1 Nanson Road
#02-07A
Singapore 238909

(open in Google Maps)

Thursday:
12:30pm - 03:00pm
06:30pm - 10:30pm

Friday:
12:30pm - 03:00pm
06:30pm - 10:30pm

Saturday:
12:30pm - 03:00pm
06:30pm - 10:30pm

Sunday:
Closed

Monday:
12:30pm - 03:00pm
06:30pm - 10:30pm

Tuesday:
12:30pm - 03:00pm
06:30pm - 10:30pm

Wednesday:
12:30pm - 03:00pm
06:30pm - 10:30pm

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Reviews

From the Burpple community

Sashimi (Maguro, Aji, Onagadai, Ishidai)
Yuba, Kinjiso, Dashi Jelly
Hamaguri Clams, Tosazu Jelly, Namanori
Fried Sayori with Salt Flakes

(Part of the Shinonome 東雲 $188)

This was a good claypot rice I had while Ichigo Ichie was still doing delivery. It's a claypot rice that came with the sweetness of corn, and topped with Nodoguro marinated with Chef Akane's special sauce. This dish had all the flavours, while still tasting clean. And that to me is Chef Akane's style, always having the right amount of touch.
🔸
Using dashi that Chef Akane made herself and koshihikari rice from Nagano, the rice were soft, moist, springy and slightly sweet, just like how sushi rice were meant to be like. For another dimension of sweetness, corn were also used, which also lifted the rice with its aroma.
🔸
The Nodoguro was definitely tender and moist, with lots of natural oils from this fatty fish. It was marinated with Chef Akane's special sauce before grilling it, and served with fried diced cut Renkon, Kujyo neghi, and Kinira as condiments.
🔸
Subtle, yet fantastic. A box expertly put together with just the right amount of touch.

Have you heard that Chef Akane now owns her own restaurant at Intercontinental Singapore Robertson Quay? I've always loved her kaiseki dishes at Sushi Kimura, and this restaurant will allow her to create omakase courses focusing on her kappo and kaiseki dishes.
🔸
During her kaiseki omakase at Sushi Kimura, she served this claypot rice that came with the sweetness of dashi, housemade by Chef Akane no less. It was then topped with Ayu marinated with a special sauce. This dish had all the flavours, while still tasting clean. And that to me is Chef Akane's style, always having the right amount of touch.
🔸🔸
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Hand on my heart, I don’t recall having tasted a more exquisite roast beef than this. Chef Akane said it is because she uses the rump which is more tender. Well, she knows best because I couldn’t get enough of those velvety-soft slices, especially when they were presented on steaming hot, fluffy kombu-cooked rice (imported from Nagano prefecture), and smothered in a superb sweetish, slightly viscous egg dashi sauce. Truly oishii in my opinion.

2 Likes

Located on the second level of the same building as the Intercontinental Hotel in Robertson Quay, Ichigo Ichie seats 10 comfortably along an L-shaped counter that faces an open kitchen, and very soon, will have a table for 6 guests in a screened-off section.
When I visited for lunch, I ordered the 6-course $128++ Tasting Menu and Chef Akane Eno’s take on our local hawker dish of prawn noodles was one of my favourites from all the courses.
Served chilled, the slippery-smooth al dente somen came in a sauce made from Japanese tiger prawn stock, and topped with fresh, perfectly-cooked prawns. What propelled this to “OH WOW” status was the housemade Yuzu Chilli, a paste of salty and zesty heat. What a stunner.

2 Likes

Chef Akane Eno’s identity is everywhere in this restaurant of hers. Not only are her Tasting Menus (2 for lunch, 2 for dinner) christened after shades of red because her first name, “Akane”, means “deep red” in Japanese, but some of the crockery she presents her food on are pieces she has been collecting for years. Like the one seen in the above photo which is a dish shaped like a traditional Japanese string instrument. It appeared in the second course of my $128++ Lunch Tasting Menu, featuring an assortment of cold appetisers: baby bluefin tuna and flounder sashimi, Spanish mackarel marinated in miso to be eaten with a kumquat, Hokkaido scallop cooked in a sauce then smoked in Sakura chips, a mix of blanched seasonal vegetables, and broad beans.

2 Likes
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