01 / ABOUT THE PLACE
About this place
At Ikka, the chef-owner works with seasonal ingredients personally selected at the market, turning out Chinese dishes with a gentle, restrained touch that keeps grease to a minimum. Lunch sets progress smoothly through appetizers, main courses, rice or noodles, and dessert. Memorable touches include starters like pork offal and steamed chicken, followed by airy white fish coated in chili sauce, each preparation highlighting the intrinsic qualities of the produce. In the evening, an omakase tasting course of 8 dishes shifts the spotlight toward seafood, complemented by skillfully handled fish cookery and urn-drawn Shaoxing wine.
The quiet rhythm between courses is part of the appeal. Electric kettles of hot water and loose leaves of jasmine, oolong, and pu-erh teas sit arranged on the counter. Guests brew their own warm pots as they please, building anticipation for the next course. For those seeking an alcoholic pairing, beer and Shaoxing wine are also on hand to match the meal.
Weekend mornings feature a dedicated breakfast spread with dishes like Chinese rice congee, rice noodle soup, and pepper buns. Because the intimate dining room is operated by the owner alone, securing a reservation in advance and allowing ample time to savor the meal is recommended.
