The site on Phillimore Gardens, just off of Kensington High Street, launched under the Japanese izakaya brand earlier this year, but will now reopen as Bone Daddies next month.
“It became clear to us early on that our west London customers missed Bone Daddies after we left the [nearby] site in Whole Foods during the pandemic,” says Demetri Tomazos, who founded Bone Daddies with Ross Shonhan in 2012 and continues to lead the business.
“So we've taken the decision to flip the restaurant over to Bone Daddies.”
The Kensington site will be followed by a second new Bone Daddies opening as part of The Sidings project within the old Eurostar terminal at Waterloo station this October.
Both sites comprise approximately 120 covers each, with the Kensington and Waterloo sites adding to the current seven-strong Bone Daddies estate.
It comes as Bone Daddies celebrates 10 years since its first ramen bar opened on Peter Street in Soho with a rolling monthly ramen collaboration series, which has thus far included DEYA Brewery, Mamma Pastrama, and New York ramen legend Ivan Ramen.
Additionally, Tom Moxon, who was head chef at the very first Bone Daddies when it launched in Soho in 2012, re-joined the brand at the beginning of this year following a sabbatical and will oversee the menu at the new sites.
“[This] is a big year for us, as we celebrate 10 years since we launched the first ever Bone Daddies ramen bar on Peter Street in Soho and the return of our original head chef Tom Moxon,” continues Tomazos.
“These new openings take our Bone Daddies ramen bars up to nine within the group. Perhaps we will look to open number 10 to round off our 10 year anniversary... watch this space!”
Bone Daddies group continues to operate two Flesh & Bun sites in Covent Garden and Fitzrovia respectively.
It also owns Shackfuyu in Soho, which is inspired by the Western-influenced Japanese yoshoku cooking style.
