Humble Chicken to reopen in Soho with new omakase menu and intimate dining
Humble Chicken, the Soho restaurant led by chef Angelo Sato, will reopen on Wednesday 18th June 2025, after an extensive refurbishment and menu overhaul. The reopening follows the restaurant’s attainment of a second Michelin star in February and marks a new phase in its pursuit of a third star. A reimagined omakase experience will be unveiled in a newly designed space, reflecting Sato’s Japanese and European heritage.
The refurbishment has reduced the number of covers from 20 to 13, with guests now seated around a custom-built cherry wood counter that opens directly onto the kitchen. This layout aims to foster a more intimate connection between chef and diners, and to provide space for what the restaurant describes as “greater intention, tailored to the guests, allowing the chefs to explore more deeply creatively”.
Humble Chicken originally opened as a yakitori counter inspired by Sato’s formative years in Tokyo. The restaurant has since evolved into a fine dining destination, the chef drawing on his experience at renowned establishments such as RyuGin and Narisawa in Tokyo, Restaurant Gordon Ramsay and Restaurant Story in London, and Eleven Madison Park in New York. The new menu developed by Sato will feature a 16-course omakase, described as “a reflection of both his Japanese and European heritage and teachings”. Dishes will utilise ingredients sourced from local British producers as well as specialist items imported from Japan, including wagyu beef, white kelp, kokuto (Okinawan black sugar), hakata salt and miso. The pacing of the meal has been carefully considered, with courses served in a streamlined, continuous succession.
The refurbishment was undertaken in collaboration with East London design studio Raven Collective and features contemporary Japanese architectural elements, with cherry wood joinery, marble and glazed tiles. Artisanal details include spoons and chopsticks crafted from ebony, marble, gold and silver by Murunao from Niigata, Japan, and hand-blown crockery by Herefordshire-based artist Steven Brown.
Beverage offerings have also been expanded. The sake list now has around 45 to 50 varieties, sourced directly from Japanese breweries, and the wine selection has been broadened, focusing on sustainably produced bottles from small-scale producers. For those seeking non-alcoholic options, the restaurant offers ferments and infusions made from surplus kitchen ingredients, such as pear with milk bread and Thai basil, or root vegetables infused with Malawi mountain tea.
Humble Chicken will be open from Wednesday to Saturday, with seatings at 6pm and 9pm, and a Saturday lunch at 1pm. The set menu is priced at £235 per person.
Food Desk
To book a table at Humble Chicken, 54 Frith Street, London W1D 4SJ, visit the restaurant’s website here.
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