We already know what Elizabeth Allen is capable of. Founding head chef at Pidgin, she guided the Hackney neighbourhood favourite to a Michelin star barely a year after opening. Her dishes have been described as unique, global and understated, fusing her Singaporean-British heritage and broad cooking experience with a passion for travel. In 2017, she founded Kaizen House with the view to building her own restaurants and incorporating the Japanese philosophy of continuous improvement. Kaizen House's first output will be restaurant Shibui. Shibui alludes to the beauty in simplicity and in creation, means making a piece that will lead the viewer to draw beauty out of it for oneself.
After a successful pop-up in January, Shibui is building momentum to launch in 2017 and will bring together casual fine dining with sophisticated barbecue. At it's core, Allen believes Shibui can promote flame cooking, subtle details and bold flavours, delivering everyday dishes elevated to refined levels.
Co-founder and connoisseur of Shibui