My meal at Seirin in Hamamatsu was a remarkable showcase of traditional Japanese cuisine with a hint of impending innovation. The fugu soup with daikon, though a tad hot and simple, started the meal. The chawanmushi with mushrooms and fugu soup was a delicate delight. The fugu sashimi, accompanied by daikon chili relish and aspic, exemplified culinary artistry. The grilled shirako, a generous portion perfectly cooked, was a highlight. The kani and nam ball, rich in umami, and the exquisitely cooked fugu karaage were memorable. The meal concluded with a comforting rice and matcha soup, freshly harvested strawberries, and a perfectly balanced hojicha ice cream. With the restaurant poised to embrace a fusion of French and Japanese cuisine under a new chef, and the current chef's plans to hand over the reins and move south, Seirin is at an exciting culinary crossroads.
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