Newly opened on one of London’s cutest streets is brand new Los Mochis, an all day Pan-Pacific experience, mixing Mexican spirit with Japanese elegance, Mexican design with Japanese coolness and importantly, Mexican flavours with Japanese techniques.
These two culinary powerhouses will meet at Los Mochis in truly inspirational style, with classic MexiCali dishes taken to a new level with the clean, fresh flavours of Asian ingredients. Our favourite was a Miso Black Cod taco (the only place in London you can have this dish) with silky smooth Ume Saikyo Miso Black Cod and avocado. You cannot leave without trying the Matcha Blondie – the gooiest, softest matcha inspired brownie.
I met with founder Markus Thesleff to talk restaurants and more. Markus is an award-winning restaurateur, responsible for popular restaurant brands including Pangaea and OKKU.
How did you get into restaurants?
My dad was a real foodie and when we were growing up, we were lucky enough to travel extensively and visit some of the best restaurants and hotels in the world.
Fast forward to my time at university and I started to organise parties to make money when I was broke. It was at this early stage that I came to realise that hospitality is the business of creating memories and experiences. From a holistic point of view I want to bring some joy and happiness into people’s lives. I truly believe if we can do this, when our guests leave they will spread some of this positivity to everyone come into contact with.
Why did you choose London for your brand new restaurant Los Mochis?
Paris and Tokyo may be home to more three Michelin star restaurants, but for me London is one of the great food capitals. Add into the mix the opportunities presented by Brexit, and it was an easy decision to make and Los Mochis was born.
What are your favourite Mexican and Japanese dishes and what is your favourite dish on the Los Mochis menu?
For Mexican food it has to be tacos, guacamole and chilli. Japanese it’s probably sashimi and yakiniku (grilled beef). My favourite dish on the Los Mochis menu is the truffle tuna sashimi tostada, although the black cod taco is a close second.
Tell us about the tequilas and mezcals that will be on the menu at Los Mochis?
We are partnering with well-known brands such as Casamigos and Don Julio but we really want to support artisanal and lesser known producers like Ocho, Calle 23, Gem & Bolt, Ojo de Dios, Soto Mayor, the Lost Explorer and many more.
Compared to the Middle East, how will you cope with the unpredictable London weather?
The only thing predictable about London weather is its unpredictability. I’ve opened restaurants and bars here before so I know what I’m letting myself in for. I may need to train the team to become sun spotters to alert us when it does decide to make an appearance!
What is your dream job apart from being a restaurateur?
It would have to be a hotelier. Another profession where it’s all about creating memories and experiences.
Favourite London restaurant and why?
I love LPM London in Mayfair; it’s somewhere that ticks all the boxes. But for sheer unadulterated comfort, it’s got to be Scalini in Chelsea.
What is your life mantra?
I’ve actually got a few.
“Where focus goes, energy flows”
“Change the way you look at things and the things you look at change”
“Be the best version of yourself”
What’s the next big thing in the London restaurant scene?
Who can honestly say? There are so many departures and arrivals at the moment that until the dust settles, it’s going to be impossible to predict anything. All I know for sure is that there are big changes coming and not just with technology. Perhaps there’s a surgeon, taxi driver, rocket scientist or plumber out there who wants a complete life change and who in a year’s time will emerge as the chef who turns everything on its head…
What is next for Los Mochis after launching?
We are already focused on finalising our second location. However we can’t forget we are only as good as the last dish we serve.
To discover more, visit: losmochis.co.uk
All imagery courtesy of Los Mochis.
