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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 16th December – 12 pm to 5 pm (Christmas Lunch)
Sunday 23rd December – 12 pm to 2:30 pm
Ikoyi will close at 4pm on Sunday 23rd December 2018 and will reopen for lunch on Wednesday 3rd January 2019.


"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