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 2025 Silver winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Atsunari Hasebe: A Chef Who Bets His Life on Shizuoka's Ingredients
Food
"Uncharacteristically Generous Portions at a Japanese Restaurant, with Dishes that Exude the Aroma of Fresh Ingredients"
Space
"The Calligraphy of Kōbai-in at Daitoku-ji: A Half-Mud Teapot and the Aesthetic Eye of the Shop Owner Shining in the Details"
Review
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Review 2,881resultsFollowers 17,771peopleSeirin's Tempura is Outstanding
Seirin, a representative Japanese restaurant in Shizuoka. As it's May, it's the perfect se...View details
2025/05 visited
2 times
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グルメマニア男2020
Tokyo
Review 1,803resultsFollowers 1,128peopleEnjoyed a delightful spring experien...
I visited Seirin, a Japanese restaurant located in Hamamatsu City! During this season, th...View details
2025/05 visited
3 times
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Review 323resultsFollowers 76peopleI visited during the tempura season, and I appreciated the high use of local ingredients. ...View details
2025/05 visited
1 time
Restaurant information
Details
| Restaurant name |
Seirin
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
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" 2025
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2025
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
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
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 2025 選出店
食べログ 日本料理 EAST 百名店 2025 選出店
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 30,000 - JPY 39,999JPY 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)
Daiichi Dori Sta.
Hamamatsu
Hamamatsu, Kakegawa, Iwata
Shizuoka
Chuo Ward, Hamamatsu City
Categories
Rankings in nearby areas
閉じる
ChefAtsunari Hasebe: A Chef Who Bets His Life on Shizuoka's Ingredients
Hasebe, who holds a hunting license, ventures into the mountains and valleys in search of ducks and wild boars. The foundation of his actions lies in his childhood experiences, where he was moved by the joy of foraging for wild vegetables and fishing with his parents and eating what they caught on the spot. He never leaves the seafood used in his restaurant to suppliers; instead, he personally visits the fishing ports of Enshunada every day to procure it himself. Sometimes, he even performs the final preparation on-site. Recently, he has also started farming with local volunteers. The cultivated shiitake mushrooms and taro are not only for his own use but are also shipped to Tokyo.
Food "Uncharacteristically Generous Portions at a Japanese Restaurant, with Dishes that Exude the Aroma of Fresh Ingredients"
The 25,000 yen omakase course features a different main ingredient five times a year. One is particularly amazed by the volume of the winter fugu course. The fried fugu is the size of a fist, and the sashimi is so thick that it nearly covers the plate, plus there’s even the added service of serving a jelly made from the skin. Another noteworthy aspect is the way the broth is prepared. To prioritize the flavor of the ingredients, they intentionally do not use the first extraction of the dashi. The dish "Tai Kabura" consists solely of the broth from sea bream and turnip, creating a bowl that exudes a refined aroma.
Space"The Calligraphy of Kōbai-in at Daitoku-ji: A Half-Mud Teapot and the Aesthetic Eye of the Shop Owner Shining in the Details"
Mr. Hasebe, who has a deep knowledge of antique art and collectibles, uses a transom window that was passed down from a neighboring estate, dating back about 100 years, to let in light from outside. The calligraphy displayed on the wall is the work of the head priest of Kōbai-in at Daitoku-ji in Kyoto. He enjoys not only works by Rosanjin but also old Kutani and Azuchi ceramics. His prized possession is a chōrō (a type of sake server) by Han-deko Kawakita, known as the "Kōetsu of the Showa era." In addition to dishes that incorporate seasonal ingredients from Shizuoka, regular customers from all over the country look forward to conversations with Mr. Hasebe, who, at just 31 years old, is well-versed in various fields.
Not Just a Restaurant, But a 'Food Place'. A Must-Try Course with an Assorted Platter of Shizuoka Ingredients.
With a counter made from a single ginkgo board and a stunning cedar transom, our restaurant exudes a traditional Japanese atmosphere. However, the owner, Atsunari Hasebe, insists, 'We are not a restau
...rant, but a food place.' Enjoy seasonal seafood and mountain vegetables in spring, eel from Lake Hamana in summer, matsutake mushrooms in autumn, and fugu in winter. Our Omakase course showcases local ingredients, reflecting the pride of a true food place.