Art has always been a passion of chef Akane Eno who was born and raised in Tokyo. Her family would celebrate special occasions at French restaurants and Western steakhouses where she often wondered how her favourite dishes were created as she dined. With a natural interest in painting and culture, Eno considered cooking a form of art, and although she pursued art history at university, the then 21-year-old ultimately chose a culinary career.
Eno embarked on an intense one-year programme at the renowned Tsuji Culinary Institute in Osaka, one of the top cooking schools in Japan. After graduation in 2001, she underwent a one-year apprenticeship at a kappo restaurant in Tokyo. It was here that she met her mentor, masterchef Masaru Furusawa
