The Langham’s celebrated bar, Artesian has partnered with chef Angelo Sato, of Humble Chicken in Soho, to create an exciting new food menu.
Launching on 10 November, the menu has been inspired by traditional Japanese dishes and ingredients. Angelo has worked incredible depth of flavour into the dishes, pushing the boundaries of conventional bar snacks whilst also retaining the moreish, easy to eat style that is so well suited to bars.
Japanese-born Angelo is best known as chef-owner of Humble Chicken in Soho, a critically acclaimed yakitori-focused izakaya bar that celebrates grilling every part of the bird over charcoal. He is a champion of zero waste cookery and wherever possible uses local, seasonal produce to underpin the sustainable ethos of his menus.
In creating the menu for Artesian, he has been inspired by the food of his Japanese heritage, reinventing the dishes and flavours of his home country in a modern and creative way. The use of homemade fermented ingredients such as yuzu kosho, citrus kosho and koji barley will add to the distinctive character of the new menu.
Angelo’s sustainable and creative approach to cooking perfectly complements the work of Artesian’s Head Bartender, Giulia Cuccurullo, with cocktails from the bar’s Duality list being enhanced by Angelo’s fresh and powerful flavours.
From the menu, dishes will include Tuna tartare with avocado, tomato ponzu, seaweed chips and shiso; Buttermilk chicken kara-age, shichimi with spicy miso mayo; Scotch egg, katsu curry, mayo and nori; Peking duck bao sliders; and Mussels, citrus kosho ponzu with onion condiment.
Angelo enthused, “I am really excited to partner with Artesian and create a fresh new take on bar food for one of the best bars in the world!
'The menu is inspired by my Japanese heritage, incorporating the likes of shiso, miso, katsu curry and nori. All of the dishes have been designed to complement the Artesian experience – tasty bites to enjoy alongside Giulia Cuccurullo’s amazing cocktails.”
Michel Roux Jr commented, “Artesian has long been a playground for innovation; in cocktails, in service and now, with Angelo Sato of Humble Chicken, in bar snacks.
'It’s a pleasure to welcome Angelo to our line-up of talented chefs and all of the crunchy, salty, spicy flavours and textures he brings with him.”