Kout Food Group, the Kuwait-based owner of Maison Blanc, has sold its remaining Kitchen Italia site in Covent Garden to Ross Shonhan, chef proprietor of London ramen bar Bone Daddies, for his new Flesh & Buns venture.
Bill’s, the rapidly-growing restaurant chain backed by Richard Caring, acquired the original Kitchen Italia site in Westfield London earlier this year.
Kout Group also backs Cha Cha Moon and a number of KFC sites in the UK.
Flesh & Buns, which will open next month in Earlham Street, is based on Shonhan’s original restaurant in Peter Street. The informal Japanese restaurant is billed as the first to specialise in ‘build-your-own’ steamed buns known as hirata.
Davis Coffer Lyons completed the assignment of the lease which has 10 years remaining. It also acted on the Westfield deal.
The 140-cover Flesh & Buns will feature stripped-back interiors and will encourage “interactive dining”, with a menu designed for sharing and seating of long tables, stools and booths.
Shonhan, who was formerly head chef at Zuma, said: “I want to inject a bit of fun and humour into London’s Japanese restaurants and love seeing people kick back, relax and enjoy some great food and drink that’s not too serious.”
