Ichigo Ichie, a fine-dining kappo restaurant inspired by the Japanese philosophies of ichigo ichie and sanpō yoshi, is helmed by Chef Akane Eno. Featuring authentic Japanese flavours interpreted through her artistic sensibilities, Chef Eno presents a contemporary take on kappo driven by the seasons and celebrates quality ingredients sourced from suppliers she personally knows.
This season’s white asparagus is sourced from Yamagata. Chef Eno applies Japanese techniques to highlight the delicacy’s qualities of sweetness and crunch, serving the white spears in chawanmushi, or as tempura that is paired with komochi kombu (kombu layered with herring roe).
Lunch
• Akebono: 5-course at $138++ per person
• Shinonome: 7-course at $188++ per person
Dinner
• Kurenai: 9-course at $350++ per person
• Akane: $428++ per person (a specially curated menu available upon
• request)