Flesh & Buns to launch new Kensington site
With its roots in the culture of Japanese izakayas, the brand’s drinks list favours cocktails, Japanese whisky, sake, and beers.
Flesh and Buns is bringing its brand of modern Japanese to Kensington, with the launch of its third site on 11 March 2022.
Taking over a large corner site on Phillimore Gardens, the restaurant said it will offer “bold” Japanese izakaya and Nikkei-inspired dishes.
The brand also said the launch will coincide with a redesign for the existing site in Covent Garden.
The menu will feature small plates, sashimi, ceviche, maki, poké don and the restaurant’s signature steamed bao buns, as well as chicken yakitori cooked over hot coals on a robata grill; smoked pork rib doused in tallow chilli honey glaze; and fried squid with Japanese pepper, red chilli, and lime.
Additionally, the restaurant said its raw section features traditional Japanese sashimi made with freshest sushi-grade fish and maki rolls like the spicy tuna with rocoto chilli and pickled daikon, or the prawn tempura with yuzu Amarillo chilli mayo.
With its roots in the culture of Japanese izakayas, the brand’s drinks list favours cocktails, Japanese whisky, sake, and beers.
The cocktail menu includes the Yuzu Margarita, the Umeshu Negroni, and the national drink of Peru, the Pisco Sour. Flesh & Buns also said Japanese whiskies include a single malt from Akashi; a Yamazaki 12 y/o; and Nikka from the Barrell.
Loic Leguay, executive chef, said: “We’re very excited to take on this new exploration for Flesh and 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.
“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.”
