The story
Eel Sushi is a 12-seat Japanese sushi bar at 118 Talbot Road in Notting Hill, London, and it appears in the Michelin Guide as Recommended for 2026. It sits directly opposite Dorian, and both restaurants belong to Chris D'Sylva.
The room is simple, fitted out in pinewood, and the Good Food Guide (rated Good in 2026) compared it to small sushi bars in Tokyo. Sit at the counter and you can talk to the chefs, Nick Xie (formerly of Dinings) and Jon Sho (formerly of Umu). A display of Manga toys hangs above the seats. Prices run lower than at many of London's newer omakase counters.
A meal can open with miso soup of enoki and shimeji mushrooms, deeply savoury. Sashimi follows, with thick cuts of hamachi and a silky, fatty otoro that reviewers singled out. The nigiri includes creamy scallop, springy lobster, and three cuts of tuna: lean akami, chutoro and otoro. The rice arrives at the right temperature.
The kitchen follows the classic sushi bar tradition and keeps its attention on raw seafood. There are no desserts. The only extra is a tin of N25 oscietra caviar.
D'Sylva's wine list is short but interesting, starting at £50 a bottle, with glasses from £11. The sake list is also notable. Diners can order from Dorian's longer list as well.
Recognition
Ambience
Details
History
It's no coincidence that Eel Sushi sits directly opposite Dorian, since both are owned by restaurateur Chris D’Sylva. Simply decked out in pinewood and with just 12 seats, it reminded us of similar establishments dotted around Tokyo. And we liked the fact that it goes against the grain when it comes to cost – prices here are definitely not as severe as some of the more recent omakase establishments in London. We sat at the counter (under a display of Manga toys), which allowed us to chat to the chefs – Nick Xie (ex-Dinings) and Jon Sho (ex-Umu). To begin, there was a miso soup of enoki and shimeji mushrooms packed with umami. This was followed by a sashimi selection including thick cuts of hamachi, although the star was the beautifully fatty and silky otoro. Top picks from the choice of nigri were a soft, creamy scallop, along with 'bouncy' lobster and superb cuts of tuna (lean akami, chutoro and fatty otoro). The fish was exemplary and it was partnered by sushi rice at the correct temperature. In the tradition of classic sushi bars, the emphasis is emphatically on raw seafood – there are no desserts and the only optional extras are tins of N25 oscietra caviar. To drink, D'Sylva has put together a concise yet intriguing wine list (from £50), including glasses from £11. You can also order from Dorian's extensive restaurant list, which promises high-end drinking from around the globe.
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