Chef Chen Kenichi of Shisen Hanten: Making Sichuan food a hit in Japan

Shisen Hanten, started in Japan in 1958 by a Chinese chef who moved there, now has 14 outlets in Japan and one in Singapore run by his son and grandson

Theirs is a story of three generations of chefs, each with his own iron-forged quest to adapt his native cuisine to the times, in a journey sprinkled with peppercorns.

It started with the late chef Chen Kenmin, a Sichuan native who moved to Japan in 1952 and set up the first Shisen Hanten restaurant there in 1958, which earned him the accolade "Father of Sichuan cuisine".

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A version of this article appeared in the print edition of The Sunday Times on December 09, 2018, with the headline 'Making Sichuan food a hit in Japan'. Print Edition | Subscribe