65 Neil Road
Singapore 088897

(open in Google Maps)

Thursday:
11:30am - 02:30pm
05:30pm - 10:30pm

Friday:
11:30am - 02:30pm
05:30pm - 10:30pm

Saturday:
11:30am - 02:30pm
05:30pm - 10:30pm

Sunday:
Closed

Monday:
11:30am - 02:30pm
05:30pm - 10:30pm

Tuesday:
11:30am - 02:30pm
05:30pm - 10:30pm

Wednesday:
11:30am - 02:30pm
05:30pm - 10:30pm

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Reviews

From the Burpple community

A4 Wagyu "Sukiyaki" ($28.00) white sukiyaki, shiitake mushroom, leek, scallion, egg yolk, perilla

Location: IKO, 65 Neil Rd, Singapore 088897

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Hereโ€™s some of the new menu additions that proudly showcase Chef Dylan โ€˜iKO wayโ€™ of Modern-Japanese Bistronomy:
๐‘บ๐‘ต๐‘จ๐‘ช๐‘ฒ๐‘บ
๐ˆ๐Š๐Ž-๐๐„๐„ $๐Ÿ๐Ÿ“
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐Ž๐˜๐’๐“๐„๐‘๐’ $๐Ÿ๐Ÿ (๐Ÿ‘๐๐‚๐’)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐‹๐ˆ๐‹ ๐๐€๐’๐Š๐„๐“ $๐Ÿ๐ŸŽ
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐„๐†๐ˆ๐“๐Ž๐‘๐Ž ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with negitoro, cured egg yolk, menegi.
๐Ÿ‘๐Ÿป๐’๐€๐‹๐Œ๐Ž๐ ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.

๐‘บ๐‘ป๐‘จ๐‘น๐‘ป๐‘ฌ๐‘น
๐–๐‡๐ˆ๐“๐„ ๐Ž๐ ๐–๐‡๐ˆ๐“๐„ $๐Ÿ๐Ÿ’
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐Ÿ‘๐Ÿป๐‚๐Ž๐๐…๐ˆ๐“ ๐’๐€๐‹๐Œ๐Ž๐ $๐Ÿ๐Ÿ”
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐Ÿ‘๐Ÿป๐’๐Ž๐˜ ๐‚๐‡๐€๐–๐€๐๐Œ๐”๐’๐‡๐ˆ $๐Ÿ๐Ÿ–
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐€ ๐‰๐€๐๐€๐๐„๐’๐„ ๐‚๐”๐‘๐‘๐˜ ๐๐ˆ๐๐”๐ˆ๐‹๐‹๐Ž ๐’๐“๐€๐“๐„ ๐Ž๐… ๐Œ๐ˆ๐๐ƒ $๐Ÿ๐ŸŽ
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐Ÿ‘๐Ÿป๐‡๐Ž๐Š๐Š๐€๐ˆ๐ƒ๐Ž ๐’๐‚๐€๐‹๐‹๐Ž๐ & ๐๐„๐€๐‘๐‹ $๐Ÿ๐Ÿ
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

๐‘ด๐‘จ๐‘ฐ๐‘ต๐‘บ
๐€๐Ÿ“ ๐Œ๐ˆ๐˜๐€๐™๐€๐Š๐ˆ ๐–๐€๐†๐˜๐” ๐ƒ๐Ž๐๐€๐๐„ $๐Ÿ•๐Ÿ–
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐Ÿ‘๐Ÿป๐“๐‡๐€๐“ ๐‡๐ˆ๐†๐‡ ๐’๐„๐’๐’ ๐’๐Ž๐Œ๐„๐ $๐Ÿ’๐Ÿ–
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

๐˜ฟ๐™€๐™Ž๐™Ž๐™€๐™๐™
๐˜๐”๐™๐” ๐’๐„๐Œ๐ˆ ๐…๐‘๐„๐ƒ๐ƒ๐Ž $๐Ÿ๐Ÿ“
Sweet and zesty, refreshing and light on the palate.

