A unique dining experience based on fire and smoke at the Chef’s Table: Restaurant Humo (23. October 2025)
I was not quite sure what to expect, but when you enter the Humo and are led downstairs to the private room, then you’re definitely in a for a treat. There are four waiters and two chefs attending you – and we were only a group of eight, so, it’s a rather nice and exclusive experience. I started with a nice drink of “Tomato & Elderflower (Volcan tequila, los siete misterios Doba-yei mezcal, elder flower cordial, clear tomato water, mix of spices, dry vermouth)” (GBP 20.00), which was light and enjoyable to get started.
Then it was time for the “7-course tasting menu by Humo (a ‘fire dining experience’)”. There is no ‘choice’ – you get the menu, and that’s it. The evening started with “canapés (fermented dashi; rolls chicken sancho peppers and honey sourdough with an umami cream, smoked and toasted on wood – chicken skin and sancho pepper)”, which were quite a lovely and intense bite to get your palate rolling.
Then they would prepare the first dish right in front of you and lay out that matured tuna …
… resulting in an “aged bluefin tuna (burnt Madagascan vanilla, smoked & fermented daikon)”, which was absolutely mouth-watering. The tuna was melting in your mouth like butter – it was so tender yet so aromatic, that you would just want to enjoy more and more of it! But of course, it was already time for the next course.
The “beef tartare (A4 Kagoshima wagyu, fermented pepper, smoked brioche, dried egg yolk)” looked little exciting, but it turned out to be absolutely delicious. The intensity of the two small bites was extraordinary and makes you really happy as a food lover.
The “garden salad (smoked cornish agria potatoes, wild rocket, ash grown herbs, frisée, puntarelle, sugar snaps, coriander, Rokko miso)” was better than expected. What I mean by that is that I had no expectations from the salad, but it actually turned out to be quite lovely – including the dressing and the fact that components like the sugar snaps gave it some structure.
Next in line was my not-so-favorite vegetable – “cauliflower (sweet miso, grapefruit, tambourin, wiltshire black autumn truffle)”, but even this one turned out to be enjoyable. Sure, it was not the dish I will keep in mind as absolutely mind-blowing, but it was a dish, which was overall nice. And what really added to the dish was the slight acidity caused by the grapefruit.
Next in line was the “scallop (hand-dived Orkney scallop, nectarine, whisky barrel, 12-year oak aged whisky sabayon)”, which was in thus far interesting as the sliced scallops had an interesting texture and the sabayon on top of it really add to it from a flavor perspective.
As a main course, they served two different types of lamb from the “lamb rack (aged cornish lamb, beetroot sauce, onion chutney, chioggia, cedro)” and I must admit that – although I’m not the absolutely biggest fan of lamb – it turned out to be absolutely exquisite.
What I loved more than anything was the fact that they curate their meats and fishes like the “tuna aged for 14 months” …
… and they were kind enough to offer us a “slice of aged tuna”. And let me tell you, if you enjoy intense flavors, and saltiness, then this is something you absolutely must try!
Last but not least, it was time for the sweets – which started with the “Amalfi lemon (Amalfi lemon cream, burnt peel, olive oil, mint, Sichuan meringue, sobacha, verbena)”, which looked a bit complicated in terms of number of components on the plate, vbut actually turned out to be superbly well-aligned and functioning perfectly from a flavor and texture assembly perspective.
Last but not least, it was time for petit fours, which were fine. Not the greatest ending to an amazing dinner, but a good one.
What is great is that you get to sit around the kitchen part and can watch the chefs prepare your food …
… while upstairs it’s the same concept, but much more crowded and it felt somewhat messier …
… and what was truly amazing downstairs is that the whole counter is not only there for them to prepare your seafood and meats, but is also an induction stove – so, you can basically cook anywhere on there, wherever you please.
What I truly found inspiring was the different hanger fridges where the meats and seafood would be maturing …
… as well as the microgreens they were growing in there. Frankly, the Humo – especially downstairs – is an absolutely unique experience I can more than recommend to anyone who is into fine food.
Other than that, the staff is superbly friendly and professional and really makes you feel like a valued customer, which is more than lovely. So, frankly, if you are in a larger group, I would highly recommend you to book your table downstairs and fully immerse into a unique experience.
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Contact Details:
Restaurant Humo
St George St 12
W1S 2FB London (UK)
Tel.: +44 20 33 27 36 90
Homepage: https://humolondon.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
