Fresh Michelin star this year. I had the privilege of sitting right in front of the chef Ayo Adeyemi and I have to say having been to over a hundred Michelin starred restaurants globally I believe this place deserves two stars next year.
Came here for the weekday lunch tasting. No pairing just food. Sat at the chef's counter and watched every dish come alive over open fire. No excess no noise. Just quiet intentional craftsmanship rooted in culture and history.
It started with plantain mosa layered with beef tartare and sosu kaani. Textural balanced deeply grounded. The yassa oyster followed baked with heat and acid in perfect restraint one of the most memorable single bites I've had this year.
The moi moi with mackerel and black eyed bean sauce was clean and soulful. Then came sinisair with goat cashew cream and caviar rich and bold. A touch louder than the rest but still in harmony.
The star of the menu though is the jollof rice. Fire touched. Served with Lake District beef ox tongue and mbongo sauce. This is the dish that should put Akoko on the global map. Depth story and technique all in one.
Dessert was chin chin with caramelised white chocolate and ehuru. Not sweet for the sake of it just deeply satisfying.
Chef Ayo holds a quiet command of the kitchen. Watching him lead the team was like watching a masterclass in presence and precision.
I was served by Justine who was one of the kindest and most grounded servers I've met anywhere. Her energy was calm and present. No pretense just full attention and care. She carried the spirit of the space with her.
This isn't just about food. It's about culture and inclusion done with mastery and care. Akoko brings West African tradition into the fine dining space with full integrity no dilution no compromise.
If Michelin is listening this is not just one star worthy. This is the future of what two stars can and should mean. read more