Bone Daddies chef to launch second London opening Flesh and Buns

Bone Daddies chef to launch second London opening Flesh and Buns

Former Zuma chef Ross Shonhan and the team behind Bone Daddies will open Flesh and Buns, the first restaurant in London to specialise in hirata buns (DIY filled steamed buns), in Covent Garden next month.

Inspired by the informal eating and drinking of Japanese izakayas, Flesh and Buns will launch on Earlham Street within the Seven Dials district of Covent Garden.

The restaurant is the second London opening from Shonhan, and follows on from his success with ramen bar Bone Daddies in Soho.

Commenting on his aim to ignite a fresh passion amongst Londoners for Japanese cuisine in a friendly and unstuffy environment, he said: "I want to inject a bit of fun and humour into London's Japanese restaurants and love seeing people kick back, relax and enjoy some great food and drink that's not too serious."

Located below street level, the 140-cover restaurant will feature stripped back interiors designed by Fredereck Sage, with brick walls painted red and white, and wooden, recycled furniture. Seating will consist of long tables, stools and booths.

Hirata buns, which are Taiwanese in origin, will be the main focus of the menu that is designed for sharing. Their traditional name translates as ‘tiger eating pork' owing to the appearance of the folded bun and the common filling of pork.

A variety of ‘flesh' (fillings) including slow roasted shoulder of lamb with Korean flavours; whole baby chicken with yuzu koshu; and robata grilled seabass with coriander miso, will also be on offer. The flesh and buns will be served along with salad vegetables, sauces and pickles and diners will be encouraged to build their own buns according to taste.

The bar, situated at the back of the restaurant, will serve cocktails such as frozen yuzu margaritas, home infused sakes, speciality beers, wines, Shochu and Japanese whiskeys.

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