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

14/8/26 - updated with more details and the opening date.

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 snacks like wild hamachi with yukari ponzu and nori oil and corn tempura with fig leaf salt. 

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 red prawn and courgette gyoza with umeboshi, quail tempura with jerk tendashi and apricot purée and grilled Ibérico x Duroc pork loin with red almond miso.

The bar will be also be on the first floor with a big focus on Shochu Highballs (which will be available in normal and low-alcohol versions), like the Hato-Hai, which is a shochu take on a Paloma made with maraschino and grapefruit.

As for the top floor, that's going to be a "chefs’ preparation kitchen and a temperature-controlled showcase larder". They seem to be suggesting that people can pop-up and have a look at that - so we're not 100% sure how that's going to work.

All of the openings by the Dorian team turn out to be big hits, so this should be a big deal when it opens too.