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 2026 Silver winner
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 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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yuyan1223
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Visited on March, 2026
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みうっちょAichi
Review 5,005 postsFollowers 10,462 peopleBlissful Fugu Course
Today, my family and I came here to enjoy the Fugu course. This is a truly indulgent cour...View details
Visited on January, 2026
13 times
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su_taKanagawa
Review 1,780 postsFollowers 1,875 peopleA Culinary Showcase of Eel and Matsu...
Seirin, a Japanese restaurant located in Hamamatsu, Shizuoka, offers a unique dining exper...View details
Visited on November, 2025
1 time
Restaurant information
Details
| Restaurant name |
Seirin
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
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 "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Silver受賞店
The Tabelog Award 2026 Silver 受賞店
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
Reservations can only be made through OMAKASE. |
| 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. |
| Business 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
Reducing food waste
We make broth using only the main ingredients' scraps and bones, avoiding waste by not using bonito or kombu kelp.
Using sustainable ingredients
Since we also run an eel restaurant, we make fish sauce and salted seafood using the shrimp caught as bycatch during the collection of juvenile eels.
Community involvement
Hamamatsu is a land rich in ingredients, so we work together with local producers, such as farmers and fishermen, to support them.
Our sustainability efforts
We reuse the ash from grilling eel as fertilizer for our fields. In our restaurant, we provide chopsticks made from red cedar, which guests can take home if they wish after their meal.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Area)
Daiichi Dori Sta.
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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.
Be a "Food Place," not just a restaurant. The course featuring generous use of Shizuoka ingredients is a must-try.
The interior features a striking ginkgo wood counter and cedar transoms, creating a true Japanese dining atmosphere. However, the owner, Atsunari Hasebe, insists, "We are not a traditional restaurant;... we are a 'food shop'."
In spring, enjoy seafood and wild vegetables; early summer brings eel; midsummer features natural eel from Lake Hamana; autumn showcases matsutake mushrooms; and winter is all about fugu. The main ingredients change five times a year, with 98% of the other ingredients sourced from Shizuoka.
Indulge in a chef's choice course that generously highlights local produce. The volume of the dishes truly reflects the pride of a food shop.