The Frith Street restaurant launched last year offering a relatively inexpensive menu centred around yakitori chicken.
The restaurant was well-received, attracting glowing reviews from critics including Jay Rayner and Tim Hayward.
“It’s always been my dream to open a restaurant where I could express myself through food. I originally opened Humble Chicken as a yakitori restaurant during the pandemic, which felt like the right way to go at the time,” says Sato, whose CV includes stints at some of the UK’s best restaurants including Restaurant Gordon Ramsay, Core by Clare Smyth and Restaurant Story.
“After a successful eighteen months, I am determined to put my heart, soul, and everything-in-between to evolve, and so am creating a new and more refined dining experience at Humble Chicken.”
Humble Chicken 2.0 will open to guests from 19 January. The menu will be available every Wednesday to Saturday from 5.30pm – 9.30pm for dinner only.
The restaurant will have 18 covers and will run a maximum of two sittings a night.
Inspired by Sato’s East Asian roots along with his time working in top European kitchens, the menu will be comprised of ‘brand-new’ dishes including mussel, citrus kosho ponzu and nanbanzuke winter vegetables; shime saba, shiso kosho, turnip, ginger & shiso dashi; crispy head and trotter, den dashi, karashi and quail egg; and sasanbon ice cream, almond brittle and shaved miso cured foie.
At least one dish is set to reference Humble Chicken 2.0’s yakitori restaurant roots, however, with the launch menu listing The Humble Chicken (chicken achilles, charcoal fat, daikon oroshi, citrus kosho; donabe kashiwa gohan; seasonal vegetables; chicken dumpling, miso and yuzu dashi).