Experience the Art of Japanese Cuisine with Chef Akane Eno
Join us for an exclusive cooking masterclass led by Chef Akane Eno, the acclaimed head chef of Ichigo Ichie, Singapore’s premier kappo-style fine dining restaurant. Renowned for her artistry and meticulous skill, Chef Akane will guide you through a hands-on journey into Japanese culinary excellence, featuring four exquisite dishes.

What You’ll Learn

1.Hotate Donabe: Japanese Scallop Rice at Its Finest

This isn’t just a scallop dish — it’s a full immersion into the soulful art of Japanese donabe cooking.

In this class, you’ll learn:

• How to season and care for a donabe pot properly

• The importance of choosing the right rice and understanding texture

• How to build dashi (Japanese broth) from scratch, the foundation of flavor

• Techniques to pan-sear scallops to golden, tender perfection

• How to pair with seasonal vegetables for balance and harmony

• And finally, how to bring everything together into a beautifully layered, aromatic donabe rice

Every step focuses on precision, simplicity, and letting quality ingredients shine — a true tribute to Japanese cooking at its most refined.

2.Miso Curry Croquette (Chicken)

A bold twist on the classic Japanese korokke — this croquette is stuffed with tender minced chicken, gently spiced Japanese curry, and a rich miso base that brings deep, comforting umami in every bite.

The texture is pure magic — golden and crisp on the outside, soft and satisfying inside. It’s not buttery, but it has that chewy, warm comfort that makes it feel like a meal all on its own. Pair it with rice or enjoy it on its own — it’s hearty, flavorful, and seriously addictive.

In this class, you’ll learn how to:

• Craft the perfect miso curry chicken filling

• Shape and bread the croquette properly

• Fry it to that beautiful, golden crisp

• And bring it all together in true Japanese home-style fashion

This is going to be one of the most delicious and comforting croquettes you’ve ever made — and you’ll want to make it again and again.

4.A Luxurious Chawanmushi with Japanese Fried Eggplant & Crab Ankake

This isn’t your everyday chawanmushi. It’s a refined, deeply comforting dish that celebrates Japanese technique and seasonal elegance.

At its heart is a silky smooth steamed egg custard — the kind that takes precision and care to get just right. You’ll learn how to master the balance of ingredients and temperature to avoid holes and achieve that signature creamy, melt-in-your-mouth texture.

The custard is then topped with:

• Agenasu — tender, deep-fried Japanese eggplant that soaks up umami beautifully

• And a glossy, luxurious kani ankake — a delicate crab dashi sauce thickened to just the right consistency for that soft, warming finish

In this class, you’ll dive into:

• The exact egg-to-dashi ratio to create a perfect custard

• How to prepare flavorful seasonal crab and eggplant toppings

• The technique behind a velvety ankake broth with depth and clarity

A dish that looks simple — but is all about restraint, finesse, and balance. Pure Japanese comfort, elevated.

4.Ingen Gomaae: Green Beans with House-Ground Sesame Dressing

At first glance, it may seem simple — but this is a dish that reveals just how refined Japanese cuisine can be, even in its most humble form.

You’ll learn how to prepare perfectly blanched green beans and dress them with not just one, but two carefully crafted sauces — including a fragrant sesame paste ground by hand using traditional waribashi (wooden chopsticks). Yes, you’ll be making the dressing the old-school way, with all the aroma and texture that only freshly ground sesame can bring.

This is a classic Japanese appetizer done with care and precision — and when done right, it’s incredibly versatile.

Serve it with rice, tuck it into a bento, or pair it with grilled fish — it elevates anything it touches.

Bonus Recipe: Scallop with Tosazu Vinegar Jelly

As a special bonus, Chef Akane will share her detailed recipe for this delicate and refined dish — pan-seared scallop topped with a gently set tosazu vinegar jelly.

Crafting this jelly is all about precision and balance. You’ll learn how to make a beautifully clear tosazu from scratch and how to achieve the perfect gelatin ratio — not too firm, not too soft — so the texture complements rather than overwhelms the scallop.

Though this dish won’t be demoed or served for tasting, Chef Akane will walk you through the key ratios and steps, so you can confidently recreate it at home.

The technique you’ll learn here is incredibly versatile — this jelly pairs beautifully with many cold appetizers, vegetables, or seafood. It’s a subtle but powerful addition to your Japanese culinary repertoire.

Why Join This Class?

• Learn from the Best: Chef Akane is a pioneer in Japanese fine dining and brings years of experience to her teaching.
• Elevate Your Cooking: From mastering traditional techniques to understanding ingredient selection, this class is designed to refine your culinary craft.

Seats are limited for this exclusive session, so don’t miss your chance to learn from Chef Akane and experience the essence of Japanese cuisine!

Maximum 20 seats 

Demo master class with onsite food tasting, detailed recipe pack, all photos and videos taken during class are provided. 

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