Ikoyi
Island · Ikoyi ·
Michelin-starred tasting menu with West African ingredients
Information
Ikoyi, Lagos 106104, Lagos, Nigeria Get directions
Michelin-starred tasting menu with West African ingredients
Ikoyi, Lagos 106104, Lagos, Nigeria Get directions
"Chef Jeremy Chan applies West African ingredients with deliberate technique and intense flavor — “it’s the spice, it’s the heat, it’s the pungency” — to create a tightly focused, Michelin-starred tasting menu. Signature items include aged sirloin topped with caviar and moin moin–inspired dumplings, but the standout is a perfect 13-and-a-half-centimeter buttermilk plantain: the plantain is halved lengthwise, cut to the exact 13½ cm shape, marinated, brushed with buttermilk (a crucial step to avoid lumpiness), tossed in plantain flour, stored until service, then fried and finished with a dusting of smoked kelp. That painstaking preparation is meant to symbolize the kitchen’s discipline and intent; similar precision appears across other dishes, including preparations of aged beef." - Avery Dalal
"Recently raised from one to two Michelin stars, the restaurant’s promotion was framed as a significant step up by the guide; Michelin singled out Jeremy Chan’s cooking and specifically praised his beef dishes as having become even better, marking the elevation as a major accolade." - Adam Coghlan
"A singular St James's fine-dining restaurant with a West African leaning, led by Jeremy Chan and Iré Hassan-Odukale; diners and critics noted it 'found a new gear' as restaurants reopened, and it was promoted to a second Michelin star in recognition of its refined, distinctive cooking." - James Hansen
"Known for the ingenuity of its chefs and a narrative approach that reimagines a cuisine in a new context, Ikoyi combines creativity with sufficient luxury, conventional hospitality and exquisite presentation; already holding a star, a jump would be less daring for the guide." - Adam Coghlan
"A compact merch line including a soft 100% combed‑cotton tee, coffee beans, a plantain tote and even a novelty tin of caviar — luxe, curated items from a high‑end kitchen." - Lucas Oakeley