Not your typical Japanese izakaya, iKO’s funky neon lights help illuminate walls of hand-painted murals mixed up with street graffiti, while the concrete-washed floor and steel fixtures exude a grungy edge. Helming the kitchen at this funky joint is Chef Dylan Ong – the mastermind behind the Franco-Asian restaurant, The Masses – where he interprets binchotan smoke, curing techniques and a whole lot of fun into his cooking. Boasting a refreshed menu that features sharing plates, gastronomes can look forward to modern yet bold interpretations of Japanese cuisine in a space where izakaya culture comes second to nature.
With an emphasis on fresh seasonal seafood air-flown from Japan, this is definitely a seafood lovers paradise. And if time permits, pair the food with a modest list of sake with the occasional seasonal drops such as the Hagi no Tsuru Junmai Ginjo Mid Summer Neko. Destined for summer sipping, each mouthful a burst of tropical sweetness balanced with the aroma of steamed rice.
And if time permits, pair the food with a modest list of sake. The seasonal Hagi no Tsuru Junmai Ginjo Mid Summer Neko ($128) is made for summer sipping, each mouthful a burst of tropical sweetness balanced with the aroma of steamed rice.