Yūshoku Club

For the second episode in our Yūshoku Club series, NIJŪ welcomes Chef Charlie Tayler from Aulis London. Charlie’s culinary journey began in Sussex during his school years as a kitchen porter before his swift transition into the kitchen. His passion led him to prestigious establishments like The Meadow and The Pass at South Lodge. In 2013, he moved to London, joining Alyn Williams at The Westbury as Senior Sous Chef, then The Ledbury in Notting Hill.

Recognised by the Japanese Government as an emerging chef, Charlie spent nearly a year in Kyoto, learning at the Michelin-starred Kaiseki restaurant Kinobu. Returning to the UK, he rejoined Alyn Williams before taking the helm at Simon Rogan’s Aulis London in Soho in 2020. His commitment to using high-quality British produce, including ingredients from the Lake District, played a key role in Aulis London earning its first Michelin star in 2024.

At NIJŪ, Chef Tayler will collaborate with Chris Golding, whom he first met during the 2020 lockdown while volunteering for “Hospitality for Heroes,” cooking daily for the staff at Chelsea and Westminster Hospital. Priced at £125, their unique five-course menu will combine the duo’s signature dishes, including Aulis London’s Orkney scallops cooked on embers with fermented borage honey and kelp, alongside NIJŪ’s A4 Wagyu “Tournedos Rossini” with black truffle and foie gras. Guests can also opt for a special £85 pairings menu featuring exclusive serves from Glenmorangie, known for its rich, fruity character and crafted using 100% Scottish barley and mineral-rich water from the Tarlogie Springs.