Nikkei restaurant Ayllu in Paddington is entering a new chapter with a menu that places bold flavour, precision and atmosphere front and centre. Low lighting and a lively hum set the tone, as the restaurant moves effortlessly from long lunches and buzzy brunches into lively dinners, with an energy that gathers pace into the evening.

Blending Japanese technique with the bold, expressive flavours of Peru, the kitchen, led by Head Chef Igor Pereira alongside Head Sushi Chef Sandesh Baral, brings a sharper focus to the food. Designed for sharing and built around contrast and clarity of flavour, the menu delivers picture perfect plates that feel both precise and indulgent.

Small plates set the tone: oysters with sake and cucumber granita, truffle ponzu or tiger’s milk; beef tequeños with ocopa sauce; karaage chicken with a rocoto glaze; and bluefin tuna tartare with wasabi soy, caviar, crispy rice and truffle. Ceviche and tiradito remain central with yellowfin tuna lifted by raspberry ponzu, tomato condiment and kadaifi; and umami-rich beef tataki with ponzu salsa.

Taquitos bring vibrancy to the table, from salmon with mango and guacamole; to avocado with aji amarillo and lime, while sushi and sashimi are perfectly precise with uramaki rolls of spicy bluefin tuna with jalapeño, four slices of salmon nigiri and sashimi. Larger plates include an impressive tomahawk with mushroom X.O, slow cooked short beef rib with chipotle sauce, shiso, pineapple relish, chimichurri and a side of tortillas and black cod with orange dashi butter and panca oil.

Generous tasting menus offer a full introduction to the Nikkei experience. From the Cuzco Menu (£45pp), expect nine sharing dishes, from edamame and uramaki rolls to fresh ceviche, skewers and a choice of main. For something a little more indulgent, the premium Machu Picchu menu (£59pp) features bluefin tuna roll, beef tataki, Peruvian beef BBQ and more. Opt for a set lunch menu to enjoy five dishes for £29 on weekdays from 12pm–6pm.

Behind the bar, cocktails lean into tropical fruit, spice and smoke, with pisco-led classics alongside house signatures such as theivory ember with whiskey, passion fruit juice, peach purée and mint. Live Spanish guitar sets the tone every Friday and Saturday evening from 7pm–10pm, bringing a vibrant, atmospheric soundtrack to the drinking and dining experience.

Set across an intimate dining room of deep green leather booths, a sushi counter and a canal-side terrace, Ayllu balances polish with energy, offering a dining experience that moves easily from day into night, and where the focus remains firmly on the food.