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Tuesday 18th January marked the official opening of HUMO, a wood-fired kitchen in the heart of Mayfair, led by exciting culinary talent and Colombian-born, Chef Miller Prada, protégé of Endo Kazutoshi of Michelin starred Endo at the Rotunda.

Serving cuisine influenced by the precision of Japanese cooking techniques, this restaurant prides itself on cooking with the  finest produce and culinary experimentation. HUMO is a dining destination offering an innovative experience that will  be totally unique to Mayfair.

Located on St. George Street in Mayfair, this new venture is led by Creative Restaurant Group, a newly formed restaurant  group co-founded by Misha Zelman (Founder of Goodman, Burger & Lobster, Beast, Zelman Meats and SUMI) alongside chef patron Endo Kazutoshi (Founder of Endo at The Rotunda and SUMI) and led by managing director Alex D’Aguiar.

Directly translated as ‘smoke’ in Spanish, HUMO, revolves around a four-meter long grill, with no electricity or gas  utilised as cooking fuel. All dishes are prepared using a selection of widely sourced woods, all used to cook with and to  impart subtle flavour differences to each of the dishes. In particular, Juniper branches, White Ubame Oak, British Oak,  Birch, Cherry, Walnut, Apple and Beech from protected wood ‘farms’ in the UK.

The use of smoke or fire is intertwined into the curation of every dish from small plates and main dishes on the menu. Guests  can expect theatrical service with their senses ignited through the production and execution of each and every dish. The  HUMO concept is predominantly product-led rather than by a specific cuisine, there are some key influences both  from Miller’s Colombian background, his training for six years at institution Endo at the Rotunda, and the heritage of his Italian head chef. This combination of expertise, different nationalities and cultures works together to offer that carefully  curated guest experience.

Hero Dishes include: ‘Trout & Caviar – 14-day aged Ike-Jime Hampshire trout, HP18 oak, 3-month aged caviar grilled in konbu kelp’ and ‘Scallop – Hand-dived Orkney scallop, Speyside whiskey barrel & it’s sabayon, white konbu’.

The wine program at HUMO sources wines with personality that honour the depth and thought of the cuisine. From small  artisan growers pushing boundaries to age-old traditional producers, the focus of the wine list is quality and specificity.

HUMO has a wide selection of low and no sulphur wines which are also vegan friendly. Aged Burgundy and Bordeaux  in particular. Champagne also features and plays a large part in our pairing menu which also includes Sake, signature cocktails  and wine along with wine pairings also.

With interior design from Afroditi, the interiors are sophisticated and refined, glamorous and intriguing, incorporating  elements to showcase the ancestral cooking techniques at HUMO, such as cooking over fire, and ensuring that the cooking  philosophy: wood, fire and smoke are woven into every element.

The 34 cover restaurant consists of counter seating surrounding the tailormade robata grill, alongside a selection of  tables dotted throughout the space, offering a more intimate dining experience. There is also a 10 cover chef’s table in the lower ground floor designed for private dining, tastings and exclusive events.

Address: HUMO, 12 St. George Street, W1S 2FB

Website: www.humolondon.com

Reservation link: info@humolondon.com

Contact Number: 07398 140 979

Launch opening time: 18.01.23

Instagram: @humolondon