New autumn dishes are here

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.