On Soho’s storied Frith Street, Humble Chicken, one of London’s most ambitious restaurants, has recently reopened. Quieter, smaller, and more focused than ever, Humble Chicken 3.0 has just 13 seats and a clear intention: to push chef-owner Angelo Sato’s cooking to new heights, all in pursuit of 3 Michelin stars.
This is the third incarnation of the restaurant since its opening by Sato in 2021. What started as a relaxed yakitori spot inspired by the late-night izakayas of Tokyo has evolved into something far more exacting and introspective—and, as of this year, two Michelin stars strong. Now, with the space completely revamped and the menu rebuilt around a new 16-course omakase, Sato is narrowing his focus even further.
The new format is personal. It draws from Sato’s own background: raised in Japan, where he learned to butcher chickens in more than 30 ways by the age of 14. He then worked in renowned Tokyo kitchens like Ryugin and Narisawa before moving to London at 18, knocking on the door of Restaurant Gordon Ramsay. He later cooked at Trinity, Eleven Madison Park in New York, and Restaurant Story. Each step sharpened his technique, but Humble Chicken has always been where he’s cooked most honestly.
That honesty comes through in the food and drink. Served at a custom-carved cherry wood counter overlooking the open kitchen, the menu blends Japanese ingredients—Hakata salt, kokuto sugar, miso, wagyu—with seasonal British produce from small farms and day-boat suppliers. The sake list has grown to nearly 50 bottles, all brought in directly from Japan. There’s a similar care behind the wine list, which leans sustainable and small-scale. For those not drinking alcohol, the inventive soft pairing features infusions and ferments made with ingredients from the kitchen that would otherwise go to waste, such as milk bread with pear and Thai basil stems, or mountain tea with slow-cooked root vegetables.
The space itself feels like a calm counterpoint to the chaos of Soho. It has been completely reimagined by East London’s Raven Collective, featuring warm woods, marble, and glazed tiles that nod to both modern Japanese design and London’s own restaurant heritage. A softly-lit wall of sake and wine frames the copper and brass bar, and the details—bespoke utensils made from ebony and gold in Japan’s Niigata region and hand-blown ceramics from Herefordshire—root the space in a sense of place.
Despite its name, there’s nothing small about what Sato is building here. Humble Chicken may have fewer seats, but its impact feels anything but modest. With each new iteration, the restaurant has grown more focused—and in its latest version, it isn’t about scaling up, but about stripping back to create something more personal and memorable for its guests.
To find out more about Humble Chicken and book, visit the links below:
Humble Chicken
54 Frith St, Soho
London W1D 4SJ
United Kingdom
Web: humblechickenuk.com
Online Booking: humblechickenuk.com/reservations
Email: hello@humblechickenuk.com
Instagram: @humblechicken_uk | @missionsato