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  • Olive Magazine

    Humble Chicken

    Jun 17, 2021 4 minutes
    Recipes ANGELO SATO Photographs DAVID COTSWORTH

    Humble Chicken’s name gets straight to the point. This intimate Soho restaurant, the first from chef Angelo Sato, is all about grilling every part of the bird (from gizzard to thighs) over binchotan charcoal (a high-quality charcoal used in Japanese cooking). These yakitori skewers – smoky, juicy, delicious – arrive speedily from the open kitchen, along with refined snacks such as oysters with fermented persimmon, and larger plates including crispy chicken leg with rice. Cocktails also impress, from elegant Nikka whisky highballs to sultry miso and coffee old fashioneds. humblechickenuk.com

    Endomame korroke

    45 MINUTES + CHILLING | SERVES 4 AS A SIDE A LITTLE EFFORT

    250g¼ tsp40g50g, finely choppeda pincha pinchfor deep-frying BATTER 100g1 tbsp½ tbsp

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