The latest menu will continue to feature dishes that emphasise on Japanese produce with a modern take on it.

Start off the experience with the iKO 7 Antipasti ($23) of seasonal vegetables, seafood and meats before indulging in a raw dish of Seasonal Fish Sashimi with wasabi granita; the granita gives it a refreshing sensation. The Seafood “Takoyaki” ($12) brought me back to the streets of Osaka and the wasabi mayo goes perfectly well with the octopus and crabmeat within.

The starters followed thereafter with the Ume Sake Clams ($24) dish that is heavy on fennel and dill herbs paired with the miso baguette to soak up all the goodness juices. I have had the iKO Roll ($24) previously and it was still as good with the foie gras and winter black truffle playing as a great tag team. The Monk Fish Liver & Pork Belly Ravioli takes inspiration from cacio e pepe but it was too rich and savoury for me that day.

The subsequent Black Cod Miso was cooked till every bite is a buttery sensation, paired with spring vegetables and clams emulsion. Lastly, the dessert was the Miso Hojicha Popsicle ($13) with chewy dango and kinako crumble.
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✨ iKO Restaurant & Bar
📍 65 Neil Road, Singapore 088897
🍴 [Media Invite]

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