LUNA Omakase’s Leonard Tanyag and Michelin-starred chef Andy Beynon of Behind are coming together for an exclusive two-part pop-up celebrating exceptional seafood, immersive dining and meticulous craftsmanship.
For the first chapter, taking place at LUNA Omakase in Los Mochis London City in July, the chefs will unveil a bespoke four-hands omakase created exclusively for this collaboration, before reuniting at Behind, in Sidworth Street, Hackney, this September for the second instalment.
Bringing together Leonard’s contemporary Japanese precision and Andy’s ingredient-led approach to British seafood, the menu will showcase some of the finest seafood and produce available, interpreted through both chefs’ distinctive styles.
Guests can expect pristine raw seafood, elegant nigiri, fire-led dishes and deeply layered umami flavours, all delivered through an immersive counter dining experience.
Taking place at LUNA, a restaurant inspired by the moon and its phases, the experience has been designed to reflect a sense of seasonality, balance and discovery. Created for the height of summer, the menu will focus on vibrant, cleansing, flavour-driven dishes that showcase ingredients at their peak.
The chefs are currently putting the finishing touches to the menu, which will feature at least 12 courses. Every dish has been carefully considered to deliver maximum flavour while remaining entirely gluten and nut-free, without compromise.
The intimate chef’s table collaboration brings together two highly acclaimed but very diff erent dining concepts. Behind is a Michelin-starred seafood-focused chef’s table, whilst LUNA is a 12-seat omakase experience inspired by the lunar cycle. Both place guests at the heart of the action, creating an unusually immersive and interactive dining experience.
A menu designed around the moon
Unlike a traditional guest chef dinner, the menu is being shaped by the lunar phase taking place on the night. The collaboration falls during a Third Quarter Moon, which at LUNA is associated with bright, balanced flavours, citrus, bitter greens and freshness. The moon influences not only the menu but the overall guest experience.
When asked to describe his cooking style in four words, Chef Leo’s answer was simply: “Bang, bang, bang, bang.” His philosophy is to create dishes packed with layers of flavour that hit the palate immediately, creating excitement and intensity whilst remaining perfectly balanced.
One of Chef Leo’s most celebrated dishes will make an appearance on the menu – a sweet potato tostada topped with caviar. Inspired by Taco Tuesday from Leo’s childhood, the dish combines sweetness, smoke, spice and umami in a single bite and has become a standout favourite amongst guests.
A five-chapter dining experience
The evening has been structured as a five-part journey rather than a traditional tasting menu. Each chapter will showcase different elements of the chefs’ styles and will be paired with carefully selected wines or sake.
Rather than presenting separate courses, the menu has been designed as a dialogue between the two chefs, with dishes, techniques and ideas flowing between both culinary worlds. Guests will experience the personalities and philosophies of both chefs throughout the evening.
For the collaboration, Chef Leo is developing a bespoke charcoal-infused sushi rice. Inspired by traditional Japanese techniques but with his own twist, the charcoal adds colour, depth and subtle smoky notes to the nigiri course.
Guests will witness elements of the menu being prepared live in front of them, from rice preparation to the finishing of dishes, reinforcing the theatrical nature of both chef’s table and omakase dining.
Childhood memories on the menu
Several dishes are rooted in personal stories. Leo’s signature onigiri course is inspired by childhood snacks made by his mother in Japan, bringing a nostalgic and highly personal element to the experience.
Even seemingly simple ingredients are treated with extraordinary care. Chef Leo explains that the speed at which wasabi is grated directly impacts its intensity and flavour, reflecting the meticulous attention to detail that underpins the entire experience.
A one-night-only menu
Many of the dishes, pairings and presentations have been created specifically for this collaboration and are unlikely to be repeated, making the event a genuinely exclusive experience for guests.
Whilst their cooking styles differ dramatically, both chefs share an obsession with flavour, produce and storytelling. The collaboration showcases how two distinct culinary identities can come together to create something entirely new.
The LUNA Omakase-Behind collaboration costs £230pp and bookings can be made for the first event on the Open Table website.
