Ichigo Ichie, a fine-dining kappo restaurant, is helmed by Chef Akane Eno who crafts singular, intimate celebrations of the passing encounter between chef and diner with authentic Japanese flavours, quality seasonal ingredients, and sincere storytelling.
‘Ichigo ichie’ (一期一会), an ancient Japanese proverb loosely meaning “one life, one moment”, applies to an unforgettable experience that one cherishes for a lifetime. Inspired by these sentiments, Chef Eno chose “ichigo ichie” as the name and ethos of her restaurant. As each encounter is unique and specific, Chef Eno dedicates her efforts to ensuring that each meal she serves is too.
Complementing ‘ichigo ichie’ is ‘sanpō yoshi’, a code of social and commercial conduct first introduced by the Omi merchants of Edo Japan in the 17th century which advocates trust, philanthropy, and mutual benefit. Translating literally to “three-way satisfaction”, the heart of sanpō yoshi is reciprocity: where business exchanges are gainful for all, and the pillars of society — purveyors, consumers, and larger communities — thrive with confidence and concordance.
From 19 September to 19 October 2023, Ichigo Ichie launches their second initiative celebrating harmony between seller, buyer, and community with a month-long sanpō yoshi menu. This menu features courses which spotlight locally-sourced ingredients such as Barramundi Harumaki supplied by Singaporean fish farm Ah Hua Kelong, and Nai Bai cultivated by Sungift Urban Farm, alongside other Japanese seasonal creations.
A portion of the proceeds from this year’s menu will be used to produce an exclusive beer in partnership with homegrown craft brewery Rye & Pint, which when ready will be gifted to guests who have partaken in the sanpō yoshi menu.
Ichigo Ichie invites guests to join them in an encounter for a lifetime: to nurture the virtuous cycle of giving and receiving with this special project.