Nakimushi

What it is

Nakimushi comes from Chris D'Sylva's team behind Dorian and Eel Sushi, with Robin Kosuge and Yuji Shimokawa Kelly as head chefs. It fills three floors of a townhouse on Kensington Mall: a ramen bar around an open kitchen and robata grill on the ground floor, then a 25-seat dining room and tiled bar upstairs, finished in deep red hand-glazed tiles and leather banquettes, with a glass-walled cold room for ageing ducks and Ibérico pork. Dishes reported so far include lobster and sobrassada ramen, a pistachio matcha ramen in vegetable broth, chicken karaage, chicken nanban with black vinegar, red prawn and courgette gyoza with umeboshi (£9), wild hamachi with yukari ponzu and nori oil (£9), and corn tempura with fig leaf salt (£6). Tables are booked on SevenRooms with a deposit.