Ikoyi Restaurant
Two Michelin stars meet West African spice in London's most innovative fine dining experience.
A two-Michelin-starred fine dining destination in London's creative heart, Ikoyi reimagines West African spices through the lens of refined British technique. Chef Jeremy Chan and co-founder Iré Hassan-Odukale craft an ever-evolving blind tasting menu that marries bold heat, umami depth, and theatrical presentation. Housed in an elegantly minimal space designed by David Thulstrup within 180 The Strand, the restaurant has climbed to number 15 on The World's 50 Best Restaurants list, earning the Highest Climber Award in 2025. Each course unfolds as a sensorial journey, from smoked jollof rice to aged turbot with egusi miso, challenging diners to rethink what fine dining can be.
A brief summary to Ikoyi Restaurant
- 180 Strand, London, Temple, WC2R 1EA, GB
- +442035834660
- Visit website
- Duration: 3 to 3.5 hours
- Exclusive
-
Indoor
- Mobile reception: 5 out of 5
- Monday 6 pm-8 pm
- Tuesday 6 pm-8 pm
- Wednesday 12 pm-1:30 pm
- Thursday 12 pm-1:30 pm
- Friday 12 pm-1:30 pm
Local tips
- Arrive with an open mind and no preconceptions about what fine dining should taste like. The blind tasting format is designed to surprise and challenge, with heat and umami building throughout the meal.
- Communicate any dietary restrictions or ingredient aversions when booking. The kitchen is accommodating and can offer pescatarian alternatives, but advance notice ensures the best experience.
- Consider the wine pairing to deepen the experience. The sommelier team has curated selections specifically to complement the spice-forward cuisine, often introducing natural producers that enhance rather than overpower.
- Allow the full three hours for the experience. The pacing is deliberate, and rushing diminishes the architectural nature of how courses build upon one another.
- Book well in advance. Ikoyi operates at limited capacity and maintains high demand due to its reputation and limited seating.
For the on-the-go comforts that matter to you
- Restrooms
- Drink Options
- Food Options
- Seating Areas
Ikoyi Restaurant location weather suitability
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Any Weather
Discover more about Ikoyi Restaurant
A Culinary Philosophy Beyond Convention
Ikoyi is not a restaurant that fits neatly into established categories. Since its 2017 launch, chef Jeremy Chan has pursued a singular vision: to create cuisine that defies labels by drawing on West African spices and global techniques while anchoring itself firmly in British produce and waters. The restaurant's name references a well-to-do suburb of Lagos, Nigeria, yet the food itself is neither traditionally African nor conventionally Western. Instead, it represents Chan's deeply personal interpretation of flavour—one that builds complexity through careful layering of heat, umami, and unexpected textural contrasts. This philosophy has earned the restaurant two Michelin stars and recognition as one of the world's most innovative dining destinations.The Sensorial Environment
The current location at 180 The Strand, which opened in 2022, marks a significant evolution from Ikoyi's original cramped quarters near Piccadilly. Interior designer David Thulstrup has created a space of deliberate restraint: warm terracotta tones, charred timber, brushed stone, and copper-clad walls establish a contemplative atmosphere that feels removed from the bustling London street outside. The open kitchen runs along one side of the dining room, glowing like an altar to fire and technique, while the ceiling features a curved metal weave inspired by Chan's dual focus on spices and British ingredients. Every design choice is understated, allowing the food to command complete attention. The effect is neither austere nor cold, but rather ritualistic—a gallery-like setting where each dish becomes a work of art to be studied and savoured.The Blind Tasting Journey
Ikoyi operates exclusively on a blind tasting menu format, eliminating the traditional à la carte experience in favour of a curated narrative that unfolds across 12 to 14 courses. Diners surrender control and embark on a three-hour exploration of Chan's evolving repertoire. The menu shifts seasonally and responds to the availability of ingredients from Ikoyi's network of British farms, fishermen, and artisans. Opening snacks set the tone with dishes like smoked jollof rice crackers topped with aged beef and fermented scotch bonnet emulsion—a single bite that announces the restaurant's commitment to bold umami and controlled heat. Subsequent courses might include veal sweetbread with suya spicing and black garlic, perfectly cooked octopus for pescatarian guests, or dry-aged turbot with egusi miso and crab bisque. The signature smoked jollof rice, served late in the menu, arrives as a theatrical crescendo—a West African staple reimagined with lobster custard and presented with visual drama. Desserts remain unconventional, incorporating elements such as Scotch bonnet to reinforce the spice-forward narrative throughout.Technique Meets Provenance
What distinguishes Ikoyi is the precision underlying its bold flavours. Chan's cooking demonstrates mastery of classical technique—perfectly seared fish, impeccably balanced sauces, meticulous plating—yet applies these skills in service of an entirely unconventional culinary vision. The careful use of chilli builds throughout the meal, beginning with subtle hints of heat in early courses and escalating to a crescendo with final savoury offerings. Umami-rich elements such as fermented scotch bonnets, black garlic, and egusi miso appear repeatedly, creating harmonic depth across multiple courses. The interplay of sweet, salty, spicy, and acidic elements is deliberate and architectural. Sourcing reflects Chan's commitment to British ingredients: proteins come from carefully selected farms and fisheries, produce is seasonal and organic, and the wine programme emphasizes natural and minimal-intervention producers, often surprising but always thoughtfully paired with the spice-forward cuisine.Service as Invisible Architecture
Under the leadership of co-founder Iré Hassan-Odukale, Ikoyi's service philosophy embraces deliberate subtlety. Rather than hovering attentively, the team maintains an arms-length approach designed to allow the food to speak first, like a piece of art in a gallery. Staff members are exceptionally knowledgeable about each dish's provenance and preparation, ready to engage in detailed conversation if guests express curiosity. The sommelier team curates wine pairings with particular attention to how natural wines complement spiced dishes. This restrained professionalism creates an atmosphere where diners feel guided rather than managed, supported rather than scrutinized.Global Recognition and Evolution
Ikoyi's trajectory reflects the restaurant's consistent innovation and influence on contemporary fine dining. The restaurant won the One To Watch Award at The World's 50 Best Restaurants in 2021, a recognition that launched it onto the global gastronomic stage. By 2025, it had climbed to number 15 on the same prestigious list and earned the Highest Climber Award, sponsored by Lee Kum Kee. This recognition acknowledges not merely technical excellence but the restaurant's role in expanding the vocabulary of fine dining itself. Jeremy Chan and Iré Hassan-Odukale, who launched the restaurant with little formal culinary training between them, have remained largely unconfined by restaurant conventions, continuing to evolve their vision while maintaining the core philosophy that defines Ikoyi: a journey through bold heat, refined technique, and the unexpected beauty of cross-cultural culinary dialogue.Iconic landmarks you can’t miss
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Two Michelin stars meet West African spice in London's most innovative fine dining experience.
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For the vibe & atmosphere seeker
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For the design and aesthetic lover
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For how adventurous you want the journey to be
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Location Audience
- Family Friendly
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- Vegetarian Friendly
- Vegan Friendly
