Chen Kenmin (June 27, 1912 – May 12, 1990), also known as after naturalization, was a Chinese-Japanese chef. He is often credited with introducing Sichuan cuisine to Japan. His son, Chen Kenichi, was also a prominent chef of Chinese cuisine and the Iron Chef Chinese on the television show Iron Chef.
Early life
Chen was born in Yibin, Sichuan Province in 1912. He learned cooking from his mother, and worked in various restaurants in Wuhan, Nanjing and Shanghai. He emigrated to Taiwan in 1947 after the Chinese Civil War, and to Hong Kong in 1948, where he opened a Sichuanese restaurant.
In Japan
Chen emigrated to Japan in 1952 and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However, in 1957, upon opening the restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Shanghai-style Sichuan cuisine to Japan through the Shisen Hanten Restaurant as well as through nationwide TV shows, particularly NHK's TV show, Kyō no ryōri ("Today's Cuisine" in English). Chen came to be known as the "father of Chinese Sichuan cooking" in Japan.