








Ladies Night
Not just a night out. Every Wednesday, a live artist paints you and your friends in impressionist style - created during dinner and gifted to take home. Cocktails, music, and art happening at the same table.
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A TASTE OF
ADVENTURE
Tempura
Light, crisp, and airy—seasonal vegetables and seafood with a delicate touch.
Explore the MenuFish & Seafood
Delicately cooked fish and seafood, enhanced with Peruvian-inspired seasoning.
Explore the MenuPoultry & Meat
Tender meats prepared with thoughtful seasoning and subtle fusion influences.
Explore the MenuSides
Simple, well-crafted additions made to balance flavors and textures across the table.
Explore the MenuSnacks
Playful bites inspired by Peruvian street flavors, crafted with Japanese precision.
Explore the MenuDesserts
Sweet creations that reflect Peruvian roots and Japanese artistry in every bite.
Explore the MenuWelcome to
IKKA
From Peru to Dubai
IKKA is a Peruvian– Japanese restaurant where cuisine and art exist as one.
Led by an artist chef, the menu is created with the same attention
to colour, texture, and composition as a painting. Inside, contemporary art, a live in-house
DJ, and our pink llama mascot, Mr. Pinkie, shape the atmosphere.
Located steps from La Mer Beach, IKKA is a space made for shared tables,
long nights, and creative energy.
Led by an artist chef, the menu is created with the same attention to colour, texture, and composition as a painting. Inside, contemporary art, a live in-house DJ, and our pink llama mascot, Mr. Pinkie, shape the atmosphere.
Located steps from La Mer Beach, IKKA is a space made for shared tables, long nights, and creative energy.
ART AT
IKKA
Arts &
Exhibitions
The Heart of the Experience
This is not a traditional chef’s kitchen.
Jose Luis is an artist who cooks. Trained in Japanese technique and grounded in Peruvian flavor, he builds each dish the way he builds a painting—layer by layer, with intention, color, and balance.
This is not a traditional chef’s kitchen.
Jose Luis is an artist who cooks. Trained in Japanese technique and grounded in Peruvian flavor, he builds each dish the way he builds a painting—layer by layer, with intention, color, and balance.


