IKO Restaurant & Bar

I had visited IKO Restaurant before, in fact more than once, and I really like the food here at the era when uni pudding was still in the menu. So when I chanced upon the new menu and I like what I see, I decided to revisit this place. Since based on what I had observed, the chefs here do overhaul on the menu on regular basis, so if I miss the the chance to try the new menu items now, I may miss it forever. And true to IKO's style, the creations are very simulating in tastes, which is shiok to savour.

High Sess Somen is served cold, and for a good reason: to preserve the original umami of the treasures of the sea and makes the texture of the somen smoother. The bed of fresh crab meat is so thick that it is hard to see the somen beneath, thumbs-up for this. Full of treasures of the sea, this somen is filled to the brim with simulating flavours. I love this.
The mild, briny sweet Oyster is hidden under the mountain of lychee wasabi granita soaked with sake. I love this for fresh oyster, of course, and the boldness plus the uniqueness of the granita. I say it is definitely worth a try.

White on White is thinly sliced succulent hokkaido scallop paired with slightly herbal fennel, tangy and mildly bitter pomelo, zesty dashi yuzu sauce and crisp radishes. This is a dish that has strong flavours hitting across the whole spectrum of taste profile and it actually works.

Yuzu Semi Freddo features simulating flavours too. These strong flavours: the crunchy burnt sweetness of honeycomb caramel, the super tangy taste of yuzu curd, milky goodness hokkaido milk ice cream and baked goods aroma of mint sponge, work together in harmony to create an awesome dessert. Highly recommend to savour all these components together.

The place is of chic bar layout where one can relax while feeling very cool when dining in there. Teh service is very good, friendly and cheerful. The ladies are full of smiles and always ready to respond to the patrons' requests. After a revisit here, I know I will be revisiting yet again, especially if there is a change in menu.

Thoughts: Tastebuds throughly simulated, in a great way!

A4 Wagyu "Sukiyaki" ($28.00) white sukiyaki, shiitake mushroom, leek, scallion, egg yolk, perilla

Location: IKO, 65 Neil Rd, Singapore 088897

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Here’s some of the new menu additions that proudly showcase Chef Dylan ‘iKO way’ of Modern-Japanese Bistronomy:
𝑺𝑵𝑨𝑪𝑲𝑺
𝐈𝐊𝐎-𝐁𝐄𝐄 $𝟏𝟓
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
𝐎𝐘𝐒𝐓𝐄𝐑𝐒 $𝟐𝟏 (𝟑𝐏𝐂𝐒)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
𝐋𝐈𝐋 𝐁𝐀𝐒𝐊𝐄𝐓 $𝟐𝟎
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
𝐍𝐄𝐆𝐈𝐓𝐎𝐑𝐎 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with negitoro, cured egg yolk, menegi.
👍🏻𝐒𝐀𝐋𝐌𝐎𝐍 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with salmon, smoked salmon, crème fraîche, ikura.

𝑺𝑻𝑨𝑹𝑻𝑬𝑹
𝐖𝐇𝐈𝐓𝐄 𝐎𝐍 𝐖𝐇𝐈𝐓𝐄 $𝟐𝟒
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
👍🏻𝐂𝐎𝐍𝐅𝐈𝐓 𝐒𝐀𝐋𝐌𝐎𝐍 $𝟐𝟔
Hay-smoked salmon topped with chives and kombu, served with smoked crème fraîche, apple purée and green pea mousse.
👍🏻𝐒𝐎𝐘 𝐂𝐇𝐀𝐖𝐀𝐍𝐌𝐔𝐒𝐇𝐈 $𝟏𝟖
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
𝐀 𝐉𝐀𝐏𝐀𝐍𝐄𝐒𝐄 𝐂𝐔𝐑𝐑𝐘 𝐏𝐈𝐐𝐔𝐈𝐋𝐋𝐎 𝐒𝐓𝐀𝐓𝐄 𝐎𝐅 𝐌𝐈𝐍𝐃 $𝟐𝟎
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
👍🏻𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐒𝐂𝐀𝐋𝐋𝐎𝐏 & 𝐏𝐄𝐀𝐑𝐋 $𝟐𝟐
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

𝑴𝑨𝑰𝑵𝑺
𝐀𝟓 𝐌𝐈𝐘𝐀𝐙𝐀𝐊𝐈 𝐖𝐀𝐆𝐘𝐔 𝐃𝐎𝐍𝐀𝐁𝐄 $𝟕𝟖
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
👍🏻𝐓𝐇𝐀𝐓 𝐇𝐈𝐆𝐇 𝐒𝐄𝐒𝐒 𝐒𝐎𝐌𝐄𝐍 $𝟒𝟖
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

𝘿𝙀𝙎𝙎𝙀𝙍𝙏
𝐘𝐔𝐙𝐔 𝐒𝐄𝐌𝐈 𝐅𝐑𝐄𝐃𝐃𝐎 $𝟏𝟓
Sweet and zesty, refreshing and light on the palate.

