22/07/2026
One of the most creative supper clubs I’ve been to 👏🏾. S/o by Chef Glen at for a phenomenal menu.
🍌 Plantain crisps & whipped cannellini bean dip, with a perilla and spring onion gremolata. A great start to the meal - we even had to ask for extra plantain crisps 😂 The dip was light, creamy and paired so well with the plantain.
🍢 Yakitori-style suya chicken, with pickled daikon and lime kewpie mayo. I really enjoyed the subtle suya flavour, and the pickled daikon was a nice addition.
🌽 Grilled corn okonomiyaki ⭐️, with XO sauce and avocado cream. This was the dish I was most excited for because I LOVE corn, and it completely exceeded my expectations. The XO sauce reminded me of Ghanaian sh*to, which worked so well with the avocado cream.
🥤 Apple, cucumber, ginger & lime juice – A refreshing palate cleanser between courses.
🥩 Grilled lamb, with refined ayamase, potato korokke and pickled cabbage. The ayamase was subtle but worked really well, and once again, the pickled vegetables were a standout.
🍫 Dark chocolate mousse, with banana cream, miso caramel and spiced oat crumble. Probably the dish with the least Nigerian influence, but I really enjoyed it - especially as someone who usually avoids banana-flavoured desserts.
📍Moyo Nigerian and Japanese Restaurant, North London
