Gangnam omakase private rooms and mackerel sushi: Ikoi

Ikoi (이코이) is an omakase restaurant with independent private rooms, tucked away in a Yeoksam alley.

It is 870 m from Exit 7 of Hanti Station, with group bookings, reservations, Wi-Fi, and separate restrooms for men and women available. Free parking is available in the Cheogatjip space beside the restaurant, and you can also use the Estaville parking lot diagonally across from it.

At Ikoi, you can taste dishes from a chef with seven years at Sagahan in Kamisu, Japan, and 25 years of experience overall😊 The rows of sake bottles outside immediately catch your eye. You cannot see much of the interior from outside, which makes it feel even more private.

They run an omakase menu that can change daily according to the fresh ingredients available that day, and there are four rooms in total. Since the food is prepared for only a small number of guests, ⭐reservations are essential⭐

Because it is a comfortable space made up entirely of rooms, it was perfect for a special-day gathering too. The plating is sophisticated and styled with distinctive objects, giving it a true premium-dining feel!

Nine courses in the Ikoi Special Course

I visited after reserving the Ikoi Special Course for two. The Ikoi Special Course is organized into nine courses from appetizer through dessert, though the menu can change depending on that day's supply.

• Appetizer
• Cream-steamed egg
• Futomaki → changed to mackerel pressed sushi
• Shrimp beef sous vide
• Wagyu tenderloin steak
• Maguro sashimi
• Lotus root sandwich
• Chadol sukiyaki nabe
• Yogurt ice

They provided a course menu. À la carte dishes such as sashimi and nabe are available too.

We ordered Ilpum Jinro as well. We also ordered lemon and ginger ale tonic to drink alongside it, and it was refreshingly good⭐

From appetizer to mackerel pressed sushi

Course 1. Appetizer

Grilled rye bread with ricotta cheese and yuzu. Crisply toasted rye bread was piled with ricotta, then finished with a touch of yuzu marmalade.

A refreshing, nutty appetizer to start!

Course 2. Cream-steamed egg

This was fluffy steamed egg topped with crab meat, pepper, and ginkgo nuts. True to Japanese-style steamed egg, its soft, springy texture was lovely, and the combination of egg and cream boosted the richness.

Course 3. Mackerel pressed sushi

They said the menu could change according to the ingredients supplied each day, and they prepared mackerel pressed sushi instead of futomaki.

I normally love mackerel pressed sushi, so I actually preferred it. It was freshness itself—full of nutty flavor without a hint of fishiness😋

Sous vide and wagyu tenderloin steak

Course 4. Zucchini beef sous vide

A dish that made my mouth water just from the look of it! The red beet tuile really caught my eye.

The zucchini and beef were sous vide to preserve their textures beautifully, bringing out a soft, nutty flavor.

I was especially impressed by the subtle aroma and softness of the purée served with it❤️

Course 5. Green Texture

Soft carrot purée sat underneath, topped with green grapes and puffed brown rice, making this a dish that won over both the eyes and the palate.

It was soft yet refreshing and sweet, making it a great palate cleanser! The carrot flavor was not strong enough to put off even a friend who does not like carrots, so I do not think it would be divisive😋

Wagyu tenderloin steak and Maldon salt

Medium-cooked wagyu tenderloin with asparagus, cherry tomatoes, zucchini, and Maldon salt! I loved that there was such a varied selection of garnishes, and the tenderloin was incredibly soft. Each vegetable was grilled with such care, making it lovely to eat alongside the steak.

There was quite a generous amount of meat, so it was satisfying. Add a little wasabi and Maldon salt to a piece of meat and it is delicious❤️

Maguro sashimi and a warm nabe

Course 6. Maguro sashimi

The tuna sashimi cuts were akami (lean tuna) and otoro (fatty tuna), and their brilliant red color was a work of art. I personally love otoro's soft texture and rich flavor, and with a little wasabi, it was heaven.

The tuna was delicious eaten as it was or wrapped in gim (roasted seaweed)(๑•̀ㅂ•́)و✧

Course 7. Lotus root sandwich

The lotus root sandwich was a unique agemono (fried dish), made by placing seasoned minced meat between slices of lotus root and frying it.

It was my first time having this combination of savory meat and crispy lotus root, and it was even tastier because it had been freshly fried and served hot.

Course 8. Chadol sukiyaki nabe

Despite the thinly sliced beef brisket in this vegetable-stock-based broth, it was not greasy and had a clean flavor.

The aroma of crown daisy was so lovely that it made for a refreshing, clean finish.

As a warm soup dish, it was perfect for the end of the meal. An irresistible broth that kept making me sip my drink.

Course 9. Yogurt ice

This was yogurt topped with puffed rice and maple syrup. Sweet and tangy, it felt like it freshened up my whole mouth.

I loved that it was a clean, not-overly-rich dessert. ❤️The best ending to the course❤️

A private Japanese course meal in Yeoksam-dong

Ikoi is an omakase restaurant with independent private rooms, set in a quiet alley. Its course of the day's freshest seasonal ingredients left a deep impression—truly a great Japanese omakase spot in Yeoksam-dong✨

I had such a happy time enjoying wonderful food with plating that suited the soft, tranquil space. I highly recommend it for a private date or gathering👍