Shackfuyu, the pop-up restaurant in London's Soho from Bone Daddies founder Ross Shonhan (pictured), is to become a permanent venue.
The 70-cover site opened on Old Compton Street in February this year, serving the style of food served in Japanese izakayas.
Originally, it was supposed to close permanently this winter but following an extensive refurbishment it will now reopen permanently on 1 December.
Diners can expect a brand new bar with marble counter seating for 12, a 16-seat sharing table, and an additional private dining area in the basement.
Shonhan and head chef Ben Hughes have created a new menu of Japanese yōshoku cuisine.
New small dishes will include Mylor shrimps with curry salt, USDA beef tartar and imo fries with shisho mayo. Larger sharing plates have been added, such as grilled partridge with chilli ponzu, wild Cornish seabass with orange miso and lamb neck fillet with kimchee tare.
A selection of Shackfuyu's signature dishes will be retained including favourites such as prawn toast masquerading as okonomiyaki, aubergine with four miso and bubu arare, Iberico pork pluma and the dessert kinako French toast with soft serve.
A menu of gua bao buns, similar to those served at sister restaurant Flesh & Buns, will be a new addition for lunchtime. The buns will be served filled, rather than the DIY assembly experience, offering a quick lunch option, and will be priced from £5.
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