Karibu!
At Jikoni, chef Kiano Moju hosts dinner parties where guests gather around a shared table for a multi-course AfriCali meal.
Dinner is served family-style, with generous dishes brought to the table and shared among guests. The atmosphere is communal and social – like being invited to dinner at the chef’s home, rather than dining at a traditional restaurant.
No two menus are ever the same.
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Meet the chef!
Kiano Moju is an author, African food advocate, and the chef-owner of Jikoni, which brings her bestselling cookbook, AfriCali: Recipes From My Jikoni, to life.
Named one of the best cookbooks of the year by The New York Times, Food & Wine, and Bon Appétit, AfriCali food celebrates Moju’s Kenyan and Nigerian roots through the colorful, produce-driven lens of her California upbringing.
These cross-cultural experiences form the foundation of Moju’s AfriCali identity – an approach that celebrates African cooking as everyday cooking.
Through Jikoni's series of ticketed culinary events, including dinner parties and cooking classes, Moju reimagines the flavors of her heritage in ways that feel new and exciting, while still familiar and nostalgic – and all distinctly Californian.
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