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Harden's says
F&B's third restaurant is to be located in West London on the old Sticky Fingers site.
Harden's survey result
Summary
“Very busy and bustling” – these “vibey” izakayas are part of Bone Daddies group, and provide an “inventive” mix of dishes from a wide-ranging menu: sushi, filled hirata buns, ceviche (not all branches) and a wide selection of other dishes. In addition to those in Fitzrovia and Covent Garden, they briefly added a Kensington site in 2022, but it is set to be converted to a Bone Daddies after just a few months.
Summary
“Delicious steamed bao buns with great fillings” are the star turn at these “loud” and dynamic izakayas (Japanese gastropubs) in Covent Garden and Fitzrovia, backed up by raw fish and hot-stone rice dishes. The newer, bigger Fitzrovia branch, near Oxford Circus, adds a selection of Peruvian-fusion Nikkei plates. They are part of the Bone Daddies group, whose Australian founder, Ross Shonhan, departed in 2020 for pastures new in Dubai.
Summary
“A great night out, with fab food and drinks” is the accepted wisdom on Ross Shonhan’s rocking izakayas, whose original, Soho-basement location looks set to be eclipsed by its new Fitzrovia sibling – an impressively large (170 covers) space, which adds Peruvian-Nikkei fusion-dishes and an expanded range of smoked meats to its more-established repertoire of Japanese faves (sushi, sashimi, filled steamed buns). It’s “amazing food that will leave you feeling VERY FULL”. Ratings are dragged down, though, by reporters who find the flavour combinations “odd”, or the overall package too expensive. Top Tip – “given that the main menu can be pricey: the set menu before 6pm or tasting menu is by far the best way to go”.
Summary
“A great night out, with fab food and drinks” is the accepted wisdom on Ross Shonhan’s rocking izakayas, whose original, Soho-basement location looks set to be eclipsed by its new Fitzrovia sibling – an impressively large (170 covers) space, which adds Peruvian-Nikkei fusion-dishes and an expanded range of smoked meats to its more-established repertoire of Japanese faves (sushi, sashimi, filled steamed buns). It’s “amazing food that will leave you feeling VERY FULL”. Ratings are dragged down, though, by reporters who find the flavour combinations “odd”, or the overall package too expensive. Top Tip – “given that the main menu can be pricey: the set menu before 6pm or tasting menu is by far the best way to go”.
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