# Yeoksam-dong omakase with shrimp beef sous vide and lotus sando: Ikoi - By Gaeul (https://superchart.com/en/@restaurant-detour/) - Written Aug 30, 2026 - Local places › Restaurants › Gangnam, Seoul - Sponsored: This is a review written after receiving a complimentary meal from the restaurant. - English edition: https://superchart.com/en/@restaurant-detour/ikoi-yeoksam-omakase-special-course-158b/ - Also in: [한국어](https://superchart.com/ko/@restaurant-detour/ikoi-yeoksam-omakase-special-course-158b/index.md) ## In short Ikoi is a Japanese omakase restaurant in Yeoksam-dong, Gangnam, Seoul, where every seat is in a private room. Ikoi's special course ran through an appetizer, cream-steamed egg, futomaki, shrimp beef sous vide, wagyu tenderloin steak, maguro sashimi (otoro and akami), lotus root sando, beef brisket sukiyaki nabe and yogurt ice, paired with Hwayo 25 in a chilled cup. The creations you can only eat at Ikoi were the most memorable part of the course. ## Good to know - **Location**: Ikoi, 1st floor, 33 Nonhyeon-ro 64-gil, Gangnam-gu, Seoul - **Seating**: Private rooms only - **Course**: Special course (appetizer, cream-steamed egg, futomaki, shrimp beef sous vide, wagyu tenderloin steak, maguro sashimi, lotus root sando, beef brisket sukiyaki nabe, yogurt ice) - **Drink**: Hwayo 25 - **Menu changes**: The course lineup reportedly changes periodically *as written by the visitor on Aug 30, 2026* I visited Ikoi, a Gangnam omakase restaurant known for a satisfying course served entirely in private rooms. ![Interior of Ikoi, a Japanese omakase restaurant in Yeoksam-dong](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-01-120ko-900.webp) ![Inside one of Ikoi's private rooms](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-02-ywqrx-900.webp) ![Seating at Ikoi, a Gangnam omakase restaurant](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-03-1lvap-900.webp) ![Table setting inside an Ikoi private room](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-04-1thrc-900.webp) ![Interior design of the Ikoi restaurant](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-05-1szsl-900.webp) ![A private space at Ikoi in Yeoksam-dong](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-06-o1y3h-900.webp) ![View of a seating area at Ikoi omakase](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-07-1uqmm-900.webp) ## What is Ikoi? An omakase where every seat is a private room > Ikoi Ikoi is a Japanese omakase restaurant on Nonhyeon-ro 64-gil in Yeoksam-dong, and every seat is in a private room, which would be great for hosting someone special on an important occasion. ![Menu board at Ikoi, a Gangnam omakase restaurant](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-08-isdqq-900.webp) *Menu board at Ikoi, a Gangnam omakase restaurant* ## What is on Ikoi's special course today? > Today's menu ![Sign showing Ikoi's menu of the day](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-09-1faxx-900.webp) ![Sign describing the composition of Ikoi's special course](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-10-kr9pr-900.webp) ![Hwayo 25 served with a chilled cup](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-11-2qnt6-900.webp) ### Hwayo 25, served in a chilled cup The drink paired with the course at Ikoi was Hwayo 25. Nice touch that they served it chilled in a cup with ice, haha. ### The appetizer ![Plating of Ikoi's appetizer](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-12-198jt-900.webp) The appetizer had really cute plating. They served pre-meal bread with ricotta cheese. The nutty, clean flavor was excellent. ![Amuse-bouche with yuzu aroma](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-13-ar38v-900.webp) The yuzu aroma blended in harmoniously, making it a satisfying amuse-bouche. ### Cream-steamed egg This cream-steamed egg was different from your usual steamed egg. Once I tasted it, I understood why it's called "cream-steamed egg." You could feel the richness of the cream while the egg's nutty flavor still came through. The soft, creamy texture was really striking and distinctive — a unique cream-steamed egg. It was so delicious, haha. ### Futomaki (thick sushi roll) ![Thick futomaki filled with bluefin tuna akami](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-14-4oad2-900.webp) *Futomaki dashimaki, bluefin tuna akami, cucumber, pickled ginger, shiso* A thick, hefty futomaki (seaweed rice roll). It had a generous amount of akami (lean bluefin tuna) inside. It was refreshing, sweet, and nutty all at once, filling my mouth with variety in a single bite — satisfying in both volume and flavor complexity. >.