It's strange that amongst the fresh, thick slices of sashimi, the aromatic, soothing bowls of teapot soup, and the joyful crunch of tempura prawns, the standout dish would be the tiny grilled shishamos offered at Ikoi.

The fishes were perfectly salted, offsetting the slight bitterness that comes from the flavour of the eggs, which managed to remain juicy instead of powdery and dry.

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