The nights are drawing in and there’s a little chill in the air…
..it’s the perfect weather to take shelter in a warm restaurant and load up on steamy buns and sake.
It’s also the time of year that we launch brand new dishes – and we’ve got some real treats for you.
Fresh maki rolls
At Flesh & Buns we love sushi all year round – and there are three new maki rolls on the menu.
First up is the Dragon Roll – where crispy prawn tempura meets avocado and salmon caviar. It’s rich but perfectly balanced by the unagi mayo and green shiso. A must-order dish!
If you’re a fan of a California roll, you’ll love the new Devon Crab Maki. We’ve paired the traditional avocado and cucumber with coriander and a zingy tenkatsu sauce – all working together to complement the star of the show: hand-picked Devon crab.
And something completely new to the sushi section of us is the Duck Futomaki. Crowned by a nest of crispy leeks, confit duck is rolled with carrot pickle, cucumber and unagi mayo.
They join long-standing favourites – our Salmon & Avocado maki, Avocado Miso Maki and Spicy Tuna Maki. Our sushi is always freshly hand-made in the restaurant – and if you’re struggling to choose a maki to order, why not order a Maki Set to share?
Brand new bao
There are two new dishes on the Flesh & Buns platters menu!
For those unafraid of a little heat, our Angry Chicken is a great winter warmer. We marinate corn fed chicken in Angry marinade and roast until succulent – and every platter comes with a chicken leg, breast and thigh. Served with extra angry sauce, a deep-fried chilli and a wedge of lime – this dish will warm you up all winter.
Another pretty special dish on the menu is our Asahi-braised short rib. We put a lot of love and time into the preparation of this showstopper – every short rib is marinated for 48-hours in Asahi Japanese lager – then slow roasted for more at least twelve hours. The result is rich, melt-in the mouth beef rib. It’s topped with crispy onion, Korean chilli powder and chives – perfect for loading into a steaming bao bun.
The Big B
A firm customer favourite – The Big B sharer pays homage to its inventor. A member of the Flesh crew who could never settle for just one option…
This autumn, the Big B is serving up full portions of our crispy duck leg, salmon teriyaki and crispy piglet belly. It comes with buns and a section of pickles and sauces – perfect for sharing between 2-3 people.
For a proper Izakaya feast, we like to order beef fat potato chips, a sizzling hot stone rice and a portion of Korean Wings on the side!
Room for dessert?
In case you missed it – this summer we added three new desserts.
Round off your meal with a slice of our basque-style flamed shoyu cheesecake, baked by our pastry chef at the restaurant.
We’ve also added a Chocolate & Raspberry tart, made with peruvian Nicholas Berger 75% chocolate and homemade jam.
You can also split a Tokyo Toast. Our square of French toast is served with miso custard, Nikka whisky ice cream – and two spoons.
Book now
We’d love to host your next meal out – and our Oxford Circus and Covent Garden teams are ready to make your night special.
We’re also taking group bookings and gearing up for Christmas – keep an eye out for the Christmas menu, which we’ll be announcing soon!
Book your visit with us here.
