Subsūme will open on Maiden Lane in the 2,700 sq ft, two-floor former Sussex Mansions site.
The 70-cover restaurant is due to launch later this year.
The concept was developed after the pair travelled around Japan last year to explore the country’s approach to hospitality.
Rather than traditional Japanese cuisine, they were inspired by European dishes prepared by Japanese chefs, with a focus on precision, ingredient quality and technique.
The result is a menu of European dishes that incorporates Japanese ingredients and cooking methods rather than a fusion concept, the pair say.
Breakfast dishes include miso caramel brioche French toast, Japanese omurice with sauté potatoes and sobrasada, and Japanese fluffy pancakes with maple butter and pancetta.
Later in the day, the menu features dishes such as crispy pork belly kintsugi bowl, carpaccio di manzo tonnato, kombu and lemon risotto, ribeye on the bone, and Koffmann fries with nori salt, followed by desserts including caramel and miso tarte tatin.
The drinks list will feature European wines, Asahi beer and cocktails including the Yuzu Blossom, Umami Manhattan, Tokyo Mule, Shiso Mojito and Elderflower Spritz.
The interiors combine natural materials with understated Japanese influences.
The ground floor includes floor-to-ceiling arched windows, timber-clad walls and a green marble bar inspired by the Japanese art of kintsugi, while the lower ground floor will offer booth seating and a private dining room.
“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,” say the pair, who are working with concept director Ben Floyd, founder of Lumiere Consultancy, and creative agency 48.1.
“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.”
Subsūme is set to launch in October.