Inspired by the vibrant Hong Kong food scene from street food to fine dining, Ippei Hanten’s contemporary Cantonese cuisine brings together layers of hidden flavors. Leveraging his 20-year expertise in Chinese cuisine, Chef Ippei Adachi’s dishes are delicate and complex, from tofu-skin wrapped cheung fun and Shangtang superior soup. With a vision to bridge Hong Kong and Tokyo, his cuisine is constantly evolving to incorporate new ingredients, techniques and experiences.
Tucked away in a quiet alley in Azabu Juban, Ippei Hanten’s minimalist exterior is pleasant and inviting. You will find a small sign of the restaurant and a big bowl of goldfish outside its wooden door. Once you step inside, the mud walls and the soft lighting create a warm ambiance that reminds you of streets in Hong Kong. In addition to the 8 seats set across the wooden dining counter, there are also 3 private rooms for a more exclusive setting.
Ippei Hanten’s original Cantonese menu expands on traditional recipes by using high quality Japanese ingredients. Every dish is built on umami that comes from a variety of Chinese dried foods that are used in the broths and sauces. The wine pairing is also excellent, helping unleash the complex flavors.
Adachi’s sophisticated aesthetics are not limited to his culinary talent, as you can see in the restaurant’s refined decor. The beautiful crockery on the shelves are works of his favorite contemporary artists including Shanghai-born Kazuo Toyomasu and Hanako Nakazato. He enjoys collecting artifacts from the Pond Gallery in Ginza.
