IKO Restaurant & Bar

My favourite dish has got to be their Black Miso Cod! ❤ A huge fresh chunk 🐟 with an almost melt-in-the-mouth texture, it is accompaned by with japanese spring vegetables, clams 🦪 & clams emusion. Umami overload! ✨️

If you like wantons, you would like their new Monk Fish Liver & Pork Belly Ravioli! This cacio e pepe features porc noir de bigorre 🐖 & sage; very flavourful!

Fans of truffle will be elated with their iKO Roll ($25++)! 😎 A flavourful rendition with creamy foie gras, maitake mushroom 🍄 & fig, the highlight has got to be the generous shavings of winter black truffle 🖤!

Fans of seafood can try their Ume Sake Clams ($24++), featuring manila clams 🦪, fennel, dill, ume & sake 🍶, paired with slices of miso baguette 🥖. The broth/sauce was a little astringent from the sake, but it does carry the umami of clams too.

This Miso Hōjicha Popsicle ($13++) features soft chewy dango 🍡, slices of plum, a drizzle of kuromitsu (Japanese sugar syrup) & a sprinkle of kinako crumble for some crunch! 🤤
.
The popsicle has an icy texture akin to an icebar but I liked the intense hōjicha flavours 🤎! It melts pretty fast so enjoy it while it lasts! 😉

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.
•••••••••••••••••••
✨ iKO Restaurant & Bar
📍 65 Neil Road, Singapore 088897
🍴 [Media Invite]