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Here’s some of the new menu additions that proudly showcase Chef Dylan ‘iKO way’ of Modern-Japanese Bistronomy:
𝑺𝑵𝑨𝑪𝑲𝑺
𝐈𝐊𝐎-𝐁𝐄𝐄 $𝟏𝟓
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
𝐎𝐘𝐒𝐓𝐄𝐑𝐒 $𝟐𝟏 (𝟑𝐏𝐂𝐒)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
𝐋𝐈𝐋 𝐁𝐀𝐒𝐊𝐄𝐓 $𝟐𝟎
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
𝐍𝐄𝐆𝐈𝐓𝐎𝐑𝐎 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with negitoro, cured egg yolk, menegi.
👍🏻𝐒𝐀𝐋𝐌𝐎𝐍 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with salmon, smoked salmon, crème fraîche, ikura.

𝑺𝑻𝑨𝑹𝑻𝑬𝑹
𝐖𝐇𝐈𝐓𝐄 𝐎𝐍 𝐖𝐇𝐈𝐓𝐄 $𝟐𝟒
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
👍🏻𝐂𝐎𝐍𝐅𝐈𝐓 𝐒𝐀𝐋𝐌𝐎𝐍 $𝟐𝟔
Hay-smoked salmon topped with chives and kombu, served with smoked crème fraîche, apple purée and green pea mousse.
👍🏻𝐒𝐎𝐘 𝐂𝐇𝐀𝐖𝐀𝐍𝐌𝐔𝐒𝐇𝐈 $𝟏𝟖
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
𝐀 𝐉𝐀𝐏𝐀𝐍𝐄𝐒𝐄 𝐂𝐔𝐑𝐑𝐘 𝐏𝐈𝐐𝐔𝐈𝐋𝐋𝐎 𝐒𝐓𝐀𝐓𝐄 𝐎𝐅 𝐌𝐈𝐍𝐃 $𝟐𝟎
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
👍🏻𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐒𝐂𝐀𝐋𝐋𝐎𝐏 & 𝐏𝐄𝐀𝐑𝐋 $𝟐𝟐
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

𝑴𝑨𝑰𝑵𝑺
𝐀𝟓 𝐌𝐈𝐘𝐀𝐙𝐀𝐊𝐈 𝐖𝐀𝐆𝐘𝐔 𝐃𝐎𝐍𝐀𝐁𝐄 $𝟕𝟖
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
👍🏻𝐓𝐇𝐀𝐓 𝐇𝐈𝐆𝐇 𝐒𝐄𝐒𝐒 𝐒𝐎𝐌𝐄𝐍 $𝟒𝟖
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

𝘿𝙀𝙎𝙎𝙀𝙍𝙏
𝐘𝐔𝐙𝐔 𝐒𝐄𝐌𝐈 𝐅𝐑𝐄𝐃𝐃𝐎 $𝟏𝟓
Sweet and zesty, refreshing and light on the palate.

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Here’s some of the new menu additions that proudly showcase Chef Dylan ‘iKO way’ of Modern-Japanese Bistronomy:
𝑺𝑵𝑨𝑪𝑲𝑺
𝐈𝐊𝐎-𝐁𝐄𝐄 $𝟏𝟓
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
𝐎𝐘𝐒𝐓𝐄𝐑𝐒 $𝟐𝟏 (𝟑𝐏𝐂𝐒)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
𝐋𝐈𝐋 𝐁𝐀𝐒𝐊𝐄𝐓 $𝟐𝟎
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
𝐍𝐄𝐆𝐈𝐓𝐎𝐑𝐎 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with negitoro, cured egg yolk, menegi.
👍🏻𝐒𝐀𝐋𝐌𝐎𝐍 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with salmon, smoked salmon, crème fraîche, ikura.

