When it launched in early 2021, Humble Chicken was known for its yakitori, with all parts of the chicken served on skewers - neck, wing, tail, cartilage, liver, and more. In 2023, the format was dropped in favour of an eight-course tasting menu of Japanese food with a European accent, reflecting chef-patron Angelo Sato’s dual heritage.
This change saw Sato rewarded with first one, then two Michelin stars, but he isn’t stopping there. In summer 2025, he relaunched his Soho restaurant once again, investing around £1m to completely transform the Frith Street site.
The redesign introduced a sleeker 13-seat counter and a new bar area for pre- and post-meal drinks. The number of courses remains roughly the same, but fewer covers allow for more intricate plates and an enhanced guest experience. Self-funded through operating profits and a substantial bank loan, the revamp reflects Sato’s hunger for further acclaim.
Humble Chicken 3.0 promises an even more refined take on its signature Japanese-European fusion, further solidifying its place among the capital’s very best.
This change saw Sato rewarded with first one, then two Michelin stars, but he isn’t stopping there. In summer 2025, he relaunched his Soho restaurant once again, investing around £1m to completely transform the Frith Street site.
The redesign introduced a sleeker 13-seat counter and a new bar area for pre- and post-meal drinks. The number of courses remains roughly the same, but fewer covers allow for more intricate plates and an enhanced guest experience. Self-funded through operating profits and a substantial bank loan, the revamp reflects Sato’s hunger for further acclaim.
Humble Chicken 3.0 promises an even more refined take on its signature Japanese-European fusion, further solidifying its place among the capital’s very best.
