Humble Chicken
London, United Kingdom
⭐2 Stars
The Experience
From Michelin Guide
While Chef-Owner Angelo Sato's Japanese heritage provides the basis for this modern, upbeat izakaya, his creative streak ensures the theatrical tasting menu takes on a style all its own. Clever flavour and temperature combinations feature throughout, as do the kitchen's immense precision and technical skill. The shokupan bread serving is a real event, packed with originality and showcasing a range of delicious accompaniments. Pumping music contributes to a great atmosphere, whilst sake 'journeys' are encouraged to add to the experience.This restaurant is temporarily closed for renovation.
Unique Things
From Visitor Experiences
Transformation from Casual Yakitori to Two-Michelin-Star Fine Dining
Humble Chicken began as a casual yakitori bar but was ambitiously overhauled by Chef-Owner Angelo Sato into a distinctive, inventive fine dining restaurant. This rapid evolution led to it earning two Michelin stars within a few years, highlighting its remarkable culinary journey and innovation.Unique Atmosphere Combining Luxury with Casual Vibes
Unlike many chef’s-counter restaurants, Humble Chicken maintains a relaxed, informal atmosphere with loud music and neon lighting, creating a bar-like coolness. This contrasts with its luxurious elements like marble countertops and comfortable leather seating, blending casual energy with fine dining comfort.Intimate Seating with Theatrical Open Kitchen Experience
The restaurant seats only 18 guests around an L-shaped bar facing an open kitchen, merging fine dining with theatrical presentation. This setup fosters an engaging and immersive dining experience, emphasizing both the craftsmanship of the food and the interaction between chef and diners.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Humble Chicken, London include:
Chicken oyster: This is a prized part of the chicken used in their signature dish Chicken Nanban, where it is soaked in buttermilk overnight and then deep-fried, showcasing the restaurant's focus on elevating humble chicken cuts with refined techniques.
Caviar: Used as a luxurious topping in dishes like Chicken Nanban, adding a contrasting burst of flavor and texture that highlights the chef's inventive approach to combining Japanese and European influences.
Buttermilk: Employed as a marinade for the chicken oyster, it tenderizes the meat and adds subtle acidity, enhancing the depth of flavor in their signature fried chicken dish.
Shokupan bread: Although not detailed extensively, this Japanese milk bread is noted as part of the dining experience, reflecting the chef’s Japanese roots and attention to texture and comfort in the meal.
These ingredients are significant as they represent the restaurant’s philosophy of taking simple, humble elements—primarily chicken—and transforming them through precise technique, creative flavor pairings, and cultural fusion into elevated, memorable dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- **£**195 (6 courses), **£**245 (8 courses)
Signature Dishes
- Shokupan bread serving: £15
Note: Prices may be subject to change and do not include drinks or other extras.