iKO | Trendy-Japanese Bistronomy alongside Neil Street


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iKO | Trendy-Japanese Bistronomy alongside Neil Street

Positioned alongside the colourful Neil Street, iKO welcomes new Chef-Proprietor Dylan Ong onboard. The title most likely would not sound unfamiliar to you as Chef Dylan is the face and mind behind The Lots. At iKO, you’ll be able to anticipate the identical experimental and adventurous meals that you just discover at The Lots. Getting into the dimly lit restaurant stuffed with quirky posters, murals and upbeat music, one will likely be greeted with heat hospitality from the service employees. The menu is break up into 5 sections – bar snacks, snacks, uncooked, to start out and mains. We tried a variety of those new choices.

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We began off with the Negitoro Ice Cream and Salmon Ice Cream ($18 for two pcs). The primary includes of seaweed cone stuffed with minced uncooked tuna, cured yolk and inexperienced onion bud. The second of the identical seaweed cone stuffed with minced uncooked and smoked salmon, creme fraiche and inure. It is strongly recommended to have them in a single chew and what an umami chew that’s.
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The Lil Basketball ($20, 4pcs) is harking back to the native kueh pie tee, with every mini beetroot basket full of Hokkaido snow crab, spicy avocado mousse and lime gel.
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Shifting on to the uncooked part, the Oysters ($21 / $42 / $80 for 3 / 6 / 12 pcs) are topped with granita made with lychee puree, grated wasabi, a touch of lime juice and some drops of sake. Order this while you’re there!
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The Hay Smoked Hamachi ($24) is one other dish to get – recent hamachi seasoned with sea salt and ponzu brown butter earlier than it’s smoked with hay then served with scallion garlic oil, candy compressed grapes, trio sesame and viola flowers.
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The starters part additionally manages to impress. The A4 Wagyu “Sukiyaki” ($28) includes of slices of A4 Wagyu, a glistening egg yolk, shiitake mushrooms, leeks, scallions, perilla (fried!) immersed in a tasty white sukiyaki sauce.
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Among the finest dishes of the day was the Dope You Up Bowl ($42) – a stunning bowl of ume shies rice beneath A4 wagyu buri, Bafun uni, inure, cured egg yolk and wagyu fats emulsion. Very indulgent but additionally value it.
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After having the Dope You Up Bowlthe Excessive Sess Somen ($38) pales as compared. Nonetheless, you’ll be able to attempt the identical should you like lighter flavours. A chilly appetizer consisting of chutoro, Hokkaido snow crab, balun uni and Caviari caviar completed with clam sauce and chives. That is additionally accessible in a bigger serving measurement for $48.
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For the mains, we had the Hay Smoked Guinea Fowl ($32 single, $62 sharing) and the Miso Black Code ($36). The previous includes a medley of as much as 15 seasonal greens ready in varied renditions with the fowl (seared and brined) atop this med of greens and selfmade sake ume sauce to finish it.

The black cod is first marinated in miso for 3 days earlier than being grilled. Served on the facet is a mixture of creamy pumpkin puree, clams, grilled firefly squid, carrots, pickled daikon and roasted nectarines.

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To finish the meal, we had the Yuzu Semi Freddo ($15), composed of sentimental zesty yuzu curds, Hokkaido milk ice-cream, fluffy mint sponge, miso caramel drizzle and honeycomb.

The restaurant is serving a 10-course iKO x OCBC tasting menu at $98 per pax (UP $12) for OCBC card members – a very good alternative to attempt quite a lot of dishes from iKO’s menu. It’s open Monday to Saturday and is ready to seat roughly 55 individuals.

Price range per individual: $40 – 60 per individual

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