Ichirin Hanare Kamakura

The day after exploring Kamakura from Kitakamakura and staying at the Kamakura Park Hotel, I felt the effects of muscle soreness. I finally visited this restaurant I had wanted to try for a long time. I initially planned to walk from the hotel, but decided to take it easy and stroll from Kamakura Station instead, passing by temples and lush greenery until I arrived.The restaurant is a renovated traditional house with a beautiful garden.First, I quenched my thirst from the walk with a glass of champagne.**Jellyfish** Jellyfish and octopus from Sajima. Is the jellyfish the head part? The crunchy texture of the jellyfish combined with the octopus creates an interesting contrast. The aroma and spiciness of yuzu pepper waft through the air.I paired this with a Burgundy Chardonnay.**White Swordfish** Fresh white swordfish from Sagami Bay, served with a sauce made from fermented black beans and black vinegar. This sauce is exquisite! It adds depth to the flavor.**Tanba Kōsaka Chicken** Spicy chicken with a rich sauce topped with pâté. This pâté is delicious! It tastes like a foie gras terrine. Crushed nuts and sesame seeds enhance the spicy sauce, while finely chopped cilantro adds a refined aroma.**Dumplings with Noodles** I was told to save some of the sauce from the spicy chicken to dip the dumplings in. But first, I tried the dumplings on their own. They were juicy and flavorful, with a delightful ginger aroma. They were delicious as they were, but I added a little sauce at the end. Oh my, they were amazing! I completely understood why they suggested dipping them. I wanted to eat another one.Then, I dipped the noodles into the sauce that had absorbed the flavor of the dumplings. The noodles were smooth and infused with Sichuan pepper. Of course, I finished every drop of the sauce.I was recommended a Chardonnay from Yamagata.**Passion Fruit** The menu simply said passion fruit. What arrived was fried shrimp! The passion fruit was used as a sauce. The rich sauce paired perfectly with the crunchy batter and the plump shrimp.**Subuta** The menu only mentioned subuta, but what came out was a katsu sandwich. The juicy cutlet was refreshing with black vinegar, and the acidity and crunch of the perilla seeds matched perfectly! It was so delicious that I ordered some to take home.I requested a selection of drinks to pair with the meal, and was served a sweet Shaoxing wine called Tokikuro Komesan.**Kailan** Not very common in Japan, but I’ve seen it in Chinese cuisine. It was blanched and seasoned with a base of fish sauce, red chili, and garlic. Perfectly cooked! The texture was exquisite!**Sesame** Again, the menu just said sesame… What arrived was cold soba with sesame sauce, enhanced with myoga and shredded white onion. A delightful dish to finish the meal.To accompany this dish, I had a drink called Bai Jina from Inner Mongolia, made from milk. It had a slightly tangy yogurt-like flavor. It was my first time trying it, but it was delicious. I wouldn’t have known to order it without the recommendation.**Aiyu** Taiwanese jelly served with peach compote.**Tea Sweets** Toho Bijin cookies, fresh caramel with white sesame, chocolate cake flavored with Sichuan pepper, chocolate-coated chili macadamia nuts, and dried figs.Each dish was a delightful surprise, with a playful presentation. Every flavor was outstanding. The drinks served alongside were equally surprising and impressive. I also bought katsu sandwiches and addictive nuts to take home.This location offers a wonderful escape and culinary experience worth the walk from the station, even from Tokyo. It was a great meal! Less

During my student days, I visited Kamakura for various events. My wife and I reminisced, saying, "We haven't been here since we became adults," so we decided to take a trip.The highlight of our journey was this place, "Ichirin Hanare."We enjoyed a course featuring a giant shark fin and Peking duck. The shark fin was made from grilled hairtail shark, and the flavors were excellent, showcasing the quality of the ingredients.Additionally, the attentiveness and approachability of the staff were commendable.As a fan of dark beer, I was delighted to find Daibutsu Beer on the menu. I also ordered glasses of wine, including Rindo and GEN ONE.The exterior and interior of the restaurant were truly impressive, creating a remarkable atmosphere.While enjoying the black vinegar katsu sandwich we ordered as a souvenir in our hotel, I updated my Tabelog review. Less

I have long admired "Ichirin Hanare," a sister restaurant of "Textura" in Hibiya and "Ichirin" in Ginza, and finally had the chance to visit for a birthday lunch.It’s about a 15-minute walk from Kamakura Station, but the serene location away from the hustle and bustle is part of its charm. The lush greenery surrounding this standalone house creates a unique atmosphere that makes the journey worthwhile.This time, I enjoyed the "Weekday Lunch Only 8,800 JPY Course." The dishes, featuring seasonal ingredients that evoke summer and spices typical of Chinese cuisine, were exquisitely refined, providing a soothing comfort to my weary body in the heat! The portion size was surprisingly generous for a weekday-only course, leaving me completely satisfied.The signature "Yodare Chicken" is simply exceptional. The remaining sauce was cleverly utilized in a three-step process with "Gyoza" and "Sansho Noodles," allowing me to savor every last bit of flavor! Each dish brought new surprises and discoveries, from the sweet and sour shrimp with passion fruit sauce to the black vinegar sweet and sour pork katsu sandwich accented with perilla.The birthday plate served after the meal was adorably decorated with real hydrangeas, eliciting an involuntary gasp of delight! I was able to leisurely enjoy the tea (Jin Xuan tea) while adding hot water multiple times, making for a perfect birthday celebration in a space surrounded by greenery.Reservations are relatively easy to make, and if you're looking for a meal on a day when you absolutely cannot afford to fail in Kamakura, I highly recommend this place. I definitely want to return to experience it in a different season. Thank you for the wonderful meal!**Weekday Lunch Only 8,800 JPY Course**- Chilled Corn Soup- Octopus with Doubanjiang Miso, Myoga, Manbai Chili, and Pickled Shallots- Steamed Monkfish Liver with Shaoxing Wine- Kyoto Tanba Kōsaka Chicken Yodare Chicken (with sauce used in Gyoza and Sansho Noodles)- Shrimp with Mayonnaise and Passion Fruit Sauce- Shumai coated with Jasmine Rice (with crab and fried chicken)- Black Vinegar Sweet and Sour Pork Katsu Sandwich (with perilla seeds)- Kailan with Nam Pla Sauce, Garlic, and Red Chili- Aiyu Jelly- Jin Xuan Tea Less

