Tabelog Award Silver! One of Japan's top "food establishments."I made a reservation at the Japanese restaurant "Seirin" in Hamamatsu and visited at 6 PM. Reservations can be made through Omakase.The owner, Atsunari Hasebe, carefully selects the best seasonal ingredients from Shizuoka, bringing out their flavors without unnecessary additions. This restaurant has been recognized with the Tabelog Award 2026 Silver and has also been selected as one of the top 100 Japanese restaurants in the EAST for 2025.The Omakase course is priced at JPY 33,000. The main ingredient changes five times a year, with eel being featured in the summer. While the sister restaurant, Rin, serves farmed eel from Lake Hamana, Seirin offers wild eel. Experiencing both is fascinating as you can taste the differences. Additionally, everything else besides the eel was impressively delicious.The first dish, a clam soup made with Yamato clams, was quite remarkable. It was a simple yet elegant bowl made with just water and clams, delivering an incredibly rich umami flavor—truly astonishing.The flounder sashimi was prepared right in front of me from a fish that had been caught just 15 minutes prior, showcasing a wonderfully firm texture.The large grilled clam emitted an incredible aroma as it came out from the grill. At first glance, it seemed like it might be dry, but it was anything but that, offering a level of sweetness and umami that was truly moving.The wild sweetfish from Gifu's Mase River can be eaten whole, including the bones. Among all the places I've visited, this is the only one where you can eat the bones of the sweetfish. The bitterness of the innards was refined, and the natural aroma was prominent. This dish was also very delicious.The star of the meal was the wild sea eel from Lake Hamana. The white grilled eel was so generous in portion that it seemed like more than one serving, with a firm texture that released umami with every bite. The skin was fragrant, and the fat was rich yet elegant. It was enjoyable to compare the flavors with salt, wasabi, and soy sauce.The fried natural shrimp and spear squid were outstanding. The shrimp was fried just before serving, and the squid had a crispy coating while being surprisingly tender inside—definitely the best fried squid I've ever had.To finish, we had the wild sea eel again, served as a Kansai-style grilled eel rice bowl. The fragrant skin and robust flesh allowed us to fully enjoy the richness of the fat. Although I was quite full, I learned that I could get a second serving of rice topped with eel sauce and egg, taking me beyond my fullness.We even enjoyed freshly made MARTELL ice cream.Every dish maximized the quality of the ingredients without hiding them under excessive seasoning. This restaurant is definitely worth the trip to Hamamatsu. I'm also curious about the fugu season.Omakase Course JPY 33,000▷ Yamato clam soup▷ Flounder sashimi▷ Grilled clam▷ Wild sweetfish from Mase River, grilled with salt▷ Wild sea eel from Lake Hamana, white grilled▷ Fried natural shrimp and spear squid▷ Fried red snapper▷ Wild sea eel from Lake Hamana, eel rice bowl▷ Rice topped with egg and eel sauce▷ Freshly made MARTELL ice creamJapanese Sake JPY 4,000▷ Isojiman Seishun▷ Hatsukame▷ Houou Bida Junmai Daiginjo———————————————————————Thank you for reading my review.If you are interested in this restaurant, please bookmark it by clicking the "Save this restaurant" button at the bottom of the screen!♪———————————————————————
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