I Tried BRITAIN'S MOST MISUNDERSTOOD Restaurant - Ikoyi

[@USMCRonin]

Got my Hot Pocket out the microwave and ready to watch Alexander

[@mystery2156]

A Michelin star Hot Pocket i hope

[@MrWhangdoodles]

​@mystery2156 Of course! It's a massive tortellini filled with truffel whipped ricotta with a 48h chianti fig reduction and seasoned with the finest Korean bamboo salt.

[@mystery2156]

@@MrWhangdoodles sounds like something i wouldn't eat (which means its probably michelin worthy) 😅

[@ethannickerson1901]

Can of soup for me.

[@TheMkoester]

😂👌

[@danielholmqvist2713]

In a way, if they clearly don't label themselves as fine dining, then you shouldn't judge them by that. Hence I can't agree with the critique on the individual portion sizes or their "rustic" presentation, it's what they're going for. However ordering a tasting menu and getting full too fast is a valid criticism.

[@johnsonw]

Anything is up for criticism when you’re paying 4600 for a meal

[@danielholmqvist2713]

@@johnsonw Well that's a really weird argument

[@GreyMafiaHQ]

@@danielholmqvist2713not really, I think it’s all a matter of price points coming with certain expectations. Plus, the service and the wine selections clearly aspire towards a fine dining experience, regardless of how they classify themselves. However, I do appreciate their more relaxed and down-to-earth transition to more rustic cooking, especially with how deliberate it is rather than accidental. Very refreshing take on fine dining, and certainly less overwhelming than Disfrutar. Loved how tired Alexander felt towards the end of that meal 😂

[@marcosandrini4920]

@@johnsonw well it was 2000 for a bottle so not really, but i see your point

[@XMysticHerox]

@@johnsonw Well the meal is more like 300 they just bought super expensive wine.

[@PRIMEVAL543]

When you give a restaurant 1 star and the next week the restaurant gets 2 Michelin stars. That’s the biggest slap in the face you could get XDD

[@XeroJin84]

That was 5 years. The 1 star reviews he showed was 2017. 2022 they had 2 Michelin stars. Also the reviews were saying the food didn’t taste good, two that I read said they were from West Africa.

[@zes7215]

no such thing as give or slap or getx or etc, cepuxuax, ratex, do etc any nmw and any s perfx, otherx doesn tmatter

[@rudolfpunt3286]

I like the progression from elegant to rustic, it allowed me to be more relaxed as I went through it.

[@geirarnesen6531]

Agree 👍 ATG is just an Uber-Snob 😂

[@Zigeuninja]

@@geirarnesen6531 If you're paying $450 for a 14 course menu and the presentation gets progressively worse half-way through I'd say you have every right to be slightly disappointed. It has nothing to do with being a snob

[@geirarnesen6531]

@@ZigeuninjaIt's in the eye of the beholder. Personally I thought the presentation became more of sumptuous looking "food" and less of a "candy" store look. If he doesn't fit the description then the word has no relevance whatsoever. ;-)

[@zes7215]

wrr, any relaxed etc any nmw s perfx

[@ClemensGeiger]

So far, I have enjoyed all your reviews. But THIS is the first time I sat in front of the screen and said to myself several times: Heck, I want to go there NOW!

[@RobertClaeson]

I live within walking distance (a long walk though) and I didn't know about it. I'm going there very soon.

[@bajjanitor]

Same. I loved all the things he disliked with the food. Simple presentation is a positive for me because I like to recognize what I'm eating. And big portion sizes is a massive plus because the saddest thing is when you get a dish you love and then it's gone in two bites.

[@jordongarcia5349]

I went there last year. Had a server ask if I was I chef ( I am) but then no other conversation. Spent a thousand pounds, waited 40 minutes in an empty restaurant for our first dessert. Had my waiter finish his shift halfway through our meal, watched the kitchen clean down and start prep while waiting another 30 minutes for our last dessert. Was given the bill with no other dialog and then got up to leave and no one said goodbye without prompting. Oh and their google business account sent me to their old location. I will say the food was different to any top end place I’ve been in the world and we did like it, but all those little points made it hard to feel good about spending that much money. I believe their menu is probably one of the most expensive in London and for that price you want to be wowed and we just weren’t, it was just - good to fair.