The charm of Ichirin Hanare begins with the stunning story of their specialty dish, "Yodare Chicken," and extends to a variety of exquisite menus that change with the seasons and courses!Not only is the presentation of the dishes beautiful, but the vibrant displays and warm hospitality during celebrations are also remarkable, making it the perfect place to spend precious moments.Be sure to enjoy this supreme Chinese dining experience that engages all your senses, especially after exploring Kamakura!I've heard that some guests even arrive at the restaurant by rickshaw.I look forward to visiting again in a different season. Less

We were invited by our son and daughter to celebrate my birthday and Father's Day at this restaurant.The place has been renovated from an old luxury residence in Kamakura, offering a variety of seating options including counter, table, and private rooms.The dishes are unique and delicious, creating an atmosphere of anticipation for what will come next.All the dishes were satisfying, but the grilled shark fin and the red snapper garnished with Kujo green onions were particularly memorable.We enjoyed two glasses of 15-year-old Shaoxing wine, which complemented the food beautifully with its refined taste.The prices were reasonable for the quality of the dishes, so I have no complaints.It would have been even better if they had offered tea as a complimentary service. Less

The atmosphere of this renovated traditional Japanese house is calm and inviting, allowing for a relaxed dining experience.Every dish features fresh ingredients and is incredibly delicious! The highlight was the mouthwatering "Yodare Chicken" with its dipping sauce, which has a delightful crunch from sesame seeds and a refreshing touch of cilantro—it's truly addictive. The Shrimp with Mayonnaise was also fantastic, with large, fresh shrimp that had a satisfying texture, perfectly complemented by the refreshing sweetness of passion fruit.The desserts were well-spiced and suited my taste perfectly.If I had to mention one thing, the finishing Pho had a gentle flavor, and I wished it had a bit more punch.Additionally, there is no parking nearby (the closest lot was full), so I parked at the city hall and took a taxi to the restaurant. I recommend allowing extra time for those driving. Less

I finally visited Ichirin Hanare, a place I had wanted to try for a long time.The dishes were innovative, and I could feel the creativity in each one, making it a delightful experience. I usually dislike cilantro, but thanks to the seasoning, I was pleasantly surprised by how much I enjoyed it!I went on a weekday afternoon, and the restaurant was fully booked. It's easy to see why it's so popular.However, the location is a bit tricky to find, and there aren't many parking options nearby, so I recommend checking the map beforehand if you're driving.Overall, it was a restaurant where I could enjoy a dining experience that was a bit different from the usual, both in terms of the food and the atmosphere. ♡ Less

Located a 15-minute walk from Kamakura Station, Ichirin Hanare quietly stands in a lush and serene area. The space, which was once the residence of a former French diplomat, beautifully incorporates a traditional Japanese house and garden, instantly making you feel like you are entering a special moment.The weekday-only lunch course I reserved in advance was impressive right from the first bite of the "Chilled Corn Soup," showcasing exceptional quality. The highlight was undoubtedly the signature dish, "Yodare Chicken," paired with liver pâté. The style of mixing the leftover exquisite sauce with grilled gyoza and Sichuan noodles was a continuous delight, filled with originality in aroma, texture, and flavor. The additional order of "Mapo Tofu" to finish off the meal was overwhelmingly delicious and paired perfectly with rice.During the tasting of five paired Chinese wines, the deep richness of "Shikumen Shanghai Rice Wine" and "Jimo Old Wine 5-Year Aged Fragrant Type" matched the dishes beautifully.Even the post-meal sweets, "Sesame Caramel" and "Sichuan Chocolate Cake," were flawlessly delicious.The staff's refined and warm hospitality was also remarkable, making this a place where both your palate and heart are thoroughly satisfied. Less

■Restaurant Ichirin Hanare ■Visit Date August 2026 ■Order Course: JPY 8800 Golden Green Tea: JPY 1650 ■Dish Details Corn - Corn Soup Doubanjiang - Octopus - Manganji Pepper - Pickled Shallots Tanba Kōsaka Chicken - Saliva Chicken - Liver Pâté Dumplings with Noodles - Pan-Fried Dumplings - Sichuan Noodles Passion Fruit - Shrimp with Mayonnaise - Passion Fruit Sauce Sweet and Sour Pork - Katsu Sandwich Kai Lan - Fish Sauce Soy - Stir-Fried Garlic & Chili Sesame - Pho (Rice Noodles) - Chili Oil - Sesame Aiyu - Jelly - Peach Compote Tea Sweets - Toyo Bijin Cookies - Sesame Caramel - Sichuan Chocolate Cake - Chili Macadamia Nuts - Fig Less

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. Less

I enjoyed the lunch omakase course at this charming house restaurant located in a quiet residential area of Kamakura. The course features innovative dishes that skillfully incorporate the essence of Japanese seasons into Sichuan cuisine. The corn soup was a standout dish that maximized the natural sweetness of the ingredients, capturing my heart from the very first bite. I was truly impressed by the creative approach that made the presentation and the menu items feel distinct, along with the delicate flavors. The attention to seasonal elements, technique, and quality ingredients was evident throughout the meal. Less

During my trip to Yokohama, I finally visited Ichirin Hanare, a place I had been curious about for a long time.It’s about a 5-minute taxi ride from Kamakura Station, located in a residential area down a narrow street.From the entrance, you can feel the traditional atmosphere, and inside the house, there’s a courtyard surrounded by counter seats and private rooms.We had a reservation for two and were shown to a private room, which felt very luxurious.The course featured fusion Chinese cuisine using seasonal ingredients. The first dish was a corn soup that truly highlighted the natural flavors of the ingredients, showcasing the sweetness and freshness of the corn.The "Yodare Chicken" seems to be a signature dish here, and any leftover sauce is served with dumplings or noodles. It was delicious as well.Overall, the dishes were refined and emphasized the natural flavors of the ingredients, making each one a delightful experience.The spiciness is relatively mild compared to typical Chinese cuisine, making it accessible for those who are not fond of spicy food. As someone who enjoys spicy dishes, I found it a bit lacking in heat.It seems that the dinner course is nearly JPY 30,000, so I think going for lunch offers better value! Less

