Jikoni Marylebone
Our food at the restaurant on Blandford Street is inspired by immigrant cuisine and the rich, shared flavours and cultures across parts of South Asia & the Far East, the Middle East, East Africa and Britain. This “mixed-heritage” cooking or “cooking across borders” celebrates both the beautiful similarities and intricate differences between cultures, and always creates even more delicious food.
Through many of the dishes we cook we are naturally drawn to maternal, instinctive styles of cooking that have been at the centre of many family oriented cultures - food that is made to nurture and nourish. Many of these methods do not make it into professional kitchens and are handed down from one generation to the next.
Our restaurant is an extension of our home and our home kitchen so we hope you feel very much at home with us at Jikoni. We look forward to welcoming you!
Ravinder Bhogal
Born in Kenya, to Indian parents, Ravinder Bhogal’s food is inspired by her mixed heritage and culture as well as her London upbringing. Ravinder is an award-winning food writer, tv presenter, journalist, cook and restaurateur. She has twice been included in the Evening Standard Progress 1000 list as one of London's leading influencers of progress and diversity in the capital. Ravinder won the Asian Women of Achievement Award in Association with RBS in Media in 2013.
A.A Gill
“It’s all made with panache and appetite and is exactly right for this metropolitan… area of Marylebone… lunch arrives fresh and cheery and bright and eager to please.”
Food **** Atmosphere ****
Marina O'Loughlin
“Entirely addictive… sophisticated…
Do I like Jikoni?
Oh yes my pretty, come to mama”
Tim Hayward
“The lobster is the sort of dish that, when brought to the table will cause every other diner to quickly change their order… charming, welcoming, ravishingly delicious…”
Richard Vines
London’s Best 11 Restaurants in 2016
Ben Norum
“…The food it serves is clever, different and delicious, but also because everything that it represents is so desperately needed at the moment.”
Best Restaurant Awards
