Los Mochis Notting Hill, the Mexican-Japanese restaurant where Tokyo meets Tulum, has ignited the London omakase scene with the unveiling of Juno, an innovative omakase experience, really pushing the boundaries of traditional omakase. An intimate six-seat private counter-style experience, Juno is the smallest Omakase in London offering a 2024 take on omakase with the whole menu gluten and nut free, mirroring the same ethos seen at Los Mochis.
What is it?
Located on the 1st floor of their Notting Hill Restaurant, Juno is inspired by traditional Japanese cuisine with a distinctive Mexican twist, creating a lively take on what a traditional Omakase can be. True to the concept, there will be no menu and guests will be served 15 innovative courses crafted by Los Mochis Executive Chef Leonard Tanyag, formerly of ex-OKKU and Zuma, alongside Head Sushi Chef Han, formerly of Nobu and Roka.
The freshest caught to freshest served
Executive Chef Leonard Tanyag is all about the freshest most sustainable fish with all the fish presented being caught even 48 hours before serving. Expect the freshest sustainably line-caught fish imported daily to the UK like Madai (Red Bream) directly sourced from the South of Japan makes this fish rare and special; Saboten Hirame (Olive Flounder) from Jeju Island in South Korea where they are raised and fed Cactus hence the name Saboten (Cactus in Japanese).
They use the traditional ikejime technique, considered to be the fastest and most humane method, making this fish quality superb and sustainable. Tai also known as Alfonsino (Red Porgy Bream) line-caught daily from Portugal; Botan Ebi (Sweet Shrimp) from Hokkaido Bay in Japan; Gindara specially farmed sashimi grade Black Cod from Canada, and Seared Hokkaido Scallops are just some examples of the types of ingredients on offer. The menu can also be adjusted to account for allergies like shellfish.
The Experience
There are two seatings at 18:00 and 20:30. There are only six seats so the atmosphere is intimate, interactive and impressive. A welcome cocktail is served on arrival while Chef Leonard explains the concept. The menu is on a board so you can follow along with the experience. In front of you, you will find home-pickled jicama from Mexico and fresh ginger to refresh your palate throughout the experience. There is a mixture of cold and hot dishes followed by a triumphant catwalk of supreme Nigiri and hand rolls. The silence around the table did all the talking. The wonderful food was triumphantly brilliant.
The menu will change on a daily basis and our favourite dish of our experience was a Japanese Kagoshima Wagyu A4 Nigiri with melted bone marrow and smoked chillis. Another highlight was a roasted aubergine that paired so well with sake. The dishes at Juno will showcase unique flavour and texture combinations, spotlighting the skill and technique of the experienced chefs. Each course can also be accompanied by a bespoke wine or sake pairing, reflecting the Pan-Pacific ethos of the restaurant. The wine pairing featured some top notch wines that matched the food sublimely including a Albariño Attis Mar 2020 aged under the Atlantic Sea in the corals of Rias Baixas, and outstanding Chassagne-Montrachet Clos Saint-Jean, Domaine Michel Niellon 2019 and a Coravin served Gevery Chambertin 1er Cru La Perrier, Domaine Humbert Ligner 2014. World class wines to accompany this rather unique omakase.
The future of omakase?
The passion and skill of Executive Chef Leonard Tanyag really shone through. He has been working with founder Markus Thesleff for 12 years and his dedication to his craft is incredible, travelling across the globe to focus his skills and understand the ingredients he works with. He really understands flavour and knows how to deliver this flavour to guests. People sat around the omakase counter astonished by Leonard’s ingenuity and the stories behind each carefully crafted plate where every element is a result of Leonard’s extensive experience and expertise of flavour.
The intimate space has dark, rustic tones and copper finishes, while the Omakase features a handmade walnut countertop where each course will be served and designed to be eaten by hand where possible. Committed to sustainability, the line-caught fish suppliers adhere to a daily limit of 10, avoiding overfishing and ensuring ecosystem preservation. Supporting local farmers, the teams collaborate for premium produce, emphasising their commitment to quality and community.
Markus Thesleff, Founder of Los Mochis, said: “We’re excited to be able to translate the traditional Omakase experience to our much-loved Notting Hill restaurant. This experience allows us to push the boundaries of what a traditional Omakase will be, by pairing Mexican spirit and Japanese elegance in a unique way which we simply cannot do in our main restaurant. The exclusive creations we can do for only 6 guests per seating give us so much flexibility and truly allows our Chefs to express their creative side. At Los Mochis, we continue to innovate the dining experience, which is essential ahead of our flagship restaurant opening in Broadgate in the City in spring 2024.”
Juno is open from Tuesday to Saturday.
£180 for 15 courses.
Discover More at juno-omakase.com
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Imagery courtesy of Los Mochis London