Morsels of Délice: Ichigo Ichie - Rustic and Delicate Japanese Cuisine tempered with Subtle Boldness

Amid the tough competition among quality choice Omakase and Kaiseki restaurants, Ichigo Ichie caught my attention because of the unique menu and the head chef, Akane Eno, who is the only Japanese female chef based in Singapore. In fact, I had experienced Chef Akane Eno’s cooking when she was still in Kimura many years ago. I remember that she was very meticulous and assured when preparing the dishes for my lunch. So I’m all eager to suss out how things go with her helming the restaurant.

Yes, I’m totally wowed over by every dish of this Kaiseki dinner. There is a good reason why this restaurant has lots of regulars. Palates are constantly surprised by chef’s innovative creations.

I can feel this quiet sincerity when savouring the food prepared in various ways. The food is rustic yet delicate and fine, traditional yet unique and novel. There is a subtle boldness in incorporating new curated ingredients (Hibiscus Jelly, anyone?) to make the food taste more exciting and refreshing.

The restaurant’s setting is of minimalist Zen, with pine wood counter and clean, simples, classy surfaces. A stone counter behind the kitchen counter adds that rustic homeliness to the place.

Service is very thoughtful, professional and sincere. I really enjoy my time here.

Chef's Signature of Miwa Somen with Kuruma Ebi, Uni and Tonburi is so full of goodies and different essences of the sea. The briny prawn stock coats the smooth cold somen to slurpy goodness. Creamy umami from the uni plus firm, briny sweet, succulent prawn make this dish more luxurious and multifaceted in both texture and taste. The tiny dab of surprise, yuzu chili, makes this more exciting.

Tairagai, a rarity in Japanese restaurants here, spellbinds my palates at first bite with its unique smoky, briny flavours and springy texture akin to scallop but firmer. Three kinds of Japanese vegetables, Shingobo, Renkon and Okahijiki add the lovely crunchiness to contrast with the tairagai. An important component of this dish is the Hibiscus Tea Jelly, which is refreshing, slightly tangy and adding a gelatinous texture to the dish.

Awabi Croquette is the best croquette I ever have. Abalone is cut into tiny pieces and added into the mild milky, savoury custard to introduce bits of this awesome crunchy texture. This is simply brilliant. Abalone Liver Sauce has this earthy umami to enhance the taste. Green Asparagus from Japan is fresh and crunchy.

Kegani Dumpling Soup is clear, light and briny sweet. This is pure comfort food. Japanese Hairy Crab packed into the thin smooth dumpling skin is full of sweet essence of the ocean. Yakinasu, Japanese grilled eggplant, adds a nice hint of bitterness to the savoury sweetness. Jyunsai is a cute little vegetable that is crunchy at the core while coated with a layer of jelly-like substance, and this is definitely my favourite vegetable in soups.

Hata features clean sweetness and firm, springy flesh, made even more exciting by the unique lemon salt.

Maguro is creamy sweet while Katsuo paired with a mix of Mustard and Tea is smoky, savoury and intense in taste.

By the way, the eggplant here is spongy in texture! 👍🏻

Ayu Japanese Sweet Fish is surprise of the day where its bitter, sweet flavour develops to intense savoury goodness with Sansho Ankake. Yamato Toki imbues the fish with herbal flavour to make the taste amazing.

Japanese Wagyu Beef A5 Miyazaki Sirloin is creamy, oily meaty, sweetness manifested, tempered with charcoal-grilled meat smokiness. Organic Cacao gives hint of bitterness while tomato adds a refreshing element for a complex, pleasing, memorable taste.

Donabe Rice is packed with Unagi, Taiwanese Dong Ding Oolong Tea and crunchy, juicy, super sweet Japanese White Corn. It hits all the sweet spots on both taste and texture. Premium Maguro Dashi soaked into Koshihikari rice to yield intense starchy sweetness. It is so enjoyable to bite into the white corn amid the fluffy, starchy rice. Savouring this reminds me of the fragrant rice fields.