Course Name: JPY 17,600 Course (Tax Included) + Alcohol Pairing JPY 34,100 CourseAdditional Service Charge: 10%I purchased a black vinegar katsu sandwich for JPY 1,870 as a souvenir.I made a reservation on Tabelog for Saturday at 17:30. Enjoyed about 3 hours of delicious food and drinks.In April, I visited TexturA in Hibiya. I felt I had to visit Ichirin Hanare in Kamakura as well, so I made a reservation.Just a week ago, I watched a YouTube video of Takuya Kimura, where he was at Ichirin Hanare with Michi, which heightened my expectations. We walked from Yuigahama as part of our sightseeing and sat at the counter. The 10-seat counter was fully booked, and it seemed the tatami seating was also bustling with customers.As a side note, Kimura and Michi appeared to be seated in the 5th and 6th seats from the left.【Menu】- Corn A chilled soup made from sweet corn.- Sagami Bay Appetizer. Shrimp, lightning squid (mongou ika), jellyfish, and Jinhua ham.- Botan Ebi Marinated in Shaoxing wine.- Sauce of Tanba Takasaki Chicken - Gyoza - Noodles Noodles infused with Sichuan pepper.- Shark Fin Braised shark fin in a thick, flavorful soup with mushrooms.- Bite-sized Risotto A bite-sized risotto is served in the middle of the shark fin dish.- Sagami Bay II Fish caught in Sagami Bay (I forgot to ask the species), stir-fried with white leeks, lettuce, and chili peppers.- Sirloin Beef version of Peking duck.- Water Lily A vegetable commonly eaten in Taiwan, stir-fried with a texture similar to vacuum vegetables, topped with sakura shrimp.- Dan Dan Noodles - Shiso Tea Dessert A green shiso-flavored sorbet that tastes like plum (reminded me of the Lotte plum gum I had in the past) and is a refreshing dessert.- Baked Sweets Raisins, nuts, raw chocolate, raw caramel, and cookies.- Chinese Tea The lightning squid appetizer had a delicious umami and saltiness from the Jinhua ham, making it a perfect pairing with Shaoxing wine. The botan ebi marinated in Shaoxing wine comes with a finger bowl, allowing you to enjoy it with your hands. If you opt for a higher-tier course, you can have Shanghai crab marinated in Shaoxing wine.The classic sauce for the chicken is the same as at TexturA, and while Ichirin Hanare serves gyoza instead of shumai, the skin is crispy and chewy, packed with juicy meat. Even one gyoza is quite satisfying. The shark fin is enhanced by the umami of the mushrooms, and the broth is thick and rich, almost like drinking tonkotsu soup.In the higher-tier course, there’s a presentation where the shark fin is served in front of the customers.The fish dish was salt-based, and I enjoyed the textures of the white leeks and lettuce. The meat dish was essentially a beef version of Peking duck, which I personally might prefer over the original. It seems that the higher-tier course includes actual Peking duck.Compared to other Sichuan restaurants, the spiciness is more manageable, and like TexturA, the garlic flavor isn’t overpowering, resulting in an overall elegant seasoning.For alcohol lovers, the pairing is highly recommended. You can enjoy champagne, Shaoxing wine, Japanese sake, red and white wine, each paired with the respective dishes, which was fantastic.If you have room in your stomach, you can also order additional dishes like mapo tofu.This course was just the right amount for me, even as a light eater.The katsu sandwich I bought for a late-night snack was also exquisite.I had a chance to talk with Chef Saito and learned about their sister wine bar "Hekireki," which opened in Kamakura last year. It has now joined my list of places to visit after Miyako Island.I plan to visit Numazu Club in July and September, and Seika in August, so I look forward to sharing my thoughts again.