Mexican-Japanese fusion food comes to Notting Hill

Notting Hill has just become home to one of the most exciting restaurants to open in London this year. Los Mochis restaurant and bar is the ultimate Pan-Pacific pairing, mixing Mexican spirit with Japanese elegance, Mexican art and design with Japanese coolness and Mexican flavours with Japanese techniques.

These two culinary powerhouses meet here in truly inspirational style: the hands-on fun of classic MexiCali dishes is taken to a new level with the clean, fresh flavours of Asian ingredients treated with respect and integrity.

The team have already succeeded in serving elevated street food with neighbourhood heart and soul that is tailor-made for sharing. This is completely evident when arriving for my table recently and seeing that it was fully booked (midweek).

From lunchtime through to nightfall, Los Mochis boasts a 22-strong Taco Menu! Some of the highlights include the Miso Black Cod, which is served with avocado, cabbage, jalapeno and sweet potato crisps, and the Tuna Poke, which is a mini taco consisting yellowfin tuna crudo, yuzu-shiso soy sauce, avocado, jalapeno and sesame spring onion in a sweet potato shell. The winning taco though has to be the Bang Bang Kani. This is an incredible mix of Alaskan king crab, Bang Bang spicy mayo, lettuce, yuzu aioli, masago and coriander cress that absolutely smashes the spot if you’ve got a spicy tooth as big as mine.

There are a few different ceviche options on the menu. I tried Seabass and my word it’s incredible. Probably the best thing I ate on the night! It comes with a wonderfully rich shiso-truffle soy, along with yuzu tobiko, shallots and mint cress.

Complementing this line-up is an equally innovative and ground-breaking array of tiraditos and tostadas as well. The Salmon Tiradito is a gorgeous blend of kizami wasabi, shichimi, yuzu tamari and coriander cress. Definitely recommended.

Finally onto the desserts. Los Mochis can be forgiven for the bias towards a more Latin
American heritage. Think Churro Ice Cream Sando, Tarta de Merengue de Ancho
Chile Limón and the insanely delectable Cajeta de Dulce de Leche Fondant. Just
forget about the calories and let your hair down for one night. The Chocolate Fondant with Dulce de Leche and vanilla ice cream is outstanding, while the Matcha Blondie with white chocolate and coconut sorbet is perfect for this heatwave.

Los Mochis is not billed as a Tequileria for nothing – here you’ll find one of the most
interesting selections of small batch artisanal agaves in town. These in turn are put to
work in a collection of hand-crafted signature cocktails, among them the Late-Night
Martini (Ocho Blanco, lychees, vanilla, lemongrass, lime, jalapenos), the smoky and
picante Mezcal Haze Paloma (Mezcal, grapefruit, lime, syrup, sparkling water) and the
delectably naughty Shinigami (Ciroc vodka, sake, fresh cucumber, jalapeno, lemongrass, passionfruit sugar, apple juice).

Guests can even dip their toes into Mexico’s national drink with a tequila or mezcal tasting flight. That said, Los Mochis hasn’t forgotten its Japanese roots. You’ll also find a rich variety of sakes on the drinks menu too.

The backdrop against which all of this can be savoured is equally compelling. The
overall design of both the ground floor dining room and the first-floor lounge is
saturated with elements of rustic authentic Mexican culture balanced with a fusion of
elegant, warm and sophisticated Japanese touches. Rough surfaces are softened by
subtle ambient lighting and stark finishes offset by warm timbers and cognac leathers.

With a 20-cover terrace and full length bi-fold windows, Los Mochis is also the perfect
neighbourhood destination for al fresco eating, drinking and socialising.

Elegant yet relaxed, cool yet friendly, edgy yet approachable, Los Mochis offers
mucho, mucho more than a celebration of Mexican and Japanese cuisine and culture.

Los Mochis will be open daily from 8am-midnight, with breakfast options including a nutritious Acai Bowl (banana, apple, chia seeds, cacao nibs, goji berries, toasted coconut) or the more indulgent El Rey Taco (truffled scrambled eggs with roasted cheese).

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