This restaurant is located in a quiet residential area just a 20-minute walk from the bustling Kamakura Station, which is popular with tourists. I enjoyed a fantastic weekday lunch course that provided a truly valuable culinary experience.**Corn** It was a chilled corn soup, and it was the sweetest and most delicious corn soup I’ve ever had. You can really taste the natural sweetness of the corn.**Dou Chi** Dou Chi is a traditional Chinese seasoning made from fermented soybeans. It was paired with turban shell (sazae), which had a large, satisfying texture.**Tamba Kōsaka Jidori** This was a dish of spicy chicken (Yodare Chicken). The chicken was of very high quality, and the bright red sauce made with Sichuan pepper and star anise was incredibly delicious. Even for someone like me who isn’t fond of spicy food, it was manageable.**Dumplings with Sauce and Noodles** I enjoyed the dumplings and noodles dipped in the Yodare Chicken sauce. The dumpling was large and packed with filling, while the noodles were said to have Sichuan pepper mixed in, but the flavor was subtle enough that even those who dislike it wouldn’t have a problem.**Passion Fruit** This was the biggest surprise of the day. Instead of a palate cleanser, I was served shrimp with mayonnaise. This pleasantly defied my expectations. The shrimp, coated in fragrant mayonnaise, was absolutely delightful.**Subuta** Another surprise! This was a katsu sandwich. The fat was not overwhelming, and I finished it easily.**Kailan** The stems tasted like broccoli, and the leaves were similar to kale, just as described.**Sesame** This was the final cold noodles dish, served with a sesame sauce.**Aiyu Jelly** This was a peach dessert. It was refreshing yet sweet enough.**Tea Sweets** There were five varieties. The oolong tea cookie on the far left and the caramel next to it were particularly delicious.The staff provided enjoyable explanations of the dishes and offered attentive service. Although the price exceeded JPY 10,000 for a weekday lunch, I felt it was well worth it. Less

Everything was truly delicious! The shrimp, in particular, was firm and incredibly fresh, leaving a lasting impression. The added shark fin was also rich in flavor, and just as I was thinking about wanting to add some white rice to the leftover soup, they surprised me by adding it without me even asking. It was exactly what I wanted! The hospitality from the owner was elegant and pleasant, making it a wonderful restaurant where I would love to entrust a special event. The only downside is that it's quite far from the city center. Less

My husband made a reservation for my birthday. This time, we had a private room since we have a baby, allowing us to enjoy some quality family time comfortably. ✨I was busy taking care of the child, so I couldn't capture everything in photos, but from appetizers to desserts, every dish was refined and brought out the maximum flavor and aroma of the ingredients.Although I don't have a picture, the extra-large shark fin was incredibly tender and crunchy. It was my first time enjoying such a delicious and generous portion of shark fin!(However, walking 15 minutes from Kamakura Station in the blazing sun was truly brutal. We called a taxi for the return trip.)Next time, I’d love to come back, even if we don’t have a private room! ☺️ Less

"Ichirin Hanare" is a Sichuan restaurant located about a 15-minute walk from Kamakura Station, recognized by Tabelog as a "SILVER" establishment and listed among the "Top 100 Chinese Restaurants in the East." On this day, I was exploring Kamakura. About ten days prior to my visit, I made a reservation for the "Weekday Lunch Course" (JPY 8,800 + 10% service charge) through Tabelog. The restaurant is situated in a residential area of Kamakura, housed in a traditional Japanese-style building with a lovely garden. The exterior is charming. Inside, there are only counter seats, and the stone counter table has a substantial feel to it. The view of the greenery from the garden outside adds to the modern yet serene atmosphere. The course menu mainly lists the names of the ingredients. For instance, a dish labeled "corn" turned out to be a chilled corn soup. It was enjoyable to imagine what would be served next. Course Contents: - Corn - Doubanjiang (fermented broad bean paste) - Tanba Kōsaka Chicken - Dumplings with dipping sauce, followed by noodles - Shark Fin Soup with Congee (additional JPY 3,000) - Passion Fruit - Sweet and Sour Pork - Water Spinach - Pho - Shiso Leaf - Tea Sweets - Chinese Tea (additional) The chilled corn soup was sweet and refreshing, perfect for summer cravings. I was glad to start with this dish. The bowl with Tanba Kōsaka chicken liver was packed with sesame seeds and included cilantro. The liver was moist and rich in flavor. After enjoying the chicken, I dipped dumplings into the same soup and finished with the noodles. The texture of the sesame seeds was delightful throughout the meal, making it all very enjoyable. The shark fin I ordered as an extra was my favorite dish of the day. The rich, creamy soup contained mushrooms, adding a nice crunch to the dish. The shark fin was delicious! The passion fruit was used in the sweet and sour shrimp sauce. It had a sweet and tangy flavor, offering a fun twist compared to regular sweet and sour shrimp. Just by looking at the menu, I couldn't tell what would be served, and it was exciting to discover each dish as it arrived. This kind of course is truly interesting. Not only the food but also the atmosphere of dining in a traditional Japanese house in Kamakura was wonderful. It was a great meal! Less

Located about a 15-minute walk from Kamakura Station, this traditional Japanese house offers an authentic Chinese dining experience. The unique interior is a rare find in Tokyo, ensuring an immediate boost in excitement upon entering. I chose the course featuring shark fin and Peking duck. The meal includes delicacies like crab marinated in Shaoxing wine, mouthwatering spicy chicken, and a generous serving of the main dish, the large shark fin soup, along with plenty of Peking duck. The highlight was the shark fin, which was served with rice in the soup, creating a delicious porridge-like dish. The drink pairings are excellent, featuring Chinese liquor, wine, and beer, which greatly enhances the overall satisfaction. This is definitely a place I want to visit when I need a break from the hustle and bustle of Tokyo. Less

I visited this popular restaurant for a date, nestled in the calm streets of Kamakura. Being a high-end establishment, I felt a bit nervous at first, but those worries vanished as soon as I was seated.This time, I enjoyed the seasonal course. Starting with corn, the meal featured seafood from Sagami Bay, drunken shrimp, Tanba Kōsaka chicken, shark fin, yurin fish, spare ribs, dan dan noodles, and dessert. Each dish showcased the seasonality and charm of the ingredients. While based on Chinese culinary techniques, each item was delicately and elegantly prepared, keeping me engaged until the very end.What stood out the most was the service from the staff. High-end restaurants can sometimes feel intimidating, but here, the staff was both attentive and friendly, maintaining a comfortable distance that allowed me to relax completely. Their explanations of the dishes were clear, and the warm atmosphere of the restaurant left a lasting impression.Additionally, the thoughtful gesture of timely replacing my oshibori with a fresh one was remarkable. Such small acts of kindness contributed to a pleasant experience.The katsu sandwich I purchased as a souvenir on my way out was also delicious, allowing me to savor the restaurant's essence at home. This place offered a high level of satisfaction, not just in the food but also in the service and ambiance. I confidently recommend it for special occasions or meals with loved ones. I look forward to trying a different course when the seasons change. Less

