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. London’s most intimate chef’s-table experiences come together as the collaboration brings together two highly acclaimed but very different dining concepts
Behind is a Michelin-starred seafood-focused chef’s table in Hackney, whilst LUNA is a 12-seat omakase experience inspired by the lunar cycle. Both place guests atthe heart of the action, creating an unusually immersive and interactive diningexperience. Most excitingly, its a menu designed around the moon, in typical LUNA style. So unlike a traditional guest chef dinner, the menu is being shaped by the lunar phasetaking 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.
For the first chapter, taking place at LUNA Omakase, the chefs will unveil a bespoke four-hands omakase created exclusively for this collaboration before reuniting at Behind 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, 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. While the final menu line-up is still evolving, guests can expect dishes like:Alfonsino – Golden-eye Snapper, Spicy Cucumber Gaspacho, Myoga, Fresh Ginger, Hanahojiso, Wasabi Flower, Botan Ebi Nigiri – Spot Prawns, Fresh Wasabi, Nikiri Soy, Yuzu Zest, Oscietra Caviar, Saba Nigiri – Marinated Mackerel, Fresh Wasabi, Fresh Ginger, Jalapeno, Shiso, Otoro Handroll – Fatty Bluefin Tuna, Fresh Wasabi, Citrus Truffle, Nikiri Soy, Tobikko AND Tajima-Gyu Donabe – Kobe Striploin, Japanese Mushroom, Nigata Rice, Cured Egg Yolk, Beluga Caviar, Wasabi Leaves. A number of additional courses are still being developed as the chefs continue to refine the collaboration ahead of July.
DINNER DETAILS
LUNA Omakase x Behind
Tuesday 7 July 2026
Sitting One: 6pm
Sitting Two: 8.30pm
LUNA Omakase Address: 9th Floor, 100 Liverpool Street, London EC2M 2AT
Bookings / Images / Instagram / Website
Behind Address: 20 Sidworth St, London, E8 3SD
Bookings / Images / Instagram / Website
