Taking over a large corner site on Phillimore Gardens, just off of Kensington High Street, the new restaurant will be Flesh & Buns's largest to date.
The launch in January will coincide with a redesign of the existing Flesh & Buns sites in Covent Garden and Fitzrovia with a new look and feel that 'will take the restaurants back to their raucous roots'.
As with those restaurants, the menu in Kensington will feature small plates, sashimi, ceviche, maki, poké don, and a range of 'signature' steamed buns.
Highlights from the small plates include chicken yakitori cooked over hot coals on a robata grill; smoked pork rib doused in tallow chilli honey glaze; and fried squid with Japanese pepper, red chilli and lime.
The raw section features traditional Japanese sashimi made with sushi-grade fish. and maki rolls including a spicy tuna one with rocoto chilli and pickled daikon; while ceviche options include the Ceviche Mixto with tuna, salmon, seabass and sweet potato.
Central to the menu will be the stream buns served with smoked meats, fish, and vegetables including crispy duck leg with plum sauce and beetroot pickle; Japanese fried chicken with rocoto chilli barbecue mayonnaise; chilli miso brisket; salmon teriyaki with cucumber pickle; and Portobello mushrooms with wasabi mayonnaise.
Drinks, meanwhile, heavily favour cocktails, Japanese whisky sake and beers, reflecting the brand's roots in the culture of Japanese izakayas.
Flesh & Buns part of the Bone Daddies group and opened its first site in Covent Garden in 2013. It followed this with a second site in Fitzrovia in 2018.
The Bone Daddies group also operates several restaurants across the capital under its eponymous ramen bar brand; and a single Shackfuyu restaurant in Soho, which is inspired by the Western-influenced Japanese yoshoku cooking style.
Last week Bone Daddies took home the Innovation Award at the R200 Restaurant Awards 2021, in recognition of the rollout of its virtual chicken wing-centric brand Wing Daddies across the capital
