Described as a ‘hybrid creation’ that combines poke and donburi elements, Poke-Don will initially be available on weekday lunchtimes with dishes cooked to order.
The menu will utilise the Nikkei elements of the restaurant alongside smoked meats cooked in the restaurant’s wood-fuelled smoker. Prices will start at £10.30.
Dishes at launch will include chilli-rubbed smoked brisket with soy-braised shitake, chipotle miso, broccoli and steamed rice; ceviche mixto with avocado, shiso, yuzu and yellow pepper mayo, popcorn and sushi rice; and chicken and vegetable katsu served with a secret recipe curry sauce, pickled, daikon, cabbage and steamed rice.
“We're aiming for this to be a quick and easy, yet premium lunch offering for Londoners,” says Bone Daddies founder Ross Shonhan.
“This is exciting times to prove a new concept, and we will then look to take it beyond Flesh and Buns.”
Earlier this year Shonhan launched his first international restaurant Netsu, a Warayaki-style Japanese steakhouse in Dubai, as a separate entity to the Bone Daddies Group.
The Australian-born former Nobu head chef launched ramen restaurant Bone Daddies in 2012, and has played an important role in establishing London's now booming Japanese casual-dining scene.
His portfolio now includes six Bone Daddies restaurants, izakaya-concept Flesh & Buns and western-style-Japanese-food-restaurant Shack-Fuyu.