Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Hirofumi Saito - An up-and-coming chef who brings a new style
Space
A counter where you can enjoy the four seasons
Food
An original dish created with the theme of “disassembly and reconstruction”
Set menu
Review
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Review 4,207casesFollower 1,538PeoplePick-up reviews
遠いけど行って良かった♪
【2023.12 上海蟹コース♪(その5)】 お友達からイチリンハナレ行きませんか？ってお誘いに仕事の予定も有ったけど、なんとか遣り繰りつけれそうな内容の仕事だったので、仕事の方の時間をずらしてもらってイザ鎌倉へ！ 知多から名鉄から新幹線、在来線を乗り継いで3時間半！ 帰りが心配でした...Find out more
2023/12 Visitation
1times
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Review 803casesFollower 2,402People心響く、味と空間
2024.5. 心響く、味と空間／イチリンハナレ コーンスープ♡ 少量なれど、極濃厚な旨味と甘味が凄い。心掴まれるスターターです。 鼈①♡ 今回リクエストした...Find out more
2024/05 Visitation
20times
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Review 101casesFollower 90People嬉しい(๑˃̵ᴗ˂̵)
友人と。 初めて友人と イチリンハナレさんへ伺いました。 自分の大好きなお店を紹介するのって なんだか照れちゃいますね＾＾ 彼を初めて両親に紹介するのと似てる...Find out more
2024/04 Visitation
2times
Restaurant information
Details
| Restaurant name |
Ichirin Hanare
|
|---|---|
| Categories | Sichuan Cuisine、Chinese |
| Phone number (for reservation and inquiry) |
050-5593-6795 |
| Reservation Availability |
Reservations Only
♦サービス料10%頂戴しております |
| Address |
神奈川県鎌倉市扇ガ谷2-17-6 |
| Transportation |
15 minutes walk from Kamakura Station 773 meters from Kamakura. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
27 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Tatami seats |
Menu
| Drink |
Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,Secluded restaurant,House restaurant |
| With children |
Kids are welcome(Babies are welcome,Elementary school students are welcome),Children menu available |
| Website | |
| The opening day |
2017.4.13 |
| Phone Number |
0467-84-7530 |
| Remarks |
Reservations accepted. Please contact us at least 2 days in advance for cancellations. <Cancellation fee> 100% will be charged on the day of the reservation, and 50% will be charged the day before. |
閉じる
ChefHirofumi Saito - An up-and-coming chef who brings a new style
Born in Shizuoka Prefecture in 1976. In 2008, he joined Waves Co., Ltd., which operates restaurants mainly in Tokyo. Szechuan Cuisine Studied at the famous restaurant "Akasaka Sichuan Hanten" for 12 years. In March 2013, he opened Tokyo Chinese Ichirin in Tsukiji, and in 2016, he became the executive chef. In April 2017, he opened a sister restaurant "Ichirin Hanare" in Kamakura, and is active as the owner and chef of both restaurant Tsukiji and Kamakura. He is attracting attention as a talented chef who will lead the next generation.
SpaceA counter where you can enjoy the four seasons
Spend precious time with your loved ones
Food An original dish created with the theme of “disassembly and reconstruction”
Seasonal flowers, the soothing chirping of birds, the gentle sound of the wind, and swaying trees. The theme of the ``Seasonal selection Course,'' which takes full advantage of Japan's unique natural blessings, is ``disassembly and reconstruction.'' Hirofumi Saito, along with his ally Yasuhiro Mochizuki, will be serving creative dishes using locally produced ingredients such as freshly harvested vegetables from Miura and seafood from Suruga Bay. The playful and original cuisine will stimulate the five senses of guests and invite them to a new dining experience.
Deconstructing and reconstructing cuisine in this good old place
Ichirin Hanare is located in a Japanese house in Kamakura. We believe that it is in this good old place that the deconstruction and reconstruction of cuisine is born, creating time and space with our
...customers. By maximizing the use of time and space, we will deliver dishes and experiences that will bring a smile to your face the moment you take a bite.Unique cuisine born from a variety of approaches.