A kappo menu marrying prized teas with seasonal Japanese ingredients, from a chef fascinated by tea

According to Channel NewsAsia, chef Akane Eno at Ichigo Ichie, a Tokyo kappo restaurant, has created a new tasting menu centered on tea. The inspiration came from discovering a rare nineteen ninety-eight vintage Liu Bao tea in Malaysia—a find that sparked Eno's vision to weave tea throughout each course, pairing it with seasonal Japanese ingredients. It's a delicate marriage of tradition and innovation, where each dish celebrates the subtle complexities of the leaf.

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