Located in the Copyright development on Berners Street, Flesh & Buns will open in June, merging the Japanese pub experience of the original outpost with Nikkei Peruvian influences.
The 170-cover restaurant will serve some of the same dishes as the first restaurant, including crispy piglet belly with pickled apple; and s’mores made with passionfruit marshmallows, almond chocolate, and graham crackers.
New Peruvian-inspired offerings will include ceviche and tiradito; as well as chilli miso smoked brisket made in the new restaurant’s wood smoker.
New drinks options will include a pisco sour, which diners can order from a ‘Press for Pisco’ button on their tables. The signature frozen yuzu margarita from the first restaurant will also be available.
The single-storey restaurant will be divided into three sections by Japanese-inspired panelling. A 15-cover counter will be available for drinks on arrival, and a front dining area will be separated from the bar to allow for more intimate dining.
An open kitchen at the back of the restaurant will provide a 22-cover counter for dining, and a semi-private 18-cover dining room will be available to book.
“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,” says founder Ross Shonhan.
“I ultimately want to create Izakaya inspired restaurants that are great fun but still affordable.”
Besides the Flesh & Buns restaurants, the first of which opened in 2013, Shonhan also founded Japanese ramen bars Bone Daddies, and izakaya offshoot Shackfuyu. The first Bone Daddies opened in Soho in 2012, and the most recent- the sixth in the group- opened in Nova Victoria earlier this year.