Rin (麟) Hamamatsu

A must-visit restaurant for eel lovers in Hamamatsu, known for its delicious cuisine and awarded the Tabelog Award Bronze!Opened in 2020 as the second branch of the renowned Japanese restaurant "Seirin," this eel specialty shop "Rin" is a reservation-only establishment that I visited on a weekday at 11:30 AM. Reservations can be made through OMAKASE.Rin has won the Tabelog Award Bronze for three consecutive years from 2024 to 2026 and is also recognized as one of the top 100 eel restaurants in Japan. Currently, Daiki Tsukamoto has branched out on his own, and Sugimoto, who has been supporting the grilling process, is now in charge of grilling the eels.For lunch, there are two options: the "Premium Eel Rice Bowl" for JPY 5,000 and the "Hamana Lake Shikou Eel Premium Eel Rice Bowl" for JPY 7,000. Since I made the trip to Hamamatsu, I opted for the latter. The "Hamana Lake Shikou Eel" is a brand of eel cultivated by local farmers, featuring rare female eels that are selected for their thick, fatty meat and tender skin.The meal begins with the presentation of the eel, which is grilled right in front of you. The chef uses a fan to keep the charcoal burning, so the counter gets a bit smoky.The eel is incredibly delicious. Grilled over charcoal, it has a wonderfully fragrant surface, with just the right thickness and a rich flavor from the fat. The rice is served in a bowl with free refills, and it includes some crispy bits, making it tasty on its own.The meal starts with a delicious octopus dish, and black oolong tea is available for JPY 300 with free refills. I appreciated that they promptly refill the tea as well.▷ Service (Octopus dish)▷ Hamana Lake Shikou Eel Premium Eel Rice Bowl JPY 7,000 (free rice refills)▷ Black Oolong Tea JPY 300 (free refills)———————————————————————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 made a reservation for OMAKASE during lunchtime on a weekday.Lunch is served in two sessions: 11:30 and 13:30.The regular unagi is JPY 5000, while the special unagi is JPY 7000.Once seated, I was shown the special unagi.While the unagi was being grilled, I enjoyed some simmered octopus.This octopus was also incredibly delicious.From my counter seat, I could watch the unagi being grilled and enjoy the aroma of charcoal.After about 20 minutes, the unagi was ready, served with a generous amount of sauce and carefully prepared rice.The special unagi features a fluffy texture and refined fat, allowing for a delicate mouthfeel.It was grilled to perfection, crispy on the outside and fluffy on the inside, making it the most delicious unagi I have ever had.I definitely want to visit again. Less

