Ross Shonhan, founder of Bone Daddies, Shackfuyu and Flesh & Buns, has announced the upcoming launch of the second Flesh & Buns in Fitzrovia, in late June 2018.
The new opening comes almost five years since the launch of Flesh & Buns Covent Garden, which was London’s first dedicated bao bun restaurant.
Situated in the Copyright development on Berners Street, the restaurant will differ from the original in that it will explore Nikkei Peruvian cuisine, whilst also staying true to the izakaya Japanese pub experience that has built such an incredible following since its opening in 2013.
Flesh & Buns Fitzrovia will offer firm favourites from the first restaurant, such as ‘Crispy Piglet Belly with Pickled Apple’ and the much-loved ‘S’mores’, alongside a new ceviche and tiradito offering, and hot dishes including a ‘Chilli-Miso Smoked Brisket’ created using Ross’ new wood smoker, which will be unique to the restaurant.
Flesh & Buns’ signature Frozen Yuzu Margaritas will remain on the menu, with an expansion into the world of Peru’s most celebrated cocktail – the Pisco Sour – which will be table side for guests when they push the ‘Press for Pisco’s’ button on their table.
The 170-cover restaurant will sit across one floor and will be divided in to three sections using oak posts and panelling, inspired by Japanese living. On arrival, guests will be welcomed to enjoy a drink at a long table next to the bar or at one of the 15 counter seats. To the right of the reception, the front dining area is separated from the bar and back of the restaurant, to allow for intimacy and to further emulate the izakaya feel.
Through the centre of the site, raised booths will divide the bar and the two parts of the restaurant. At the back of the site, there is additional seating leading on to an open kitchen, with counter dining for up to 22. Flesh & Buns Fitzrovia will also feature a secluded semi-private dining room to book for up to 18 diners.
Shonhan commented, “Almost five years ago, we were the first dedicated bao restaurant to open in London. It was met with mixture of surprise, intrigue and interest, and I vowed I would never open another one!
'Half a decade later, we have a fantastically loyal following and my wounds have healed! We refurbished Flesh & Buns Covent Garden last year to improve the izakaya look, in the aim to begin to separate the Flesh & Buns brand from the ramen bars – and the new launch in Fitzrovia will be its flagship. I ultimately want to create Izakaya inspired restaurants that are great fun but still affordable.”