Shackfuyu, the sister restaurant to Bone Daddies and Flesh & Buns, which opened last February as a 12-month pop-up in Soho, has relaunched as a permanent fixture after an extensive refurb’. As well as a new look, the modern Japanese menu has also been updated.
Diners will now find a brand new bar with marble counter seating 12, a 16 seat sharing table, and an additional private dining area in the basement.
In order to relaunch with a bang, Bones Daddies founder Ross Shonhan and head chef Ben Hughes have created a new menu of Japanese yÅshoku cuisine and drinking food served in Japan’s izakayas (pubs). New small dishes include: Mylor shrimps with curry salt, USDA beef tartar and imo fries with shisho mayo. Larger sharing plates have been added, such as grilled partridge with chilli ponzu, wild Cornish seabass with orange miso and lamb neck fillet with kimchee tare.
A selection of Shackfuyu’s signature dishes have been retained including favourites such as: Prawn toast masquerading as okonomiyaki, aubergine with four miso and bubu arare, Iberico pork pluma and the distinctive dessert kinako French toast with soft serve.
A menu of currently-trendy-as-hell gua bao buns is a new addition for lunch time. Buns include: Fried chicken with kimchee, grilled salmon with orange miso, and crispy duck leg with plum soy.
In more Bone Daddies news, the group is to open an weekend-only outpost of its ramen chain in Bermondsey. It will operate midday-10 pm on Saturdays from 5 December onwards. The site is currently a test kitchen for the group on weekdays. As well as serving a smaller range of the Bone Daddies menu, the Bermondsey site will also have a bar.