Bone Daddies to open in James Street with new robata-grilled kushiyaki and wok dishes

This February, London’s favourite rock ‘n’ roll ramen bar, Bone Daddies, is set to open the doors to a brand new site in James Street, Marylebone. Bringing a dose of Japanese cool to the thriving St Christopher’s Place community, the menu will feature a selection of robata and wok dishes exclusive to the new site, alongside much-loved Bone Daddies favourites. This precedes a further launch in the burgeoning NOVA development in Victoria in spring.

Located a stone’s throw away from Oxford Street and set across two floors, the interiors of Bone Daddies James Street, overseen by B3 Designers, will take inspiration from Japanese street-style aesthetic. Upstairs the space will evoke the atmosphere of a bustling, urban marketplace with repurposed sake crates as stools, a 9 seater L-shaped bar with overhead cage storage and overlapping layers of timber, tiling and metal grille lining the walls to create the look of urban food stalls and a sense of makeshift and improvised structures. The open kitchen located at the rear of the ground floor will enable guests to view the vibrant atmosphere amongst the chefs at work. Downstairs, a hand-painted mural with red neon Japanese script will create a downtown urban vibe. A communal table seating 14 guests and lit by industrial pendant lights will be the focal point of the basement space.
The James Street menu will please Bone Daddies purists and newcomers alike, with classic ramen and snacks from the likes of flavour-packed 20 hour pork bone broth Tonkotsu and Sweet Spicy Pig Bones to be found beside new creations. Developed by Chef Proprietor, Ross Shonhan, and Group Executive Chef, Tom Moxon, especially for James Street, 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 a 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.
A drinks list of quality Japanese beers, cider, sake and wine will include cocktails created by the Talented Mr Fox, as well as Bone Daddies’ signature Yuzu Margarita and an enhanced range of freshly squeezed juices including Honeydew Melon, Kiwi, Shiso & Cucumber for guests to enjoy to the rhythm of the restaurant’s now legendary rock ‘n’ roll soundtrack.
Commenting on the launch of Bone Daddies James Street, Ross Shonhan says, “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. ”

For further information about Bone Daddies or Ross Shonhan please contact jessica@saucecommunications.com