From pop-up to permanent: Shackfuyu is back and here to stay & we have 50% off for you!
On Tuesday 1st December Shackfuyu will relaunch as a permanent fixture on the Soho dining scene, reopening its doors following extensive refurbishment. Originally opened in February this year as a pop-up restaurant, Shackfuyu returns after a successful nine months with a new look and menu.
Ross Shonhan and his team made the decision to shut up shop and renovate in order to create a comfortable and permanent venue. When it re-opens, diners can expect a brand new bar with marble counter seating for 12, a 16 seat sharing table, and an additional private dining area in the basement.
In order to relaunch with a bang, Ross and Head Chef Ben Hughes have created a new menu of Japanese yōshoku cuisine and drinking food served in Japan’s izakayas. New small dishes will include; Mylor shrimps with curry salt, USDA beef tartar and imo fries with shisho mayo.Larger sharing plates have been added, such as grilled partridge with chilli ponzu, wild Cornish seabass with orange miso and lamb neck fillet with kimchee tare. A selection of Shackfuyu’s signature dishes will be retained including favourites such as prawn toast masquerading as okonomiyaki, aubergine with four miso and bubu arare, Iberico pork pluma and the distinctive dessert kinako French toast with soft serve –one of London’s most instagrammed dishes of the year.
A menu of gua bao buns, similar to those served at sister restaurant Flesh & Buns, will be a new addition for lunch time. The buns will be served filled, rather than the DIY assembly experience, offering a quick lunch option. Priced from £5, the steamed bun menu will be set to satisfy Soho with fillings including fried chicken with kimchee, grilled salmon with orange miso, and crispy duck leg with plum soy.
In celebration of the relaunch Shackfuyu will be offering 50% off food from Tuesday 1st (dinner only) to Sunday 6th December.
The new look Shackfuyu will be rocking and rolling in true Bone Daddies style, and this time it is here to stay.
