Flesh and Buns to launch in Covent Garden this summer
This summer, the team behind Bone Daddies will open Flesh and Buns within the bustling Seven Dials in Covent Garden (41 Earlham Street, WC2H 9LX). Inspired by Japanese izakayas, roughly translated as a pub or place designed for informal eating and drinking, Flesh and Buns will be the first restaurant in London to specialise in hirata buns (DIY filled steamed buns). Below street-level, the restaurant will have stripped back interiors, and will encourage interactive dining with a menu designed for sharing and seating of long tables, stools and booths.
Hirata buns are Taiwanese in origin, with their traditional name translating as ‘tiger eating pork’ owing to the appearance of the folded bun and the common filling of pork. Whilst the main offering at the new venture will be hirata buns, the restaurant will also showcase a variety of ‘flesh’ (fillings) including Slow roasted shoulder of lamb with Korean flavours; Whole baby chicken with yuzu koshu; and Robata grilled seabass with coriander miso. The flesh and buns will be served along with salad vegetables, sauces and pickles. Diners will be encouraged to build their own buns according to taste and mood.
The menu at Flesh and Buns will be divided into four sections: ‘raw’ and ‘small plates’ followed by ‘flesh and buns’ and ‘desserts’. ‘Raw’ will be a choice of sashimi and oysters served with Japanese flavours whilst ‘small plates’ will include a selection of maki rolls and Japanese bar snacks such as Chicken yakitori; Prawn tempura with lemon ponzu; and Fried squid karage with shansho salt. Guests can enjoy some innovative desserts such as Kinako doughnuts with black sugar custard; Smores: matcha biscuits, chocolate and marshmallows; and Crispy banana with yuzu mojito sorbet. Meanwhile, the bar, situated at the back of the restaurant, will serve signature cocktails such as frozen yuzu margaritas, home infused sakes as well as speciality beers, varied wines, Shochu and Japanese whiskeys. Customers at Flesh and Buns will be able to grab a stool at the bar and enjoy a drink or two.
Designed by Fredereck Sage, the striking interiors of the 140-cover restaurant will embrace the building’s original features with brick walls painted red and white, and wooden, recycled furniture. An eclectic collection of graphic and photographic artwork will also be displayed on the walls and a projector showing scenes from Japanese foodie films will greet diners before they enter the restaurant downstairs. The laid-back vibe at Flesh and Buns will be enhanced with a rock soundtrack that fans of Bone Daddies will recognise.
The second London opening from chef proprietor Ross Shonhan, Flesh and Buns is a continuation of his love for Japanese food. Following on from the success of Bone Daddies and his previous role as head chef at Zuma, Shonhan aims to spark fresh passion amongst Londoners for Japanese cuisine in a friendly and unstuffy environment. He says: “I want to inject a bit of fun and humour into London's Japanese restaurants and love seeing people kick back, relax and enjoy some great food and drink that’s not too serious.”
Flesh and Buns opens at 41 Earlham Street, WC2H 9LX
