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The setting of this restaurant has this futuristic yet cosy vibe due to the curved corners of the ceiling that make the place feels like the interior of a posh train. Shelves of alcoholic drinks occupy the wall behind the bar counter to emphasize that this is the place to chill out while enjoying the buzz and action happening all around. I like the rough stone surface of the bar table top because it feels edgy and simply for the novelty.
First up are the breads and a curious home-made butter spread that has charcoal, mashed carrot and Japanese spices added. Points given for daring to opt for something different, and I appreciate the mild, subtle flavours of the spread. But the bread does not do justice to the spread, being dry, hard and not warm. Though take note I am fussy about quality of staples, such as breads and rice, so others may like the bread here.
House-smoked Salmon gets the thumbs up from me. Well, this is recommended by the staff after all, and an excellent recommendation at that. The smoked salmon is bursting with flavours, not only from well-prepared salmon, but also from the sesame, finely chopped spring onions and sea salt sprinkled generously on top of the fish. It tastes great when eaten on its own and goes very well with the mashed purple potato that introduces sweet earthy flavours to the appetizer.
Uni and Caviar got to be the standout dish of this restaurant due to sheer amount of flavours packed into this appetizer. The strong nutty briny taste of the generous helping of uni—the fresh uni served here is golden in colour and is of the less sweet variety, the intense, explosive flavours of the sea stored in the caviar and the mild sweetness of the grilled corn mousse complement each other perfectly and definitely do not shy from grabbing the attention of our taste buds. The corn mouse does well to add a touch of sweetness to the uni and caviar, and this custard with pudding-like consistency also tastes great on its own. Recommended to try it both ways. This creation is very creamy, so it is best to share it with that someone special or one’s BFF.
Sakura Ebi cappellini is a great follow-up as the mains to the flavourful, umami rich appetizers. Yes, more umami! Thanks to the sakura ebi and kombu added to this dish. And every fine strand of capellini—my favourite pasta, by the way—is coated with umami goodness of kombu. Sakura ebi not only adds the extra punch to the taste, its crunchiness also gives an extra dimension to the texture. This is something that separated this pasta dish from its counterparts.
Coconut Pudding is like the natural choice of dessert for me due to my love for anything coconut. And I am happy with my choice. The coconut pudding is so rich, smooth, creamy and is full of nutty goodness of coconut. The richness of the coconut pudding is balanced by the refreshing bitterness of matcha powder and the sourness of freeze-dried raspberry chips. It is perfect combination. And the raspberry chips are crunchy to add different texture to the dessert, so it is not just about pudding only.
Service is friendly and spontaneous, which is the type of service perfect for restaurant bar establishments. Just do not expect fine dining detailed style of service here, and all is good.
I like this restaurant a lot because not only the food features bold flavours, the chef also adds ingredients that create varied texture in the dishes. This is one of my recommended places to hang out with friends as the rich dishes are perfect for sharing.
My Thoughts: Impressive!
This restaurant had shifted to Neil Road and rebranded as Iko Restaurant.
