Ikiya 2.0 in Taman Tun Dr Ismail here is one such place, providing a great spot at which you can hang out with friends, catch up with family, and unwind after a long day at work.
Inspired by Japanese minimalism, Ikiya 2.0 features muted colours, simple decor, and seamlessly integrated seating areas for couples or groups, as well as private rooms.
The ambience here is calming and the vibe friendly. The focal point of Ikiya 2.0 is the cocktail bar itself, where head bartender and manager Jason Yee and his team perform mixology magic.
“We are a Japanese-inspired bar, meaning we focus on showmanship. Our drinks have simple flavours, and they are presented in the most delicate way,” the 31-year-old told FMT Lifestyle.
Ikiya first opened in Empire Damansara in 2018. Having created a niche following, it moved to TTDI in 2022 as Ikiya 2.0.
“There is a sense of community here. It’s like home when you walk in; people know your name. And the bartenders will sit down and chat with you, celebrate your highs and lows.
“Sometimes, we are even like people’s therapists,” Yee said with a laugh.
Excelling at classic cocktails and boasting an array of signature drinks, Ikiya 2.0’s Kyoto Sour just might be one of the most invigorating cocktails in the Klang Valley mixology scene.
The original Kyoto Sour uses sake, agave nectar, lemon juice, and green Tabasco sauce. But Yee and his team have given this classic Japanese drink a local twist by substituting agave nectar with lemongrass.
This drink beautifully showcases the versatility of sake, proving that Japanese rice wine isn’t just for sipping. Indeed, the Kyoto Sour here is citrusy and refreshing with a nice spicy undertone.
The lemongrass is an inspired choice, giving the drink a more “relaxed” feel. Do note, though, that this cocktail is not spirit-forward, meaning you might have one too many if you’re not careful!
For something slightly stronger, go for the Tonyu Mudslide. Served in a Japanese wooden cup with a foamy top sprinkled with matcha powder, this cocktail could pass off as a dessert.
Consisting of oolong-infused rum, soy milk, cacao bitters, crème de cacao, and a salt solution, it is shaken with ice and then shaken again, dry, to give the Tonyu Mudslide its foamy, frothy layer.
“I hate soy milk – it makes me gag – so I decided to make a cocktail using something I hate. Somehow, it turned out good and I hate myself for it,” Yee quipped.
Half the drink is sprinkled with matcha powder, giving it a white side and a green side. For the full experience, drink the white side first to taste the soymilk flavour. Then drink from the matcha side to get that bitter profile.
Combined, it adds an interesting complexity to this rum-forward drink.
Perhaps one of the most innovative and mind-bending drinks at Ikiya 2.0 is the Chicken Rice. That’s right – it’s chicken rice in liquid form!
Made from vodka, soda, cucumber bitters, and the bar’s very own chicken rice cordial (sans actual rice and chicken), the drink comes with a side of Bentong ginger juice sprinkled with togarashi powder.
To truly savour it, take a sip of the Chicken Rice, which will make you think you were drinking the beloved dish. Then take a tiny sip of the ginger sauce to coat your tongue and drink the cocktail again. Instantly, you will feel as if you were eating roast chicken!
Even once you get past the novelty, you’re bound to appreciate that this is a truly delicious cocktail.
All in all, with its blend of innovative drinks, warm hospitality, and serene atmosphere, it’s no wonder this cocktail bar has become a beloved spot in the neighbourhood.
Cheers to more unforgettable nights at Ikiya 2.0!
Ikiya 2.0
14A, Lorong Datuk Sulaiman 1,
Taman Tun Dr Ismail
60000 Kuala Lumpur
Business hours: 5pm-1am daily
Contact: 011-1756 5496