It’s been a long time since I visited Rin.In fact, this is my first time since Oki-san became independent.So, it feels like a completely different restaurant now.Currently, Sugimoto-san, who was an assistant during Oki-san's time, has taken over as the owner.By the way, the introduction on the current Tabelog page still mentions Oki-san for some reason, so I told Sugimoto-san directly that it should be updated. Haha.I used to visit Oki-san’s place many times, but back then, Sugimoto-san wasn’t the one grilling the eel. So, I was really looking forward to seeing what kind of eel they serve now.The interior remains the same as before, and the grill hasn’t changed either.However, I noticed there’s now some sort of air conditioning installed, though I’m not sure when that happened.It was still quite hot, as usual, haha.With ash and smoke swirling around, those sitting at the counter should be cautious.I actually enjoy being in the midst of it, haha.It seems they are now promoting the "Deshiko" style, offering both a Deshiko rice bowl and a regular eel rice bowl, with different prices.Personally, I’m not very interested in Deshiko, so I opted for the regular one this time.I also ordered a half portion of the grilled eel.By the way, they mentioned they are not serving wild eel at the moment.They also don’t have the local grilled eel, and both the white grilled and kabayaki were steamed.This time, they showed me a live eel, and I enjoyed the live grilling right in front of me.It’s grilled from quite a distance, but it’s a bit different from when Oki-san was here.Watching it is quite educational.Today’s eel is from Lake Hamana, and it’s a new catch.I’m not particularly fond of new catches, but I have high expectations since they source from familiar suppliers.It’s steamed and grilled over charcoal.▶︎ Ordered Items・Special Eel Rice Bowl JPY 5000 Pickles, liver soup Free rice refills・Half Grilled Eel JPY 3000While waiting, they served some appetizers.It seems they are offering new services now.First, let’s try the grilled eel.After steaming, they pierced the skin well with skewers and finished it with sauce.However, the process seems a bit different from before.For instance, they didn’t soak it in water.So, the appearance of the finished product is different from when Oki-san was here.They mentioned that both the white grilled and kabayaki are size 3P, but it looked a bit smaller—maybe it’s just my imagination?The flesh is somewhat flat, but when I tasted it, it was quite fluffy with a smooth melt-in-your-mouth texture.It retained a good amount of fat, giving it a pleasantly sticky feel.The small bones weren’t bothersome at all.The skin was crispy, resembling a fried finish, which balanced well with the fluffy texture of the flesh.Since it had fat, it paired well with salt and wasabi, but there wasn’t any unpleasantness from the new catch.The eel itself might just be of good quality.The eel rice bowl was intentionally styled to overflow, haha.It seems this is part of their attention to detail.And the taste was quite delicious.The grilling was slightly different from the white grilled eel, which matched well with the sauce.The flesh had a pleasant melt-in-your-mouth quality typical of steamed eel, and the surface was grilled smoothly.It was a bit different from the previous white grilled eel, and it was more delicious as kabayaki.I felt I could enjoy the umami even more.Although it had a slightly shriveled appearance for steamed eel, it didn’t bother me when I ate it.The skin was similarly crispy, with a nice coating that felt just right.The sauce blended well, making it crispy and juicy, and it was a delicious kabayaki.The sauce was different from what Oki-san used, being relatively sweet with a sugary flavor coming through.It was quite generously applied, but it matched well with the fatty eel like today’s.The balance of aroma was also good.It paired well with the rice and was delicious.It seems they are using the same method as Seirin.The rice was also very tasty.It had a nice shine and was perfectly cooked.Naturally, I had a refill.After all, rice is essential for a rice bowl.However, if I had to say, I might have preferred it served in a jubako (layered box).The pickles and liver soup were average.Although it was different from when Oki-san was here, it was delicious as the new Rin.Based on today’s experience, I think I prefer the kabayaki.Sugimoto-san has already taken on the role of owner quite well, and I look forward to his future endeavors.Also, the lady who has been taking care of me for a long time was there, looking great!She remembered me, and seeing her healthy was the most delightful part.I’ll definitely come back to visit!Please stay healthy forever.The payment is still cash only.By the way, this is the second branch of Rin that just opened in Fukuoka.I heard that someone Sugimoto-san trained is grilling there.Well, it seems there’s a lot going on there too, haha.If I get the chance, I might check that out as well.It was great to see everyone again after a long time and have a wonderful chat!I’m sorry for taking up so much of your time.Thank you very much!It was a delicious meal! 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About a month ago, I made a reservation through the omakase website and visited "Rin," a famous eel specialty restaurant in Hamamatsu that I had been curious about.Upon being seated, they showcased a live eel right in front of me. This time, I enjoyed the Premium eel from Aichi Prefecture (JPY 5,000). The rice was made from Koshihikari from Fukui, and it became sweeter with each bite. The combination of the eel sauce and the fluffy eel was absolutely delicious.I was able to refill both the rice and tea, allowing me to eat until I was full. (By the way, you can adjust the rice portion and order it with or without sauce.)Next time, I definitely want to come back to try the Hamana Lake brand "Deshiko" eel. Less

