Former Head Chef of Michelin-starred 'Restaurant Story', follow-up restaurant serving yakitori focused Japanese tapas, in Soho.

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 dish 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. Discover a ‘Japanese-led’ eight course tasting menu with a ‘European accent’, with dishes such as mussels with ponzu and nanbanzuke winter vegetables; crab with scallop tortellini, tarragon and yuzu; and a bao filled with crispy pork, den dashi, karashi and quail egg. As is traditional in izakayas, seating is around a central counter overlooking the kitchen. 

Ideal For

Stickin' with chicken, Japanese small-plates

Signature Dishes

Mussels with ponzu and nanbanzuke winter vegetables; crab with scallop tortellini, tarragon and yuzu; and a bao filled with crispy pork, den dashi, karashi and quail egg.