Bone Daddies to launch Soho pop-up restaurant Shackfuyu

By Emma Eversham

- Last updated on GMT

Shackfuyu's menu will change frequently with dishes such as a roasted picanha of beef with kimchee tare available at the opening
Shackfuyu's menu will change frequently with dishes such as a roasted picanha of beef with kimchee tare available at the opening

Related tags: Bone daddies, Old compton street

The team behind Japanese restaurant concepts Bone Daddies and Flesh & Buns will open a pop-up restaurant in Soho this month. 

Shackfuyu will open in Old Compton Street at the former Made In Italy site where it will serve a short, regularly changing menu to diners for the best part of a year. 

Chef Ross Shonhan, who opened the first Bone Daddies in Soho in 2012, said the 70-cover pop-up gave the team a chance to experiment with new dishes and ideas. 

“We’ve been waiting a long time for this site, so to have the pop-up finally underway is a really exciting project for Bone Daddies," said Shonhan. "The smaller menu and temporary site gives us the chance to play with dishes and try something new with our guests, without the usual expectations and boundaries. Hopefully we will create a fun dining event for both existing supporters and those discovering us for the first time”.

Shackfuyu will open seven days a week and operate on a no-reservations policy. The kitchen will make the most of Made In Italy's pizza oven to produce a selection of small dishes which will change frequently.

The opening menu is set to feature dishes such as a roasted Picanha of beef with kimchee tare and sides such as Mentaiko mac & cheese, and fried potatoes with Japanese curry sauce.

The basement bar area will also serve as a waiting area for tables and will serve bottled beers, Bone Daddies’ popular Frozen Yuzu Margarita and a small range of bottled cocktails, such as the Sake Cherry Gimlet.

The name Shackfuyu comes from shack, meaning a rough and ready space and 'fuyu', meaning winter in Japanese. The idea is that the pop-up will open this winter and run until next. 

Related topics: Business, Restaurants, Venues

Related news

Show more

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers