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Chishuru has redesigned its Fitzrovia dining room and launched a new spring menu to mark the next stage of the West African restaurant’s development.
The restaurant, which opened its permanent site in 2023, collaborated with interior designer Sasha Filskow to create a more flexible environment. Total covers remain at 42, but the number of tables has been reduced from 17 to 14.
The removal of booths and a new configuration on the ground floor allows for groups of up to 18 guests. Basement seating is also available for private hire, with a room featuring deep terracotta tones and patterned wooden partitions.
The new spring menu by chef Adejoké Bakare draws on Yoruba, Igbo, and Hausa cultural influences. Dishes include Ṃóínṃóín, a steamed bean cake with cured Irish brown trout, and Sinasir, a rice pancake served with white crab and tamarind chilli sauce.
Custom-made bowls and plates by Rebecca Moore feature matte, earth-toned finishes. Interior details include dark-wood tables engraved with Nsibidi symbols and lighting by South African designer Mash.T.
Bakare first launched the concept as a pop-up in Brixton Village in 2020. The restaurant moved to Fitzrovia three years later and received a Michelin star in February 2024.
Bakare said: “Chishuru’s journey so far has been both exciting and fast-moving. As we look ahead, it feels important to continue to turn inward and consider how we can further tell our story while refining what we do, without removing the heart of it.
“The vision from the very first supper club continues, shaped and supported by the whole team – across kitchen, operations, and design. A sense of home remains central to everything we do, with the new design that is reflected in the art, ceramics, and textured finishes that are woven into the fabric of Chishuru.”
