Born to two Nigerian parents, Nigerian flavours are all of what I knew growing up and still know to this day. Stepping into the beautiful Akoko restaurant founded by Ajo Akokomi, brought back memories from my childhood that doused me with happiness and comfort.
Crowned with their first Michelin star in 2024 and still residing in the top 100 list for the National Restaurant Awards Akoko welcomes all to embark on an unforgettable dining experience headed up by Executive Chef Ayo Adeyemi. Akoko offers an elevated pallet of re-imagined West African cuisine fusion from Nigeria, Ghana, and Senegal to the Fitzrovia suburbs.
Akoko’s earthy terracotta interiors and bespoke tableware and accessories like recycled goat leather coasters and bill holders create a calming yet luxurious atmosphere for guests to dine in. Its décor creates a warming ambience that beautifully echoes West Africa’s natural splendour.
With an open-plan kitchen, Akoko allows guests to have a magnifying view of culinary art up close. Seize the opportunity to sit up front to witness the most delicious West African cuisine unfold. Marvel as the chefs begin to curate and refine the Akoko menu as you eagerly anticipate your starting course.
Here are some of the plates that will activate taste buds you never knew you had and will have West African cuisine at the top of your dining list. Enjoy Akoko’s menu staples of:
- Plantain Mosa – Beef Tartare, Sosu Kanni.
Delight in this dish of delicate beef tartare with the spicey Senegalese tomato sauce.
- Jollof Rice – Jollof Rice with Hereford Beef, Shito XO and Purple Carrot.
Akoko’s innovative take on Senegal’s national rice tomato chilli dish, enhanced with a variety of complementary seasonings, sparks lively debate among many West Africans. This hearty dish features Hereford beef paired with Shito XO, a fragrant Ghanaian condiment, and is garnished with fresh purple carrots.
- TaTale – Goat Cashew Cream and Exmoor Caviar.
A personal favourite, enjoy the beautifully plated dish of smooth goat cashew cream paired with the UK’s first sturgeon caviar, Exmoor Caviar on cloud-soft sweet blini made from overripe plantain.
- Zobo – Watermelon Granita, Hibiscus.
As you get to the end of the fine Akoko menu, Zobo works as both a dessert choice and pallet cleanser. The frozen fine watermelon grains with hibiscus go down as an opulent and light sorbet treat.
The Akoko dining experience is elevated further by offering an option to pair the Michelin-starred menu with a carefully curated beverage selection for each dish. Have questions? The Akoko staff explain every aspect of the menu in elegant detail leaving no stone unturned. For West African excellence, book the number one West African dining experience in London now.
The Akoko tasting menu is priced at £120. The additional Akoko Pairing is priced at £80, the Wine Pairing £95 and the Soft pairing £55. The lunch menu is priced at £55.
21 Berners St, London W1T 3LP
