takeaway is also available.
Upstairs, the cooking broadens into a more extensive selection of Japanese dishes. Smaller plates 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 dishes are designed for sharing, including 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.
While the upstairs menu moves beyond ramen, the noodle dish remains the link between the two sides of the restaurant.
Sake, Japanese spirits and Burgundy
The first-floor bar will serve cocktails built around Japanese spirits and ingredients, including Shochu Highballs available in full- and low-alcohol versions.
The Midori-Hai combines shochu, Midori, Miso Sherry and Shiso, while the Hato-Hai takes inspiration from a Paloma, combining shochu with Maraschino and grapefruit. The name comes from hato, the Japanese word for dove.
Sake is another major part of the drinks list, with a selection of sake and nama sake — unpasteurised sake known for bright, fruit-led flavours. There will also be a selection of aged sake available by the glass, including Shirayuki Edo Genroku, a dark amber Junmai brewed by Konishi Shuzo using a recipe dating back to 1703, and Hayashi Honten Golden Amber, a 12-year-old Junmai Koshu.
The wine list has a particular focus on Burgundy and Italian wines, alongside the sake and cocktail selection.
For Notting Hill, already home to a strong collection of independent restaurants and food shops, NAKIMUSHI adds something slightly different: a restaurant that can work as a quick bowl of ramen on the ground floor or a longer Japanese meal upstairs.
NAKIMUSHI opens Monday 7 September 2026 on Kensington Mall, near Notting Hill Gate.