[@neildonald4292]

Many restaurants in and around the "Michelin target market", place style over substance and disappoint. It's refreshing to hear of substance over style in this arena - and given the choice, I'd take the latter every day of the week. Obviously the truly world class restuarants get the balance perfectly, but I think Ikoyi is on the right side of the challenge, as tweaking presentation is much easier than finding flavour... and for me, the main reason I go to such places (Ikoyi has moved way up my target "go to" list!) is to experience unique flavours / flavour combinations.... it seems on that score Ikoyi is smashing it in a good way, not just being obtuse to make a statement - there's clearly genuine cultural influence behind these combinations & proper gastronomic intelligence too.... Thanks @alexandertheguest for another fab video..!!

[@M15Guys]

I love this footage. Personally, I would appreciate the portion size and the dishes themselves. I also thought that the area you were given was fantastic and the tableware was very stylish. Definitely a place I would love as I like to be surprised and experience something I was not expecting. What a fabulous venue xx

[@ultracycling_vik]

Exactly my thoughts, I would love to have more fine dining experiences as stylish, comfy and still thoughtful!

[@floriangadsby]

Absolutely loved seeing the inclusion of Alex Pole, he's a genius metalworker and I've been incorporating his scraps into my pottery for a while now. Fantastic stuff as always, Alexander!

[@jzwadlo]

ATG is great for highlighting all the artists for sure! That's why this is the best High end food review channel for me, it's 3-star attention to detail in the video reviews themselves as well!

[@jungleflame6776]

They should have lights in the room that get dimmed by a switch when the waitor/waitress enters, putting focus onto the center of the table as they say out the dishes. That way, they can turn the lights back up as they leave

[@luckygamezz2003]

Hey man, I appreciate your videos more than I ever could’ve imagined because I always thought fine dining was a joke and a waste of money. I also don’t really enjoy going to regular restaurants because I don’t like the wait. (My social battery runs out quickly). Your videos are so eye opening for me. Your knowledge perfectly combined with your personal opinions give a really in depth view of what it is like to experience fine dining. I enjoy your commentary a lot. Watching your videos is like going to a fine dining restaurant without paying the bill😂. I just wanted to say: thank you for your videos! Keep doing this and I’m sure you will hit 10m subscribers someday. Mark my words! Love from The Netherlands.

[@evaschickervideo]

It looks amazing. I would love to try every single dish on this menu. It feels to me that the founders are going for a modern, globalized, boundary-breaking type of sensory indulgence that is built on craft but also expands into experimental creations. The presentation on the hand-made plates by Alex Pole is fantastic. Just from looking at that course I love it so much already. In terms of atmosphere, I wonder what the sound in the room was like. Was it quiet because it was separated from the main dining room, or was there a fair amount of outside ambience? Overall, I sense that the owners invite their guests to sink into an experience of flavor-bursting adventures and forget about anything from the outside world. Well done. Congratulations!

[@fionajane56]

The lighting was too dark but the food looked amazing, from what you could see.

[@elliotc88]

It is much better in the main room. I find private rooms souless.

[@YOOOOOOOOOOOOOOOOOOOOOOOOOOOO]

I appreciate that you talk about the negatives too, not afraid to give an authentic opinion.

[@Bosshog-WealthHealthBetterment]

This reminds me of when I went to Moments, a 2* in Barcelona. I told my wife it was "So good. So complex. It was intimidating". Then, I went to La Pergola, a 3* in Rome. I told my wife it was "So good. Seemingly, so simple. It was inspirational". I always use that to explain to people a difference between 2 and 3 stars. There's a certain skill in just holding back a little, that's difficult to describe outside of emotions. By making it seem simple instead of complex - as somebody who also likes to cook - it tends to evoke a slightly different perspective. Almost a mystery as to how they can turn eggplant or tomato into this marvel of taste. It's a wonder. Yes, 18-25 ingredients working in a dish is awesome, but so it using basic ingredients to their absolute maximum. There's a ton of skill and interesting things on display here. It feels like a place that will get a 3rd star in its future, almost regardless. Also... As somebody who enjoys service and thinks it can amplify or detract from a great meal... I'm not sure if it was the private room setting, but this review gave me no idea on the service, how it worked, etc. Was it just quiet when you went? Was it small enough the chef was serving everybody? How was the banter and knowledge of the server with the sake? How did the off menu convo for that great wine happen? Etc :) As ever, I really enjoyed the review. As a London based fan of food, I must make the effort to go here.