1 Like

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Hereโ€™s some of the new menu additions that proudly showcase Chef Dylan โ€˜iKO wayโ€™ of Modern-Japanese Bistronomy:
๐‘บ๐‘ต๐‘จ๐‘ช๐‘ฒ๐‘บ
๐ˆ๐Š๐Ž-๐๐„๐„ $๐Ÿ๐Ÿ“
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐Ž๐˜๐’๐“๐„๐‘๐’ $๐Ÿ๐Ÿ (๐Ÿ‘๐๐‚๐’)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐‹๐ˆ๐‹ ๐๐€๐’๐Š๐„๐“ $๐Ÿ๐ŸŽ
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐„๐†๐ˆ๐“๐Ž๐‘๐Ž ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with negitoro, cured egg yolk, menegi.
๐Ÿ‘๐Ÿป๐’๐€๐‹๐Œ๐Ž๐ ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.

๐‘บ๐‘ป๐‘จ๐‘น๐‘ป๐‘ฌ๐‘น
๐–๐‡๐ˆ๐“๐„ ๐Ž๐ ๐–๐‡๐ˆ๐“๐„ $๐Ÿ๐Ÿ’
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐Ÿ‘๐Ÿป๐‚๐Ž๐๐…๐ˆ๐“ ๐’๐€๐‹๐Œ๐Ž๐ $๐Ÿ๐Ÿ”
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐Ÿ‘๐Ÿป๐’๐Ž๐˜ ๐‚๐‡๐€๐–๐€๐๐Œ๐”๐’๐‡๐ˆ $๐Ÿ๐Ÿ–
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐€ ๐‰๐€๐๐€๐๐„๐’๐„ ๐‚๐”๐‘๐‘๐˜ ๐๐ˆ๐๐”๐ˆ๐‹๐‹๐Ž ๐’๐“๐€๐“๐„ ๐Ž๐… ๐Œ๐ˆ๐๐ƒ $๐Ÿ๐ŸŽ
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐Ÿ‘๐Ÿป๐‡๐Ž๐Š๐Š๐€๐ˆ๐ƒ๐Ž ๐’๐‚๐€๐‹๐‹๐Ž๐ & ๐๐„๐€๐‘๐‹ $๐Ÿ๐Ÿ
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

๐‘ด๐‘จ๐‘ฐ๐‘ต๐‘บ
๐€๐Ÿ“ ๐Œ๐ˆ๐˜๐€๐™๐€๐Š๐ˆ ๐–๐€๐†๐˜๐” ๐ƒ๐Ž๐๐€๐๐„ $๐Ÿ•๐Ÿ–
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐Ÿ‘๐Ÿป๐“๐‡๐€๐“ ๐‡๐ˆ๐†๐‡ ๐’๐„๐’๐’ ๐’๐Ž๐Œ๐„๐ $๐Ÿ’๐Ÿ–
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

๐˜ฟ๐™€๐™Ž๐™Ž๐™€๐™๐™
๐˜๐”๐™๐” ๐’๐„๐Œ๐ˆ ๐…๐‘๐„๐ƒ๐ƒ๐Ž $๐Ÿ๐Ÿ“
Sweet and zesty, refreshing and light on the palate.

1 Like

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Hereโ€™s some of the new menu additions that proudly showcase Chef Dylan โ€˜iKO wayโ€™ of Modern-Japanese Bistronomy:
๐‘บ๐‘ต๐‘จ๐‘ช๐‘ฒ๐‘บ
๐ˆ๐Š๐Ž-๐๐„๐„ $๐Ÿ๐Ÿ“
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐Ž๐˜๐’๐“๐„๐‘๐’ $๐Ÿ๐Ÿ (๐Ÿ‘๐๐‚๐’)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐‹๐ˆ๐‹ ๐๐€๐’๐Š๐„๐“ $๐Ÿ๐ŸŽ
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐„๐†๐ˆ๐“๐Ž๐‘๐Ž ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with negitoro, cured egg yolk, menegi.
๐Ÿ‘๐Ÿป๐’๐€๐‹๐Œ๐Ž๐ ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.

