The launch will coincide with a revamp of existing Flesh & Buns restaurants in Covent Garden and Fitzrovia, which will be given a new look and vibe in a bid to bring them back to their ‘rowdy roots’.
Located in a corner site in Phillimore Gardens, the new restaurant will be the brand’s largest to date.
Bone Daddies’ sister brand offers a mix of izakaya and Nikkei-inspired dishes with an emphasis on feast-style dishes for sharing.
Current dishes include chicken yakitori; smoked pork chop with honey-chili suet glaze; fried squid with Japanese pepper, red pepper and lime; maki rolls with spicy tuna, rocoto pepper and marinated daikon; and kinako donuts with black sugar pastry cream.
With its roots in Japanese izakaya culture, the Flesh & Buns drink menu heavily favors cocktails, Japanese whiskey, sake and beers.
“We are very excited to embark on this new exploration for Flesh & Buns. The new brand is how we envisioned the place growing when we opened in Covent Garden and blasting rock music,” says Executive Chef Loic Leguay.
“My focus for the menu will be amplification – we’re all about the feast and I want to bring more of that to our Omakase and brunch menus, focusing on large groups, a whole piglet in the middle of the table and people stuck in and experiencing something different.
Flesh & Buns launched its first restaurant in 2013 in Covent Garden and followed with a site in Fitzrovia in 2018.