Ross Shonhan announces launch of Flesh & Buns Fitzrovia this July 2018

Almost five years since the launch of Flesh & Buns Covent Garden, Ross Shonhan, founder of renowned Japanese rock ‘n’ roll ramen bars, Bone Daddies, and izakaya offshoots Shackfuyu and Flesh & Buns, has today announced the upcoming launch of the second Flesh & Buns in Fitzrovia, in late July 2018. Situated in the Copyright development on Berners Street, the restaurant will differ from the original in that it will explore Nikkei Peruvian cuisine, whilst also staying true to the izakaya Japanese pub experience that has built such an incredible following since its opening in 2013.

Flesh & Buns Fitzrovia will offer firm favourites from the first restaurant, such as ‘Crispy Piglet Belly with Pickled Apple’ and the much-loved ‘S’mores’, alongside a new ceviche and tiradito offering, and hot dishes including a ‘Chilli-Miso Smoked Brisket’ created using Ross’ new wood smoker, which will be unique to the restaurant. Flesh & Buns’ signature Frozen Yuzu Margaritas will remain on the menu, with an expansion into the world of Peru’s most celebrated cocktail – the Pisco Sour – which will be table side for guests when they push the ‘Press for Pisco’s’ button on their table.

The 170-cover restaurant will sit across one floor and will be divided in to three sections using oak posts and panelling, inspired by Japanese living. 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, to allow for intimacy and to further emulate the izakaya feel. 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 secluded semi-private dining room to book for up to 18 diners.

More details including open date, soft launch details and menus to follow.  

Flesh & Buns Fitzrovia

32 Berners Street




Twitter: @FleshandBuns


For more information, please contact Clemmie Darby at Gerber Communications:

0203 040 0882 /  / @gerbercomms


Notes to editors

About Bone Daddies:

Ross Shonhan’s expertise in Japanese cuisine did not come through an obvious route: born and raised on a family-run cattle farm in Queensland, Australia, he learnt to appreciate where food came from, and it was clear from an early age that food was going to be his passion.

After six years of kitchen experience behind him, Ross moved to London to undertake a position as Senior Chef de Partie at Asia de Cuba, before accepting a position as Junior Sous Chef at The Dorchester Hotel. In 2005, he was recruited by the Nobu group, and quickly appointed Head Chef at Nobu, Dallas, where he was personally trained by the chef and proprietor himself, Nobu Matsuhisa. Ross returned to London in 2007 after being headhunted for the role of head chef at Zuma. Adapting his traditional Japanese cooking methods to a more contemporary style, using unique combinations of ingredients and flavours and presenting dishes in a theatrical way, Ross helped define the cuisine at Zuma, which soon came to be regarded as one of London’s finest restaurants.

Ross opened Bone Daddies on Soho’s Peter Street in 2012, with the aim of sparking fresh passion amongst Londoners for Japanese cuisine, in a friendly, unstuffy environment.  August 2013 marked the opening of his second restaurant, Flesh & Buns in Covent Garden. Bone Daddies Kensington High Street opened within Whole Foods Market in December 2014, and Shackfuyu opened as a pop-up on Old Compton Street, Soho in February 2015 before relaunching as a permanent site in December of the same year. Bone Daddies Old Street launched in June 2016 and Bone Daddies St Christopher’s Place followed it in February 2017. The start of 2018 saw the launch of Bone Daddies Victoria, which is the sixth ramen bar to launch in the group.


Subscribe to our newsletter