KOU is a new Japanese-French pop-up concept taking over the space of Ichigo Ichie every Sunday and Monday at Claymore Connect through July 2026. Helmed by Chef Tan Kian Hong, formerly sous chef at Ichigo Ichie under Chef Akane Eno, the pop-up marks the chef’s long-awaited solo concept after years spent refining his craft across Michelin-recognised kitchens and Japanese-inspired fine dining spaces.
The menu reflects Chef Tan’s thoughtful blend of Japanese seasonality and French technique, shaped by his experience at restaurants such as Béni and his longstanding fascination with Japanese cuisine. Guided by the philosophy of wabi-sabi, the dishes favour restraint, balance and ingredient-driven cooking over theatrical presentation. Diners can expect carefully composed courses featuring elements such as housemade mochi-shaped bread served with rotating seasonal butters, chilled chawanmushi layered with sweet corn and aromatic coffee oil, and abalone wrapped in buttery puff pastry in the style of a French pithivier.
Set within the intimate omakase setting of Ichigo Ichie, KOU offers both lunch and dinner menus that evolve with the seasons while maintaining a quiet sense of refinement throughout the experience. Additional highlights include an optional wagyu sando prepared katsu-style with wasabi and tonkatsu sauce. More than just a temporary pop-up, KOU feels like a deeply personal expression of Chef Tan’s culinary identity — one that bridges Japanese precision and French craftsmanship with understated elegance.











