Review on Flesh & Buns
With one successful string to his bow in the shape of ramen restaurant Bone Daddies in Soho, former Zuma and Nobu Chef, Ross Shonhan has opened his second venture called Flesh & Buns in the Seven Dials area of Covent Garden. Located in a cavernous subterranean space, decked out with industrial elements and long dark wood communal tables and leather-clad booths, it pulses to the beat of loud rock music.
Taking inspiration from Japanese Izakayas, informal places for eating and drinking, Shonhan has dedicated this restaurant to hirata buns, the first restaurant in London to serve this tasty Japanese delicacy. The buns are served in a bamboo steamer and diners can choose a variety of 'flesh', mouth-watering fillings to assemble along with sauce, a choice of pickles and lettuce. Typical fillings include grilled sea bass, coriander, miso and tomato salsa or maybe crispy duck leg with sour plum soy and turnip pickle.
Also on the menu are a selection of snacks including sashimi, edamame and cold and hot small plates ideal for sharing. For dessert why not choose s'more where diners toast marshmallows on the table top grill with chocolate and matcha biscuits, or maybe the Bone Daddies sundae, a delicious concoction of Matcha ice cream, blueberries, jelly, honeycomb and cream.
The main focus on the drinks list is cold and warm sake served by the masu or carafe, cocktails include frozen yuzu margaritas, as well as blended fresh juices and Asahi draught beer.
Cuisine
Japanese
Chef
Joe McCafferty
Restaurant Opening Times
Lunch: 12.00 - 3.00pm (All day Sat & Sun)
Dinner: 5.00 - 11.00pm (9.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express