Hamamatsu Cuisine ① July 17, 2026 (Fri) 6:00 PM Tabelog 4.39, 6th in Shizuoka Prefecture 2026 SILVER 2025 Top 100 Restaurants Last night's dinner was here! It was my first visit in 10 months. This Japanese restaurant uses mostly local ingredients, and the specialties change with the seasons. This time, I had a course featuring locally sourced Yamato clams and Akou, but I was fortunate to learn that they had natural sea eel available, so it was added to the course at the last minute. 1. Local Tori clam and asparagus Seasoned with salt and olive oil 2. Akou (local) Freshly caught, served with salt and wasabi. 3. Grilled Yamato clam Soaked in fresh water for two days to adjust the saltiness. 4. Grilled sweetfish from the Maase River in Gifu Prefecture Served as is. 5. Grilled natural sea eel Size: 2.5 pieces. Served with salt and wasabi or fresh soy sauce and wasabi. 6. Seared Tachiuo (beltfish) (local) Topped with garlic chives marinated in soy sauce. 7. Yamato clam clear soup Made only with clams and water, no seasonings used. 8. Tempura of local shrimp 9. Tempura of local whiting 10. Tempura of local red squid Caught this morning. 11. Tempura of local anago (conger eel) 12. Clam pasta Finished with clams, salt, olive oil, and clam broth. 13. Golden pineapple from Okinawa Since there were only two customers, including myself, I was able to enjoy a relaxed and friendly conversation with Chef Hasebe. We even had pasta for the finale! (laughs) Everything from start to finish was delicious once again.
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