It had been a while since my last visit to Ichirin Hanare.This charming old house restaurant is just as wonderful as I remembered.The giant grilled shark fin was incredibly delicious.The grilled version might even be tastier due to its fragrant flavor.I also really enjoyed the spicy chicken and dumplings.The combination of sesame and nuts with cilantro was perfect, and the spiciness was just right.The Peking duck and the extra mapo tofu were both delicious and satisfying.The final baked sweets were adorable as well. I definitely want to come back. It was a great meal! Less

Chinese Cuisine in a Traditional Japanese House in KamakuraTaste - 4.2I visited for lunch and enjoyed the authentic flavors of Chinese cuisine, along with Ichirin's unique twists.Service - 4.1Dining at the counter allowed for enjoyable conversations and explanations. However, there were slight inconsistencies in the dish descriptions depending on the staff, which could be improved.Atmosphere - 4.4The contrast between the Japanese house and Chinese cuisine is intriguing, and the overall ambiance is relaxing and pleasant, making it a worthwhile trip to Kamakura.Cost Performance - 4.3Considering the pleasant atmosphere and the volume and satisfaction of the course, the prices felt very reasonable.Drinks - 4.2I opted for soft drinks this time, but I also had the chance to enjoy traditional Chinese teas, making it a delightful experience even without alcohol. Less

As I walked through the residential area of Kamakura, I stumbled upon this hidden gem, a tranquil space away from the hustle and bustle of the city. I had always wanted to visit Ichirin, part of the TexturA group, which I personally love. The dishes primarily feature ingredients from Sagami Bay, and the variety was so impressive that it felt like I was admiring a collection of artworks. The classic dish, Yodare Chicken, was as delicious as ever. What really stood out to me was the Grilled Shark Fin, which had a unique and delightful flavor that I had never experienced before. I definitely want to come back again! Less

Although it's a bit far from Kamakura Station and requires a walk from the nearest coin parking, there's something special about this place.First, the restaurant is somewhat hard to find, but the joy of discovering it is worth it.Once you step onto the premises, you enter a different world.It may seem like a small restaurant at first, but inside, it has a spacious layout.The hospitality of the staff is exceptional.Each dish offers surprises and delights, both in taste and presentation.I will definitely visit again. Less

Every year, my wife and I choose a special restaurant for her birthday, and this time we visited Ichirin Hanare.We opted for the pairing course (JPY 34,100, tax included) and added Peking Duck as well.Both the price and the taste were extremely satisfying.Personally, the Saliva Chicken was truly delicious. Not only was the chicken great, but it was fascinating to enjoy that sauce with dumplings and noodles as well.We also had a variety of delicious drinks, including wine, Shaoxing wine, beer, and Japanese sake, all of which were wonderful.I think due to age, my appetite has decreased. We ended up taking the last dessert home with us. Since the course was quite generous, just be mindful of the portion sizes.It was a great meal. I look forward to visiting again. Less

I finally visited a restaurant I had been wanting to try for a long time for lunch. From the entrance gate to the moment I sat down, the experience was already entertaining, and I felt it was worth coming here.Needless to say, the presentation of each dish was exquisite, and the flavors were outstanding.Everything was delicious, but I was particularly impressed by the "Yodare Chicken". I never knew it could be this tasty!I was excited to mix the sauce with the dumplings and noodles.As I looked through the menu, I felt my heart race thinking about what to try next. It was a truly wonderful place where I could enjoy the visual appeal and feel happy while eating.I definitely want to visit again. Less

The food was absolutely delicious. Although it was located a bit away from tourist attractions in a quiet residential area, it was a popular spot for gourmet adults with a calm atmosphere. The Japanese-style garden was beautiful, making it a restaurant where you can enjoy the space as well. Each dish was carefully prepared, featuring local ingredients, and the seasoning was just right, making everything very tasty. One thing I found concerning was the lack of a la carte options outside of the course menu, which made it difficult to know the prices of individual items. However, the pricing felt appropriate for the restaurant's quality, so I think it would be better to ensure clear pricing for customers. Less

My son made a reservation for us, and we enjoyed a delicious meal at a spacious counter seat with a great view.⭐︎ Extra Large Shark Fin and Peking Duck Course - Corn (Chilled Soup) - Sagami Bay (Jellyfish, Octopus, and XO Sauce) - Blue Crab (Marinated in Shaoxing Wine) - Tanba Takasaka Chicken (Spicy Chicken) with dumplings and noodles - Shark Fin (Braised Shark Fin) - Youlin Fish (Parrotfish) - Crunchy (Peking Duck) - Tokobushi (Abalone, Makomotake, and Bamboo Shoot) - Dan Dan Noodles - Shiso (Sorbet) - Tea Sweets (Assorted 5 Types) - Pairing - Mineral Water - Kombucha - Coffee after the meal My husband ordered a pairing of drinks, and we were served a fascinating selection of wines, Shaoxing wine, and beer that complemented the dishes perfectly. My son ordered his favorite wine. I focused on the food with room temperature water, but I was intrigued by the kombucha and tried it for the first time at the restaurant. From start to finish, the meal was incredibly delicious, and I was truly impressed. It was a great meal! Less

Located a bit away from the bustling center of Kamakura, this restaurant is in a very quiet area. It has a renovated traditional house feel, embodying the calm and charm of Japanese culture that Kamakura is known for. The dishes are all creatively prepared and of very high quality. The highlight was definitely the blue crab, which paired perfectly with the marinade based on Shaoxing wine, leaving a lasting impression. The atmosphere is wonderful, and there were many guests celebrating birthdays. I highly recommend visiting this place at least once! Less

⇒ Tabelog Rating at the Time of Visit4.33⇒ AccessNo parking available, so I parked at a nearby lot.About a 7-minute walk.⇒ PurposeLunch⇒ ReservationYes⇒ ReviewI was looking forward to lunch at Ichirin Hanare. Every dish was thoughtfully prepared, making for a delightful and delicious meal. While Chinese courses often seem large, this was just the right amount to feel satisfied. Perhaps my expectations were too high, as it was just quite good. The hospitality from the staff was outstanding. Considering the price, the overall satisfaction with the lunch wasn't as high as I had hoped.It was a great meal.Thank you for reading! Less

