Bone Daddies will begin working with charcoal grills when its newest site, in James Street, Marylebone, opens next month.
The chain has been seeking to upscale its kitchen with solid fuel equipment for a while – and the launch presents it with an opportunity to do just that as it has reworked the menu with a selection of robata and wok dishes exclusive to the new site.
It is likely that the charcoal grills could become a feature of another restaurant it is opening, in Victoria, later in the year.
Chef proprietor Ross Shonhan and group executive chef Tom Moxon developed the new menu. Shonhan said: “2017 is set to be a big year for us with the opening of James Street and then a further new site in Victoria. For both we are excited to share new dishes with our customers and keep diversifying the Bone Daddies offering. I am particularly excited about the new robata and wok dishes that Tom and I have been developing for James Street, as working with charcoal grills has been something we have been looking to build into the menu for some time. ”
Bone Daddies James Street is located a stone’s throw away from Oxford Street and set across two floors. Its interior will take inspiration from Japanese street-style aesthetic.
The open kitchen located at the rear of the ground floor will enable guests to view the atmosphere amongst the chefs at work.
A new Kushiyaki section will feature skewers of different ingredients, including chicken, ox cheek, salmon, prawns and shiitake mushrooms marinated in the likes of kimchee butter and sweet chilli ponzu, slow-cooked until succulent and tender over the robata grill.
A further addition to the menu will be a selection of dishes from the wok, including Yaki Soba, a dish of stir-fried buckwheat noodles with egg, cabbage, spring onions and bonito flakes, and the vegetarian-friendly Chahan, featuring egg fried rice, shiitake mushrooms, pickled ginger and ao nori.