I made a reservation through the Omakase site and visited on Friday at 1:30 PM!!*Note: This place is reservation-only, so be careful!!◆ Tabelog rating is an astonishing "4.18"⚫︎ Awarded Bronze on Tabelog in 2024, 2025, and 2026⚫︎ Ranked 12th out of 6,127 nationwide for eel on Tabelog⚫︎ Ranked 3rd out of 397 in Shizuoka Prefecture for eel on Tabelog⚫︎ Selected as one of the top 100 restaurants in 2022, 2024, and 2026The expectations are skyrocketing!!I pre-ordered the Hamana Lake Shikou Unagi Premium Rice Bowl for JPY 7,000!Additionally, I ordered the white grilled eel for JPY 3,000!*Refills for rice are free.For drinks, I had black oolong tea (unlimited refills) for JPY 300!The table was equipped with sansho pepper!*The appetizer was kinpira gobo (burdock root stir-fry).The eel used is the "female eel" from the Hamana Lake brand!The rice bowl was topped with a generously sized eel that overflowed, making for a stunning visual!!They use the Kansai-style grilling method!!The eel is grilled over charcoal, allowing excess fat to drip away while the skin becomes crispy and fragrant. The surface of the flesh is grilled to perfection, remaining fluffy, tender, and juicy, perfectly balanced with a light soy sauce-based glaze that has a strong flavor—absolutely delicious!!The rice is made from carefully selected Koshihikari from Toyama Prefecture, fluffy and freshly cooked, making it impossible to stop eating due to its incredible taste!!The white grilled eel is prepared using the Kansai-style direct grilling method without steaming, resulting in a crispy and fragrant surface. The texture between the skin and flesh is exquisitely tender, with just the right amount of fat—extremely delicious!!When paired with the provided Guérande salt and hon wasabi, it’s a perfect match!!◆ Overall EvaluationTotal amount: JPY 10,300The chef's service was incredibly attentive and perfect!The thick eel and white grilled eel were exceptionally delicious, and I had a wonderful time—very satisfying!The taste is excellent, and I hope they earn a Michelin star soon, considering the attentive service and care!With the exquisite hospitality from the chef and staff, there was absolutely nothing to complain about!I was blown away by the ultimate eel that ranks among the best in the country! It was truly moving!If you come to Hamamatsu City, this is definitely a place you must visit!!It was incredibly delicious!It was a great meal! Less

I visited Rin, a reservation-only restaurant, aiming to enjoy the famous eel from Lake Hamana. I made a reservation about a month in advance, as they only serve 20 meals per day, so an early booking is recommended.The Tabelog rating was quite high, and my expectations were exceeded upon arrival. The eel was exquisite, perfectly grilled with a crispy skin and tender flesh—absolutely no complaints.What stood out even more was the rice. They use Koshihikari from Toyama Prefecture, which had a firm texture and a rich flavor that intensified with each bite. They even offer refills if you ask. Despite being a high-end restaurant, they pay attention to such details in service.The owner was very kind, even seeing me off outside when I left, which made me feel that the level of hospitality matched the quality of the food. The total bill was JPY 8,800, but given the satisfaction I experienced, it didn’t feel expensive at all. If you find yourself in Hamamatsu, I would definitely recommend visiting this place again. Less

This restaurant is located in a narrow alley in an area densely packed with eateries near Hamamatsu Station. Parking is available at a coin parking lot. Please note that there is an additional system fee for reservations made through the booking site. However, the deliciousness of the food is undeniable. Before the meal, they show you the eel of the day. The rice is carefully selected, and the sauce is not overly sweet. The fluffy eel is truly exceptional, and the skin is crispy. As expected, there are no bones to worry about. It is definitely worth the visit. Since it operates on a reservation basis, if you arrive early, you will have to wait outside, so planning your time is essential. I rated it 4.5 stars because, during the hot season, the smoke was a bit bothersome, which made my eyes hurt (though it’s understandable), so in my heart, I give it a 5. They adjust the sweetness of the sauce depending on the season for eel. Even though I was full, I was amazed that my stomach didn’t feel heavy or uncomfortable. Less

