After having some initial success as a yakitori restaurant that focused on ‘comb-to-tail’ chicken butchery and cooking, Humble Chicken decided to eschew the previous a la carte menu for a tasting menu at the beginning of 2023. Head chef Angelo Sato brings a wealth of experience from some of the world’s best restaurants - not just the likes of Restaurant Gordon Ramsay and Restaurant Story in London, but also Eleven Madison Park in New York, and RyuGin in Tokyo.
Despite the name, Angelo Sato's cooking at Humble Chicken takes the same approach as his previous high end haunts, serving complex, precise dishes that evoke the flavours of Japanese izakayas. On the menu currently you’ll find dishes such as mussels with citrus kosho ponzu and avocado, pig trotter bao with karashi and quail egg, grilled oyster with fermented persimmon, citrus kosho beurre blanc and burnt chicken fat, and yakiniku of grilled, slow-cooked short rib with spicy miso and lettuce.
Desserts include a Japanese creme caramel called purin, and currently a dish called ‘everything clementine’ which combines citrus segments with whipped, sweetened cream cheese, shards of meringue and frozen clementine grated over the top to make a clementine granita.
The restaurant itself is based in the same unit that once belonged to Barrafina Soho, and it makes use of the old Barrafina set up to provide a pure counter dining experience. Humble Chicken offers two sittings every evening for guests to enjoy the full tasting menu experience, and seats around the counter have full view of the open kitchen where Sato and team finish each dish before serving it personally to guests.
A compact drinks list runs alongside the menu, featuring a mixture of house cocktails, sakes by the glass, wines, spirits and alcohol-free options. The former includes smart cocktails such as a watermelon negroni, lychee martini and a koji coffee old fashioned, which combines Nikka whisky, miso coffee, butter and shimeji mushroom.