Two Michelin-starred Humble Chicken set to reopen following refurbishment

Humble Chicken is set to reopen in Soho with a bold new identity, following a full refurbishment and a second Michelin star for chef-owner Angelo Sato earlier this year.

About Angelo

Born and raised in Japan in a family of missionaries, Angelo learned independence early, becoming self-sufficient at just 14. His culinary roots began in Tokyo’s bustling fish markets and late-night yakitori places, where he mastered the craft of breaking down a chicken in more than 30 ways.

At 18, Angelo moved to London and boldly knocked on the door of Restaurant Gordon Ramsay,  marking the start of his fine-dining journey in the UK.

He later joined Adam Byatt at Trinity, an experience he calls one of the most formative of his career. After a few years there, he moved to New York to work as sous chef at Eleven Madison Park, under Daniel Humm.

Returning to London, Angelo became head chef at Restaurant Story, working with Trinity alumnus Tom Sellers. Within five months of opening, he helped the restaurant earn a Michelin star.

In 2021, he opened Humble Chicken in Soho - a self-funded project. The original concept celebrated the chicken in its entirety, with Angelo manning the yakitori grill himself.

By 2022, he transformed the restaurant’s identity. Humble Chicken 2.0 introduced a 14-course tasting menu, blending his Japanese heritage with modern fine dining. 

He also appeared as a contestant on the 2022 series of Great British Menu. 

The refurbishment

The restaurant now embarks on its most ambitious chapter yet - aiming for three Michelin stars with a personal, reimagined omakase experience.

The intimate space has reduced from 20 to just 13 covers, centred around a custom-built cherry wood counter.

The layout invites guests into a fully open kitchen, allowing closer interaction between guests and chefs - and more space for creative expression.

Originally opened as a yakitori bar inspired by Angelo’s teenage years in Tokyo, Humble Chicken has evolved into one of the UK’s most inventive fine-dining destinations. The transformation also draws on Angelo’s experience at some of the world’s leading restaurants, including RyuGin and Narisawa.

The new 16-course omakase menu blends Angelo’s Japanese roots with European techniques, using ingredients from both local British producers and specialist suppliers in Japan.

Each dish is served in a carefully considered rhythm, ensuring a seamless and meditative dining experience.

A feature wine and sake wall enhances the ambience, while custom chopsticks and utensils - crafted by artisans in Niigata, Japan - add a personal touch. 

The drinks programme sees an expanded sake list of 45–50 references, sourced directly from Japanese breweries, alongside a curated wine list from sustainable small-scale producers.

For non-drinkers, an innovative range of ferments and infusions - such as pear with milk bread and Thai basil, or root vegetables steeped in Malawi mountain tea - offer a creative alternative.