Akoko is what happens when West African culinary tradition meets serious fine dining ambition. The tasting menu pulls from across the continent, fermented locust beans, suya spice, palm oil, treated with the kind of technical precision you'd expect from a Michelin-recommended kitchen in Fitzrovia.
The room is warm and confident, not trying to be anything other than exactly what it is. This is destination dining, and it earns every penny.