Recent social media posts
18/04/2026
Hausa Koko
⫸
Drawing influence from the Ghanaian dish of spiced millet porridge, transformed into a dessert paired with plum, chocolate tuile filled with ganache and toasted millet ice cream bringing subtle peppery notes.
⫸
Music by
07/04/2026
Sauci Yohoss
⫸
Flame-grilled St Austell mussels with an orange and tamarind scotch bonnet sauce and Senegalese rof. Finished with a light onion foam.
⫸
Music by
09/03/2026
Chin Chin
⫸
A dessert drawing inspiration from the traditional Nigerian street food snack made from crunchy, deep-fried dough.
⫸
Our take combines it with caramelised Ivoire chocolate and aromatic ehuru.
⫸
Photography by
10/02/2026
We’re incredibly grateful to share that we’ve retained our Michelin star for another year running.
⫸
This recognition belongs to so many people - our dedicated team who bring care and creativity to every service, our trusted suppliers who provide the ingredients we’re proud to cook with, and our wonderful guests who choose to spend their time with us.
⫸
Thank you for being part of our journey.
21/12/2025
Black Sesame Fudge
⫸
One of the final bites here at Akoko, finished with crystallised grain of paradise.
⫸
Photography by
Videography by
Music by
10/12/2025
Kulikuli
⫸
An intricate petit four paying homage to the traditional Nigerian snack, layering peanut sablé, kulikuli and chocolate ganache, peanut praline and kani cream.
⫸
Photography by
Videography by
Music by
02/12/2025
Lamurji
⫸
Inspired by a spiced Northern Ghanaian drink made with tamarind, which we’ve combined with aidan fruit and transformed into a refreshing sorbet.
⫸
Photography by
Videography by
Music by
25/11/2025
Guinea Hen
⫸
Paired with yaji, the beloved Hausa spice blend of kulikuli peanut biscuit mixed with chilli, ginger, cloves, garlic and aromatic African spices. A bold seasoning that captures the soul of northern Nigeria.
⫸
Photography by
19/11/2025
Egusi
⫸
Also known as melon seeds, egusi seeds are dried, ground and simmered with peppers and spices into a nutty, velvety stew enjoyed across West Africa.
⫸
We serve a lighter and silkier variation from southwestern Nigeria called Egusi Ijebu, often paired with seafood or meat. Ours accompanies monkfish and okra.
⫸
Photography by and
10/10/2025
Abunuabunu
⫸
Traditionally made with cocoyam leaves imparting vibrant green colour, this cherished soup of the Akan people of Ghana takes hours of thoughtful preparation, often reserved for special occasions.
⫸
Through our menu, you’ll find it accompanied by squid.
⫸
Photography by
01/10/2025
Yassa
⫸
Inspired by the Senegalese classic made with an abundance of onions, lemon, and meat or seafood.
⫸
Our own is paired with oysters, a nod to the Senegambian shore where they are part of daily life and women lead the harvest.
⫸
Photography by
23/09/2025
Ekuru
⫸
At the heart of this traditional Nigerian dish is the black-eyed bean, one of West Africa’s oldest and most prized crops.
⫸
First peeled, ground and blended into a paste, this forms the foundation for a bean cake we then wrap in leaves and steam.
⫸
Photography by
14/09/2025
Fataya
⫸
Senegal’s iconic street snack, a crisp fried pastry with a filling of lamb.
⫸
Drawing inspiration from the Spanish and Portuguese empanada, reimagined with traditional Senegalese flavours.
⫸
Photography by
09/09/2025
Ojojo
⫸
A crisp yam fritter topped with a vegetable medley and a thin disc of apple dusted with baobab and mint yaji.
⫸
The dish brings together two West African icons, the yam which symbolises prosperity, and baobab whose fruit, leaves and bark have sustained communities over generations.
⫸
Photography by
11/06/2025
We’re thrilled to announce a very special dinner event this July, as we welcome Chef Ryan Cole of Salsify at the Roundhouse, the acclaimed Cape Town restaurant recently ranked No. 88 in The World’s 50 Best Restaurants 2025.
⫸
Taking place over two nights only - Monday 7 and Tuesday 8 July - this collaboration brings together two restaurants with a shared love for the flavours, stories and terroirs of the African continent. Born from years of conversation, mutual admiration and creative exchange, the menu is a celebration of heritage and thoughtful and expressive cooking that reflects both our journeys.
⫸
Guests will enjoy a tasting menu priced at £150 per person, with highlights including coal-roasted oyster with spekboom and ginger, springbok with agave and umfino, langoustine with our moi moi, Akoko’s signature jollof paired with Salsify’s karoo wagyu sirloin, chakalaka and mesquite, and sheep’s milk and cherry to finish.
⫸
Reservations for both evenings are now open via the link in our bio and spaces are limited.
Address
21 Berners Street
London
W1T 3LP
To get to Berners Street in London, you can take the London Underground and get off at Tottenham Court Road station. From there, it's a 5-minute walk to Berners Street. Alternatively, you can take a bus that stops at Oxford Circus or Tottenham Court Road and walk from there.
If you prefer to drive, there are several parking options nearby including NCP car parks on Oxford Street and Great Portland Street. However, please note that parking in central London can be expensive and spaces may be limited. It is recommended to check availability and prices in advance.
Opening Hours
| Wednesday |
12pm - 2:30pm |
|
6pm - 10:30pm |
| Thursday |
12pm - 2:30pm |
|
6pm - 10:30pm |
| Friday |
12pm - 2:30pm |
|
6pm - 10:30pm |
| Saturday |
12pm - 2:30pm |
|
6pm - 10:30pm |
Alerts
Be the first to know and let us send you an email when Akoko posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Akoko:
What people say
Akoko, located on Berners Street in London, is a must-visit West African restaurant. Their dishes are not only delicious but also beautifully presented, as seen in their social media posts showcasing their Yam with Penja Ehuru Sauce and Truffles, Jollof Rice with Grilled Blue Lobster and Carrot Sauce, and Miyan Taushe with Butternut Squash, Mackerel, and Honey. Their desserts are equally impressive, featuring unique ingredients like Aridan (Prekese and Uyayak) in their Bofrot with Uda Ice Cream and Quince dish. Akoko also offers a variety of cocktails made with Ogogoro and rum infused with homemade Kola. The Burnt Fig Leaf cocktail is a standout drink that is carbonated to order. Overall, Akoko provides an exceptional dining experience that combines traditional West African flavors with modern culinary techniques.
