As hospitality venues are reopening after lockdown, The Portman Estate is welcoming multiple British and international food and drink operators to Portman Marylebone over the coming months.

Roketsu, KOL, Chourangi, and Nobu Hotel London Portman Square add to the strong mix of pioneering independent brands and luxury boutique hotels that can be discovered across the 110 acre central London estate.

A ‘village-like oasis’ in the heart of the West End, Portman Marylebone includes some of the capital’s most vibrant and unique shopping and dining streets including Seymour Place, New Quebec Street, Old Quebec Street, Portman Square and Chiltern Street.

Adding to the impressive line-up of independent operators is Japanese restaurant, Roketsu, which is set to launch soon. The 2,100 sq ft space at 11-12 New Quebec Street will bring the finest in Kaiseki (Japanese multi-course dinner) tradition to London’s diners. As one of very few Kaiseki masters globally, and a protégée of seven-Michelin-starred chef Yoshihiro Murata, Chef and owner Daisuke Hayashi, will be the first to bring this form of dining to London in a permanent space, following his residency for the concept at Brown’s Hotel in Mayfair. Daisuke Hayashi, said,“When this site on New Quebec Street came to our attention we knew it was the perfect opportunity to bring our traditional Japanese Kaiseki concept to life. The space, designed expertly by the Nakamura family business, provides the ultimate authentic dining environment for patrons. Thanks to the support from The Portman Estate, we are looking forward to our idea becoming a fully-fledged reality.”

Chourangi, is set to open this summer on the Estate’s newly redeveloped pedestrian focused space on Old Quebec Street by Marble Arch. Chourangi is the first London venture for prolific Indian restaurant group Speciality Restaurants Ltd. The restaurant will serve traditional Bengali dishes and showcase the little-known delights of East-Indian cuisine.

The Nobu Hotel London Portman Square is due to open this spring and features a signature Nobu Restaurant & Bar, a year-round outdoor terrace and other features alongside its 249 rooms. Pioneered by Chef Nobu Matsuhisa, the restaurant will serve its-renowned signature dishes such as Rock Shrimp Tempura, Miso Black Cod and Yellowtail Sashimi, as well as offerings unique to Nobu Hotel London Portman Square, including locally-inspired dishes and exclusive sakes.

Grant Campbell, General Manager, at Nobu said,“Marylebone is such a great location for the new Nobu Hotel, as it really is a true neighbourhood within the centre of London, something that is very important to our identity. You are just moments away from all the major attractions, yet the area feels like you are walking around a beautiful London village, with so many amazing independent shops, restaurants and art galleries all within strolling distance. Working with The Portman Estate has been great as they really understand the importance of a sense of community and support this with great initiatives, such as helping some of the local businesses trade outside in the streets during the pandemic restrictions. We are due to open our doors on 17 May 2021 and we are very excited to bring a new luxury lifestyle hotel to Marylebone. We cannot wait to introduce Nobu Restaurant & Bar to the local residents and visitors alike.”

Mexican chef Santiago Lastro opened the doors to his new restaurant, KOL, back in Autumn 2020, in the Estate’s first direct development, 1-9 Seymour Street. The restaurant boasts a ground floor restaurant, chefs table and a Mezcaleria and will reopen on May 18 in line with the UK roadmap.

Philip Norris, Director – Commercial Asset Management at The Portman Estate, said, “We are continuing our commitment to support our growing community of independent retailers and restaurant operators across Portman Marylebone. Over the last decade we have actively encouraged growth across our streets – and we are pleased to welcome such exciting new additions to the area which will further enhance our neighbourhood’s exceptional culinary offering.”

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