𝑺𝑻𝑨𝑹𝑻𝑬𝑹
𝐖𝐇𝐈𝐓𝐄 𝐎𝐍 𝐖𝐇𝐈𝐓𝐄 $𝟐𝟒
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
👍🏻𝐂𝐎𝐍𝐅𝐈𝐓 𝐒𝐀𝐋𝐌𝐎𝐍 $𝟐𝟔
Hay-smoked salmon topped with chives and kombu, served with smoked crème fraîche, apple purée and green pea mousse.
👍🏻𝐒𝐎𝐘 𝐂𝐇𝐀𝐖𝐀𝐍𝐌𝐔𝐒𝐇𝐈 $𝟏𝟖
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
𝐀 𝐉𝐀𝐏𝐀𝐍𝐄𝐒𝐄 𝐂𝐔𝐑𝐑𝐘 𝐏𝐈𝐐𝐔𝐈𝐋𝐋𝐎 𝐒𝐓𝐀𝐓𝐄 𝐎𝐅 𝐌𝐈𝐍𝐃 $𝟐𝟎
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
👍🏻𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐒𝐂𝐀𝐋𝐋𝐎𝐏 & 𝐏𝐄𝐀𝐑𝐋 $𝟐𝟐
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

𝑴𝑨𝑰𝑵𝑺
𝐀𝟓 𝐌𝐈𝐘𝐀𝐙𝐀𝐊𝐈 𝐖𝐀𝐆𝐘𝐔 𝐃𝐎𝐍𝐀𝐁𝐄 $𝟕𝟖
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
👍🏻𝐓𝐇𝐀𝐓 𝐇𝐈𝐆𝐇 𝐒𝐄𝐒𝐒 𝐒𝐎𝐌𝐄𝐍 $𝟒𝟖
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

𝘿𝙀𝙎𝙎𝙀𝙍𝙏
𝐘𝐔𝐙𝐔 𝐒𝐄𝐌𝐈 𝐅𝐑𝐄𝐃𝐃𝐎 $𝟏𝟓
Sweet and zesty, refreshing and light on the palate.

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Here’s some of the new menu additions that proudly showcase Chef Dylan ‘iKO way’ of Modern-Japanese Bistronomy:
𝑺𝑵𝑨𝑪𝑲𝑺
𝐈𝐊𝐎-𝐁𝐄𝐄 $𝟏𝟓
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
𝐎𝐘𝐒𝐓𝐄𝐑𝐒 $𝟐𝟏 (𝟑𝐏𝐂𝐒)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
𝐋𝐈𝐋 𝐁𝐀𝐒𝐊𝐄𝐓 $𝟐𝟎
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
𝐍𝐄𝐆𝐈𝐓𝐎𝐑𝐎 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with negitoro, cured egg yolk, menegi.
👍🏻𝐒𝐀𝐋𝐌𝐎𝐍 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 $𝟏𝟖
Seaweed cone with salmon, smoked salmon, crème fraîche, ikura.

𝑺𝑻𝑨𝑹𝑻𝑬𝑹
𝐖𝐇𝐈𝐓𝐄 𝐎𝐍 𝐖𝐇𝐈𝐓𝐄 $𝟐𝟒
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
👍🏻𝐂𝐎𝐍𝐅𝐈𝐓 𝐒𝐀𝐋𝐌𝐎𝐍 $𝟐𝟔
Hay-smoked salmon topped with chives and kombu, served with smoked crème fraîche, apple purée and green pea mousse.
👍🏻𝐒𝐎𝐘 𝐂𝐇𝐀𝐖𝐀𝐍𝐌𝐔𝐒𝐇𝐈 $𝟏𝟖
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
𝐀 𝐉𝐀𝐏𝐀𝐍𝐄𝐒𝐄 𝐂𝐔𝐑𝐑𝐘 𝐏𝐈𝐐𝐔𝐈𝐋𝐋𝐎 𝐒𝐓𝐀𝐓𝐄 𝐎𝐅 𝐌𝐈𝐍𝐃 $𝟐𝟎
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
👍🏻𝐇𝐎𝐊𝐊𝐀𝐈𝐃𝐎 𝐒𝐂𝐀𝐋𝐋𝐎𝐏 & 𝐏𝐄𝐀𝐑𝐋 $𝟐𝟐
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

𝑴𝑨𝑰𝑵𝑺
𝐀𝟓 𝐌𝐈𝐘𝐀𝐙𝐀𝐊𝐈 𝐖𝐀𝐆𝐘𝐔 𝐃𝐎𝐍𝐀𝐁𝐄 $𝟕𝟖
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
👍🏻𝐓𝐇𝐀𝐓 𝐇𝐈𝐆𝐇 𝐒𝐄𝐒𝐒 𝐒𝐎𝐌𝐄𝐍 $𝟒𝟖
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

𝘿𝙀𝙎𝙎𝙀𝙍𝙏
𝐘𝐔𝐙𝐔 𝐒𝐄𝐌𝐈 𝐅𝐑𝐄𝐃𝐃𝐎 $𝟏𝟓
Sweet and zesty, refreshing and light on the palate.