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 that is taking place in August will see SUMI increase its indoor covers from 45 to 61, with an additional 70 m2 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.