Restaurateur Ross Shonhan is to open a new flagship Flesh & Buns in London’s Fitzrovia this summer.
The 170-cover venue will sit across one floor at 32 Berners Street in the Copyright building, developed by Derwent London.
It will be the second Flesh & Buns, following the launch of the original in Covent Garden in 2013.
The restaurant, set to open in late June, promises a combination of Nikkei Peruvian cuisine, combined with an izakaya Japanese pub experience and will offer a mix of favourites from the first restaurant such as crispy piglet belly with pickled apple, along with a new ceviche and tiradito offer.
It will also serve its signature frozen yuzu margaritas as well as the Peruvian Pisco sour, with tables featuring a “press for Pisco” button.
On arrival, guests will be welcomed to enjoy a drink at a long table next to the bar or at one of the 15 counter seats.
To the right of the reception, the front dining area is separated from the bar and back of the restaurant, while through the centre of the site, raised booths will divide the bar and the two parts of the restaurant.
At the back of the site, there is additional seating leading on to an open kitchen, with counter dining for up to 22.
Flesh & Buns Fitzrovia will also feature a semi-private dining room to book for up to 18 diners.
Shonhan, who also founded the Bone Daddies brand which has six restaurants around London, said: “Almost five years ago, we were the first dedicated bao restaurant to open in London.
“It was met with mixture of surprise, intrigue and interest, and I vowed I would never open another one!
“We refurbished Flesh & Buns Covent Garden last year to improve the izakaya look, in the aim to begin to separate the Flesh & Buns brand from the ramen bars – and the new launch in Fitzrovia will be its flagship. I ultimately want to create izakaya inspired restaurants that are great fun but still affordable.”