Seirin (勢麟) Hamamatsu

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!♪——————————————————————— Less

I had been curious about this restaurant for a while, so I made a reservation to visit during the season when natural eel is served.Today's eel was said to be natural "umi unagi" (sea eel).Both the white grilled eel and kabayaki (grilled eel with sauce) were prepared in the Kansai-style charcoal grilling.The course included the following:- Yamato clam soup- Soge (small flounder) sashimi- Sea snail sashimi- Grilled sweetfish- White grilled eel (using natural eel)- Tempura of shrimp and spear squid- Kara-age (fried chicken)- Unadon (eel rice bowl using natural eel)- DessertThe soup featured a giant clam and was delicious with a rich dashi flavor.I also tried soge for the first time; it had a nice bounce and a crunchy texture, making it very tasty.As for the eel, I was fortunate to enjoy the rare natural variety. It was in season, perfectly fatty, with a crispy exterior and fluffy interior—absolutely delicious.The dessert was a perfect way to finish off the meal, and I highly recommend trying it.While the portion size was a bit on the smaller side, I was very satisfied overall with the flavors and the experience. Thank you for a luxurious time! Less

Since I was planning to go to Hamamatsu, I searched for restaurants on Tabelog and made a reservation at this place.I opted for the omakase course, which included the following:- Clam soup- Flounder sashimi with wasabi- Grilled clams- Grilled sweetfish- Grilled eel (shiroyaki)- Three types of tempura: shrimp, shrimp, and squid- Eel rice bowl with liver soup- Ice creamThe clam soup was surprisingly large. I might have never seen such a big clam before. The meat was plump and flavorful, raising my expectations for the course.The flounder sashimi was accompanied by incredibly delicious wasabi. It felt like I was tasting the wasabi more than the flounder itself; it was that good. It had a sharp spiciness, but not overwhelming—this is what real wasabi tastes like. At this point, I had already finished two cups of Japanese sake.The grilled clams were undeniably delicious. Of course, I drank every last drop of the broth. I even found myself wanting another one.I was told that the grilled sweetfish is tasty even when eaten from the head, so I decided to use it as the cover photo, even though it’s unrelated to the title. The head of this sweetfish had little odor, and the innards paired perfectly with the sake, making it easy to enjoy more of the raw sake. The innards were even tastier than the meat.The grilled eel was served with wasabi, salt, and soy sauce, but the wasabi salt was definitely the best. This grilled eel was so good that I would want to eat it again. The fluffy meat and crispy skin were simply amazing.The tempura consisted of three types: shrimp, shrimp, and squid. I believe there were both kuruma shrimp and yoshi shrimp, and I personally preferred the yoshi shrimp for its plump texture. The squid was incredibly sweet, and although it was tempura, it had a delightful crumbly texture when bitten into.The eel rice bowl had a generous amount of eel, making it feel like a complete dish on its own. It was said to be wild eel, and I think this might have been my first time trying wild eel. The flavor was so different from the usual eel.The liver soup that came with it was also delicious.The ice cream at the end was perfectly flavored, and I highly recommend trying it.Today, I unusually stuck with Japanese sake from start to finish, and here are the brands I enjoyed:- Isojiman- Bijofu- Houou Bida- Juuyondai- Kaze no Mori- Akika- Hakuin Masamune- One moreSkipping lunch today was worth it, as I managed to finish everything. You definitely need to come to this restaurant with an empty stomach, as you’ll enjoy delicious food and drinks from start to finish.I would love to visit this restaurant again.It was a great meal! Less

This was my first visit. I was excited to come to this restaurant, which ranks among the top in Shizuoka Prefecture on Tabelog! I started with a broth made from Yamato clams, which was rich in flavor, created solely with clams and water. Next, I enjoyed sashimi of hata (grouper), grilled clams, and salt-grilled sweetfish (it would have been nice to have some wasabi vinegar with it). Then came the grilled eel, tempura, and finally, the eel rice bowl! The natural sea eel was incredibly rich and thick! I had both the grilled and kabayaki (sweet soy sauce grilled) eel, so I was quite full! It seems that summer has fewer ingredients available, but I still wished I could have tried one or two more dishes. Next time, I plan to come back in winter to enjoy fugu (pufferfish)! Less

