Ichirin Hanare

This modern Chinese restaurant offers some of the best Sichuan food in Japan. The head chef trained at a reputable Akasaka Sichuan restaurant for 12 years to acquire his skills, and he brought along his sous-chef from that same establishment. Since 2017, they have plied their trade at their own restaurant in the seaside town of Kamakura, about an hour away from Tokyo. Their philosophy revolves heavily around the passing of the seasons, and the set-course menu is themed according to the time of year. To complement this, scents and music are used to create an ambiance of natural serenity. Expect some spicy dishes typical of the Sichuan region, alongside other Chinese delicacies such as shark fin and Shanghai crab. They place great emphasis on provenance, choosing the highest quality chicken from carefully chosen farms, along with locally produced vegetables and seafood. Even their noodles are sourced from one of the most reputed suppliers in Japan — Hashizume. The owner pulls out all the stops to make his restaurant as welcoming as possible, even offering a children’s menu for those who wish to dine as a family.