受け継がれてきたもの
四川飯店の創業者 陳建民から現在まで3代に渡って伝わる中国料理の調理技法『建民30式』。暖簾に描かれている一つひとつの文字が調理技法を表し、その調理技法が幾重にも重なり、1つの料理が完成する様を四川飯店のロゴをお皿に見立てることで表現致しました。また職人集団でもある四川飯店が受け継いできた大切な30の調理技法を文字で楽しんで貰えれば幸いです。
Tradition
The Chinese culinary techniques known as the Kenmin 30 have now been passed down from Chen Kenmin, the founder of the Szechwan Restaurant, for three generations. Each character on the noren represents a cooking technique. The techniques were overlapped to express the Szechwan Restaurant logo as one complete dish. Additionally, we hope that you will enjoy the kanji characters for the 30 cherished culinary techniques of the Szechwan Restaurant, which is also a place where chefs gather to hone their skills.
CREATOR
中澤 咲子
四川飯店
Nakazawa Sakiko
SHISEN HANTEN
四川飯店
1958年創業
日本における四川料理の父とも呼ばれる陳建民が創業。麻婆豆腐やエビチリ、回鍋肉、担々麺などを日本に定着させたことでも知られる。二代目 陳建一はフジテレビ『料理の鉄人』で中華の鉄人として長きに渡り活躍し四川料理の普及に貢献。現在、創業から60年を超え三代目である陳建太郎が祖父から伝わる味を伝承し、海外にも活躍の場を拡げており、初の海外店舗 四川飯店シンガポールではミシュラン２つ星を3年連続で獲得。
SHISEN HANTEN
Founded in 1958
Szechwan Restaurant was founded by Chen Kenmin, who is often referred to as the father of Szechwan cooking in Japan. He is also known as the person responsible for establishing the popular dishes mapo dofu (tofu set in a spicy sauce), ebi-chiri (stir-fried shrimp in chili sauce), hui guo rou (twice-cooked pork), and tan-tan men (noodles with a sauce of sesame paste and chili oil) in Japan. The second-generation proprietor and son of Chen Kenmin, Chen Kenichi, continued to spread Szechwan cuisine by appearing for many years as the Iron Chef Chinese on the popular Fuji TV program Iron Chef. Today, more than 60 years after its establishment, the third-generation proprietor Chen Kentaro, who has inherited the techniques and flavors passed down by his grandfather, is actively expanding the operation overseas. The first overseas operation, Szechwan Restaurant Singapore, has earned two Michelin stars for three consecutive years.
