Eel Sushi Bar London Review: Refined Edomae Craft in Notting Hill

January 1, 2026

Eel Sushi Bar in London brings a quiet, disciplined beauty to Notting Hill. The restaurant sits on Westbourne Grove and feels worlds away from the neighbourhood’s bustle. The moment you step inside, the atmosphere shifts. The room is serene, warm, and focused on the craft unfolding behind the counter. This is Edomae sushi presented with purity and intention.

Eel Sushi Bar opened in 2024 as a new project from acclaimed sushi master Yasuhide Tobita. Before launching Eel, Chef Tobita worked for years in high-level Japanese kitchens, honing a style rooted in tradition but adapted for London diners. His focus is Edomae—the Tokyo-born technique that relies on ageing, curing, and marinating fish to bring out depth and umami. The restaurant quickly gained attention for its precision and confidence. It is already recognised by the Michelin Guide for its craftsmanship and commitment to technique.

The space is intimate, with only a handful of counter seats facing the chef. Pale wood, clean lines, and soft light create a cocoon-like calm. There is no background noise. No distractions. Just the rhythmic flow of knife work, shaping rice, slicing fish, and assembling each piece with quiet concentration. The counter curves gently, allowing you to see every movement without feeling on display. The service mirrors the style: gentle, informative, and respectful. Even the plates and ceramics are chosen for texture and colour harmony. Dining here feels meditative. It’s intentional. It’s slow in the best possible way.

Eel Sushi Restaurant London Menu

Eel Sushi Bar offers a traditional omakase menu. Every element is seasonal and sourced with precision. Expect around 18 courses, each presented directly by the chef. Highlights include buttery chu-toro, marinated akami, and sweet, delicate scallops brushed with a savoury glaze. The eel, of course, is a signature. Grilled, lacquered and tender, it carries a caramelised smokiness that lingers gracefully. Another standout is the kohada (gizzard shad), cured to sharpen its brightness. The meal typically begins with small appetisers—such as chawanmushi or a delicate seaweed salad—and ends with tamago that’s almost cake-like. The rice is warm, aromatic, and seasoned with perfect restraint. Every bite lands with clarity and harmony.

Eel Sushi Bar offers a rare experience in London: omakase with true stillness and discipline. The craftsmanship is exceptional. The ingredients are outstanding. The atmosphere feels transported from Tokyo.