Nikkei sharing plates
Ayllu's menu is built around Nikkei cuisine: Japanese technique, Peruvian fire, everything designed to share. As a Japanese restaurant in Paddington with a Peruvian heart, the a la carte runs from the sushi bar through robata skewers to bold signature plates.
Sake cucumber granita, truffle ponzu, tigers milk
Three £13 | Six £24
Served with corn tortillas and prawn crackers
Yuzu, spicy mayo
Deep-fried crispy chicken, rocoto glaze, dashi buttermilk, shiso
Beef short rib in a pastry dough with ocopa sauce
Tuna with wasabi soy, caviar, truffle, crispy rice
Mango, guacamole, cancha, spring onion
Aji Amarillo, lime, coriander, shichimi
Onion, coriander, olive oil, sesame seeds
Avocado, chives, yuzu mayo, tobiko
Slow-cooked beef shin with teriyaki sauce, criolla salad, and aji rocoto mayo
Crispy chicken, mango, aji amarillo sauce, Asian pickles
Sea bream, squid, coriander, lime juice, cancha
Yellowfin tuna, raspberry ponzu, tomato condiment, kadaifi
Sea bass, plantain chips, choclo, sweet potato, red onion
Baby corn, sweet corn, choclo, sweet potato, batayaki tigers milk, corn crisp
Radish, passion fruit tigers milk, burnt orange, lemongrass tapioca, green oil
Kombu infused tuna, with Aji Amarillo dressing
Beef fillet with ponzu salsa, garlic chips, spring onions
Selection of three skewers of your choice
Black lime butter, chives, crispy garlic, yolk
Slow-cooked short rib, chipotle sauce, charred onion, sides tortillas, pineapple relish, chimichurri
Xinjiang marinade, herb emulsion, white onion puree, panca oil
Salsa anticuchera, pickled orange zest, puffed buckwheat
Mushroom X.O.
Orange dashi butter, panca oil, crispy leek and ginger
Lemongrass, tom-yum paste, bomba rice, smoked ikura
Grilled sea bass, acevichada sauce, green oil
Mizuna, avocado, cucumber, green tomatoes, jalapeno, burrata, yuzu dressing
Sweet potato, jasmine rice, kimchi
Truffle mayo, Manchego cheese
Huancaina sauce
Stir fried rice, nori, crispy shallots
Shio kombu dressing, panca oil, tenkasu kori
Three grams | £5
Five grams | £5
Head Sushi Chef Sandesh Baral
Bluefin tuna cut to order, chu-toro nigiri, the Truffle Roll and the Ayllu Platter built for the table. Sashimi, uramaki and signature rolls, seasoned rice and sauces that lift rather than mask.
California roll, truffle roll, tuna maki, two pieces of chu-toro tuna sashimi and two pieces of salmon sashimi, two pieces of hamachi nigiri, two pieces of akami nigiri
Salmon and avocado roll, salmon maki, four pieces of salmon nigiri and sashimi
Bluefin tuna roll, tuna maki, four slices of tuna sashimi, four tuna nigiri
8 pieces of sashimi and 8 pieces of nigiri
Aburi salmon, spicy mayo, avocado and spring onion
Tempura prawn, unagi, spicy cream, bonito, unagi sauce, red tobiko
Surimi, avocado, tobiko, shichimi
Akami, shichimi, negi, avocado, jalapeno and spicy mayo
White mince fish, truffle mayo, avocado, kori kori, truffle
Mixed leaves, tsuma, yuzu vinaigrette
Sharing menus — the whole table orders the same menu
Two tasting menus daily. Tasting Cuzco at £45pp and Tasting Machu Picchu at £59pp, each a multi-course run through the Nikkei kitchen. A vegetarian tasting menu is available on request.
Five Nikkei courses for £29 per person, Monday to Friday, 12pm to 6pm. A full Japanese-Peruvian lunch in Paddington without the long sitting.
Mon–Fri 12pm – 6pm | £29
Aburi salmon, spicy mayo and spring onion
Surimi, avocado, tobiko, shichimi
Mixed leaves, tsuma, yuzu vinaigrette
Sea bass, plantain chips, choclo, sweet potato, red onion
Baby corn, sweet corn, choclo, sweet potato, batayaki tigers milk, corn crisp
Sea bream, squid, coriander, lime juice, cancha
Slow-cooked short rib, chipotle sauce, tenderstem broccoli and green beans
Sweet potato, jasmine rice, kimchi
Bomba rice, lemongrass, tom-yum paste, smoked ikura
Finish with desserts built in the same spirit: precise, playful and made to share.
White chocolate sauce and matcha croquant
Vegan dark chocolate mousse on a chocolate sponge and coconut ice cream
Pistachio cream, praline, pistachio sauce
Vanilla, raw chocolate and ganache
Homemade with fresh mascarpone cream, savoiardi biscuits, Italian coffee, cocoa
Served with hazelnut chocolate sauce & orange zest
With chocolate hazelnut sauce, flaked almonds and raspberry coulie
£7 | £13 to share
Please ask your waiter for today's selection
Please ask your waiter for today's selection
At weekends the Samba Bottomless Brunch takes over, unlimited Nikkei sharing plates from £37pp.
Sat 11am – 4pm · Sun 12pm – 4pm | £37pp Bottomless Food · £55pp Bottomless Food & Drinks
Toasted & salted corn kernels, served on arrival
Served with mango, onions, coriander
Served with cancha, aji amarillo and coriander
Baby corn, sweet corn, choclo, sweet potato, batayaki tigers milk, corn crisp
Salmon, mango, avocado, cancha on crispy rice
Spicy mayo, corn and coriander on crispy rice
Aji amarillo, lime, coriander togarashi powder
Deep-fried crispy chicken, rocoto glaze, dashi buttermilk, shiso
Beef short rib in a pastry dough with ocopa sauce
Served with miso and chives
Aburi salmon, spicy mayo and spring onion
Surimi, avocado, tobiko, shichimi
Mixed leaves, tsuma, yuzu vinaigrette
Roasted poussin with anticucho sauce
Nuoc cham sauce
Served with green pepian and coriander
Roasted sweet potato, jasmine rice, kimchi
Spiced herbs, huancaina sauce
Shio kombu dressing, panca oil, tenkasu kori
Miso black cod marinated for 48 hours, duck anticuchera, short beef rib with ocopa sauce, tuna on crispy rice with wasabi soy, caviar and truffle, and ceviche finished with tiger's milk. Dishes designed to share and to be remembered.
Ayllu's menu is built around Nikkei cuisine: Japanese technique, Peruvian fire, everything designed to share…. As a Japanese restaurant in Paddington with a Peruvian heart, the a la carte runs from the sushi bar through robata skewers to bold signature plates. Head Chef Igor Pereira leads the kitchen; Head Sushi Chef Sandesh Baral runs the sushi.
A la carte and sushi are served throughout the week, alongside two daily tasting menus, the Cuzco at £45pp and the Machu Picchu at £59pp.
Cookies & Privacy
We use essential cookies to keep the site working. With your consent, we may also use analytics and marketing cookies to understand how visitors use our website and to measure our advertising. Read our Privacy Policy for more information.
Cookie preferences