๐‘บ๐‘ป๐‘จ๐‘น๐‘ป๐‘ฌ๐‘น
๐–๐‡๐ˆ๐“๐„ ๐Ž๐ ๐–๐‡๐ˆ๐“๐„ $๐Ÿ๐Ÿ’
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐Ÿ‘๐Ÿป๐‚๐Ž๐๐…๐ˆ๐“ ๐’๐€๐‹๐Œ๐Ž๐ $๐Ÿ๐Ÿ”
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐Ÿ‘๐Ÿป๐’๐Ž๐˜ ๐‚๐‡๐€๐–๐€๐๐Œ๐”๐’๐‡๐ˆ $๐Ÿ๐Ÿ–
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐€ ๐‰๐€๐๐€๐๐„๐’๐„ ๐‚๐”๐‘๐‘๐˜ ๐๐ˆ๐๐”๐ˆ๐‹๐‹๐Ž ๐’๐“๐€๐“๐„ ๐Ž๐… ๐Œ๐ˆ๐๐ƒ $๐Ÿ๐ŸŽ
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐Ÿ‘๐Ÿป๐‡๐Ž๐Š๐Š๐€๐ˆ๐ƒ๐Ž ๐’๐‚๐€๐‹๐‹๐Ž๐ & ๐๐„๐€๐‘๐‹ $๐Ÿ๐Ÿ
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

๐‘ด๐‘จ๐‘ฐ๐‘ต๐‘บ
๐€๐Ÿ“ ๐Œ๐ˆ๐˜๐€๐™๐€๐Š๐ˆ ๐–๐€๐†๐˜๐” ๐ƒ๐Ž๐๐€๐๐„ $๐Ÿ•๐Ÿ–
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐Ÿ‘๐Ÿป๐“๐‡๐€๐“ ๐‡๐ˆ๐†๐‡ ๐’๐„๐’๐’ ๐’๐Ž๐Œ๐„๐ $๐Ÿ’๐Ÿ–
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

๐˜ฟ๐™€๐™Ž๐™Ž๐™€๐™๐™
๐˜๐”๐™๐” ๐’๐„๐Œ๐ˆ ๐…๐‘๐„๐ƒ๐ƒ๐Ž $๐Ÿ๐Ÿ“
Sweet and zesty, refreshing and light on the palate.

1 Like

Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Hereโ€™s some of the new menu additions that proudly showcase Chef Dylan โ€˜iKO wayโ€™ of Modern-Japanese Bistronomy:
๐‘บ๐‘ต๐‘จ๐‘ช๐‘ฒ๐‘บ
๐ˆ๐Š๐Ž-๐๐„๐„ $๐Ÿ๐Ÿ“
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐Ž๐˜๐’๐“๐„๐‘๐’ $๐Ÿ๐Ÿ (๐Ÿ‘๐๐‚๐’)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐‹๐ˆ๐‹ ๐๐€๐’๐Š๐„๐“ $๐Ÿ๐ŸŽ
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐„๐†๐ˆ๐“๐Ž๐‘๐Ž ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with negitoro, cured egg yolk, menegi.
๐Ÿ‘๐Ÿป๐’๐€๐‹๐Œ๐Ž๐ ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.

๐‘บ๐‘ป๐‘จ๐‘น๐‘ป๐‘ฌ๐‘น
๐–๐‡๐ˆ๐“๐„ ๐Ž๐ ๐–๐‡๐ˆ๐“๐„ $๐Ÿ๐Ÿ’
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐Ÿ‘๐Ÿป๐‚๐Ž๐๐…๐ˆ๐“ ๐’๐€๐‹๐Œ๐Ž๐ $๐Ÿ๐Ÿ”
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐Ÿ‘๐Ÿป๐’๐Ž๐˜ ๐‚๐‡๐€๐–๐€๐๐Œ๐”๐’๐‡๐ˆ $๐Ÿ๐Ÿ–
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐€ ๐‰๐€๐๐€๐๐„๐’๐„ ๐‚๐”๐‘๐‘๐˜ ๐๐ˆ๐๐”๐ˆ๐‹๐‹๐Ž ๐’๐“๐€๐“๐„ ๐Ž๐… ๐Œ๐ˆ๐๐ƒ $๐Ÿ๐ŸŽ
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐Ÿ‘๐Ÿป๐‡๐Ž๐Š๐Š๐€๐ˆ๐ƒ๐Ž ๐’๐‚๐€๐‹๐‹๐Ž๐ & ๐๐„๐€๐‘๐‹ $๐Ÿ๐Ÿ
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

