Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Seirin
(勢麟)
Specialities
Chef
Atsunari Hasebe - A chef who devotes his life to ingredients from Shizuoka
Food
The dishes are more voluminous than you'd expect from a Japanese Cuisine, and are flavored with the aroma of the ingredients' broth.
Space
Calligraphy by Daitokuji Oubai-in and Handeishi's chirori. The owner's aesthetic sense shines in even the smallest details.
Set menu
Review
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Review 1,070casesFollower 1,514PeoplePick-up reviews
6～7月は鱧屋さん
およそ1年ぶりに浜松の勢麟さんに行って参りました。 勢麟さんは時期によってメインの食材が変化するお店で、去年8月にお伺いしたときは天然の鰻屋さんでしたが、今回伺った7月は鱧屋さんとなります。入店したときも、大将が鱧の骨切りの真っ最中でした。 とはいえ、鱧以外にも近隣で獲／採れたいろいろな食材を楽...Find out more
2023/07 Visitation
2times
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Review 2,078casesFollower 10,324People次元が違うフグ料理
静岡の日本料理の名店に訪問してきました。 「The Tabelog Award」は3年連続受賞。「Gold」は2年連続受賞されてます。 季節によって河豚、鱧、天ぷら...Find out more
2024/03 Visitation
1times
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Review 17casesFollower 364People河豚屋
OMAKASEで1週間のみ予約解放され､迷わず予約しました｡1回転目の18:00に伺いました｡ 今宵の虎河豚は遠州灘で5kg｡ ◇虎河豚出汁の蕪擂り流し 素材...Find out more
2024/03 Visitation
2times
Restaurant information
Details
| Restaurant name |
Seirin
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
053-450-1024 |
| Reservation Availability |
Reservations Only
ご予約はOMAKASEからのみとなっております。 |
| Address |
静岡県浜松市中央区元城町222-25 アルスビル 1F |
| Transportation |
Approximately 5 minutes by taxi or 10 minutes on foot from JR Hamamatsu Station 410 meters from Daiichi Dori. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥50,000～￥59,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ 8 seats at the counter） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space |
Feature - Related information
| Occasion |
|
|---|---|
| With children |
Age 13 and over (those who can eat the adult course) |
| Dress code |
Please refrain from wearing extremely casual clothing. We also ask that you refrain from wearing perfume or other scents when visiting the store. |
| The opening day |
2018.10.11 |
Environmental and social initiatives
フードロスの削減
鰹や昆布は一切使わず、お椀ならそのメインの食材のアラや骨からお出汁を取って食材を無駄にしないようにしています。
サステナブル食材の活用
鰻屋もやっているので、鰻の幼魚の採取事に混獲されるアミエビで魚醤や塩辛をつくっています。
地域への貢献活動
浜松は食材がとっても豊かな土地なので、地元浜松の生産者さんを盛り上げていくため、農家さん、漁師さんなどと一緒に活動をしています。
環境保護への取り組み
鰻を焼くときに出た炭の灰を畑の肥料として再利用しています。お店では、赤杉の芯でつくったお箸で食べていただいているので、お食事後はご希望のお客様にはお持ち帰りいただいております。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefAtsunari Hasebe - A chef who devotes his life to ingredients from Shizuoka
Hasebe holds a hunting license and ventures into the mountains and streams in search of ducks, wild boars and other creatures. His actions have their origins in a childhood experience, when he went picking wild vegetables and fishing with his parents and was deeply moved when he ate them on the spot. He never leaves the seafood he uses to suppliers, but instead travels to the nearby fishing ports of Enshu Nada every day to purchase them himself. He even kills the fish himself on the spot. Recently, he has also started farming with local volunteers. The shiitake mushrooms and taro he grows on logs are not only used by himself, but are also shipped to Tokyo.
Food The dishes are more voluminous than you'd expect from a Japanese Cuisine, and are flavored with the aroma of the ingredients' broth.
The 25,000 yen selection course changes the main ingredient five times a year. The winter pufferfish course is particularly surprising in its volume. The fried chicken is the size of a fist, the sashimi is so thick it covers the entire plate, and they even add a jelly of the skin to top it off. Also noteworthy is the way the broth is made. In order to prioritize the flavor of the ingredients, no broth is used. The bowl dish "sea bream and turnip" is filled with the crisp aroma of sea bream and turnip broth alone.
SpaceCalligraphy by Daitokuji Oubai-in and Handeishi's chirori. The owner's aesthetic sense shines in even the smallest details.
Mr. Hasebe has a deep knowledge of old art and antiques. The light coming in from outside is provided by a 100-year-old transom donated from a neighboring mansion. The calligraphy on the wall is the work of the head priest of Kobai-in Temple in Kyoto. He uses not only Rosanjin tableware, but also old Kutani and Azuchi ware. He is particularly proud of his Kawakita Handeishi 'chirori' pottery, which has been called the "Koetsu of the Showa Period." Regular customers from all over the country visit the restaurant, looking forward to the cuisine incorporating seasonal Shizuoka ingredients, as well as conversation with Mr. Hasebe, who is only 31 years old but well-versed in many fields.
It is not a restaurant, but a "food shop." The course, which incorporates generous amounts of Shizuoka ingredients, is a must-try.
The interior of the restaurant has a counter made of a single piece of ginkgo wood and a cedar transom that gives it a strong presence. It has the atmosphere of a typical Japanese Cuisine restaurant,
...but the owner, Atsunari Hasebe, says, "We're not a restaurant, we're a food shop." In the spring, they serve seafood and wild vegetables, in early summer they serve conger eel, in midsummer they serve wild eel from Lake Hamana, in autumn they serve matsutake mushrooms, and in winter they serve pufferfish. The main dishes change five times a year, and 98% of Other ingredients are also from Shizuoka. The chef's selection course is generously made with local ingredients. The pride of the food shop shines through in the portions.