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Temple, London

Ikoyi

Smoked plantain and scotch bonnet heat, plated with the precision of a two-star kitchen that refuses to explain itself.

4.8

FlightLogic expert score: 9.2/10 · Editorial composite rating 4.8/5 · ££££ · West African , British

Special occasion dinnersAdventurous tasting menusImpressing out-of-town guests Two MICHELIN StarsFlightLogic Platinum 2026
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West African dish in the style of Ikoyi, London (AI-generated illustration) ★★ Michelin Stars

Illustration: FlightLogic AI-generated cuisine impression — not a photograph of the restaurant.

Quick answer

Is Ikoyi worth visiting? FlightLogic assigns an expert score of 9.2/10 based on editorial research. The 4.8/5 star figure is an editorial composite for guide comparison — not a verified consumer aggregate. It has 2 Michelin stars. Best for special occasion dinners, adventurous tasting menus, impressing out-of-town guests.

Transit proximity

For global flyers: Ikoyi is in London, with strong access from heathrow and gatwick airports. Pair with our London dining hub for more local picks after arrival.

About Ikoyi

Ikoyi doesn't translate West African flavour for a Temple postcode — it just cooks it correctly and lets the room catch up. Jeremy Chan and Iré Hassan-Odukale built a kitchen around fermentation, dry-aging, and live-fire technique, then pointed it at ingredients most London menus still treat as garnish: scotch bonnet, guinea pepper, smoked crayfish, jollof rice cooked as a technical exercise rather than a side dish. The dining room is low-lit and copper-toned, service is unhurried without being slow, and the tasting menu changes often enough that regulars stop asking what's on it. This is confident cooking that earned its second star by refusing to soften itself for anyone.

Menu highlights

  • Smoked Jollof Rice with Crab £38 Cooked in a blackened pot over live fire, finished with brown crab butter and a scotch bonnet oil that arrives a beat after the smoke does
  • Plantain and Cured Egg Yolk £24 Charred plantain set against a slow-cured yolk and fermented chili, built to be eaten in two bites, not admired
  • Suya-Spiced Aged Duck £46 Dry-aged in-house, the suya spice rubbed in rather than dusted on, served pink with a peanut and guinea pepper sauce

Published reviews

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No consumer reviews published yet for Ikoyi.

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How far in advance should I book a table at Ikoyi?

Reservations open six weeks out and weekend slots for the tasting menu typically clear within days, so book as soon as the window opens — walk-ins are rarely accommodated.

Is the tasting menu at Ikoyi very spicy?

Scotch bonnet and guinea pepper feature throughout, and the kitchen builds heat deliberately rather than dialing it back for unfamiliar palates — flag any sensitivity when booking and they'll adjust individual courses.

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