At Ichigo Ichie, Chef Eno presents a contemporary take on kappo driven by the seasons and celebrating quality ingredients sourced from suppliers she personally knows. Chef Eno “cooks what she enjoys eating”, and draws from her cultural roots and experience in kappo, sushi, and izakaya restaurants spanning 20 years in Tokyo and Singapore. She seamlessly combines unconventional elements such as cream cheese, curry leaves, and maqaw peppers with Japanese cooking techniques, lending different dimensions to familiar flavours and creating a kappo experience that is uniquely hers.