Covent Garden to welcome European-Japanese Subsūme

A new all-day restaurant concept called Subsūme will open in Covent Garden this October, bringing European dining inspired by Japanese culinary techniques and hospitality to the heart of the West End. 

The 70-cover restaurant will occupy a two-floor, 2,700 sq ft site in Sussex Mansions on Maiden Lane.

Subsūme is the debut concept from sibling founders Agastya and Varuna Singh, developed alongside concept director Ben Floyd.

The idea was born last year when the founders travelled through Japan. The discovery that shaped the concept wasn't traditional Japanese cuisine, but European dishes reimagined by Japanese chefs.

Rather than creating an East-meets-West fusion concept, the founders say they were inspired by the idea that Japanese values of provenance, simplicity and technique could elevate European cooking into something distinctive. 

"At Subsūme, generosity is at the heart of everything," say the founders. "Not something we add, but something present in how we cook, how we care for our team and how every guest is welcomed.

"Nothing of value is wasted, and every detail, from our interiors to our tableware, draws on the Japanese philosophy of wabi-sabi - finding beauty in imperfection. Through European cooking shaped by Japanese technique, thoughtful sourcing and genuine care for every guest, we hope to create a restaurant people return to not just for the food, but for how it makes them feel." 

An omotenashi philosophy

Subsūme's hospitality philosophy is based around the Japanese 'omotenashi', meaning more than service; a cultural value centred on anticipating guests' needs before they're expressed and giving generously without expectation of return. 

The all-day menu features Japanese ingredients and techniques woven into British, French and Italian cooking.

Breakfast includes Miso Caramel Brioche French Toast, Japanese Omurice with Sauté Potatoes & Sobrasada, and Japanese Fluffy Pancakes with Maple Butter & Crispy Pancetta.

Later in the day, dishes include Crispy Pork Belly Kintsugi Bowl, Carpaccio di Manzo Tonnato, Kombu & Lemon Risotto, Grilled Ribeye on the Bone, and Kaufmann Fries with Nori Salt, followed by desserts such as Caramel & Miso Tarte Tatin.

A curated drinks programme features European wines, Asahi beers and signature cocktails, including the Yuzu Blossom, Umami Manhattan, Tokyo Mule, Shiso Mojito, and Elderflower Spritz. 

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