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Humble Chicken

London, Soho - Japanese - Restaurant - ££££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Angelo Sato came to our attention in the summer of 2021, shortly after the return of normal restaurant service. In the agreeable and energetic space that was formerly Barrafina, the young chef raised yakitori to a new level with 'beak to tail' eating from a menu listing the entire anatomy of the chicken. Now Humble Chicken has changed direction. Diners still perch on counter seats and watch chefs slaving over a hot bichotan charcoal grill, but on offer is a 12-course tasting menu inspired by Sato’s Japanese and European roots – and heavily influenced by his time in high-end London restaurants such as Core by Clare Smyth and Restaurant Story. Summing up the style is a combo of grilled oyster with fermented white grape, kosho beurre blanc and burnt chicken fat, while a bread course is served with luxurious miso-sesame butter layered with intense chicken liver parfait, plus fermented red cabbage alongside to cut the richness. Ingredients are top-notch (as they should be at the...

Angelo Sato came to our attention in the summer of 2021, shortly after the return of normal restaurant service. In the agreeable and energetic space that was formerly Barrafina, the young chef raised yakitori to a new level with 'beak to tail' eating from a menu listing the entire anatomy of the chicken. Now Humble Chicken has changed direction. Diners still perch on counter seats and watch chefs slaving over a hot bichotan charcoal grill, but on offer is a 12-course tasting menu inspired by Sato’s Japanese and European roots – and heavily influenced by his time in high-end London restaurants such as Core by Clare Smyth and Restaurant Story. Summing up the style is a combo of grilled oyster with fermented white grape, kosho beurre blanc and burnt chicken fat, while a bread course is served with luxurious miso-sesame butter layered with intense chicken liver parfait, plus fermented red cabbage alongside to cut the richness. Ingredients are top-notch (as they should be at these prices) and the cooking is undoubtedly skilled, backed up by plenty of kitchen theatre (we came away reasonably confident about how to go about shucking an oyster). Five bite-sized morsels set a cracking opening pace, with highlights being a miso-cured foie gras tartlet with a nugget of Charentais melon buried inside and a topping of almond brittle, and ‘This Little Piggy’ (a delicious bao bun filled with pork and fried quail’s egg). Bigger plates could range from a delicate fillet of sole, overlaid with ‘scales’ of courgette and served with a gently flavoured shiitake and dashi broth, to a more powerfully flavoured riff on sukiyaki involving delicious short rib in an intense broth with Roscoff onion, asparagus spears and crispy egg. To drink, there are cocktails, a good selection of sakes and a brief list of well-chosen wines (from £53).

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VENUE DETAILS

54 Frith Street
Soho
W1D 4SJGB

020 7434 2782

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OTHER INFORMATION

Counter seating, Outdoor dining, Credit card required

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