The new restaurant and training facility will open at 46 Gresham Street in a 3,500 sq ft unit. It will join two other sites in Spitalfields and St. Paul's.
Diners can choose the ingredients in any meal based on a variety of factors such as height, weight and diet, then they can also customise the quantities in order to control the amount of proteins, calories, carbs and more.
Executive chef Paul Davies previously worked at Michelin-starred Fischer's in Baslow Hall; as well as Le Kiosk, Sydney Australia; Ham Yard hotel, London; and Tom Aiken's Tom's Kitchen in Canary Wharf.
Dishes are made using seasonal produce with no added preservatives, sugar or gluten.
Kit Alexander, associate director at Colliers International which acted for Vita Mojo on the deal said: "Vita Mojo has grown from strength to strength in the past few years, particularly since its crowdfunding activity earlier this year.
"People are now far more concerned about where their food is coming from and their nutritional and dietary needs so the brand's ethos of only using premium, ethically sourced fresh and seasonal produce, which is cooked from scratch every day, with no added preservatives or sugars, is clearly appealing to London's health-conscious consumer.
"Healthy eating has been, and continues to be, the biggest trend we've witnessed in the food sector of late and we shall certainly be seeing Vita Mojo continue on its journey to expand across the capital and the UK."
Vita Mojo was founded in 2016 by Nick Popovici and Stefan Catoiu.
In May, Vita Mojo partnered with DNAFit to enable guests to take a saliva test which is then analysed. A profile is sent back to the customer outlining each individual's nutritional needs.
Vita Mojo then recommends meals that take into account customers' DNA, goals and taste preferences.
Ordering is done on iPads in store or on diner's phones via the Vita Mojo app.
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