< They serve two pieces per person. ## Shrimp beef sous vide, a dish only Ikoi serves ![Shrimp beef sous vide topped with a beet tuile](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-15-kg7o8-900.webp) Shrimp beef sous vide wearing a pretty coral-colored beet tuile hat. Of the individually prepared dishes, this was my favorite. It was such an original, distinctive dish that I'd never seen before, which made it even better. Apparently Ikoi's menu lineup rotates periodically. Lucky me for visiting when I could catch the shrimp beef sous vide that's only found at Ikoi! ![Beet tuile placed over shiitake mushroom puree](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-16-1dtao-900.webp) The tuile is made of beet. So pretty, haha. Underneath is a fragrant, nutty shiitake mushroom puree. The puree was creamy and aromatic — so good that I ate every bit of it! Hahaha ![Cross-section of the shrimp beef sous vide](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-17-1fsce-900.webp) Shrimp meat and beef came together harmoniously, giving it a taste of the sea... and with cream in the center, it also had a soft quality. It felt different from a Salisbury steak — soft, with a taste of the sea, and the shiitake puree brought in the fragrance of the mountains too, so you could taste mountain, land, and sea all at once. That made it feel like a dish with its own complete identity. And the portion was generous too! ### Wagyu tenderloin steak The wagyu tenderloin steak comes with browned asparagus and cherry tomato garnish. They also serve Maldon salt, which isn't too salty. It was cooked to a proper medium. The tenderloin cut was clean and tender, nutty and light in flavor — really good. It paired well with the garnish too. ![Wagyu tenderloin steak with asparagus garnish](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-18-lginz-900.webp) ## Maguro sashimi: otoro and akami ![Bluefin tuna sashimi plated with flowers](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-19-1whe1-1200.webp) Getting to keep tasting both beef and tuna throughout one course — such a great composition, right? Haha. For sashimi lovers, this bluefin tuna sashimi is the main event. Even plated with pretty flowers to make it more beautiful. Haha. This is otoro, the fatty belly of bluefin tuna, with incredibly dense marbling. If you compared it to Korean beef, it would probably be 1++ grade 9... the marbling is packed in so densely everywhere. >.< The akami also had a really vivid color... The degree of aging was good, and the color was so pretty. You could tell they use quality raw ingredients. Each piece was served thick and generous, which was satisfying. They pile a generous amount of fresh wasabi onto the thick otoro. Haha. It's so nutty that it's not spicy at all! Haha. The akami was also clean and tender with no sourness or fishy smell whatsoever. ## Lotus root sando and the sukiyaki nabe course ![Lotus root sando fried with a ground meat filling](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-20-17uk4-900.webp) *Lotus root sando A unique fried dish with seasoned ground meat sandwiched between lotus root slices* A unique lotus root sando made by sandwiching a filling of ground beef and pork between lotus root slices and frying it! This was my first time having a dish with meat sandwiched inside lotus root and fried — so novel... and it's delicious! The crunchy texture of the lotus root harmonizes with the well-seasoned, aged ground meat. Nutty flavor meets crunchy texture. It even had an aged flavor like dumpling filling, making it a truly unique dish in both texture and taste, haha. But the harmony of flavors made complete sense. ![Cross-section of the lotus root sando on a plate](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-21-17053-900.webp) ### Beef brisket sukiyaki nabe ![Mini sukiyaki nabe with vegetables and beef brisket](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-22-111lk-900.webp) *Beef brisket sukiyaki nabe Vegetables, beef brisket, and a savory broth* ![Ponzu sauce served alongside the sukiyaki](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-23-knrpx-900.webp) *Ponzu sauce* Such a pretty mini sukiyaki is served as the meal course. It's loaded with beef and plenty of vegetables, plus carefully bundled silk konjac noodles. The broth is clear, yet refreshing and deep. So delicious! Hahaha. This place nails the broth. >.< ### Yogurt ice for dessert ![Yogurt ice cream drizzled with maple syrup](https://img.superchart.com/images/ikoi-yeoksam-omakase-special-course/ikoi-yeoksam-omakase-special-course-24-18p22-900.webp) The finale of the course is dessert. The dessert lineup is really solid too, isn't it? It's yogurt ice cream drizzled with maple syrup. Refreshing and creamy — a really nice way to finish, haha. Ikoi's special course in Gangnam was satisfying thanks to a lineup that felt both thorough and full of distinctive, varied dishes. And since it's all private rooms, it's a space where you can comfortably create delicious memories — that was satisfying too. ## Where it is - Ikoi (이코이) - 33 Nonhyeon-ro 64-gil, 1st floor, Gangnam-gu, Seoul, South Korea - 서울특별시 강남구 논현로64길 33 1층 이코이 - 37.4940289, 127.0432653 - Google Maps: https://www.google.com/maps/search/%EC%9D%B4%EC%BD%94%EC%9D%B4/@37.4940289,127.0432653,17z --- Superchart · https://superchart.com/en/@restaurant-detour/ikoi-yeoksam-omakase-special-course-158b/ · https://superchart.com/llms.txt