[@zes7215]

wrrr, no such thing as complx or not or intimidx etc about itx etc

[@joshmore7175]

I really appreciate that they're doing their own thing, but in a genuinely original fashion.

[@mosmarb]

I went in 2019 and really enjoyed it. My two guests were Nigerian though and they weren't as impressed, because they were expecting more traditional takes, whereas it was all pretty new for me. I went to Akoko last weekend and liked that foray into West Africa a lot too, as did everyone else, including two who had never been to a Michelin starred restaurant before.

[@GCLU]

The sake you got Daruma Masamune is one of my favorites. It's a Koshu or aged sake and gets better the older the sake is. The 10/15 year age one would remind you of a old sweet wine.

[@d3willow]

I was going to ask, but didn't think Alexander would go here... it's so good. Each course made me feel like a kid opening presents at Christmas. I felt like I was in a tv series, they overhead me speaking about a KZbin video I'd seen about their fish chef to my friend, then he promptly appeared to serve the next course. I can't wait to go back.

[@mikesmalley164]

I really love this channel. It is totally honest, but gracious. My brother and dad ate at Ikoyi last year and had a wonderful time. I can't wait to try it myself.

[@Mr3ller]

I love the fact that the flavors were refined and complex and the layout of the dishes "simple" - as per your description ;)

[@richardcranfield4620]

They should have sent someone from the kitchen to the nearest supermarket (Tesco express literally 5 minute walk away) and served a single Oreo on a plate as one of the desserts as a joke! That would have been humour level 1000 :)

[@steparko23]

Good detail about the lighting. This is the first thing I thought when I saw the room.

[@dannyzep92]

Seems like a place on the edge of 3 michelin stars. The only thing holding it back is the service with its lighting. They also seem to be willing to take risks to reach the masses with their collaborations which I don't see a lot of michelin restaurants do. Your insight is as always amazing Alexander. Thank you for sharing :)

[@muzorewi]

Not enough tweezers for 3 stars.

[@keithss67]

Great clip! Very interesting looking place. I will be in London next may, and want to check it out 🎉

[@Jbp658]

I think it looks amazing. I love the open kitchen concept, I love seeing how it’s all be done

[@NachtwaechterSchlafprodukte]

Easily becoming my favourite KZbin channel. Enthusiastic, funny, informative. Kudos!

[@eyeofthetiger6002]

I think chef Jeremy will now gift you a bottle of his finest Krug because he'll take on board your comments fully regarding portion sizes.. he'll now halve all his portions and double his profit margins!😂

[@xandrios]

I realise this is a joke, however - at places like this the raw ingredients are far from the biggest cost. Changing portion sizes will have very little impact on finances.

[@eyeofthetiger6002]

@@xandrios you kidding right? Food and drinks are the sole income sources of any restaurants,Michelin stars or not. You can serve twice as many portions if you halve the portion sizes,thus doubling your takings at a stroke per sitting.

[@PengyDraws]

@@eyeofthetiger6002 most of the money they make is from the wine, not the food. Also, the super rich will finance these restaurants to keep them alive.

[@eyeofthetiger6002]

@@PengyDraws not really, the bulk of the turnover of any fine dining restaurants is the food not drinks,typically around 20% drinks and 80% food, although the margins may be higher with alcohol. So at Ikoyi,their tasting menu is £350 so for a couple dining out that would work out to splashing out £140 on the drinks which should get you a pretty decent bottle of wine excluding aperitifs.🤣

[@jeremiahmurphy1266]

I like your review of this restaurant. You explain a difficult mix of presentations very well.

[@MithileshChakravarty]

Damn! A new video just when i was about to start dinner, GREAT!

[@Yobtuber]

Lovely, however you need to stop fixating on your French wines and Michelin concept. More and more casual cooking and larger tasting portions are well adapted for newer Michelin standards.

