Andy Beynon, a former development chef for Jason Atherton's Social Company, is set to open his first restaurant in London Fields next month.
The restaurant, called Behind, comprises a chef's table with an 18-cover counter encircling the kitchen, with a fish-focused tasting menu, and an adjacent wine bar.
Beynon said he is committed to working with sustainably caught, abundant fish species, using classical techniques with gurnard and hake as well as lobster and oyster.
Dishes on the eight-course menu could include: Cornish blue lobster, English muffin and yuzu; native oyster, cucumber and wasabi taco; hen of the woods mushroom tea and French toast; and hake, cauliflower, emerald ice kale and roasted squid broth.
Beynon said: "I've watched the East London food scene develop over the past few years, and I'm excited to now be able to bring my classical training to the neighbourhood I live in. For me, the service is as much a part of the meal as the food itself, which is why the entire menu will be served by us, the chefs. This is the chance for our diners to get a look ‘behind' the scenes of a busy kitchen."