After working in a kappo restaurant in Tokyo, Japan and as the head chef of a famous sushiya in Singapore, Chef Eno opened her own fine-dining concept in 2020. One of the two 9-course dinner menus need to be pre-ordered 4 days ahead. Most ingredients are flown in from Japan, including some exclusive ones not found elsewhere, such as Miwa somen and Iga beef. Reservations are recommended, especially for the most sought-after counter seats.