[@thatcandont]

Subbed last week! Loved this

[@mikekemp9667]

You need these kind of restaurants to push the boundaries of cooking even if it's not for everyone. What an amazing chef who evidently has an incredible knowledge of ingredients and flavour combinations. I do admire your wine selections Alexander even if I could not afford any of the wines you choose but as I can see its your passion I think its a lovely thing to do and I'm sure the both the restaurants and sommeliers love seeing your name on the booking form. No wonder you can get a table anywhere!!! Great stuff.

[@fronk5082]

Another Sunday with Alex, heck yeah!

[@NicksGotBeef]

Jeremy seems a cool dude. Would love to try their food. And surprised you don’t have millions of subs. Such great production. Keep it up, you’ll get there. 😊

[@SaschaEderer]

Complex and deep flavors sounds like my type of thing - eating myself full is also a pleasurable experience to me. I don't necessarily know whether I like the lack of cohesion in concept (a more seamless progression from fineness to rusticness would be better in my opinion), but I commend him for doing things his own way and staying true to himself.

[@SergeiGolubev]

Some business owners have gone mad greedy! £350pp (without drinks, tax, and tips) is beyond insulting - higher than Core by Claire Smith and Petrus by Gordon Ramsay, and even Ducasse at The Dorchester if we're talking about 2+-starred London-establishments. And the main question to me is - has it anything to do with Nigerian flavours anymore?

[@sman14GTA]

The low light and secluded table looks great for an evening dinner with friends. Gives a warm feeling, especially being able to rotate food to friends.

[@tn_onyoutube8436]

But that’s not what the concept is. The lazy Susan is there to help the wait staff, not to pass around an identical and already small course of food.

[@ahorowitz15]

Absolutely one of my top five restaurants that I want to visit. The flavors and spices they use are so rare in the elevated culinary scene.

[@albertnicolau4139]

One of the most interesting places shown in this channel

[@robbuser7904]

...what a beautiful well deserved careful review, Alex ace. - Well done - not easy - inspiring for the next generation! - I will be there asap too ❤

[@jzwadlo]

You can tell these reviews are so fair that the restaurants will watch them and think, you're totally right. The presentation on the back end definitely dropped, watching people clean a kitchen as you are still finishing your meal is not a vibe at all (kinda says 'we wanna go home, so hurry up please, we don't care how much you're paying...' - That bill for 3 people (obviously due to the wine as always! ;) ) was massive so you would think would want to make you feel special to the end. I don't own a resto but a good rule of thumb for clients paying this much to me is that no one should start cleaning until ALL guests have left surely? Either way, seems like they're on the path to 3 stars, and probably all the details like the presentation and everything just need time to catch up with the creative mind of the Chef! Which I'm sure they will :) 🙏 *Finishes Chicago Town 'Mini' Pizza numero dos

[@KPizle123]

"not a vibe at all...hurry up please"? These chefs have worked between 12 and 16 hours non stop to try and make your dining experience as great as possible. And you're picking up on them trying to get home to get some well deserved rest to then do it again the next day. And what are you expecting? The chefs to wait until you finish to then start cleaning the kitchen? No, that doesnt work like that. Do you even acknowlege how much they have done for you? What a stupid comment.

[@konrorestaurant]

Thank you Alexander! I enjoyed this episode about Ikoyi. In fact, I love all your episodes. I have not left a comment in all this time. For that, I'm sorry. My architect told me about your channel while I was building out my restaurant in West Palm Beach in south Florida. He knows how much I love anything Michelin Guide since I too am a two Michelin star chef from my first restaurant in Chicago. Since then, I can't wait for Sunday to watch your newest video. Thank you so much for the wonderful work. I truly know how much effort goes into the whole process. Keep up the great work and know that you made at least one person happy. Jacob Chef / Owner KONRO

[@ilijapetkovski]

Your new way of filming how you taste and cut the food is the final touch your videos needed!

[@VirtousStoic]

I just love❤ ur passion honestly. Tysm for ur amazing content U are one of a kind on youtube

[@adamh2957]

I really liked this place when I went earlier this year. The bold spicing was a welcome change of pace and it was actually different and exciting in a sea of sameyness. Their jollof rice is unreal! I think the only real issue for me is the pretty high price point.

[@upstandingcitizen3877]

2 stars? I didn’t know Alex ate fast food..

[@killroy1983]

Been watching your videos since the beginning. But now I subscribed.

