FROM DAWN
‘TILL DUSK
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
SCROLL TO DISCOVER
ABOUT SHANG SHI
SHANG SHI
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef. Our kitchen serves guests an interpretation of produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient.
OUR MENU
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
EXCLUSIVE CHEF
SHAY COOPER
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef. Our kitchen serves guests an interpretation of produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient.
PRIVATE DINING
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
SPECIAL EVENTS
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
EXPERIENCES
CHOOSE THE EXPERIENCE
DINING FOR 1
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
DINING FOR 2
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
DINING FOR 3
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
DINING FOR 3
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
GIFTCARDS
EXCLUSIVE EXPERIENCES
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
GALLERY
OUR INSPIRATIONAL GALLERY
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
OPENING HOURS AND CONTACTS
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
HOURS
Monday – Saturday: 11:30am-2pm (lunch); 5-11 pm (dinner)
Sunday: 11:30am-2pm (lunch); 5-10pm (dinner)
DRESS CODE
We politely request that you dress your best for your evening with us: Elegant for a NYC night out. Jackets are not required.
CONTACT INFORMATION
Phone: (212) 271-4252
General: Shangshi@bombay-restaurants.com
Press: Shangshi.press@bombay-restaurants.com
Group dinning: Shangshi.events@bombay-restaurants.com