Maki & Ramen

Maki & Ramen chose Old Compton Street for its first London restaurant, opening at number 9 in March 2026 on the site once occupied by La Bodega Negra. Founded by chef Teddy Lee in Edinburgh in 2015, the group had grown across Glasgow, Manchester, Leeds and much of the north before moving south, arriving with a 110-cover room and a kitchen that runs past midnight, a rare source of late-night ramen in Soho.

The Soho site is really two concepts in one building. Downstairs, Maki & Ramen serves the bowls that built the brand alongside a late-night, bar-led room licensed until 1am; upstairs, a second counter called Maki Nori is built around the group's signature fifteen-second roll. The kitchen stays open until one in the morning seven days a week, which puts proper ramen and sushi within reach long after most Soho kitchens have closed.

Where to find late-night ramen in Soho

This is now one of the obvious stops for a bowl after hours. The kitchen runs from late morning to 1am every day, so tonkotsu ramen or a plate of sushi is available when much of the neighbourhood has stopped serving. The 110 covers spread across two floors help absorb the crowds, and the late licence keeps the downstairs bar going when the dining slows.

Two counters, one building

The split personality is the point. Maki & Ramen downstairs is the comfort-food, cocktails and ramen side; Maki Nori upstairs is the quicker, roll-focused counter named for the fifteen-second roll the group is known for. Between them they cover most of what a visitor might want from a Japanese kitchen, from a slow bowl of noodles to a fast sushi lunch. You can compare it with the charcoal robata a short walk away at Robata, or browse the wider Soho restaurants listings.

How a visit works

Maki & Ramen opens daily from 11.30am until 1am, taking walk-ins across both floors, with the downstairs bar running latest. It is a useful address for a late meal after the theatre or the pub. Current menus for both counters are on the group's official site, and the opening was covered widely in the London food press, including The Upcoming.