Expect this follow-up venture - after Omoide - to further showcase his personal culinary style and influences from his Japanese-Germanbackground. Born in Japan, Angelo has cooked at a number of Michelin-starred restaurants in New York, Tokyo and London including; Eleven Madison Park, Les Créations de Narisawa and RyuGin - both in Tokyo, Restaurant Gordon Ramsay in London under Clare Smyth and Adam Byatt at Trinity in Clapham.
Named after a signature dishe at Omoide - a grab and go sushi concept in Bermondsey - this ‘comb to tail’ izakaya-style spot offers a counter-top dining experience serving up every part of the chicken - using a traditional Japanese grill. Yakitori is supplemented by short selection of small and large plates such as Miso Foie Gras, with black sesame, pine nuts and rice crackers and crispy chicken feet. As is traditional in izakayas, seating is around a central counter overlooking the kitchen.
Stickin' with chicken, Japanese small-plates
Crab, mushroom and shiso chawanmushi; Miso Foie Gras with black sesame, pine nut and rice crackers; crispy chicken leg claypot rice with dashi chicken, cured veg and ginger and salted kelp with white sesame.