Located on the first floor of the Whole Foods Market shop on Kensington High Street, the 110-cover, all-day site serves the brand's usual menu of ramen bowls, tonkotsu and steamed buns (which appear on the menu as "tiger eating" due to their folded-over appearance).
Chef and restaurateur Ross Shonhan, who is also the creator of the Japanese-style self-filled buns site Flesh & Buns, announced in September that he planned to expand his ramen brand. The original site opened in 2012 in London's Soho.
The new Bone Daddies venue features the group's signature red, white, and black interior; an open kitchen; furniture and walls using natural materials such as wood, corrugated iron and steel, plus wall-length windows to maximise light; as well as a rock and roll music soundtrack.
The brand's typical ramen bowls include yellowtail sashimi with chilli, ponzu and coriander; and soft shell crab with green chilli ginger sauce. The tiger eating options comprise chilli chashu pork, and prawn, plus snacks such as jalapeÁ±o and cheese croquettes.
The site will also be the first to offer gyoza, with fillings such as chicken and prawn, or pork and truffle. Typical desserts will include chocolate fondant with green tea ice-cream.
Commenting on the new opening, Shonhan explained that he had teamed up with Whole Foods thanks to its "integrity when it comes to food". He said: "Bone Daddies High Street Kensington is an honest, no nonsense, accessible approach to the various casual dining options found in Japan. It made perfect sense to partner with Whole Foods."
In September he told The Caterer that he would consider other concession-style operations, for example in airports, if the Whole Foods set-up is successful.
The group is also hoping to open more Bone Daddies sites in Shoreditch and Bermondsey, plus another location in Soho, including a development kitchen.