Chishuru

Chishuru Contemporary West African flavours rooted in heritage recipes.

Our lunch dessert is an aridan crème caramel with aridan syrup and plantain three ways (plantain crisps, plantain crumbl...
09/06/2026

Our lunch dessert is an aridan crème caramel with aridan syrup and plantain three ways (plantain crisps, plantain crumble, plantain jam).

Aridan is a dried tree fruit pod, also known as aidan fruit, prekeshie, or four corners (because it's an angular looking thing!), and it gives gorgeous flavours of brown butter and toffee.

Our downstairs alcove table, now with a screen for a bit of privacy...
19/05/2026

Our downstairs alcove table, now with a screen for a bit of privacy...

Treats to end our dinner menu... Mango, passion fruit & Scotch bonnet chilli jellies, and bonbons made with dark chocola...
28/04/2026

Treats to end our dinner menu... Mango, passion fruit & Scotch bonnet chilli jellies, and bonbons made with dark chocolate & baobab, and studded with buckwheat.

One of the starters from our dinner menu, móínmóín - a steamed black eyed bean cake topped with cured Irish brown trout,...
22/04/2026

One of the starters from our dinner menu, móínmóín - a steamed black eyed bean cake topped with cured Irish brown trout, with a sushi rice sauce, confit egg yolk, house-made sh*tto and toasted lentils.

Last month we had a little glow-up at the restaurant: new tables (with Nsibidi inscriptions in each one), larger tables,...
16/04/2026

Last month we had a little glow-up at the restaurant: new tables (with Nsibidi inscriptions in each one), larger tables, more space, new fabrics, new lighting and a couple more decorative features. We can now configure the ground floor into a single table seating 18 - this can be booked directly through the website under the 'exclusive hire' tab on our Reservations page. Finally we put some lovely fabrics on the walls of our downstairs alcove table to make it feel more cosy, and added a screen for a bit more privacy.

Last night's collab dinner with of was so much fun, using produce from Wilsons farm and the bakery. The team's favouri...
25/03/2026

Last night's collab dinner with of was so much fun, using produce from Wilsons farm and the bakery. The team's favourite dish was probably the scallop with onion & bombini broth, uda oil and egusi pesto, but there were too many to count.
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There's a lovely nine page feature in the latest edition of , with Joké's recipes for a feast for four - all photographe...
08/03/2026

There's a lovely nine page feature in the latest edition of , with Joké's recipes for a feast for four - all photographed at her flat. Yes she does have that many cookbooks, and that's not even all of them.

Always great to be in the upper right square - our Martini made with ògógóró
07/03/2026

Always great to be in the upper right square - our Martini made with ògógóró

We are thrilled to announce a collab dinner with our dear friends Jan and Mary of later this month. If you followed las...
04/03/2026

We are thrilled to announce a collab dinner with our dear friends Jan and Mary of later this month. If you followed last year's series Knife Edge, hosted by young , you would have seen Jan telling the amazing story of the restaurant and their fight for survival... culminating in them winning a star at last year's ceremony. Anyway now Joké and Jan are cooking together for the first time on Tuesday 24 March at Chishuru, with Mary bringing produce from their wonderful farm. Tickets are priced at £105pp, book via the usual Reservations page of our website. Menu involves Jan's famous fish head "soup", scallop, cull yaw mutton and signature herb sorbet with marshmallow and more. Book now!

Thrilled to be included in this list of their inspectors' "Dishes of the Year" 2026
20/02/2026

Thrilled to be included in this list of their inspectors' "Dishes of the Year" 2026

We are dead chuffed (as we say in London) to retain our Michelin star for another year. We're blessed to have a marvello...
10/02/2026

We are dead chuffed (as we say in London) to retain our Michelin star for another year. We're blessed to have a marvellous team, lots and lots of wonderful customers and some fantastic suppliers. We are hoping for an exciting 2026, news to come!

Thank you for including Chishuru in your "50 Best Restaurants in London" list 😘
06/02/2026

Thank you for including Chishuru in your "50 Best Restaurants in London" list 😘

Aridan (also known as aidan fruit, or prekese, or four corners) is the dried fruit pod of a West African tree. It gives ...
24/01/2026

Aridan (also known as aidan fruit, or prekese, or four corners) is the dried fruit pod of a West African tree. It gives flavours of brown butter, nutmeg and toffee. We use it both in desserts (at lunch, our crème caramel with plantain crumb & plantain chips) and in drinks (our Aridan Manhattan, made with bourbon and Cocchi Torino sweet vermouth).

One of our current lunch starters is Ehuru, a Yoruba dish. It's a steamed cake made from egusi (wild watermelon seeds) a...
15/12/2025

One of our current lunch starters is Ehuru, a Yoruba dish. It's a steamed cake made from egusi (wild watermelon seeds) and black-eyed beans, topped with pumpkin seed pesto, pickled radish and a little hibiscus gel; on the side there's a potent Scotch bonnet chilli sauce.

Vouchers are available to buy through our website for Christmas gifting, and have the following advantages:1. they look ...
09/12/2025

Vouchers are available to buy through our website for Christmas gifting, and have the following advantages:
1. they look really thoughtful
2. but they only take about 60 seconds to buy
3. you can send them via email or Royal Mail
4. your loved one / colleague (potentially the same person) gets to have a delicious meal

Chishuru seasoning is now available to purchase in the restaurant. It's a blend of spices that we use to finish some of ...
04/12/2025

Chishuru seasoning is now available to purchase in the restaurant. It's a blend of spices that we use to finish some of our dishes - it's got lots of umami, sourness and sweet & warming spice. Now you can buy some to take home: use it on grilled meats or fish, to flavour rice or a soup, or anything else.

Pick up a jar when you're here, or drop in during restaurant hours to buy some for £6. Do we need to mention the phrase "stocking filler for the foodie in your life"?

Currently we are only offering these for purchase in-person.

The latest issue of is out, and features some argy-bargy between and about that essential jollof staple,
02/12/2025

The latest issue of is out, and features some argy-bargy between and about that essential jollof staple,

We have new lunch dishes! First up is agbeli kaaklo, a salted po***ck & cassava fritter, served with uda mayonnaise - a ...
27/11/2025

We have new lunch dishes! First up is agbeli kaaklo, a salted po***ck & cassava fritter, served with uda mayonnaise - a dish of the Ewe tribe of Ghana and Togo.

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London

Opening Hours

Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 12pm - 3pm
6pm - 10pm
Saturday 12pm - 3pm
6pm - 10pm

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