Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Seirin
(勢麟)The Tabelog Award 2024 Gold winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
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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.
Review
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Review 1,182resultsFollowers 514peopleThis might be the last time (;;)
In February 2024, the chef will wrap things up for now, says Serin-san. I met him when I w...View details
2024/02 visited
30 times
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Review 656resultsFollowers 1,897people[Seirin] A spectacular course where ...
Seirin is located about a 10-minute walk from Hamamatsu Station. It is a "food shop" that ...View details
2023/05 visited
2 times
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Review 146resultsFollowers 51people新年会 勢麟
友人夫婦と共に新年会。 年を越して僕自身もフグも白子もパンプアップ。 いつも通りにフグの出汁の茶碗蒸しから。白子美味い。 てっさも通常取れてから水分コントロールで数日寝か...View details
2025/01 visited
8 times
Restaurant information
Details
| Restaurant name |
Seirin
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Gold受賞店
The Tabelog Award 2023 Gold 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 EAST 百名店 2023 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
053-450-1024 |
| Reservation availability |
Reservation 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 |
|
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats （ 8 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space |
Feature - Related information
| Occasion |
|
|---|---|
| Family friendly |
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 |
Our environmental and social efforts
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。
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Area)
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Categories
Rankings in nearby areas
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.