[@PiotrMys]

"just over 2000 EUR": I hope to be able to say that one day :)

[@realtalk4329]

3 people 4600 euros.

[@user41c]

@@realtalk4329 PiotrMys is referencing the bottle of Bâtard-Montrachet not the full price of the evening.

[@WaterJake]

I'm in debt! By how much? Just over 2000 EUR

[@DC-fu4ff]

Was waiting for this review for a while! Hopefully you get a chance to make a video dedicated to Tatiana and restaurants around NY.

[@BaniAadama]

The lighting seemed a bit too low/dark although I am a fan of dimmed light. However the food looks excellent and very very tasty with nice portion. Well in all fairness, 😀 the chef did say it’s not fine dining rather refined dining Alex 😅, to me it’s all of the above!

[@AkeemDenim]

I have not been to the restaurant, as I am not in the UK very frequently. From what I have seen though, Ikoyi should not be classified as a Nigerian or West African restaurant. Apart from the name of the restaurant, suya spice (yaji) and jollof there were almost no African ingredients showcased let alone dishes familiar to someone who grew up in West Africa or at least inspired by them. If you are looking for an acclaimed michelin starred restaurant Ikoyi might be a good option. If you want to try West African cuisine on a fine dining level though I suggest you look elsewhere. Akoko in London for example or Mosuke in Paris.

[@vaiosis]

Another amazing video, Alexander! Keep it up...

[@Alunatic77]

Constructive criticism is the best criticism.

[@albertkruger9604]

Big appreciation to you @alexander - highest quality youtube channel with great storytelling and good production My favourite to watch for some time know :D

[@toufas]

Ikoyi is my most visited restaurant in the world been 9 times... and I haven't even been to the new site!! I ve eaten in a lot of places around the world, but still the most memorable dishes would be from a meal at Ikoyi Jeremy is a genius.

[@wooshylooshy]

from 1 star reviews to 2 star michelin! hellll ya

[@Chefr2d2]

Omg i been waiting for you to go to ikoyi!!!!!!!

[@mhamid8529]

I took my wife here for her birthday a few years ago (before it got the second star. We’d had a fair amount to drink before we got to the restaurant, and she doesn’t drink much. Sweetbreads came out perhaps as the 5th course and they tipped her over the edge. She was yakking up aggressively in the toilet. I’m pretty certain everyone could hear. I wish I could get that 500 pounds back. True story 😅

[@seasonalserotonin2559]

Just go to maccas if you're drunk 🤣🙈🙈

[@mhamid8529]

@@seasonalserotonin2559 ha we weren’t drunk by any stretch. Well I wasn’t 🤷🏻‍♂️😂

[@seasonalserotonin2559]

@@mhamid8529 Ah fair 😂Tbh in your guys' defence, you couldn't have known about the portion sizes, we live and we learn 😄

[@youngsam3rd]

I loved how the last dish was winking at you.

[@toddlevin]

I personally like the extraordinarily sophisticated and elegant use of ingredients and interplay of flavors as described, as this is what I actually want from a restaurant of this level. I must say I also prefer the food is neither tortured into some kind of architectural marvel, nor suffers from an over-emphasis on trying to make it look like something that it is not with some trick of tromp-l'oiel. From what I saw, the presentations were decidedly unfussy, but I saw nothing rustic or unsophisticated. I think it would have been more honest to simply state that you have a preference of a certain kind of presentation, and this restaurant simply chooses a very different presentation aesthetic than your preference - but suggesting there is something less than valid about this restaurant's specific presentational style that should cause us to judge it as less than worthy compared to other restaurants is a very impotent thesis.

[@Scott3387]

When you check the list of how to please Alexander you can see where the problems lie: - No Krug - Not enough acidity - Only half the meal was fine dining - Wait staff were not his style. - Too much stuff going on on the plate.

[@jonathancederlund1985]

Okay but the last sweet dish kind of looking like a winking smiley was cute AF :D

[@frankipankishanghai]

Why was the tea pairing 100 Euros? That's quite expensive, even for "refined dining", right?