To wrap up my exploration of Kamakura, I visited Ichirin Hanare, located about a 20-minute walk from Kamakura Station. I made a reservation for dinner starting at 5 PM.As I walked down a narrow road that could only fit one car, I found the restaurant nestled among quiet residential homes surrounded by lush greenery. Ichirin Hanare stands out at the very end of the alley, housed in a renovated old folk house that was once home to a French diplomat.I had been looking forward to visiting Ichirin Hanare for quite some time, and I was finally able to make it.Cheers with a beer!When toasting with wine glasses, the sound is usually pleasant, but the sound of these glasses is exceptional—deep and resonant, reminiscent of a temple bell.■ Corn Chilled corn soup■ Sagami Bay Appetizer with squid and Kinka ham?■ Blue Crab Enjoyed by digging it out■ Tanba Kōsaka Chicken - Tender local chicken hidden in a spicy sesame sauce - Served with dipping sauce for gyoza - Finally, noodles mixed with Sichuan peppercorn are added to the dipping sauce■ Shark Fin Two large pieces of grilled shark fin I also enjoy the separately prepared rice porridge, haha.■ Sagami Bay II This time, it’s the fins■ Crunchy Beijing duck with a focus on texture■ Tokobushi ■ Dan Dan Noodles Without soup■ Shiso Gelato■ Tea Sweets DessertI thoroughly enjoyed the various dishes made with local ingredients from the Kamakura area, centered around Sichuan cuisine. It was a great meal! Thank you! Less

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. Less

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. Less

I finally visited Ichirin Hanare, a hidden gem located in a residential area.It was my first experience with a Sichuan cuisine course, and everything was delicious. I went there for a celebration, and it truly made me feel happy both physically and mentally.The food was absolutely wonderful! ✨ When they learned I love spicy food, they brought out yellow chili bean paste. The plate was beautifully decorated with hydrangeas, a specialty of Kamakura, creating a lovely atmosphere.It was a fantastic time and space to enjoy.Thank you for the great meal! Less

Before the rainy season, I wanted to enjoy the "small" hydrangeas, so I took a weekend drive to my favorite Kamakura. Anticipating the crowds, I made a reservation in advance for the lunch course at the renowned Nouvel Chinois restaurant, Ichirin Hanare. The owner-chef, Saito, who carries the DNA of my beloved Akasaka's Sichuan Restaurant, showcased his culinary skills.The menu for the day included:- Ashitaba (Japanese butterbur) with warabi (bracken fern) and black vinegar with salt and pepper- Aori squid from Sagami Bay with vine shoots, jellyfish, snap peas, and homemade spicy oil with rice crackers and kaki no tane (persimmon seeds)- Botan shrimp marinated in Shaoxing wine- Tanba jidori chicken with spicy chicken (Yodare chicken) and white liver with the signature sauce- Gyoza with the signature sauce- Sichuan-style noodles with the signature sauce- Shark fin soup with grilled Takasaka chicken broth- Rice porridge made from the leftover soup- Sawara (Spanish mackerel) from Sagami Bay stir-fried with chili- Yamayuri pork grilled over charcoal with Shaoxing wine- Pickled vegetables from Sichuan Province, cooked with cabbage and spices- Suiren (water lily) with garlic and dried shrimp- Dan Dan noodles without soup- Shiso (perilla) and pineapple sorbet with yogurt and green tomato- Jin Xuan tea (Golden Lily tea)I was particularly impressed that the shark fin was grilled on one side, adding a delightful aroma to the gentle broth. The signature "Yodare chicken" was exquisite, with a refined texture complemented by sweetness and a hint of spiciness, making it incredibly delicious.I sincerely hope that the chef continues to face his cooking and guests with humility, without being swayed by public opinion. (Gassho) Less

【Course】☆ Warabi (Bracken Fern)☆ Sagami Bay☆ Blue Crab☆ Tanba Takasaka Chicken☆ Gyoza with Noodles☆ Shark Fin☆ Crunchy☆ Sagami Bay II☆ Yamayuri Pork☆ Water Lily Greens☆ Dan Dan Noodles☆ Shiso Leaves☆ Tea Sweets【Total Payment】For 2 people: JPY 79,000*Includes 3 alcoholic drinks and 2 non-alcoholic drinks【Review】This was my second visit.The course centers around the classic shark fin and Peking duck.I am always amazed by the size and quality of the shark fin.Not only is the portion generous, but the balance of flavors is also excellent.The Peking duck is consistently good, with outstanding texture and seasoning.The overall quality of the course is high, and each dish provides a satisfying experience.If you're choosing Chinese cuisine, this is a place I can confidently recommend.Personally, I have returned multiple times. Less

Nestled in the tranquil residential area of Kamakura, Ichirin Hanare stands in a lush green location. This beautiful standalone restaurant retains the charm of a traditional Japanese house, and upon entering, you are greeted by an overwhelmingly beautiful space where the essence of the ancient capital beautifully merges with modern sophistication. It truly is a hidden gem, perfect for enjoying a special time.Leading the culinary team is Chef Hirobumi Saito, a prominent figure in Japan's Chinese cuisine scene. With the theme of "tradition and innovation," he expresses a unique world of "Hanare" that can only be experienced here, based on the solid techniques he honed at Tsukiji and Tsukiji Ichirin.The restaurant's greatest commitment is the marriage of Japan's finest ingredients with Chinese culinary techniques. Innovative courses that bring out the true flavors of fresh seafood from Sagami Bay and carefully selected local chicken continue to captivate the palates of visiting gourmets.This time, I indulged in the luxurious "Lunch Course."The meal begins with "Jasmine Rice Porridge." As I take the first bite, the elegant and fragrant aroma of jasmine gently wafts through my nose, heightening my anticipation for the upcoming courses while warming my stomach.Next is the "Sashimi of Aori Squid from Sagami Bay, Snap Peas, and Jellyfish," where the rich sweetness of the squid contrasts delightfully with the crispness of the snap peas and the crunchy texture of the jellyfish, creating a refreshingly enjoyable dish.Following that is the restaurant's signature dish, "Danjyo Takasaka Chicken with Spicy Sauce." The perfectly tender chicken is coated in a sauce that combines the sharpness of mala, the richness of black vinegar, and the nuttiness of roasted nuts, resulting in an incredibly delicious experience. Dipping the juicy "Gyoza" into the leftover sauce and then pairing it with the smooth "Sansho Noodles" creates a three-step tasting style that is nothing short of entertainment.Next is the "Stir-fried Wrasse from Sagami Bay with Mustard." The sweetness of the fluffy fish, the spicy kick of mustard, and the flavor of Kujo green onions create a perfect balance.After a refreshing break with the rarely available stir-fried water lily, I moved on to the final dish, "Sauce-less Dan Dan Noodles." The rich sesame flavor and spicy sauce cling to the noodles, and despite being full, I finished it in no time.The dessert, "Shiso Sorbet," is astonishingly fresh with the aroma of shiso, instantly refreshing my palate. Finally, I enjoyed a wonderful moment while savoring carefully brewed Chinese tea and delicate tea sweets, basking in the blissful afterglow.▼ Lunch Course=================================- Jasmine Rice Porridge- Sagami Bay └ Sashimi of Aori Squid, Snap Peas, Jellyfish- Danjyo Takasaka Chicken with Spicy Sauce- Gyoza dipped in Spicy Sauce, Sansho Noodles- Sagami Bay II └ Stir-fried Wrasse with Mustard, Kujo Green Onion- Stir-fried Water Lily- Sauce-less Dan Dan Noodles- Shiso Sorbet- Tea Sweets=================================※ Rating Criteria ※5.0: Divine.4.5: Extremely satisfying. I want to revisit regularly and confidently recommend it.4.0: High satisfaction. I want to revisit.3.5: I would like to revisit if I'm in the area.3.0: Average. Less

