A specialist in robata, sushi and sashimi, and with extensive knowledge of Japanese cuisine, Christian Onia is head chef of Notting Hill’s favourite neighbourhood restaurant, SUMI. From the team behind Michelin-starred Endo at the Rotunda, SUMI is the more casual yet still elegant little sister that serves up a delicious menu of sushi and Japanese dishes.
Having spent over a decade working in a variety of top restaurants, Onia is highly experienced in every element of running a successful kitchen, from menu development and staff training through to restaurant operations.
Working closely alongside sushi master Endo Kazutoshi, Onia is responsible for overseeing the entire kitchen team and for creating and executing the menu. Onia and Kazutoshi are passionate about using only the highest quality produce and impeccable ingredients, sourced from top tier suppliers. Signature new dishes on the menu include a seafood gohan loaded 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.
We caught up with the chef to find out more.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I originally trained as a graphic designer, but fell in love with the art form of sushi after a Japanese bar popped up in the studio I worked at. In 2008, I left my career in graphic design to train as a sushi chef, taking up my first position in Japanese restaurant Hakuba in Tottenham Court Road.
I have also previously held the position as head chef at contemporary Japanese restaurant, ROKA Charlotte Street and prior to this at INKO NITO. I’ve also held senior positions at Jason Atherton’s Sosharu in Clerkenwell, and OXO Tower Restaurant at Harvey Nichols.
I am now the head chef at SUMI, the casual yet elegant Japanese and sushi restaurant in Notting Hill, created by the team behind the Michelin-starred Endo at the Rotunda.
What or who inspired you to become a chef?
Kitchen culture, I love the thrill and excitement of being in the kitchen.
Who has been your biggest influence to get you to where you are today?
My family.
What’s your signature dish?
I treat every single dish as though it is my signature, therefore I really cannot pick one!
What are the most important considerations when crafting your menu?
Our guests, their tastes and their overall experience.
Do your personal preferences influence the menu at all?
Yes, always!
How would you describe your cooking style?
Honest and simple.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Autumn – I love this time of year, the way the weather and the leaves change and the ingredients this season brings.
What is your favourite ingredient to create with?
Seafood.
What would you be doing if you weren’t a chef?
I’d be an artist!
What is your favourite dish to cook at home?
Soul food.
When are you happiest?
When I am with my family.
What is your favourite piece of kitchen equipment?
I don’t have one; I believe every item in the kitchen has its own purpose and perks.
When you’re not in the kitchen where can you be found?
In the forest or on the beach, next to my wife!
What’s your favourite takeaway or comfort food?
Spicy wings – the ultimate comfort food!
Where is your favourite place to dine?
At home.
What do you think is the most over-hyped food trend?
Boba milk tea!!!!
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Every element and food type has its own unique qualities and I strive to showcase this in every dish. At SUMI we are passionate about using local ingredients that celebrate both the gift of the land and the sea.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
I am spontaneous when it comes to food and sometimes ideas just come to me and will be incorporated into elements on the menu. I like channelling my artistic side and am always switched on when it comes to creating things.
How would you describe the food you create at SUMI to someone who’s never experienced your kind of food?
Again, much like my own personal style, the food at SUMI is honest, simple and full of enery!
What’s your favourite flavour combination?
Umami, umami, umami.
If you could describe your restaurant in three words, what would they be?
Pure, honest and innovative.
Looking after one’s mental health is a big topic within the hospitality industry. How do you find the right work-life balance and how do you support your team to do the same?
I am really lucky to have a great family; my wife has always supported and encouraged me to create a good work/life balance. With this, I always accommodate requests from my team for time off or holidays as I want them to have the freedom to enjoy their days outside the kitchen. In return I always ask them to give me 100% of their passion, energy and creativitiy. By working like this, there’s always a positive energy at SUMI!
What do your future plans entail?
My goal is to help, or at least contribute, to shape the next generation of chefs.
Factbox
Address: 157 Westbourne Grove, London, W11 2RS
Tel: 020 4524 0880
Email: info@sushisumi.com
Website: www.sushisumi.com
Instagram: @sumilondon
All imagery provided by SUMI London
