To Seirin!!A renowned restaurant in Hamamatsu.Japanese cuisine, a place known for delicious food.First, we were served the Kometsuga Matsutake.While regular matsutake often grows under red pines, this one is quite rare as it grows under Kometsuga.Today, they serve about 200g per person.200g!? Is that how much matsutake one usually eats? (laughs)The matsutake soup was simple yet fragrant.Next, we had a freshly prepared Hata, which was caught about 20 minutes ago.Served with salt and wasabi.This was interesting.The flavor of fish changes after being prepared for 20 minutes, an hour, or several hours.It’s not just about being "fresh and delicious."Then, we had the natural Hamana Lake eel, grilled white!This was delicious.Just with salt, you could taste the quality of the eel itself.As expected from Hamamatsu.Next was the grilled matsutake.Simply grilled! So simple!!Just a squeeze of sudachi.Delicious.The uzaku consisted of grilled eel with sauce, cucumber, and mozuku.Personally, I prefer a bolder flavor, but considering it as one dish in the course, this lightness is just right.Then, we had natural sweet shrimp, squid, and fried matsutake.Both the shrimp and squid were caught that very day from the nearby sea.The sweet shrimp had just been moving moments ago...Delicious.However, seeing it right in front of me makes me ponder what true gourmet food really is.Suddenly, we had French cheese.Brillat-Savarin.This is a rich and creamy type, with a strong flavor typical of white mold cheeses.And then Comté.Comté is an AOP cheese from the Jura Mountains in eastern France, aged for a minimum of 4 months.The "Green Mark" this time indicates a quality level that scored over 14 points in a tasting, rather than just the aging period.They really serve high-quality products here.The wine was a robust Burgundy.It’s amusing to jump from Japanese cuisine to cheese and Burgundy (laughs).And finally,the eel rice bowl.This was also delicious.The eel we had grilled white and the eel served with sauce.Even though it’s the same ingredient, they present completely different flavors.As a bonus,we had clam and champagne pasta.And even Comté was included in it.I started to wonder if I had come to a Japanese restaurant or a food research meeting (laughs).But strangely, it felt perfectly natural.They have great ingredients.So, let’s serve it in the most delicious way possible.That’s probably all there is to it.It can be Japanese cuisine, fried food, eel rice bowl, or pasta.This freedom is what makes Seirin so interesting.Talking with Mr. Hasebe was also fascinating, discussing fish, game, eel, seasonal ingredients, and cooking methods.The conversation about food just wouldn’t stop (laughs)."You have to try this, it’s delicious!"That’s the vibe of the place.Wow,I ate so much!! I’m stuffed.What a feast!
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