Endo Kazutoshi's SUMI to expand premises as new head chef appointed

By James McAllister

- Last updated on GMT

Endo Kazutoshi's SUMI to expand premises as new head chef Christian Onia appointed

Related tags SUMI Endo Kazutoshi Restaurant Sushi

SUMI, the more informal sister restaurant to Endo Kazutoshi's London flagship, is expanding its premises this summer, reopening in September with new head chef, Christian Onia, at the helm.

Following the acquisition of the Notting Hill restaurant’s neighbouring unit, the expansion will see SUMI, which originally launched in June last year​, increase its indoor covers from 45 to 61, with an additional 70m2 of floor space added.

The restaurant will be closed from 16 August to 8 September, reopening again on 9 September.

SUMI's refreshed interiors will remain elegant and understated and will feature pale wood panelling, traditional white tiling and rattan accents, with a palette of cream, white and beige throughout. Warm lighting, plants and script art will act as a backdrop for the restaurant's menu, which takes a more accessible and less formal approach to serving high end sushi.

“Since opening in 2021, the demand for SUMI has exceeded all our expectations,” says Kazutoshi.

“This expansion will allow us to welcome even more guests to try our signature style of Japanese cuisine.”

SUMI's expansion comes amid a change in the kitchen, with Christian Onia (pictured) replacing Yasuda Akinori as head chef. 

Working closely alongside Kazutoshi, Onia will be responsible for overseeing the entire kitchen team and for creating and executing the menu.

New signature dishes will include a seafood gohan with scallops, octopus, tiger prawns, squid, mussels, clams, trout roe and prawn dashi; and kombu-aged ribeye with brown butter ponzu, kizami wasabi and yuzu salt.

“SUMI has been making waves since it opened last year and I’m delighted to be joining the team,” says Onia, whose CV includes stints at London restaurants including Roka, Inko Nito, and Jason Atherton’s Sosharu.

“Endo Kazutoshi is a true master of the art and has long inspired me, so it’s a dream come true to be working with him so closely and creatively. With the upcoming expansion, it’s a great time to come on board.”

Kazutoshi is a third-generation sushi master who specialises in the centuries-old Edomae style of sushi, which is a technique particular to Tokyo. 

His eponymous Michelin-starred restaurant Endo at the Rotunda in Shepherd's Bush is currently ranked at number 100​ on the Estrella Damm National Restaurant Awards top 100 list. 

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