The launch will coincide with a redesign of the existing Flesh & Buns restaurants in Covent Garden and Fitzrovia which will be given a new look and feel in a bid to bring them back to their ‘raucous roots’.
Located within a corner site in Phillimore Gardens, the new restaurant will be the brand's largest to date.
The sister brand to Bone Daddies offers a mix izakaya and Nikkei-inspired dishes with an emphasis on feasting style dishes to share.
Current dishes include chicken yakitori; smoked pork rib with tallow chilli honey glaze; fried squid with Japanese pepper, red chilli, and lime; maki rolls with spicy tuna, rocoto chilli and pickled daikon; and kinako donuts with black sugar custard.
With its roots in the culture of Japanese izakayas, the Flesh & Buns drinks list heavily favours cocktails, Japanese whisky, and sake, and beers.
“We’re very excited to take on this new exploration for Flesh & Buns. The new brand is how we pictured the place grown up when we first opened back in Covent Garden and were blasting rock music,” says executive chef Loic Leguay.
“My focus for the menu will be amplification – we’re all about feasting and I want to bring more of that to our Omakase and brunch menus, focusing on big groups, a whole piglet in the middle of the table and people getting stuck in and experiencing something different.”
Flesh & Buns launched its first restaurant in 2013 in Covent Garden and followed up with a site in Fitzrovia in 2018.
