Ikoyi (London) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s Ikoyi Restaurant Review Video

Alexander’s review of Ikoyi, a two-Michelin-starred restaurant in London, highlights its intriguing and eclectic approach to cuisine. Despite its name’s origins from a Nigerian neighborhood, the restaurant defies easy categorization and was initially misunderstood, with many expecting traditional West African cuisine.

Overview and Atmosphere:

• Ikoyi, located in London’s historic Temple district, offers a minimalist and warm private dining setting.
• Alexander mentions that the lighting in the private room detracted from his experience, as it made it difficult to appreciate the dishes visually.
• He finds the portions to be generous but remarks that the presentation becomes less elegant as the meal progresses.

Dishes Reviewed:

1. Smoked Beef and Aged Tuna Belly (Introduced by Chef Jeremy Chan):
   • Smoked beef from Cornwall, citrus chili marinade, aged English bluefin tuna belly, dragon cucumber pickle, and trout roe.
   • Alexander enjoyed this dish, though he found the lighting problematic.
2. Seabass & Tagetes:
   • Seabass with marigold for a floral flavor and intriguing texture.
   • Served on a handcrafted metal plate by Alex Pole.
3. Langoustine and Liquorice Tartlet:
   • A crispy tart shell with langoustine warmed in preserved elderflower, featuring sweet, honey-like flavors and a touch of spice.
4. Drunken Squid Toast:
   • Confit squid with oxidized wine, fermented rice toast, squid ink, and sliced black truffle.
   • Alexander appreciates the staff’s sense of humor when asked about the dish’s resemblance to something else.
5. Saffron and Mussel Crème Caramel:
   • Lightly poached razor clams, beetroot reduction, Kaluga caviar, and saffron.
   • The dish had luxurious flavors, with the clam texture and beetroot’s earthiness standing out.
6. Glazed Courgettes and Lobster Claw:
   • Courgettes in tomato water reduction, glazed with raspberry, paired with lobster claw, melon juice, and hazelnuts.
   • Alexander found it to be a playground of flavors and textures.
7. Smoked Sweetbread Suya:
   • Sweetbread seasoned with a blend of 20 spices, brined, caramelized, grilled, and smoked.
   • Served with creamed beans and peas topped with shiso, chrysanthemum, and black mint.
8. Scallop Fudge:
   • Steamed scallop skirt, confited and caramelized, served with buffalo sauce reduction, brown crab bisque, carrot pudding, and eggplant caramelized with pumpkin seed miso.
   • Deep, rich, and complex flavors, with sweet and spicy notes.
9. Grass-Fed Angus Beef with Jollof Rice:
   • Barbequed and glazed beef with onion caramel, goat horn pepper glaze, shiitake mushroom, and red sauerkraut emulsions.
   • Served with Ikoyi’s signature smoked jollof rice, lobster custard, and girolle mushrooms.
   • Alexander notes the flavors were fantastic, but the presentation lacked elegance.

Reflections:

• Ikoyi’s cuisine blends influences from various cultures and avoids fitting into a specific label.
• Chef Jeremy Chan draws on his diverse background and extensive culinary experience from renowned establishments.
• Alexander found the portions larger compared to typical Michelin-star restaurants, leading to a more filling experience. As the meal continued, he switched to a sake pairing, as the wine he had chosen initially did not complement the later courses.