Not your typical Japanese izakaya, iKO’s funky neon lights help illuminate the walls of hand-painted murals mixed with street graffiti, while the washed concrete floor and steel light fixtures give off a grungy vibe. Chef Dylan Ong, the mastermind behind French-Asian restaurant The Masses, runs the kitchen at this funky joint, where he interprets binchotan smoke, drying techniques and lots of fun in his cooking. Boasting an updated menu that features plates to share, foodies can expect modern yet bold interpretations of Japanese cuisine in a space where izakaya culture takes a back seat.
With an emphasis on fresh seasonal seafood from Japan, this is definitely a seafood lover’s paradise. And if time permits, pair the food with a modest list of sakes with occasional seasonal drops such as the Hagi no Tsuru Junmai Ginjo Mid Summer Neko. Intended for summer sipping, each bite is a whiff of tropical sweetness balanced by the aroma of steamed rice.
And if time permits, pair the food with a modest list of sakes. The seasonal Hagi no Tsuru Junmai Ginjo Mid Summer Neko ($128) is made for summer sipping, each bite a burst of tropical sweetness balanced with the aroma of steamed rice.