Notting Hill, Japanese Restaurant Guide

This 15-strong London noodle chain (now with branches in Brighton, Birmingham and Bristol) is “a good stand-by” – perhaps it’s “not as good as some of its competitors”, but it is widely seen as “good value”: in particular “the lunch-time meal deal” is a winner.

“Lovely Japanese dishes in a charming minimalist room” win ongoing acclaim for Endo Kazutoshi’s Notting Hill venue (named for his Mum!), which is much more laid-back than his famous Endo at the Rotunda. Sushi is the mainstay of the menu produced by chef Christian Onia, but there are also a smattering of robata and gohan (rice) options. It has a mutedly stylish, café-like interior and an outside sunny-days terrace.

“Excellent, innovative and delicious food” – a surprising Mexican/Japanese fusion dubbed ‘Baja-Nihon cuisine’ by its founder, restaurant entrepreneur Markus Thesleff – has made quite an impact at this “amazing” Notting Hill three-year-old (on the former site of famous chippy Geale’s, RIP), leading to the launch last year of a City branch with a huge rooftop terrace next to Liverpool Street station. Top Tip – “everything in this restaurant is gluten-free and suitable for coeliacs” (it’s also nut- and celery-free).

“Los Mochis’ new omakase experience” – this separately branded, super-ambitious tiny counter has opened above the Mexican/Japanese Notting Hill bar/restaurant, to excellent initial feedback. “It seats only 6 people and food is prepared by Los Mochis executive chef, Leonard Tanyag, and sous chef, Han. Leonard seems to genuinely enjoy the guest interaction and is very happy to talk about his processes and thinking behind food that’s innovative but accessible, with every course different to the others but harmonious with them; and with ingredients of exceptional quality”. Top Menu Tips – “Standout dishes were the three-day beetroot-cured cuttlefish nigiri with smoked salt and yuzu kosho and the snow crab taco with cedar-charred spring onion and spicy aioli, served in rice paper”.

Open in Notting Hill in June 2025, a ‘neo Nikkei omakase’ from a trio of friends who developed their take on Japanese/Peruvian cuisine in Lima, adding Chinese and other global influences to the mix. The full experience extends across 11 courses – and promises to be interesting.