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Ikoyi creates its own innovative cuisine based on the interpretation of West African ingredients. We combine bold heat and umami with the highest quality products in a warm and welcoming environment.

We explore ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, wild black tiger prawns and scotch bonnet chillies, which we ferment, burn and pickle.

Opening times
12.00pm – 3.00pm
The kitchen takes last orders at 14:45pm.
Monday to Saturday

5.30pm – 12.00am
The kitchen takes last orders at 10.15pm.
Monday to Saturday


Ikoyi has worked closely with Max and Noel Venning of Three Sheets Bar to create a drinks menu designed to be paired with our food. Ikoyi welcomes you to our bar where we also serve ingredients inspired by the West African region. It is a separate space for you to have a small snack, or a pre dinner drink. 

The bar serves a limited menu, which includes our smoked jollof rice and buttermilk plantain & smoked scotch bonnet.

It will be open from 5.30pm to close Monday – Saturday, and will only be available on a walk-in basis.


We are open for lunch and dinner Monday to Saturday.

Our reservation lines are open between:
10.00am – 6.00pm
Monday to Saturday

We recommend you reserve online.
If you’re unable to find availability online please email reservations@ikoyilondon.com or call the restaurant.
For reservations for more than 6 guests please email your request to reservations@ikoyilondon.com.
Please note that we only take table reservations up to a month in advance.*

Ikoyi is available for exclusive hire throughout the week, subject to availability. We also provide external catering, for more information please email reservations@ikoyilondon.com or call the restaurant.

Christmas Opening Hours
Sunday 23rd December – 12 pm to 6 pm
Ikoyi will close at 6pm on Sunday 23rd December 2018 and will reopen for lunch on Wednesday 3rd January 2019.
*We have opened reservations for December 2018 a month early.


"I just ate one of the most interesting, original and super-delicious lunches of my entire year"

Giles Coren - The Times

"West African dynamism not to be missed"

Fay Maschler - Evening Standard

"The chicken was like doing a shot, but of meat"

Michael Deacon - The Telegraph

“Still thinking about this meal.”


“The undisputed highlight is the melt-in-your-mouth beef, brushed with crayfish butter.”

Condé Nast Traveller

"Ikoyi is Lagos via the Ledbury. Chef Jeremy Chan and his business partner Iré Hassan-Odukale employ West African ingredients – scotch bonnet, grains of selim, ndolé leaves – to bring new life to very British things such as Exmoor caviar, Orkney scallops and wild Scottish turbot"

Grace Dent - The Guardian


We have had the opportunity to work with some very talented people in the creation of Ikoyi.

Jess Joslin Ceramics
Owen Wall Ceramics
Aran Darling

1 St. James’s Market, London,

+44 (0)20 3583 4660 reservations@ikoyilondon.com

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For Press Enquiries

For press enquiries please contact