The only option on the menu. Sixteen courses that move between Japanese precision and European flavours, reflecting Sato's dual heritage and training. The menu changes seasonally, but courses typically range from delicate sashimi to charcoal-grilled elements that nod to the restaurant's yakitori origins. At £235 per person it is a commitment, but reviewers consistently say the intimacy of 13 seats and the skill of the cooking justify the price.
Tips from diners
There is no a la carte — it is the 16-course menu or nothing. Arrive hungry. The pacing is well-judged but you will eat a lot of food over two to three hours.
The beverage pairing is worth considering. Alternatively, corkage is £80 per bottle with a one-bottle-per-guest limit — bring something special if you go that route.
A course that connects back to the restaurant's yakitori origins. The chicken achilles tendon — a rarely used cut — is grilled over charcoal to bring out its unique chewy-crispy texture. Served with grated daikon and yuzu kosho (a Japanese citrus-chilli paste). This single skewer is often cited by reviewers as the moment in the meal where you see Sato's yakitori roots most clearly.
Tips from diners
This skewer is the course that most directly connects to the restaurant's origins as a yakitori joint. Pay attention to the texture — the achilles tendon is unlike any other cut of chicken.
A playful course that arrives mid-meal and provides a moment of fun between more serious dishes. A soft bao bun is layered with a fried quail egg, karashi mustard (hot Japanese mustard) and slow-cooked pig's trotter. Reviewers describe it as the course that makes the whole table smile — unexpected, rich, and satisfying in a single bite.
Tips from diners
This is the lighthearted moment in the meal. Eat it in one or two bites while it is warm — the bao cools quickly and the quail egg yolk needs to be runny.
A lighter, earlier course that demonstrates precision with fish. The mackerel is cured in the Japanese shime saba style (salt and rice vinegar) and served with a refreshing cucumber and shiso gazpacho. This is where the Japanese side of Sato's cooking is most evident — clean, delicate, letting the quality of the fish do the talking.
Tips from diners
This course usually arrives early in the sequence. The shiso gazpacho is refreshing — drink it as a palate cleanser between bites of the mackerel.
A course built around pigeon, presented in multiple elements that showcase different techniques. This dish reflects where Sato's cooking is now — far beyond simple yakitori, but still rooted in the care and precision of Japanese grilling. Food writers describe it as the dish that best justifies the second Michelin star, combining technical ambition with satisfying flavour.
Tips from diners
This course tends to be the centrepiece of the meal. Multiple preparations of the same bird — look for how each element uses a different technique.
Chef Angelo Sato started Humble Chicken as a casual yakitori spot on Frith Street in Soho in 2021. After rapid acclaim he transformed it into a 16-course omakase experience, earning one Michelin star and then a second in February 2025. Sato trained under Gordon Ramsay at Royal Hospital Road, Clare Smyth, and at Eleven Madison Park before heading up Restaurant Story. The open kitchen means you watch every course prepared inches from your seat. No dietary modifications are possible due to the intimate format.
The restaurant cannot accommodate any dietary restrictions — no vegetarian, vegan, pescatarian, dairy-free, egg-free or gluten-free modifications. If you have severe allergies or coeliac disease, this is not the right restaurant. Contact them before booking if you have questions.
With only 13 seats, reservations are very competitive. Dinner has two sittings at 6pm and 9pm (Wednesday to Saturday). Saturday lunch is a single sitting at 1pm. Book as far ahead as possible through OpenTable.
For parties of more than four, contact the restaurant directly by email. Private hires of the full 13 seats are available for special occasions.
Corkage is £80 per 750ml bottle, limited to one bottle per guest. If you have something special in your collection, this is a good place to bring it — the intimate setting and long meal make it worthwhile.
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