๐‘ด๐‘จ๐‘ฐ๐‘ต๐‘บ
๐€๐Ÿ“ ๐Œ๐ˆ๐˜๐€๐™๐€๐Š๐ˆ ๐–๐€๐†๐˜๐” ๐ƒ๐Ž๐๐€๐๐„ $๐Ÿ•๐Ÿ–
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐Ÿ‘๐Ÿป๐“๐‡๐€๐“ ๐‡๐ˆ๐†๐‡ ๐’๐„๐’๐’ ๐’๐Ž๐Œ๐„๐ $๐Ÿ’๐Ÿ–
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

๐˜ฟ๐™€๐™Ž๐™Ž๐™€๐™๐™
๐˜๐”๐™๐” ๐’๐„๐Œ๐ˆ ๐…๐‘๐„๐ƒ๐ƒ๐Ž $๐Ÿ๐Ÿ“
Sweet and zesty, refreshing and light on the palate.

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Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.

Hereโ€™s some of the new menu additions that proudly showcase Chef Dylan โ€˜iKO wayโ€™ of Modern-Japanese Bistronomy:
๐‘บ๐‘ต๐‘จ๐‘ช๐‘ฒ๐‘บ
๐ˆ๐Š๐Ž-๐๐„๐„ $๐Ÿ๐Ÿ“
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐Ž๐˜๐’๐“๐„๐‘๐’ $๐Ÿ๐Ÿ (๐Ÿ‘๐๐‚๐’)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐‹๐ˆ๐‹ ๐๐€๐’๐Š๐„๐“ $๐Ÿ๐ŸŽ
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐„๐†๐ˆ๐“๐Ž๐‘๐Ž ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with negitoro, cured egg yolk, menegi.
๐Ÿ‘๐Ÿป๐’๐€๐‹๐Œ๐Ž๐ ๐ˆ๐‚๐„ ๐‚๐‘๐„๐€๐Œ $๐Ÿ๐Ÿ–
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.

๐‘บ๐‘ป๐‘จ๐‘น๐‘ป๐‘ฌ๐‘น
๐–๐‡๐ˆ๐“๐„ ๐Ž๐ ๐–๐‡๐ˆ๐“๐„ $๐Ÿ๐Ÿ’
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐Ÿ‘๐Ÿป๐‚๐Ž๐๐…๐ˆ๐“ ๐’๐€๐‹๐Œ๐Ž๐ $๐Ÿ๐Ÿ”
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐Ÿ‘๐Ÿป๐’๐Ž๐˜ ๐‚๐‡๐€๐–๐€๐๐Œ๐”๐’๐‡๐ˆ $๐Ÿ๐Ÿ–
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐€ ๐‰๐€๐๐€๐๐„๐’๐„ ๐‚๐”๐‘๐‘๐˜ ๐๐ˆ๐๐”๐ˆ๐‹๐‹๐Ž ๐’๐“๐€๐“๐„ ๐Ž๐… ๐Œ๐ˆ๐๐ƒ $๐Ÿ๐ŸŽ
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐Ÿ‘๐Ÿป๐‡๐Ž๐Š๐Š๐€๐ˆ๐ƒ๐Ž ๐’๐‚๐€๐‹๐‹๐Ž๐ & ๐๐„๐€๐‘๐‹ $๐Ÿ๐Ÿ
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.

๐‘ด๐‘จ๐‘ฐ๐‘ต๐‘บ
๐€๐Ÿ“ ๐Œ๐ˆ๐˜๐€๐™๐€๐Š๐ˆ ๐–๐€๐†๐˜๐” ๐ƒ๐Ž๐๐€๐๐„ $๐Ÿ•๐Ÿ–
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐Ÿ‘๐Ÿป๐“๐‡๐€๐“ ๐‡๐ˆ๐†๐‡ ๐’๐„๐’๐’ ๐’๐Ž๐Œ๐„๐ $๐Ÿ’๐Ÿ–
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.

๐˜ฟ๐™€๐™Ž๐™Ž๐™€๐™๐™
๐˜๐”๐™๐” ๐’๐„๐Œ๐ˆ ๐…๐‘๐„๐ƒ๐ƒ๐Ž $๐Ÿ๐Ÿ“
Sweet and zesty, refreshing and light on the palate.

1 Like
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