Humo Restaurant London Review: Wood‑Fired Precision Meets Japanese Minimalism

November 13, 2025

HUMO restaurant in London has a quiet electricity— this is fine dining defined by flame, not fuss. Based in Mayfair, the venue is the latest venture from the Creative Restaurant Group (which includes Endo at the Rotunda), helmed by chef Miller Prada. From the outset, HUMO stakes a clear claim: no gas, no electricity, only a four‑metre wood‑fired grill and carefully chosen woods that impart smoke, nuance, and depth.

From the outside, HUMO is discreet and low-key—its muted frontage conceals something intense within. Inside, the design leans into elemental textures: dark-stained timbers, rough-cut stone, mossy tones, and an undercurrent of forest air. The centrepiece is unmistakable: the open, blazing grill, visible from much of the dining room. Critics often say your best seat is at the counter, where you watch fire interact with prime ingredients over flickering heat.

HUMO already has one Michelin star—that’s how rigorous and original its execution is. It brings something new to London’s high-end scene: fire as the central instrument, not a gimmick. The concept feels fresh but grounded, a revelation in concept and execution. It’s the rare restaurant that feels cutting-edge and rooted: no gas, no electricity, just wood, expertise, and fire.

Humo Restaurant London Menu

HUMO’s ethos is “fire dining,” and every plate carries a relationship with flame. The menu is structured into progressive zones—Ignite, Smoke, Flame, Embers—each representing a different stage of interaction with wood and heat. Ingredients span the best of British provenance, refined through Japanese technique and methodology.

Here are some standout dishes:

Trout & Caviar: An Ike-Jime Hampshire trout aged 11 days, kissed by birch smoke and paired with aged caviar and compressed apple/myoga.
Flame Crab: Brown crab flamed over barley, with kaffir lime, fermented grape, and magnolia.
Embers Lamb: 31-day-aged Cornish lamb, beetroot sauce, Castelfranco and onion chutney, cooked over embers.
Kagoshima A4 Sirloin: A premium beef offering with spring onion, baby chard, sencha consommé, roasted rice.

Vegetable or lighter-ish plates include Smoke Salsify (Jerusalem artichoke, buckwheat, hazelnut) and Garden Salad (smoked Cornish potato, mizuna, wild rocket, East Sussex sansho pepper). The tasting menu (Chef’s Choice) is six steps and meant to be taken by the table as a whole. Wines are paired cleverly, often leaning natural or low-intervention, complementing rather than competing with fire and smoke.