Chef Akane Eno approaches every experience at Japanese fine dining restaurant Ichigo Ichie as an opportunity to connect with guests. In the kitchen, where vessels are as important as the food they hold, her reverence for Japanese pottery has developed over decades of experience.
There are about 20 pieces in Eno’s collection, most of which are sakeware and teaware. Embracing serendipity, this intentional gatherer cherishes each piece as a quiet reminder of chance encounters. According to her, the most important thing is “en”, the Japanese concept of fate.
What is the story behind your favourite pottery piece?
I have a bento box called Rokumei by lacquer artist and woodturner Eiko Tanaka. She gave me this to celebrate Ichigo Ichie’s reopening in Claymore Connect. “Rokumei” evokes a deer calling companions to share good food.
Although it was designed with cherry blossom viewing in mind, the artist hoped to use it anywhere people gathered for food. She gave it to me thinking that it would be filled with delicious things.
It is not shaped like a traditional bento or stacked box. She developed it from a rounded image. After it was completed, she realised it resembled her cat Nyan-kichi’s head without ears.
When it comes to styles, what appeals to you the most?
None of them appeal to me! “En”, the quality I value most, is my connection to people. Sometimes, these encounters happen by coincidence; sometimes, they happen because I’m open and willing. When I wish for something, but it doesn’t come true, I take that as a sign that there wasn’t any “en”.
In your collecting journey, what has been most important to you?
Rather than fame or reputation, I value personal relationships, whether with the artist or the piece itself. I personally selected each item in my collection.
Is there a piece that holds a special meaning for you?
Yes, of course. It is the Akanekaratsu Shimamon Tsubo by Yukiko Tsuchiya, a Japanese ceramic artist whose kuro-karatsu (black coloured glaze) ware is known for its refined craftsmanship. As I was looking for special plates just before my restaurant opened, I visited her in Karatsu in February 2019.
I was introduced to Yukiko-san by a Karatsu fishmonger. Yukiko uses a glaze called akanekaratsu, which gives her pottery an orange-brown hue. I immediately decided to order some plates from her. A small Akanekaratsu Shimamon Tsubo pot on her shelf also caught my eye, so I asked if she would sell it to me. She made it as a salt pot, something to add a little joy to the daily kitchen chores.
Do you have any advice for those who want to start collecting Japanese pottery?
Make your choices based on your senses and heart. That way, they will truly become your favourites.
Photography Yvonne Isabelle Ling
Art direction Ed Harland & Annalisa Espino Lim
Makeup Keith Bryant Lee, using Chanel Beauty
Hair Sarah Tan, using Kerasilk
