Part of acclaimed chef Ross Shonhan’s Bone Daddies Group, Flesh & Buns Fitzrovia offers an exciting alternative to its sister venues with a focused specialty on Nikkei Cuisine - a fusion of Japanese and Peruvian culinary culture.

Nikkei cuisine is the gastronomic result of a Japanese community developing in Peru from the 19th Century onwards, in which Peruvian and Japanese cooking techniques and ingredients are combined to create a sensational taste experience.

Flesh & Buns

You can still expect the titular flesh and buns in the form of a sticky bao bun, but its the Nikkei dishes that will take centre stage.

As both Peruvian and Japanese culture place emphasis on seafood, the menu includes a combination of sushi, ceviche and tiraditos in addition to inventive small plates.

The new venue is able to seat more than 170 people, and features a 'Press for Pisco' button at each table when thirsty Brunchers can easily order a delicious Pisco sour cocktail.
Flesh and Buns Fitzrovia

At the Covent Garden site, Sunday Brunch is served from 12pm - 9pm and features a cocktail on arrival followed by a plethora of small dishes, with choices ranging from Korean fried wings and chicken yakitori, or a mixed sashimi set and softshell crab, depending on which menu you choose.

Stay tuned for more info!  

For more info on the Flesh and Buns Covent Garden site, see here