Dinner at Ichigo Ichie

Ichigo Ichie is a hidden gem helmed by 45-year-old Chef Akane Eno – a graduate of the Tsuji Culinary School in Osaka. Chef Akane is currently the only female Japanese Chef helming a fine dining restaurant in Singapore.

Opened in 2020, Ichigo Ichie is unique as the Chef presents a dining experience by giving the diner her version of a “washoku” meal – creating dishes with ingredients she respects.

A resident of Singapore for over 8 years, Chef Akane’s passion to share her knowledge comes across immediately when you meet her. In her quaint 16-seater restaurant, she promotes local Japanese artists and personally curates the sake list. She changes her menu seasonally with ingredients that arrive in to Singapore four times a week. If you are concerned that the omakase menu offers no variety, fear not, Chef Akane recognizes this and arranges for her repeat guests a slightly varied menu.

After working in a kappo restaurant in Tokyo and helming a famous sushiya in Singapore, Chef Eno has brought to life her own fine-dining concept. At this address since 2024, she serves two set menus that change with the seasons.

Her signature somen with kuruma ebi and uni bursts with seafood umami – the briny and sweet prawn broth clings nicely to the silky noodles. Reservations recommended, especially for the sought-after counter seats.

The best for me were the abalone in liver sauce, the signature Miwa somen and Japanese prow fish. These were 7/10

The claypot rice in the end was a notable mention at 6.5/10 - the oiliness of the kinmedai soaked every grain of rice.

The rest of the dishes hovered around 6- 6.5/10

The tea set at the end was also unique - the chef is a tea connoisseur. I chose the houjicha but there was another cacao tea which was unique (sourced by the chef herself from Phuket).

Doesn’t come cheap at SGD350++ per pax for dinner - that took away a few points.