October 6, 2026
Nakimushi restaurant in London arrives in Notting Hill with the advantage of already having a small mythology. Before opening as a three-story Japanese townhouse, its two halves existed as residencies: Urchin and Robin’s Ramen, both born within Chris D’Sylva’s Supermarket of Dreams orbit.
The result is clever. Downstairs, there is ramen, speed and steam. Upstairs, the mood slows into a more intimate Japanese restaurant and bar, with robata, gyoza, karaage, turbot and a stronger sense of ceremony.
It is very new, but the ingredients are promising: serious chefs, a strong neighbourhood group and a building that understands the value of being slightly hidden.
At a Glance
Best for: Ramen, counter dining, Japanese food, Notting Hill dinners and casual dates
Cuisine: Contemporary Japanese, ramen and robata
Location: Kensington Mall, Notting Hill
Price: Mid-to-high London dining
Signature dishes: Lobster ramen, charshu pork belly ramen, wild hamachi, red prawn gyoza, quail tempura and steamed turbot
Atmosphere: Fast and energetic downstairs; calmer and more refined upstairs
Nearest station: Notting Hill Gate
Booking tip: Go downstairs for ramen, upstairs for a longer dinner
What Is Nakimushi?
Nakimushi is the permanent home for two Japanese concepts that began as residencies: Yuji Shimokawa Kelly’s Urchin and Robin Kosuge’s Robin’s Ramen.
The ground floor is built around ramen. It is fast, counter-led and designed to evoke the bustle of Tokyo’s back-street ramen shops. Upstairs, the restaurant becomes quieter and broader, with a 25-seat dining room and bar serving contemporary Japanese dishes beyond noodles.
The name means “crybaby” in Japanese, which is charmingly odd for a restaurant with such serious credentials.
The Atmosphere and Design
Nakimushi occupies a narrow three-storey Victorian townhouse on Kensington Mall, just moments from Notting Hill Gate. It has been restored rather than overcorrected.
Guests enter beneath a custom noren through a deep oxblood shopfront. Inside, pale timber, parquet flooring, brass details and hand-glazed Japanese tiles bring warmth without tipping into theme-restaurant territory.
Downstairs is all pace: open kitchen, communal table, window counter and the smell of broth. Upstairs is softer, with leather banquettes, timber tables, brass lamps and a tiled bar. It gives the restaurant two distinct personalities in one building.
The Menu
The menu depends on where you sit. Downstairs, ramen is the point. Robin’s lobster ramen comes with seafood paitan and komatsuna, while the charshu pork belly ramen uses Basque chicken broth and ajitama. These are not bowls designed for timid slurping. They sound rich, precise and built with the confidence of a residency that already found its audience.
There are cold plates and snacks too: wild hamachi with yukari ponzu and nori oil, namayasai salad with shio koji dressing, and corn tempura with fig leaf salt. The ground floor is probably the right choice for a quick solo meal, a casual date or anyone who prefers dinner with steam on their face.
Upstairs, the cooking becomes more expansive. Red prawn and courgette gyoza comes with umeboshi. Quail tempura arrives with jerk tendashi and apricot purée. Chicken karaage is sharpened with chive oroshi and ponzu.
Larger plates are designed for sharing: line-caught steamed turbot with red vinegar, grilled Ibérico-Duroc pork loin with red almond miso, and grilled tuna kama with padrón pepper dashi and kimizu. The menu reads as Japanese cooking with confidence rather than rigid obedience.
Drinks & Wine
The upstairs bar gives Nakimushi its evening register. Shochu highballs are the right place to start, especially the Hato-Hai, a Paloma-like drink with maraschino and grapefruit. The wine element is also more visible upstairs, with a temperature-controlled display that suggests the drinks programme is not being treated as a side note.
What to Order at Nakimushi
Best ramen: Lobster ramen with seafood paitan and komatsuna
Best classic bowl: Charshu pork belly ramen with Basque chicken broth and ajitama
Best cold plate: Wild hamachi with yukari ponzu and nori oil
Best snack: Corn tempura with fig leaf salt
Best upstairs dish: Red prawn and courgette gyoza with umeboshi
Best sharing dish: Steamed turbot with red vinegar
Best drink: Hato-Hai shochu highball
For a quick meal, sit downstairs and order ramen with one cold plate. For dinner, book upstairs and let the table move through gyoza, karaage, robata and one larger fish or pork dish.
Who Is Nakimushi Best For?
Nakimushi is best for diners who like Japanese food with a little pace and personality. It works for ramen obsessives, solo counter diners, casual dates and Notting Hill locals who want something sharper than the usual polished neighbourhood room.
It is less suited to people looking for silent, formal Japanese dining. Downstairs, at least, energy is part of the point.
Is Nakimushi Worth Booking?
Yes, particularly if you have followed the Dorian and Supermarket of Dreams ecosystem. Nakimushi has the useful feeling of a restaurant that grew out of real appetite rather than a branding session.
The two-format structure is smart. Ramen downstairs gives the place immediacy. The upstairs restaurant gives it depth. The risk is that the concept may feel split, but that may also be what keeps it interesting.
Go soon, before the reservation book becomes impossible. Order ramen first, then come back upstairs for the longer version.
Practical Information
Address: 7 Kensington Mall, London W8 4EB
Area: Notting Hill / Kensington
Nearest station: Notting Hill Gate
Cuisine: Japanese, ramen and contemporary robata cooking
Restaurant style: Three-storey townhouse with ramen bar downstairs and restaurant/bar upstairs
Opening date: 7 September 2026
Chefs: Yuji Shimokawa Kelly and Robin Kosuge
Reservations: Available online
Walk-ins: Best attempted downstairs for ramen
Best for: Ramen, Japanese food, counter dining, dates and Notting Hill dinners
FAQs
What type of food does Nakimushi serve?
Nakimushi serves Japanese food across two formats. Downstairs is a fast-paced ramen bar, while upstairs offers a broader contemporary Japanese menu with gyoza, tempura, karaage, robata, fish and sharing plates.
Where is Nakimushi?
Nakimushi is at 7 Kensington Mall, London W8 4EB, close to Notting Hill Gate station.
Who is behind Nakimushi?
Nakimushi is from Chris D’Sylva, the operator behind Dorian, Eel Sushi, Supermarket of Dreams and Notting Hill Fish + Meat Shop. The kitchen is led by Yuji Shimokawa Kelly and Robin Kosuge.
What should I order at Nakimushi?
Order the lobster ramen with seafood paitan and komatsuna, the charshu pork belly ramen, wild hamachi with yukari ponzu, red prawn gyoza, chicken karaage and steamed turbot if available.
Is Nakimushi good for a date?
Yes. Downstairs works for a casual ramen date, while the upstairs dining room is better for a slower, more intimate dinner with drinks.
Is Nakimushi expensive?
Nakimushi is listed in the mid-range bracket, though the upstairs restaurant is likely to cost more than a quick ramen meal downstairs. Final pricing will depend on whether you order ramen, snacks, sharing dishes or drinks.
Does Nakimushi accept reservations?
Yes. Nakimushi offers online reservations through its official website. The downstairs ramen bar is also the more likely option for walk-ins.
Nakimushi Restaurant London Bookings
Capital A List members can make bookings for Nakimushi below.
