The name pays homage to Bauhaus, head chef Chris Thomas’ favourite bar in Tokyo. And the interiors – with red, yellow and blue accents set against monochrome walls –, are a nod to the original Bauhaus movement.
Tokyo left an impression on Thomas in other ways, too. The restaurant emulates the level of careful preparation he observed as part of the food scene there. Everything on the menu is hand made from start to finish,.
The seasonal menu features grazing plates that dress up the usual pub food suspects and cater to people looking for a pre-show bite before heading to the nearby Enmore Theatre. Think a trio of Cuban, Reuben and Big Mac-inspired sliders; pork belly and Chinese broccoli; or the Hunan beef short ribs with shiaoxing wine, chilli and shallots.
The mains bring in a continental note, especially in dishes such as the parmesan-crusted snapper with slow-roasted tomato, basil and risotto; and the crusted wagyu rump with sweet potato, caramelised walnuts and triple-cooked fries.
Drinks wise, Thomas is a firm believer in canned beers. Adnams and Sapporo are popular picks. Other highlights include an espresso martini and an Old Fashioned made with Maker’s Mark.
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