A new all-day restaurant concept, 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, 2700 sq ft site in Sussex Mansions on Maiden Lane, creating 30 front- and back-of-house roles. Subsūme is the debut concept from sibling founders Agastya and Varuna Singh, developed alongside concept director Ben Floyd, founder of Lumiere Consultancy, and creative agency 48.1.
Subsūme was born in spring 2025, when the founders travelled through Japan to understand what makes the country’s hospitality so exceptional – and what they could bring back to London.
The discovery that shaped the concept wasn’t traditional Japanese cuisine, but European dishes reimagined by Japanese chefs. Familiar dishes, executed with extraordinary precision, reverence for ingredients and depth of craft, felt entirely new. Rather than creating another East-meets-West fusion concept, the founders were inspired by the idea that Japanese values of provenance, simplicity and technique could elevate European cooking into something genuinely distinctive.
The journey also shaped Subsūme’s hospitality philosophy. In Japan, omotenashi is more than service; it’s a cultural value centred on anticipating guests’ needs before they’re expressed and giving generously without expectation of return. That spirit of generosity now underpins every aspect of the restaurant, from the food to the guest experience.
The all-day menu reflects this philosophy, with 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.
Direct sourcing and seasonality are central to the menu. Meat is supplied by HG Walter, seafood by Upstream Seafoods, and vegetables by Nature’s Choice, while the restaurant’s bespoke coffee has been developed with Extract.
Designed as a warm, contemporary space, Subsūme combines natural materials with subtle Japanese references. The ground floor features floor-to-ceiling arched windows, timber-clad walls, and forest-green accents, centred around a green marble bar inspired by the Japanese art of kintsugi. Downstairs offers a more intimate atmosphere with booth seating and a flexible private dining room.
Subsūme founders Agastya and Varuna Singh said: “At Subsūme, generosity is at the heart of everything – 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.”