JUNO at Los Mochis, Notting Hill: an omakase experience defined by precision and identity
Located on the first floor of Los Mochis in Notting Hill, JUNO is an intimate six seat counter where everything unfolds with absolute control. There is no menu and no decision making. Instead, guests are guided through a carefully structured sequence led by Executive Chef Leonard Tanyag, who sets the pace with quiet confidence.
From the very beginning, I found myself completely immersed. There is a certain intensity in the space, subtle yet undeniable, where every detail matters and nothing feels incidental. Over the course of fifteen moments, the experience develops with clarity and focus, without distraction, without excess, entirely centred on what is placed in front of you.
What stood out most to me was the way each element carried its own identity while still connecting seamlessly to what came before. At several points, there was a genuine sense of a burst of flavour, not in an exaggerated way, but in how layers revealed themselves gradually, with precision and control.
The Hamachi was one of the early highlights, defined by clean cuts and a finish that added tension without interfering with the integrity of the fish. The Hotate, lightly warmed, introduced a deeper, almost unexpected texture, balanced by fresher elements alongside it. The Otoro arrived at exactly the right moment, rich yet controlled, while the Uni was presented with complete directness, reflecting a strong confidence in the ingredient itself.
There are also moments that shift the rhythm, such as the Nopales, which brings a vegetal element with real presence, and the Wagyu, which repositions the palate and introduces a different level of depth into the sequence.
Visually, certain dishes remain particularly memorable. Thin slices of fish with subtle marbling, finished with fresh chilli and delicate flowers, set within a darker sauce that adds depth without overwhelming the composition. The aesthetic is restrained, yet deliberate.
The pairing follows the same logic. The combination of sake and mezcal is not presented as a concept, but as an integral part of the experience. The Saketini opens with clarity and lightness. The Guava Sour expands the aromatic profile, and the Smoke in the Sky concludes with more structure, without disrupting the balance of the progression.
The small scale of the space removes any sense of distance. The chef leads, explains and observes, creating a natural and continuous interaction throughout. Nothing feels staged, yet everything is intentional.
I left with a clear sense of having experienced something genuinely well resolved. Not only in terms of technique, but in the way everything comes together. It is an experience that holds your attention and stays with you.
