The restaurant is renowned for having been started by Japan’s Father of Szechuan cuisine Chen Kenmin back in 1958. Since then, he had passed on the mantle to his eldest son, Chen Kenichi, who is one of Japan’s most celebrated Iron Chefs. His signature dishes emphasise on the seven basic flavours of Szechuan food, namely sour, pungent, hot, sweet, bitter, aromatic and salty, that afford that distinct boldness to his cuisine. Now, Kenichi’s son Chen Kentaro is also continuing the family legacy by spreading fine Szechuan cuisine to the world. Shisen Hanten in Singapore is the first-ever overseas venture of the popular restaurant chain in Japan and is helmed by Kentaro himself.
