NAKIMUSHI sees the Dorian team bringing the Urchin and Robin's Ramen chefs under one roof

They may have recently said goodbye to their head chef at Dorian, but the same team aren't slowing down. They're getting ready to open NAKIMUSHI, which is bringing together the chefs of two popular residencies, Urchin's Yuji Shimokawa Kelly and Robin Kosuge of Robin's Ramen. 

The pair are taking over all three floors of a townhouse near Notting Hill Gate. Inside, the two chefs will each be managing different space. So Robin Kosuge will be heading up the ground-floor ramen bar. On the menu here will be his signature lobster ramen as well as a charshu pork belly ramen with Basque chicken broth and ajitama. He'll also be offering up snacks like hogget skewers with yuzu kosho labneh and oregano, and pork and lobster gyoza with cauliflower and chilli oil.

Upstairs will be a restaurant and bar run by Yuji Shimokawa Kelly. There will be ramen there too - but we're told it will have "a broader look at hot Japanese cooking". On the menu here, you'll be able to order grilled lobster chazuke, which are native blue Welsh lobsters grilled over coals, and finished with lobster and tomato oil as well as robata-grilled aged Japanese Black Holstein beef with artichoke sauce, beef jus, kimizu and angel hair fries.

All of the openings by the Dorian team turn out to be big hits, so this is one to look forward to this autumn.