About Shisen Hanten わたしたちについて

The Chef わたしたちについて

Carrying on the family tradition, taking centre stage is third-generation Chen Kentaro, Executive Chef of Shisen Hanten by Chen Kentaro, and himself a rising star in Japan’s culinary scene.

Chen Kentaro followed in his father’s footsteps and picked up the tools of the trade through observing his father in the kitchen and learning by experience. He further honed his skills by working in Szechwan restaurants around the Szechwan province in China from 2005 to 2008.

From the time the restaurant was launched in 2014, Chef Kentaro continues to demonstrate his mastery of Szechwan cuisine with a menu that celebrates the signature flavours of Shisen Hanten, alongside traditional Cantonese fare.

History ヒストリー

Born in the Szechwan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan.

Capitalising on his culinary expertise in Chinese food, he worked his way to become a culinary legend in Japan. His vision was to “make Shisen Hanten guests truly appreciate Szechwan food through all the five senses.”

Accolades 賞を受けること

Shisen Hanten by Chen Kentaro was awarded in the Michelin Guide Singapore since 2016 – a symbol of exceptional culinary expertise and quality.

Vision & Legacy ビジョンとレガシー

Carrying on a legacy: A Shisen Hanten story

Chen Kenmin passed down his legacy to his eldest son, Chen Kenichi, who himself was widely acclaimed as one of Japan’s most celebrated iron chefs. Nicknamed “The Szechwan Sage,” Chen Kenichi expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporating fresh new ideas into the menu offerings.

Shisen Hanten chain boasts 14 branches in six cities across Japan, including Fukuoka, Matsuyama, Nagoya, Takamatsu, Tokyo, and Yokohama. Chen Kenichi has also devoted his career to educating Japanese audiences about Szechwan cuisine. Amongst his bestselling cookbooks are – “Ironman Kenichi Chen’s Chinese Cooking,” “Today’s Main Dish by Kenichi Chen,” “My Honest Cooking", "Iron Pot Rules,” and “Carrying on My Father’s Work – Creating My Own Flavours.”

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