Nobu Hotel London executive chef Michael Paul launches plant-based concept KOJO

By James McAllister

- Last updated on GMT

Nobu London executive chef Michael Paul launches plant-based concept KOJO

Related tags: Vegan, Plant-based, QSR

Nobu Hotel London Portman Square's executive chef Michael Paul has launched a plant-based concept that is set to grow to at least three sites before the end of the year.

Working with nutritional therapist Alina Gromova-Jones, Paul has launched KOJO's first grab-and-go location in Hampstead, having first developed the concept back in 2019.

Two additional sites are set to open in the autumn, with locations still to be confirmed.

With the slogan of 'In Plants We Trust', KOJO offers an all-day menu inspired by a range of Asian cuisines and features 'signature' gluten-free dishes, vegan friendly offerings, no added sulphur wines’, cocktails using sustainably produced spirits, and refined sugar-free bakes.

The 'contemporary' eatery aims 'to provide a nutritious and good feel dining experience for the "koltured" consumer' - someone who is equally concerned about the environment as they are the food and experience.

Dishes that feature on the KOJO breakfast menu include a range of acai and bircher bowls; BOM pancakes with banana, matcha, fruit compote, coconut yoghurt, almonds, and date syrup; and a plate of hash potatoes, tofu sausage, baked beans, sautéed mushrooms, scrambled tofu, cherry tomatoes, and sourdough.

The all-day menu, meanwhile, features Goma ramen with sesame broth, rice noodles, shiitake mushrooms, broccoli, bamboo shoots, edamame, and seaweed; and a Mediterranean salad with beans, olives, charred corn, and a spicy miso dressing.

Paul joined Nobu London as executive chef in April last year, having previously spent seven years overseeing the stoves at Kurt Zdesar's Chotto Matte in Soho.

Related topics: Openings, Chef

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