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The Caterer

Flesh & Buns, London

23 August 2013
Flesh & Buns, London

From the team behind fêted ramen shop Bone Daddies comes this Japanese-fusion offering, headed up by erstwhile Nobu chef Ross Shonhan. The main attractions are the steamed buns (which diners fill with their chosen ingredients), the varied sakes and the busy underground setting.

Opened 8 August

Manager Steve Ham

Head chef Joe McCafferty

Average spend £25

Capacity 140

Designer Fredereck Sage

Typical dishes Yellowtail sashimi with lime and green chilli; soft-shell crab roll with jalapeño mayo; prawn tempura with yuzu ponzu; sirloin steak roll bun with wafu dressing; hot stone rice; Junmai sake

Address 41 Earlham Street, Covent Garden, London WC2H 9LX

Telephone 020 7632 9500

www.fleshandbuns.com

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