Humble Chicken Restaurant London Review: Michelin Steak & Playful Precision in Soho

March 16, 2026

From the moment you step up to Humble Chicken restaurant in London, you can sense something special is happening. What began in 2021 as a spirited yakitori bar by Chef-Owner Angelo Sato has evolved into something much more ambitious. Today, Humble Chicken operates as an intimate tasting-menu destination that has earned two Michelin stars thanks to its creativity, flavour, and joy-filled execution.

Behind the counter, you feel part of the narrative. The restaurant seats just thirteen guests at a granite chef’s table, all facing an open kitchen where Sato and his team work with kinetic precision. The space was once home to the much-loved Barrafina, and the elegant counter setup remains, though now hums to a soundtrack ranging from ABBA to Drake.

Humble Chicken’s persona is both refined and relaxed. There’s a meticulousness to how each course is plated, yet you’re never made to feel like you’re in a stuffy formal restaurant. Service flows naturally between courses, with the team explaining each dish and its story as though you’re in on a delicious secret. The atmosphere is warm, electric and sociable, a contrast to the hushed silence sometimes found in fine-dining venues.

Humble Chicken Restaurant London Menu

There’s no à la carte here, only a set omakase tasting menu that shifts regularly under Sato’s creative eye. It celebrates his Japanese heritage and European influences with dishes that surprise and delight the palate.

Expect an eclectic journey through around 16 courses that balance innovation with clear respect for ingredient quality. One memorable dish that has turned heads is the Humble Fried Chicken (HFC), a refined take on karaage topped with caviar, funky and indulgent. Another highlight is the playful pig trotter bao, served with a quail egg that tempers richness with fun.

Seafood makes frequent appearances, too. Dishes like mussels with citrus kosho ponzu and avocado showcase briny brightness, while grilled oysters with fermented persimmon and burnt chicken fat push layers of umami in unexpected directions. And then there’s the celebrated bread course – miso-sesame butter paired with cultured butter and roasted apple mustard – often cited as one of London’s most inventive interludes.

Dessert continues the theme with light, citrus-bright creations like Everything Clementine, part granita, part cream-cheese dream. At every turn, the drinks – especially sake pairings – elevate the experience even further.

Humble Chicken is not just a meal. It’s a spirited, boundary-pushing experience.