It takes about a 15-minute walk from Kamakura Station to reach Ichirin Hanare, located in a quiet area slightly away from the station.This time, I enjoyed a course meal at the counter by myself.What struck me first was the time spent before entering the restaurant.After climbing a few stairs and passing through an old-fashioned gate and noren (a fabric divider), a garden unfolds before you.Upon opening the door, you take off your shoes and change into slippers, walking through the spacious traditional Japanese house until you finally reach the dining area.Instead of immediately sitting at a table, this "short walk" seems to shift your mindset away from daily life, creating a sense of specialness even before the meal begins.The meal started with a chilled corn soup.Next was a dish featuring octopus from Sagami Bay, seasoned with fermented black soybeans and accompanied by a hint of pickled shallots for an accent.Then came the ankimo (monkfish liver) marinated in Shaoxing wine.It’s interesting to enjoy ankimo, which is usually associated with winter, in the summer; the subtle sweetness and umami of the Shaoxing wine envelop the ankimo, melting in your mouth.From here, the dishes become even more intriguing.The first highlight was "Danba Takasaka Chicken Yodare Chicken."Steamed local chicken served with a red sauce and liver paste.This alone is delicious, but the dish doesn’t end here.Next, a plate of dumplings arrives.You dip the dumplings into the same sauce used for the yodare chicken.Then, the next dish features noodles infused with Sichuan pepper.You dip the fragrant noodles, coated with the vibrant aroma of Sichuan pepper, into the same sauce again.From yodare chicken to dumplings, and then to noodles, the transformation of flavors centered around one sauce is incredibly fascinating.The spiciness is not overwhelming; the tingling sensation of the Sichuan pepper is pleasant, allowing you to enjoy the meal without getting bored until the end.The second highlight is "Grilled Shark Fin."A large shark fin is served for each person.The grilled surface has a delightful char and aroma, accompanied by a rich chicken broth and mushrooms from Yunnan Province.This soup is simply delicious.After finishing the shark fin, the experience doesn’t end there.You add rice to the remaining soup to make a rice porridge.After enjoying the grilled shark fin, you savor every last drop of the soup infused with its flavors.This transformation was also delightful.Next came the stir-fried Ise lobster with chili, known locally as "Kamakura Ebi."The lobster is coated in a crispy batter, seasoned with Sichuan pepper for a sweet, spicy flavor.The third highlight is a dish called "Zaku Zaku."This features Peking duck with shredded cucumber and crushed Chinese fried bread.The crispy texture of the Peking duck, cucumber, and fried bread combine to create a truly "zaku zaku" experience when you bite into it.The sweet sauce is appetizing, making this dish enjoyable not only for its flavor but also for its texture.Afterward, a dish made with Chinese vegetables was served, followed by a refreshing cold dan dan noodles to conclude the meal.Even at the end of the course, it felt light and refreshing.For dessert, I had aiyu jelly and peach compote.I also enjoyed "Huangjiu," a type of rice wine.It’s said to be a relative of Shaoxing wine, but it has a sweetness with less of a strong flavor, making it very easy to drink.This was my first time trying it, and it was delicious as well.Not only the food but also the service left a strong impression.Although I visited alone, I enjoyed talking with the chef at the counter, and the staff were friendly and approachable, making for a very comfortable experience.Dining in a spacious traditional Japanese house with a touch of Japanese aesthetics, the playful Chinese cuisine was delightful.Of course, the food was delicious, but I believe the biggest charm of Ichirin Hanare is the ability to enjoy the changes in the dishes, wondering "What will happen next?"According to the chef, the season for delicious Shanghai crab is around November to December.I definitely want to visit again during that time.It was a great meal.