Humble Chicken 3.0

A custom-carved cherry wood counter is the stage at Humble Chicken 3.0. It seats just 13 people per sitting, all facing a large open kitchen in a layout designed as a kind of kitchen-theatre. This is where chef Angelo Sato and his team prepare and present a 16-course omakase menu directly to each guest. The space itself is intimate and focused, with a softly lit wall of sake and wine framing a copper and brass bar. Even the small details are precise – bespoke utensils made from ebony and gold in Japan, and hand-blown ceramics from Herefordshire. The menu reflects Sato’s own story, blending his Japanese heritage with years spent in top European kitchens. You’ll see specific Japanese ingredients like Hakata salt and kokuto sugar used with seasonal British produce sourced from small farms and day-boat suppliers. While the courses change constantly, dishes like pigeon, milk bread, and black cod cooked over a BBQ grill are frequent highlights that show the kitchen’s technique. The beverage program is just as considered. An extensive list of nearly 50 sakes is imported directly from Japan, sitting alongside a wine list focused on sustainable and small-scale producers. The non-alcoholic pairings are a serious offering, often built from clever infusions and ferments using kitchen byproducts. The entire meal is a deliberately paced, three-hour affair, and direct interaction with the chefs is a natural part of the evening. This current version of the restaurant, 3.0, is the result of a major renovation after earning its second Michelin star, a clear signal of its ambition.