Sumi, the Notting Hill-based casual sister concept to Endo at the Rotunda, is expanding its premises this summer, reopening in September with new Head Chef, Christian Onia, at the helm.
Following the acquisition of the restaurant’s neighbouring unit, the expansion taking place this month will see Sumi increase its indoor covers from 45 to 61, with an additional 70 m sq of floor space added.
Sushi master Endo Kazutoshi has appointed Christian Onia as head chef at Sumi. Working closely alongside Endo – with whom he shares a passion for sourcing impeccable ingredients from the finest suppliers – Christian 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.
A specialist in robata, sushi and sashimi, and with extensive knowledge of Japanese cuisine, Christian has spent over a decade working in some of London’s finest kitchens, including Roka, Inko Nito and Jason Atherton’s Sosharu.
Endo remarked, “Since opening in 2021, the demand for Sumi has exceeded all our expectations.
'This expansion will allow us to welcome even more guests to try our signature style of Japanese cuisine, and I’m excited to see Christian put his own stamp on the menu. His experience working within some of London’s top Japanese restaurants, along with his energy and creativity, means he is perfectly placed to lead the pass.”
Christian commented, “Sumi has been making waves since it opened last year and I’m delighted to be joining the team. 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.”