[@wooshylooshy]

ouuh wonder if some of the owners look at alex's videos for feedback... Would actually be so cool if they got their 3rd star and Alex comes back to compare, I really wonder if those small details in hospitality, presentation, pacing, wine selection is what elevates restaurants from 2 to 3

[@mattbowlin7708]

My favorite watch on Sunday’s

[@roberto2568]

always perfect amount of critism , well done

[@ripcord1186]

That room is tough to be in, it's like a place to have a cool poker game

[@pfranks75]

Every ingredient has a story which ends in delicious!

[@assleepyassayu4619]

I actually am really interested in ikoyi, it’s like a uni student trying to overachieve an art project on portrait of self through a global looking glass hahaha … thinking Jeremy in wonderland. I feel Asian influences European cooking techniques and massive African spice personalities. Gives me Picasso type of changing era artistry or throw everything good together mad scientist tea party I’m not complaining, it’s so unique compared the generic fine dining it’s a punch of ‘fresh’ air

[@freelanceraminulislam2024]

great & best content.❣❣❣

[@vincentp.2280]

Dining in a darkroom. Place could use some light.

[@tonyroberts7481]

I’d love a giveaway but I’d settle for a tie and pocket square! Maybe that blue blazer too. ❤❤❤❤❤😂😂😂😂

[@zekerosas1474]

Grand Cru, Alexander the Guest is Top G

[@marcovrolijk5560]

This restaurant haven’t been on my radar, but i would definitely go there. Interesting flavors

[@itsbeenwritten2518]

Nice scallop dish and dessert with date pudding look like a hit....

[@jamieayling8356]

It definitely looked interesting!

[@dszarts]

i got my onion and orange chicken here.. ready to watch!

[@Aspett0]

Can't help but agreeing with Alexander, the lightening looks bad and uncomfortable. I wouldn't be surprised if people got migraines at the end of their meal from squinting for a couple of hours.

[@MrJudgementday99]

I would love the informality of the place and I suspect I would really like the lighting. The portion control seems too much, I would struggle. As for things like the sliced tomatoes, I think that could be OK if they are there for a purpose, but they didn’t seem to be.

[@ricardogao8147]

Try the only two michelin chinese in Europe. A WONG LONDON

[@pinkroses8714]

I have got my torch out to see what you are eating !

[@johnnyleojohansen1092]

Professional review. Nice 😊

[@rocketlauncher6207]

Me with my bowl of instant ramen watching Alexander in a 2 Star restaurant

[@datAero]

lighting looks amazing in your B roll shots, dont know what youre talking about

[@Bartolomeus-dl5ec]

They Sandor, have you thought about trying the glutenfree michelin starred restaurant in France? Seems that it's quite typical to have plenty of gluten in the dishes, I wonder how solve the issues being glutenfree creates.

[@freelanceraminulislam2024]

I have subscribed your channel your channel is very good .❣❣❣

[@saschasmit8176]

My thoughts when seeing this video; it might be that the rustig presentation increases during dining. Maybe there lies a meaning behind the presentation and is this the intention. To gradually let go of all the "rules" that comes with fine dining.

[@heathers.7755]

Oooh, I wonder what's the preparation on that onion caramel. That sounds amazing and I am so curious.

[@pkincy]

A Question. Who is your tailor??

[@timothymf7638]

WHY do they say Caviar should only use Mother of Pearl spoon. Yet we keep seeing 3 Michele Star restaurants using stainless steel spoons BT 🇨🇦

[@davidh8664]

Wow, that looked like a possible flavour overload there ? Hope they note oyour comment re the lighting as guests would surely want to clearly see the dishes that they were about to enjoy

[@Worldgonemad]

the presentation looks fine for me

[@SwaggerjackProductions]

Nice subtext with the woman that says 'Shame!' from Game of Thrones after mentioning the people not subbing the channel

[@nickray4534]

Im going end of oct. even more excited now

[@goodegg8757]

Amazing content

[@azizaripov3165]

Can't agree with your review on this one . Food is to eat, not to feed egos. Main room was done, so time to clean. Hope to enjoy next restaurant.

[@MiszkaKiszka]

to sum it up...menu is ambitious!

[@BurneyBurnerson]

I’ll be putting in a booking asap to try this place out!

[@NicksGotBeef]

Ooh I have Alex Pole cook ware. BBQ tongs, and coal prong. Along with a pan. Cutlery is next on my list.

[@nicolasalvarez417]

seeing this while eating my 7.99 euro mcdonalds🔥