Taking place at LUNA Omakase on Tuesday, 7 July 2026, the collaboration brings together Executive Chef Leonard Tanyag of LUNA and Michelin-starred chef Andy Beynon of Behind for an intimate four-hands dinner built around seafood, seasonality and the theatre of counter dining. Guests can book one of two sittings, at 6pm and 8.30pm, with a return dinner set to follow at Behind in September.
The 12-course menu has been created as a conversation between two very different, but naturally aligned, approaches to seafood. At LUNA, Tanyag’s Sosaku-style Edomae omakase is shaped by Japanese precision, the phases of the moon and personal memories of the dishes cooked by his mother. Set high above the City on the ninth floor of 100 Liverpool Street, the 12-seat restaurant has quickly become one of London’s most sought-after omakase experiences, pairing carefully sourced Japanese seafood with a restrained, quietly elegant style of cooking.
Above & featured images: Dishes at Behind © John Carey
Behind, meanwhile, has built its reputation on a more distinctly British expression of seafood. Opened by Andy Beynon in Hackney in 2020, the 18-seat restaurant earned a Michelin star within just 20 days and remains one of London’s most personal fine-dining rooms. Centred around a curved kitchen counter, the experience places guests close to the cooking, with dishes prepared, served and explained by the chefs themselves.
For this collaboration, the two kitchens will bring their signatures into one menu, moving between Japanese delicacy and the deeper, bolder flavours of the British coast. Expect a menu led by exceptional produce and shaped by smoke, umami, shellfish reductions, seasonal ingredients and the kind of detail that only really comes alive at the counter.
Above & below images: Dishes at LUNA Omakase
“This collaboration felt incredibly natural from the beginning,” says Leonard Tanyag. “Andy and I both approach seafood with a huge amount of respect, but through very different lenses. Bringing those styles together allows us to create something exciting, personal and completely unique for guests.”
For Beynon, the appeal lies in that shared focus on flavour and sourcing. “I’m really looking forward to this,” he says. “I love Leo’s precision, creativity, and the care that goes into the omakase experience he curates. We’re both all about the flavour, sourcing the best ingredients possible, and making memorable experiences around the counter.”
With only two sittings and 12 seats at LUNA, the July dinner is set to be a notably intimate affair. More than a one-off meeting of names, it marks the beginning of a wider creative exchange between two chefs who approach seafood from different traditions, but with the same sense of care, craft and immediacy.
