No prizes for guessing which animal is the star of the show at chef Angelo Sato’s restaurant – yes, it is indeed the humble chicken. Sato, who also owns Omoide in Bermondsey and previously worked at Restaurant Story, showcases ‘comb to tail’ cooking, with every part of the bird cooked on skewers over charcoal – feet included. Despite the ‘humble’ moniker, there’s plenty of extra bells and whistles to elevate this far beyond being just ‘chicken on a stick’; you can order everything from chicken oyster and breast to tendons and cartilage to liver and neck. And if you want a break from the bird, check out the small plates like miso foie gras tart, cured mackerel with tomato ponzu, and tuna with fermented white asparagus. Drinks are a huge part of it too – it is an izakaya after all – and Humble Chicken delivers the goods with sake, wines, Japanese whisky, cocktails, and, best of all, pints of Asahi Super Dry poured from an automatic tap for that full on futuristic feel.
