TexturA in Hibiya is amazing, so I immediately made a reservation at the group's main restaurant, Ichirin Hanare. My visit to Kamakura was for the food, coinciding with the hydrangea season, and the restaurant was fully booked.I recently saw a YouTube feature on this place with Takuya Kimura, which made me even more convinced it was worth visiting. As a side note, I heard he sat in the fifth seat from the left at the ten-seat counter, right next to me. I wonder if touching the chair would bring me some good fortune.Chef Saito has an aura reminiscent of Ebisu, exuding presence and charm. Interestingly, we are the same age, and I aspire to have even a fraction of that aura and presence.The mouthwatering chicken is a signature dish of the group, and the baked shark fin followed by rice is unique to this restaurant.Personally, I believe the pairings are the perfect spice that enhances the dishes. They offer sparkling wine, red and white wines, Shaoxing wine, aged liquor, Japanese sake, and beer, all tailored to complement each course. They even changed the pairings for each appetizer, which was fantastic.The appetizer of thunder squid and Jinhua ham, along with the dry dan dan noodles, were exceptional and to my taste.The seasoning is delicate, with just the right amount of garlic and a perfect balance of Sichuan pepper. I truly felt that balance is key in cooking.My future goal is to visit all the group restaurants over the course of a year, especially during the Shanghai crab season.
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