The story
Los Mochis Notting Hill brings a distinctly Mexican-Japanese dining concept to West London, merging the warmth of Mexican cooking with the quiet precision of Japanese technique. Founded as part of the Thesleff Group, this original location established a reputation for cross-cultural flavour pairing that feels both familiar and deliberately unexpected. Chefs here treat seasonal produce as the starting point, building complex profiles through careful curing and marinating rather than heavy sauces. The kitchen maintains an entirely gluten, nut, and celery-free environment, which forces creative problem solving and keeps every plate clean on the palate.
Diners typically start with shared plates like the Salmon and Avocado Masu Tartare or Dynamite Prawn Tacos, where bright citrus cuts through rich fats and toasted spices add depth. The weekday lunch menu leans into these same combinations, offering lighter formats such as the Chia Seed Bagel served with hash browns and smoked bacon. Every dish respects the allergy-free mandate without compromising texture or seasoning. This particular Mexican-Japanese kitchen has earned a AA 1 Rosette for its consistent execution and thoughtful ingredient sourcing.
The Mexican and Japanese influence extends beyond the pass into the dining room itself, featuring curated artwork alongside clean lines and layered lighting that shift between day and evening service. Guests can move from the main floor to the dedicated Agaveria and Lounge, where the venue houses one of Europe’s broader collections of artisanal tequilas and mezcals. An outdoor terrace opens during warmer months, extending the seating arrangement toward Farmer Street. The Juno Omakase counter inside offers a more focused tasting journey, letting chefs demonstrate meticulous Edomae-style preparation at the counter edge.
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