Brother and sister Andrey Datsenko and Anastasia Datsenko and chef-patron Taiji Maruyama will work in partnership with pastry chef, Sachie Worrall, previously of Nobu Park Lane, to create Hachi Bakery.
Worrall will oversee the grab-and-go menu of Japanese sweet and savoury pastries and cakes that will include Japanese milk bread created over two days; curry pan - fried bread with a pulled pork and curry filling; teriyaki chicken with caramelised onion, teriyaki sauce and mayonnaise; and a matcha choux - a choux au craquelin with matcha cream.
The menu will be continually updated with dishes that honour traditional Japanese baking methods.
"I am looking forward to working on this exciting project in partnership with Taiji, building a new team, and serving and introducing customers daily to a new concept in the heart of Notting Hill,” says Worrall, who has spent 10 years managing a team of pastry chefs at Nobu London Park Lane.
“Although classic recipes are at the core of our bakery, we hope to get more and more creative as the project grows. My love for innovating traditional Japanese pastries will come to life at Hachi, and we can't wait to welcome our customers."
Hachi will open from Thursday to Sunday and is named after the Japanese word for eight.