While I think everything was delicious overall, I felt that the level of excitement for the same price was a bit lower compared to Italian or French cuisine. However, it might be because I'm not very accustomed to Chinese course meals, so I might consider coming back after getting more familiar with them.What I particularly enjoyed were the grilled shark fin and the fish dishes. The use of chili oil for seasoning was quite interesting, and pairing those flavors with dumplings and noodles was both fun and delicious. Less

I enjoyed the weekday lunch course on a weekday.Located in a quiet residential area a bit away from Kamakura Station, this restaurant is a charming house.The lively counter seating, the lush garden visible through the window, and the sound of birds create a wonderful atmosphere.The course included:- Warabi (bracken fern)- Fish from Sagami Bay- Danba chicken "Yodare-dori"- Dumplings served with a spicy sauce on the side- Noodles added in- Spring rolls with squid- Simmered Yama-yuri pork- Water lily greens- Dandan noodles- Almond tofu with strawberry sauce- Tea sweetsFor an additional JPY 3000, you can also order shark fin.There is a wide selection of Chinese liquor and wine, and those who drink enjoyed pairing them with their meals.Each dish was carefully crafted and incredibly delicious, making for a delightful experience! Less

I visited Ichirin Hanare, a Sichuan restaurant in Kamakura, for lunch with a friend.Despite the occasional heavy rain, we were lucky enough to walk from Kamakura Station without getting wet!Upon arriving at the restaurant, we were greeted by a friendly woman. It was refreshing to hear my name after such a long time! She escorted us to the counter seats, almost to our usual spot.On this day, we ordered the 【Weekday Lunch Only】 JPY 8,800 course (tax included).* Service charge is an additional 10%.* Since we had requested specific dishes in advance, I believe the course price does not apply.We started with a refreshing glass of champagne!◇ Octopus and Jellyfish Appetizer The octopus, caught in Sagami Bay (by fisherman Hasegawa), was lightly blanched, giving it a great texture and a burst of flavor with each bite! The crunchy jellyfish paired perfectly with the homemade XO sauce, making for a delicious start to our meal!◇ Chilled Corn Soup The corn used is Gold Rush, and the broth is made from the cob, resulting in a wonderfully refreshing sweetness! This chilled soup is perfect for hot summer days!◇ Spicy Chicken Cold Noodles This was a dish I had requested in advance! I had been craving the spicy chicken cold noodles featured on the Instagram of our sister restaurant, "Chinese Restaurant Ichirin Miyako" in Miyako Island. Ichirin Hanare's spicy chicken is already exceptional, and pairing it with cold noodles is a fantastic idea! The steamed chicken breast was moist and tender, with a nutty sesame flavor and a slightly spicy sauce that clung to the noodles, making it incredibly delicious! This is definitely a noodle dish to enjoy in the summer!◇ Shrimp with Mayonnaise The relatively large shrimp were coated and fried to a crisp, then tossed in a passion fruit mayonnaise sauce, which was incredibly tasty! The tangy passion fruit sauce made the shrimp easy to enjoy, and the crispy texture of the fried shrimp was delightful!◇ Jasmine Rice Shumai As soon as the steamer was opened, the fragrant steam filled the air, showcasing the beautiful aroma of jasmine rice! The freshly steamed shumai had a meat filling that was juicy and flavorful, and the fluffy jasmine rice complemented the tender filling, creating a light and delicious dish.◇ Stir-fried Pork with Bell Peppers This dish was requested by my friend, and I had asked for it in advance. Even a simple stir-fry with bell peppers, bamboo shoots, pork, and garlic chives became an exquisite dish in the hands of Chef Yamaguchi! The seasoning was just right! Young chef Uday whispered, "Don’t you want some rice?" and I couldn’t help but nod in agreement (laughs). I enjoyed it over rice, which was made from Japanese-grown rice.◇ Stir-fried Water Spinach and Top Shell This stir-fry with water spinach, green beans, top shell, and a hint of chili was a delightful combination of crunchy textures and the softness of the top shell! The flavor was enhanced by the spiciness of the chili, making it a true Sichuan dish!◇ To finish off, Mapo Tofu & Rice I requested a milder Mapo Tofu for the finale, of course with rice! I absolutely love Ichirin Hanare's Mapo Tofu! ❤️◇ Shiso Sorbet The shiso sorbet, made with green tomatoes, pineapple, and yogurt, was a refreshing end to the meal!◇ Longjing Tea This is the finest Chinese green tea originating from the Hangzhou region of Zhejiang Province in China!◇ Petit Sweets Oriental Beauty (Oolong Tea) cookies, salted caramel, Sichuan pepper chocolate cake, candied pecans, chocolate-covered macadamia nuts, and dried grapes.…………………………………………………………… I would like to thank Chef Saito and all the staff for accommodating my requests.Once again, the deliciousness of the food was complemented by the seamless service from the staff and their thoughtful gestures, showcasing wonderful hospitality!Spending time while gazing at the lush garden in the occasional heavy rain was a calming and peaceful experience.Everything was incredibly delicious that day! It was a great meal! ╰(*´︶`*)╯♡ Less