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. Less

Favorite Restaurant Series ★★★Everything was incredibly delicious. I even whispered to myself, "That was so good," on my way back to the hotel.I made a reservation through OMAKASE, and it was easy to book. I wonder why?- **Torigai and Asparagus** ◯ The torigai had a delicate dashi aroma and was cooked to perfection. At this point, I felt like this restaurant truly brings out the flavors of the ingredients. It surpassed the best torigai I had at a certain high-end meat kaiseki in Kyoto. The asparagus was decent, but still quite tasty, possibly from a nearby farm. Could they also be involved in agriculture, making them even more exceptional?- **Hata Sashimi** ◯ I usually feel sashimi can't compete with sushi, but this was outstanding. The texture and flavor were top-notch. I thought the wasabi and salt had a pleasant aroma, but maybe that was just my imagination? I prefer sashimi with soy sauce, but I was convinced by the salt here.- **Clam** ◯ Full of umami. It felt like none of the flavor was escaping.- **Ayugai (Sweetfish)** ◎ Simply grilled with salt over charcoal, yet it was the best. I’ve eaten ayu from the Yoshino River since childhood, but this was completely different. I used to think the innards were not tasty, but they were actually delicious. From head to tail, it was incredibly flavorful. At this point, I was getting excited because everything was so delicious.- **Spanish Mackerel and Garlic Chives** ◎ ◯ From here on, it was so good that I couldn't help but laugh. The grilled Spanish mackerel was unbelievably fluffy and delicious, and the soy sauce-pickled garlic chives on top paired perfectly.- **Clam Soup** ◎ ◯ Just clams and water? No way! How can it have such a complex flavor? This was the best soup I’ve ever had.- **Tempura of Kuruma Ebi (Tiger Prawn)** ◯ Delicious, but maybe a slight drop in quality here. No, everything else was just too good.- **Tempura of Kisu (Whiting)** ◎ ◯ The size of the kisu was unbelievable, and it was incredibly delicious, bursting with flavor. Personally, I often eat tempura with salt, but the tempura sauce here was perfectly balanced and didn’t overpower the ingredients, so I used quite a bit of it.- **Tempura of Squid** ◎ Perfectly cooked to a half-raw state. How can squid of this thickness be so tender? I’m not even a squid fan, but this was incredibly delicious.- **Tempura of Anago (Conger Eel)** ◎ A luxurious whole eel. It was rich and absolutely fantastic.- **Cheese** ◯ A cheese I’ve never tasted before, and since I had been drinking Japanese sake up to this point, I paired it with the sake, and it matched surprisingly well.- **Zousui (Rice Soup)** ◎ ◯ The delicious dashi from earlier combined with perfectly cooked rice was simply the best. It’s super simple, but I’ll say it again, it was incredibly delicious.- **Ice Cream** ◎ ◯ It had dessert wine drizzled on top, and it was the best ice cream I’ve ever had. I heard it was homemade. I’ve thought this at NH in Osaka and Miyoshi in Kyoto, but truly top-tier places are exceptional at everything they create.Not a single dish was disappointing. The selection of Japanese sake was also excellent and delicious.It’s been two years since I last had a ★★★ experience, and it was with Japanese cuisine, which I don’t usually prefer. I used to think sushi was better than kaiseki, but I need to reconsider that. It’s probably been about two years since I last rated a high-end, hard-to-book restaurant. I’ve missed out on reservations at a difficult-to-book sushi place in Tokyo twice in a row. Thinking about it, I’ve wasted quite a bit of money... But I can’t help it when I occasionally encounter such an amazing restaurant.This is a place you should definitely visit, even if you have to travel far. I’d love to go back during the fugu (pufferfish) season. Less

**Seirin**, ranked 3rd in the Japanese cuisine category and 6th overall in Shizuoka Prefecture, is a renowned restaurant.I hadn't originally planned to visit Hamamatsu, but I made the trip solely to explore two branches of Seirin, aligning my lunch and dinner plans around it. I’m sure many others have similar itineraries.I made a reservation through "OMAKASE" about a month in advance. I was worried because there were no available slots until I lucked out and found a weekday dinner reservation in early June, which I quickly secured.Upon entering the restaurant on the day of my visit, I was surprised to find that I was the only customer. Seirin is a very unique establishment where the dishes change depending on the season, and it is particularly famous for its natural eel from summer to autumn and the fugu (pufferfish) course in winter. Since I visited in early July, I expected to enjoy hamo (pike eel), but the course actually featured tempura. However, since I had plans to eat eel at another restaurant the following day, it turned out to be a good thing that the ingredients didn’t overlap.The strength of the ingredients here is truly overwhelming. The tori-gai (bird shell) and hamaguri (hard clam) served at the beginning were impressively large, rarely seen in such size. The subsequent tempura dishes were also about twice the volume of what you would typically find at other restaurants. The cooking methods—sashimi, boiled, grilled with salt, and tempura—were very simple and straightforward, allowing the natural flavors and quality of the ingredients to shine through. However, this style also means that if the ingredients themselves lack potential, the overall course may feel lacking in impact.Since I was the only guest that day, I enjoyed a spacious and relaxed atmosphere, with impeccable service. I had assumed that the sake would primarily be local to Shizuoka, but I was pleasantly surprised to be offered a variety of sake from all over Japan.I hope to return during the winter season for the fugu dishes next time. Less