Flesh and Buns Hits Covent Garden

17th June 2013

Gory as the name might sound, this new restaurant creation from Ross Shonhan and the team at Bone Daddies will soon be on your list for laid-back, Japanese-style eating out, all in the heart of bustling Covent Garden.

Opening its doors next month, the thing to try at Flesh and Buns will be the special hirata buns (steamed buns that you fill yourself) in a menu specially designed for sharing. White the Taiwanese etymology of the hirata bun originally translates as ‘tiger eating pork’, don’t let that put you off. With a whole selection of personalized fillings from slow roasted lamb, chicken with yuzu koshu to Robata grilled seabass, traditional pork is only one of the many choices on offer.

While the steamed buns are the centerpiece, they come accompanied by a whole series of special courses. Look out for sashimi and oysters in the ‘Raw’ section, while chicken yakitori and fried squid make delicious ‘small plate’ snacks for those who just can’t wait. Or wind down with special Kinako doughnuts with black sugar custard, smores or crispy banana with yuzu mojito sorbet. Signature cocktails at the bar, Japanese whiskey and homemade sakes make an ideal pairing with food from the bar.

This sub-street level hang-out is very cool and, designed by Fredereck Sage, its interior gives a marked nod to the moment with red and white brick walls, recycled wood furniture, graphic art and Japanese films projected in the upper entrance. With a signature rock soundtrack blasting, this is the place we want to be.


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