I wanted to know the reason behind the high ratings, so I made a reservation and visited. I enjoyed unique dishes that you can't find elsewhere, like dipping dumplings in the sauce for the spicy chicken and adding noodles. Even the tea sweets featured a hint of Sichuan pepper in the chocolate, which expanded my culinary horizons. Everything was, of course, delicious! The atmosphere is lovely, set in a quiet residential area, making it the perfect place to spend a special time. I will definitely come back! Less

I visited Ichirin Hanare for the first time, located a 15-minute walk from Kamakura Station.This charming restaurant is housed in a renovated traditional Japanese home nestled in a quiet residential area. The exterior retains the essence of a classic Japanese house, and as you step through the noren curtain, you are greeted by a lush garden that envelops you in a serene atmosphere, allowing you to forget the hustle and bustle of the city. The beautiful seasonal scenery hints at the beginning of a special experience. Inside, the space harmoniously blends traditional Japanese aesthetics with modern design, featuring a striking counter made from a single slab of stone and large windows that overlook the garden, allowing natural light to flood in. The restaurant also offers private rooms, providing a quiet and sophisticated ambiance where you can enjoy your meal at a leisurely pace.Ichirin Hanare is recognized as one of the top 100 Chinese restaurants and has received a Silver Award from Tabelog. I was pleased to find that reservations can be made for just one person!**Weekday Lunch Course: JPY 8,800** I ordered an additional shark fin dish.The weekday lunch course at Ichirin Hanare is a popular choice, allowing you to savor a variety of colorful Chinese dishes made with seasonal ingredients. Each dish is based on traditional Cantonese cuisine while incorporating elements of Japanese flavors and the seasonal essence unique to Kamakura.The course begins with appetizers, followed by dishes featuring fresh seafood and Kamakura vegetables, dim sum, meat dishes, rice or noodle dishes, and dessert, all thoughtfully balanced. Each dish is delicately seasoned to enhance the natural flavors of the ingredients, and the light use of oil allows you to enjoy the meal until the very end. The presentation is beautiful, with seasonal colors that heighten your anticipation for each plate.The attention to detail extends to the tableware, which complements the tranquil atmosphere of the old house, creating a special lunchtime experience. Enjoying your meal while gazing at the garden outside allows you to fully appreciate the leisurely pace unique to Kamakura. The portion sizes are just right, making it perfect for those who want to enjoy high-quality Chinese cuisine in smaller portions!The shark fin is simmered slowly and served piping hot. The rich flavor seeps into each strand, creating a melt-in-your-mouth texture and deep flavor. The special sauce, made from carefully prepared chicken and pork broth, enhances the delicate taste of the shark fin, providing a refined experience with a complex flavor that dissolves in your mouth. I’m glad I ordered it as an extra!Once I finished the shark fin, I added rice to the remaining sauce to enjoy it risotto-style! The concentrated umami was delicious!It was a truly satisfying course. It was a great meal! Less

2025.6.A Heartfelt Experience of Flavor and SpaceIn the ancient city of Kamakura, bathed in the soft, golden light of the setting sun, I walked against the flow of the crowd on Komachi Street and arrived at Kanagawa's pride, the Nouvelle Chinoise "Ichirin Hanare." Inside this renovated traditional Japanese house, I enjoyed Chinese cuisine that reconstructs tradition, starting with their specialty, "Tanba Takasaka Jidori" (Saliva Chicken). Tonight, I made my annual request to the owner, Hirofumi Saito, to enjoy a dish featuring soft-shelled turtle.The uniquely presented menu is placed next to each set of cutlery, but since they have prepared a special course just for me tonight, it isn’t necessary. I appreciate this thoughtful gesture, and my excitement grows.**Clams and Bamboo Shoots**♡♡ Using 1% saltwater, which is used to cook the bamboo shoots harvested by fishmonger Daiki Hasegawa, I enjoyed them combined with clams also sourced by him. The first sip of the soup revealed an astonishing umami. The clams had a bouncy texture, and as I chewed, the flavor exploded in my mouth. The bamboo shoots added a delightful crunch, making this dish simply delicious.**Bracken Fern**♡ Springy noodles made from bracken flour were paired with Ashitaba from Miura, Kanagawa, and served with a sour-spicy sauce made from black vinegar and pepper. The strong, chewy texture of the noodles was refreshing with a light acidity and spiciness, while the subtle bitterness of the Ashitaba provided a lovely accent.**Sagami Bay**♡ The flatfish delivered by Hasegawa was transformed into a salad with new onions, urui, snap peas, and jellyfish. Topped with a mix of kaki-pi, bubu-arare, and kabuki-age tossed in chili oil, this dish was like an orchestra of textures, each ingredient harmonizing beautifully. The spiciness spread in my mouth, yet the umami of the flatfish was distinctly present, leaving a strong impression.**Blue Crab**♡ The blue crab I requested was marinated in Shaoxing wine before being served. The amber-hued meat and the yellow, glistening roe absorbed the flavors and sweetness of the blended Shaoxing wine, making it incredibly delicious.**Lamp Shadow**♡ This traditional Sichuan appetizer features beef sliced ultra-thin, dried, and then fried with Sichuan pepper and chili. The term "lamp shadow" is fitting, as each slice is so thin that light shines through it. Surprisingly, the numbing and spicy flavors were not overpowering; the crispy texture followed by a gentle kick allowed the beef's umami to shine through.**Tanba Takasaka Jidori**♡ The unchanging specialty of "Ichirin Hanare" since its opening is the Saliva Chicken made from the brand chicken "Tanba Takasaka Jidori." The chicken, submerged in a bright red sauce, is rich in flavor and stands up to the spiciness of the sauce. Enjoying it with the small dollop of white liver pâté on top enhances the experience.**Dumplings with Noodles**♡ This specialty is also highly versatile. The freshly made dumplings are dipped in the sauce, and at the end, noodles mixed with Sichuan pepper are added. The dumplings, with their thick, chewy skin, are delicious on their own, so I recommend taking a bite before dipping.**Shark Fin**♡ At "Ichirin Hanare," the shark fin is not stewed but prepared in a grilled style. The fins are crisped on both sides and served with a rich chicken broth-based sauce. The crunchy texture of the fins is delightful, and the richness coats the lips beautifully. After finishing the fins, jasmine rice cooked in the same broth is served, which is also exquisite.**Soft-Shelled Turtle**♡♡ The soft-shelled turtle was marinated in a special broth and then coated in Chinese tempura flour before being fried and stir-fried with coconut powder, scallions, fried garlic, and breadcrumbs. The light, crispy coating is impressive, contrasting with the tender turtle meat that absorbs the deep flavors of the broth, making it devilishly delicious.**Charcoal-Grilled**♡♡ A platter of soft-shelled turtle, Yamayuri pork char siu, and flatfish soft roe. Tonight's turtle is not just grilled; it is enveloped in the rich flavors and sweetness of the marinade, creating a deep, satisfying taste. The char siu made from Kanagawa's brand pork "Yamayuri Pork" has a wonderful juiciness and sweetness. The flatfish soft roe, which was grilled after being discovered during preparation, has a slightly firm texture but a creamy sweetness that is delightful. All three dishes brought immense happiness, and I am grateful for their preparation.**Water Lily**♡ Tonight, it was prepared with garlic and dried shrimp for flavor. This Taiwanese vegetable, water lily, has an exceptionally crisp texture, shining simply with the punch of garlic and the umami of dried shrimp.**Steamed Meat**♡♡ The main dish tonight is a steamed hamburger infused with mandarin peel, served with a small portion of rice. The meat's umami intertwines with a subtly sweet sauce, and the aroma of cilantro provides a perfect accent, making it a true rice thief of a dish.**Soft-Shelled Turtle II**♡♡ Tonight's clear soup noodles feature soft-shelled turtle. The elegant yet profound flavor of the clear broth is elevated by the umami of the turtle. With plenty of turtle included, it feels like this dish could extend my lifespan.**Strawberry** Tonight's dessert is almond tofu. I took a bite first and then drizzled fresh strawberry syrup over it. The subtle acidity of the strawberries enhances the sweetness of the almond tofu, making it delicious.**Tea Sweets** From left to right: Oriental Beauty Cookies, White Sesame Caramel, Sichuan Pepper Chocolate Cake, Chili Macadamia Nuts, Dried Figs.Tonight, I requested dishes featuring soft-shelled turtle. Kohei Yamaguchi, who prepared them, also enjoys this ingredient. There have been times when it appeared on the menu without a request, but it seems many customers had a preference against it, making it a legendary dish now. Dishes made with soft-shelled turtle by someone who loves it are undoubtedly delicious, and I enjoyed it again this year. Thank you very much!Next time, I hope to request something new at "Ichirin Hanare." Thank you for a wonderful evening! Less