I came back again this year! Hamamatsu, Shizuoka Prefecture, is home to many famous eel restaurants. Among them, the reservation-only, ultra-popular eel specialty restaurant "Rin" stands out. Congratulations on winning the Tabelog AWARD 2026 BRONZE and being recognized as one of the top 100 eel restaurants in 2026! As the second branch of the renowned Japanese restaurant "Seirin," Rin carries on its essence. Although the head chef changed last year, I confirmed this year that the exceptional grilling quality and flavors of "Seirin" remain unchanged. I indulged in the main dish, the "Hamana Lake Deshiko Eel Special Rice Bowl." As you may already know, "Deshiko Eel" is a premium eel brand developed by the Hamana Lake Aquaculture Cooperative and local chefs who strive for deliciousness. And as you can see in the pictures, the thick, extra-large eel generously overflows from the rice bowl. Rin's grilling technique is a hybrid method that transcends the boundaries of Kanto and Kansai styles, lightly steaming the eel before grilling it over charcoal. By removing excess fat before grilling, the richness and heaviness disappear, leaving only the concentrated umami. Additionally, they make small holes in the skin of the eel with a needle before placing it on the charcoal, which is also a distinctive feature. This efficiently drains excess fat and prevents the skin from shrinking due to heat, ensuring a uniform texture while rendering the gelatinous skin to enhance flavor and aroma. Thanks to this technique, the rich umami and sweet aroma of the Deshiko Eel are concentrated, achieving the ultimate balance of crispy surface, juicy texture, and flavor. Delicious. Truly delicious. Even better than last year. The liver soup is lightly grilled over charcoal, providing a rich, aromatic depth that complements the eel's flavor without overpowering it, embodying the subtractive aesthetics of Japanese cuisine. Of course, the fluffy, glossy rice cooked in a pot is irresistibly delicious, enhancing the eel's flavor. In short, everything about this is a perfect domestic top-tier eel rice bowl! I will definitely come back. It was a great meal. Less

The craftsmanship in the cooking truly showcases the quality of the brand eel. The white grilled eel was bursting with a wild flavor, and the richness of the fat was perfectly complemented by salt and wasabi, making it incredibly refreshing. I’m confident I could eat this white grilled eel forever. The appetizers, including the ohitashi (blanched vegetables) and pickles, were exceptional, but the standout was definitely the liver soup! I’ve tried liver soup from various places, but this one was by far the best! I was left in awe, wondering, "What is this?" It was so delicious that it felt almost too good to eat! Thank you for this unforgettable experience! Less

焼津の馳走 西健一さんでランチをいただいたあと、浜松に移動して一泊した真の目的はこちら、「麟（りん）」で鰻を戴くことでした。日本人のDNAに「夏に一度は鰻を食いたい」と刻み込まれてますからねｗご存じ浜松を代表する和食店、勢麟の姉妹店で、勢麟の長谷川大将が、修業先である勢呂久（ぜいろくからすぐ目と鼻の先に構えた鰻専門です。前に伺ったやはり勢麟が出店に絡んでいる焼き鳥の幸羽（こはね）もすぐ近くです。もともと遊郭があった地域なんですかね。細い道が碁盤の目のように走る中、貫禄のある料亭から小さな小料理屋がひしめく中にあるレトロな一軒家です。時間通りに暖簾が掛かって店内へ。今日もこの日も朝からピーカンで暑かったんで、先ずはビールを。するとすかさず。白焼（片身で3,000円）を追加するか御用聞き。モチのロン！ｗ・突き出し　切り干し大根　鰻の提供まで時間が掛かるので、と。大根のシャキシャキ感が残ってて美味しい。・追加　白焼　塩と山葵で戴きます。竹串ではなく鉄串で焼きます。焼いてる時に一刷け醤油ダレを塗ってたね。最初皮に鉄串で穴をたくさん開けてたからかな、そこまでカリッとはしてなく、かと言って柔らか過ぎず、身もねっとり感は然程でもなけど、ほっくりって味わいで美味しい。・浜名湖でしこ鰻特上鰻丼・肝吸い・胡瓜の漬物　デカッ！丼からはみ出してる！？w ご飯は富山産コシヒカリだそう。天日干たお米なので傷が付いてない。よく噛まないと甘味が出て来ないので、よく噛んでお召し上がりください、と。たっぷりタレを絡ませて、炭火焼で芳ばしく焼かれてる蒲焼で、(ﾟдﾟ)ｳﾏｰ!!養殖でしかも雌の「でしこ」ってこともあるんだろうけど、地焼きっぽいのに皮が軽い食感に仕上がってて、身も柔らかさに濃いめのタレで焼かれた芳ばしさも相まって美味しかった。元気も出たし、これでこの猛暑にも耐えられそうだよ。ご馳走様でした。 Less

