Harden's says
Japanese-born Angelo Sato worked under Clare Smyth and Adam Byatt before becoming head chef at Restaurant Story. His opening of an izakaya-style yakitori spot in the heart of Soho - on the original site of Barrafina - is exciting news for Soho.
Harden's survey result
Summary
“‘Fusion’ may be a dirty word but it works a treat” at this “really good multi-course omakase” from Tokyo-born Angelo Sato, who trained under Clare Smyth and was head chef at Restaurant Story. Originally focused on chicken skewers, it has morphed into a more ambitious outfit, serving a set 16-course dinner that is “full or surprises” and “one of the most exciting options in Soho nowadays”.
Summary
“One of the most exciting options in Soho nowadays”: Angelo Sato’s ambitious and “really rather good multi-course omakase” – in the premises of the original Barrafina – features “really innovative dishes, executed to perfection in a casual, buzzing atmosphere”. The Tokyo-born chef, who trained under Clare Smyth and headed the kitchen at Restaurant Story, originally opened the venue as a yakitori, specialising in chicken skewers, before upgrading in early 2023 to its present, rather less humble incarnation. Diners sit at the counter to enjoy the theatrical preparation.
Summary
“Super busy with good reason” – “every part of a chicken is cooked to utter perfection married with moreish Japanese flavours” at Angelo Sato’s “cool” yearling in Soho: “he’s in front of you slaving away at the charcoal preparing yakitori skewers day after day” and “sitting at the bar you get a good view of the ‘cogs’ the delicious dishes have to go through to get to the counter in front of you”. “The prices are high for the portion sizes though” and while fans “warm to tendon and giblets”, and feel “there is something quite nice about the concept of using every part of a chicken”, that doesn’t float everyone’s boat.
Summary
On the original site of Barrafina, this Soho newcomer has been three years in the making, serving yakitori made from every bit of the bird. Will it do for yakitori what Barrafina did for tapas? Chef patron Angelo Sato has a fine CV – including as head chef at Restaurant Story – and is looking to build on the success of his grab-and-go outlet Omoide in Bermondsey (which he opened in early 2019). In a July 2021 review, Jay Rayner branded it “superb… I feel the heart-fluttering joy that comes with the insufferably smug knowledge that I am in exactly the right place”. Our early reporters similarly award it full marks – “it’s been long overdue for another nose-to-tail yakitori restaurant to reopen in London. And while the skewers are outstanding, the non-skewer dishes have some highlights too”.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Humble Chicken?
54 Frith Street, London, W1D 4SJ
Restaurant details
Humble Chicken Restaurant Diner Reviews
"Enjoyable lunch at this Soho restaurant. Easily accessed from central London and with some amusing twists in the menu - Humble Fried Chicken rather than KFC. Friendly staff. Some interesting drink choices with an extended Sake offering which I enjoyed. I will certainly re-visit."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £22.00 |
| Filter Coffee | £3.00 |
 Extras |
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|---|---|
| Bread | £0.00 |
| Service | 10.00% |
54 Frith Street, London, W1D 4SJ
Opening hours
| Monday | CLOSED |
| Tuesday | 5:15 pm‑10 pm |
| Wednesday | 5:15 pm‑10 pm |
| Thursday | 5:15 pm‑10 pm |
| Friday | 12:30 pm‑2:30 pm, 5:30 pm‑11 pm |
| Saturday | 12:30 pm‑3 pm, 5:30 pm‑11 pm |
| Sunday | CLOSED |
