Chef Akane Eno from Ichigo Ichie will be collaborating with Chinami Date, founder of Kamome Bakery for a special lunch menu – a continuation of their partnership since their first meeting in 2019. Chef Eno’s friendship with Date-san flourished with the opening of Ichigo Ichie, where the bakery’s well-loved shokupan has been transformed into bread crumbs for fried dishes such as croquette and katsu.
From 23 to 26 November, Chef Eno and Date-san will present a collaborative menu ($238++ per person) that seamlessly melds an array of bread from Kamome Bakery with the fine dining kappo cuisine of Ichigo Ichie. Date-san will be at the restaurant on 23 November to introduce her bakery’s line-up to diners.
To whet the appetite, freshly baked baguette is served with Japanese olive oil and fresh salt-cured olives – both produce sourced from Kagawa, where Date-san hails from. Sourdough is paired with smoked sawara and persimmon, with a side of iburi gakko carrot lape. Luscious awabi cream soup is accompanied with a buttery mini croissant, while brioche is complemented with the intense flavours of kegani and truffle. Kamome Bakery’s signature shokupan is presented with Iga sirloin steak, tamagoyaki, curry tartare, caviar, and orange confiture. The meal concludes with a finale of white coffee pudding. Diners will also receive omiyage of mini stollen and mini Saga seaweed and cheese France as a take-home gift.