Nestled in a quiet residential area of Kamakura lies the renowned Ichirin Hanare.From start to finish, it was an exhilarating experience filled with creative dishes that transcend traditional boundaries.Beginning with the springy "warabi" served with a black vinegar sauce, and moving on to the "Sagami Bay" dish featuring hatahata fish paired with chili oil and urui, each plate showcased a unique sense of flair.One standout was the "Tamba Kōsaka Jidori Yodare Chicken." After savoring the moist chicken, I dipped dumplings into the rich sauce, and finally, I mixed in some noodles. This perfect flow of flavors offered three delightful experiences in one dish—truly exquisite.Next, I was captivated by the "Shirasu Spring Rolls." Filled with shirasu (whitebait), shrimp, and asparagus, the crispy texture released a burst of umami, showcasing a brilliant combination of ingredients.Then came the char siu, served with a charcoal grill finish. The meat, infused with the aroma of charcoal, delivered a robust texture and rich flavor with every bite, providing overwhelming satisfaction despite its simplicity.To conclude, I enjoyed "water lily" and "dan dan noodles," followed by a dessert of almond tofu paired with strawberry compote. The meal was wrapped up with delightful bite-sized cookies and macadamia chocolates, leaving a pleasant aftertaste.The hospitality of the staff was exceptionally kind, and their thoughtful attention allowed me to enjoy the dishes even more.Each plate served in this luxurious space, where time flows leisurely, was a moment of bliss.Once again, it was a fantastic meal! Less

I visited the hidden gem "Ichirin Hanare," located about a 15-minute walk from Kamakura Station through Komachi Street towards Kitakamakura. Reservations are a must. In a spacious setting with a wide counter, I enjoyed a 14-course meal of modern Chinese cuisine, all served in perfect bite-sized portions. The braised shark fin was particularly exquisite, and the rice porridge served afterward was exceptional. I also tried stir-fried water spinach for the first time, and its crunchy texture was delightful.I had a wonderful time in a calm atmosphere!**Course Menu** - Warabi - Sagami Bay - Botan Shrimp - Tanba Takasaka Chicken - Dumplings with Noodles - Shark Fin - Sagami Bay II - Charcoal Grilled - Water Spinach - Nobilis - Strawberry - Tea Sweets **Glass Beer** - Premium Malts **Glass Champagne** - Lunard-Barnier Blanc de Blancs Brut NV **Course**: JPY 16,000 **Champagne**: JPY 2,200 **Beer** **Mineral Water** **Service Charge (10%)** **Total**: JPY 21,890 **Consumption Tax**: JPY 2,189 **Grand Total**: JPY 24,079 Less

I visited this place while walking around the temples in Kitakamakura. The garden is beautiful, and it used to be the residence of a former French diplomat. In this space, where fresh greenery and a pleasant breeze flow, I enjoyed exquisite Chinese cuisine.The signature dish, "Yodare Chicken," showcases the spiciness of Sichuan cuisine, which is not just stimulating but also enhances the flavors of the ingredients, leaving a refreshing sensation. I savored the lingering umami that made me crave another bite, truly a precious moment spent here.I highly recommend the Chinese alcohol pairing for those who enjoy drinks. Not only Shaoxing wine, but also wine and Japanese sake complemented the flavors of each dish, creating a delightful taste equation that was quite impressive. I was glad I ordered it.It was a satisfying two and a half hours that engaged all my senses. Less

LunchDuration: 1 hour and 40 minutes (depending on your pace)This time, the main highlight of my Kamakura sightseeing was Ichirin Hanare.A renowned restaurant that has won the Tabelog Silver Award every year.After walking past the bustling Komachi Street for a while, you will find the restaurant.The course I enjoyed featured ingredients such as seafood from Sagami Bay, seasonal vegetables, and Kosaka chicken.Each dish was a unique take on Chinese cuisine that I had never experienced before.If you're visiting Kamakura, this is a place you definitely want to stop by. Less