Titu will specialise in handmade gyoza but offer what it describes as a ‘pared-back menu’ of mains and desserts, including Asian-inspired salads and snacks.
The all-day restaurant will also have a breakfast menu and have a ‘focus on high-quality ingredients and quick service’ according to the restaurant’s marketing. All its dishes will be available for takeaway as well as eat in.
Gyozas will change seasonally, with options on the launch menu to include wagyu beef and black pepper; spicy prawn; and asparagus and shitake. Other dishes on the menu will be snacks of crispy chicken wings, crunchy prawns and baby squid as well as fresh salads, such as soft shell crab. Desserts will include a tonka bean beignet.
Titu will open at 7.30am for breakfast, with an offer that will include gluten-free green tea pancakes and ouef à la coque, asparagus soldiers and watercress.
Tyler trained as a chef in New Zealand before working as an apprentice chef in Japan. He has also worked at the Mandarin Oriental in Marrakech as chef de cuisine and Roka in London and previously led the Asian restaurant at Novikov.