London’s fine dining scene is set for a standout culinary moment this summer as LUNA Omakase and Behind unite for an exclusive four-hands seafood omakase collaboration.
Taking place for one night only on Tuesday 7 July 2026, the experience brings together Executive Chef Leonard Tanyag and Michelin-starred Chef Andy Beynon for a rare, immersive chef’s table event celebrating precision, creativity and world-class seafood.
A One-Night-Only Omakase Collaboration in London
Hosted at LUNA Omakase in the heart of London, guests will be able to choose between two intimate sittings at 6pm and 8.30pm.
The collaboration will also extend beyond July, with Chef Leonard Tanyag set to appear at Behind for a special return dinner in September 2026, continuing the creative exchange between the two kitchens.
This is a limited-capacity event designed for counter dining, offering guests a front-row seat to some of London’s most innovative seafood cookery.
Two Acclaimed Chef’s Tables Unite
This collaboration brings together two of East London’s most talked-about chef-led restaurants, each with its own distinctive identity.
At LUNA Omakase, Chef Leonard Tanyag delivers a Sosaku-style Edomae omakase experience inspired by the phases of the moon, Japanese precision, and personal childhood memories of cooking with his mother. The restaurant is known for its elegant restraint, skyline views from the ninth floor of 100 Liverpool Street, and entirely gluten- and nut-free tasting menus.
Meanwhile, Behind, led by Chef Andy Beynon, earned a Michelin star just 20 days after opening in 2020. The 18-seat Hackney counter is celebrated for its bold modern British seafood cooking, natural umami-driven flavours, shellfish reductions and highly interactive chef-led dining experience.
A 12-Course Four-Hands Seafood Omakase Menu
For this collaboration, the chefs will present a specially designed 12-course tasting menu that merges their individual philosophies and techniques.
Expect a seamless journey between Japanese refinement and British coastal intensity, with dishes shaped by:
- Precise omakase craftsmanship
- Bold, fire-led seafood cookery
- Seasonal British and Japanese ingredients
- Deep umami-driven flavour development
The result is a menu that balances smoke and delicacy, tradition and innovation, and two distinct culinary identities working in harmony.
A Meeting of Culinary Minds
Both chefs share a strong focus on sourcing, technique and immersive dining experiences, making this partnership a natural fit.
Chef Leonard Tanyag said:
“This collaboration felt incredibly natural from the beginning. Andy and I both approach seafood with a huge amount of respect, but through very different lenses. Bringing those styles together allows us to create something exciting, personal and completely unique for guests.”
Chef Andy Beynon added:
“I’m really looking forward to this. I love Leo’s precision, creativity, and the care that goes into the omakase experience he curates. We’re both all about flavour, sourcing the best ingredients possible, and making memorable experiences around the counter.”
Continuing London’s Chef Collaboration Trend
The LUNA x Behind event reflects London’s growing appetite for immersive, counter-led dining experiences where chefs and guests share the same space.
With both restaurants already recognised as leaders in their respective styles, this one-off collaboration is expected to be one of the most sought-after dining tickets of summer 2026.
LUNA Omakase x Behind – Four-Hands Seafood Omakase
Location: LUNA Omakase
Date: Tuesday 7 July 2026
Sitting One: 6pm
Sitting Two: 8.30pm