Visited in July 2026.About a 10-minute walk west from Hamamatsu Station.I vaguely remembered Chitose Town on Chitose South Street.It was across from Totonishiki (Oysters in Coquille).I chose a counter seat right in front of the grill.For those confident in handling the heat, this is the prime spot to see the grilling process up close.I ordered a half grilled eel and a Deshiko Unadon.After a brief steaming, it was carefully grilled over charcoal.The preparation of the skin was impressive.The combination of steaming and grilling left a delicious fat, perfectly balanced with the sauce.I’m glad I found such a great restaurant. Less

【Today's Order】Special Course with Beef and Eel - JPY 13,000+ Chilled SakeWhen it comes to eel in Hamamatsu, there are many renowned traditional restaurants, but Rin stands out as a place that cannot be defined solely as an "eel restaurant."The special course I enjoyed combined eel and beef. However, what I experienced was not a competition between the two, but rather a narrative that layered cooking techniques, dashi, aroma, temperature, and texture with each dish, culminating in a final eel rice bowl.The first dish, simmered octopus, was perfectly cooked yet had a delightful "crisp" bite. The gentle dashi, soy sauce, and sweetness of mirin made it a perfect pairing with the chilled sake, showcasing its high quality.Next was a bamboo rice dumpling topped with grilled eel and a flavorful sauce. The sauce, enriched with dashi, took center stage. The chewy, half-cooked glutinous rice absorbed the dashi, releasing the rich fat and flavor of the eel from the center. The contrast between the light dashi on the outside and the rich eel inside was remarkable.The beef dishes consisted of three types of skewers and hanging tender. The beef tongue, made from the very center of the tongue, was grilled over charcoal to a perfect rare. It was one of the best beef tongues I’ve ever had, achieving a melt-in-your-mouth tenderness while maintaining the characteristic chewiness of tongue.The liver was rich and sticky with umami, yet surprisingly free of any off-flavors, enhanced only by sesame oil and salt.The hanging tender offered a robust red meat flavor, with a firm texture and sweet fat that paired beautifully with freshly grated wasabi.The served fruit tomato with dashi was exceptional. It had no grassy taste, and the umami from glutamic acid, dashi, and gentle sweetness and acidity washed away the lingering flavors of the beef, leaving a clean palate ready for the next dish.The highlight of this course was the grilled dewa eel. The skin was scored with fine cuts, allowing excess fat and gelatin to escape while being grilled over charcoal, imparting a fragrant aroma to the flesh. The surface was crispy, and the inside was cooked just right, not overdone. It was not only tender but also had a rich, sticky umami and sweetness that was impressive. I was moved by how much the technique of grilling and the quality of the ingredients were expressed with just salt and fresh wasabi.The eel salad was also wonderful. The smooth texture of the Niigata-produced hanamozuku, the fresh aroma of cucumber, and the gentle acidity made the grilled eel surprisingly light and easy to eat. It beautifully distinguished the charm of the sauce from the grilled eel.The final beef dish was grilled hanging tender, served with a recommendation to wrap it in Korean perilla leaves with your hands instead of chopsticks. The experience of feeling the meat's warmth in your hands as you wrap it and bring it to your mouth became part of the dish itself. The refreshing texture of the perilla leaves and the fragrant aroma of sansho pepper beautifully complemented the rich sauce and robust flavor of the hanging tender.The concluding eel rice bowl was the resolution of this course.What surprised me was not the eel itself, but the rice. The sun-dried rice from Uonuma was cooked in a traditional pot, and by not damaging the surface of the grains, the sweet aroma of freshly cooked rice was intentionally subdued, allowing the natural sweetness to burst forth only when bitten. The combination of the sauce, eel fat, sweetness of the flesh, and the aroma of the skin created a sensation of "the rice itself melting away"—a first for me.The liver soup was also memorable. The richness of the liver was intense, yet instead of using mitsuba, it was paired with garlic chives. By skillfully utilizing the aroma of the chives, the individuality of the liver was preserved while balancing the aftertaste without adding texture or weight. This bowl reflected the chef's design philosophy.What impressed me most about this course was not just the dishes themselves, but the overall composition.The beef showcased the individuality of each cut, while the eel displayed the uniqueness of each cooking method. Dashi, charcoal grilling, acidity, aroma, and temperature all had meaning in each dish, arranged to welcome the next course in the best possible state.Rin is neither an "eel restaurant" nor a "grilled meat restaurant."It is a place that designs ingredients, fire, dashi, aroma, and temperature as a single flow and reconstructs them as Japanese cuisine.It was a truly unique experience in Hamamatsu. I definitely want to visit again. Less

