Nakimushi quietly arrives in Notting Hill, merging the gastronomic paths of Yuji Shimokawa and Robin Kosuge.
◆The Brief
- Nakimushi opens in Notting Hill, by chefs Yuji Shimokawa and Robin Kosuge
- Menu highlights include lobster ramen and pistachio matcha ramen
- Ground floor features communal dining; upstairs offers intimate Japanese whisky setting
- Mugi-cha creme caramel is the sole dessert, hinting at future menu expansion
The full story below↓
The Concept
Nakimushi, the latest venture in Notting Hill, emerges from the creative minds behind Urchin and Robin’s Ramen. Chefs Yuji Shimokawa and Robin Kosuge unite their distinct approaches to Japanese cuisine in a space that seeks to balance affordability with a refined dining experience. This understated opening follows in the footsteps of its sister restaurant Eel, offering a more accessible yet equally intriguing menu.
What to Expect
The menu features wild hamachi with nori oil and a vegetable ohitashi that highlights earthy mushrooms. Tuna summer rolls with blackberry and hibiscus offer a seasonal twist. For mains, the lobster ramen with sobrassada and a pistachio matcha ramen with daikon cress stand out. The ground floor presents a communal dining setup with counter seating around an open kitchen, while upstairs, a timber-walled dining room showcases contemporary art and a selection of Japanese whisky. The sole dessert, mugi-cha creme caramel, leaves room for growth.
The Verdict
Nakimushi offers a thoughtful blend of Japanese flavours, with room for dessert innovation. Opt for the pistachio matcha ramen. Visit the upstairs for a more intimate setting.
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