✅ Hamana Lake Deshiko Unagi Special Unagi Rice Bowl (JPY 7,000, tax included) Free refills for sauce and rice! ❣️ ✅ Green Tea & Oolong Tea (JPY 300 each) Free refills for green tea and oolong tea! ❣️ ❤️ Deshiko Unagi Thick and fluffy, so tender! ✨ The richness of the fat is truly impressive ( ๓´╰╯`๓)♥ Produced with Koshihikari rice from Toyama Prefecture, ✨ Cooked in a traditional earthen pot for a firm texture, allowing you to savor the flavors and sweetness with every bite. The rice is incredibly delicious! ❣️ I had two refills (the second was a large size \(//∇//\)) Despite the heat inside the restaurant, I discovered a wonderful place in Hamamatsu, Shizuoka that I want to revisit. •*¨*•.¸¸♬ ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊ Rin 42-2 Chitose-cho, Hamamatsu City, Shizuoka Prefecture ☎️ 080-4526-0024 ⏰ 11:30 AM - 2:30 PM OMAKASE Reservations ⚠️ Cash payment only ⚠️ ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ Less

This is a reservation-only lunch spot specializing in eel.You can enjoy all-you-can-eat rice and drinks.Green tea and oolong tea are also available for unlimited refills upon request.You can experience the excitement of watching the eel being grilled right in front of you. Just be cautious of the smoke at the counter.The eel is grilled to a crispy perfection, and the sauce pairs wonderfully with the rice, making it delicious.The pickles and liver soup are average.◯ OrderHamana Lake Shiko Special Eel Rice Bowl JPY 700Green Tea JPY 300 Less

I visited on a holiday afternoon. This restaurant primarily operates on reservations.I ordered the special Hamana Lake shiko eel rice bowl and added a white grilled eel on the same day.It was incredibly delicious—on a different level altogether.You can feel the attention to detail in each ingredient, and the cooking methods are even more refined. The way they present the food is exceptionally clever.The grilling of the eel is done in a unique style, where they pierce it with skewers during cooking. The result has a nice texture, reminiscent of the Tsuka eel restaurant in Hakata. However, this place feels more modern and sophisticated in its grilling technique.With each bite, the rich flavor and sweetness of the eel spread in my mouth.The white grilled eel allows you to savor the eel's flavor in its simplest form. The quality of the accompanying salt and wasabi is also very high. You can taste the umami, with the salt not being overly strong, and the wasabi has a fragrant aroma with a hint of sweetness. The pairing with the white grilled eel is wonderful.The rice in the eel bowl is made from long-aged Koshihikari rice from Toyama, cooked in a hangiri to a firmer texture. They recommend chewing well to appreciate the flavor of the rice. The grilling of the eel allows you to enjoy the texture and taste of both the eel and the rice together.Even the liver soup is not the usual version with mitsuba; here, they float chives in it. Sipping it while enjoying the rich eel bowl gives a punch that awakens your senses. The pairing with the eel bowl is meticulously calculated.The pickled cucumber on the side is mixed with chopped perilla and myoga, providing a refreshing taste that doesn’t interfere whether eaten during the meal or afterward.This meal was thoroughly calculated from start to finish.To enjoy such high-quality dishes for just JPY 10,000 feels incredibly cheap.I thought that if this were in Tokyo, it would be hard to get a reservation, but I felt it was worth the trip to Hamamatsu for this experience. Less

I found myself in Hamamatsu for the first time, searching for local specialties. Naturally, I looked up eel and began searching for eel restaurants. Since it was a day trip, I wanted to find a place that accepted reservations. I discovered a prestigious eel restaurant that allowed bookings through an omakase website. Since I might not return to Hamamatsu, I paid JPY 390 to reserve a spot at the highly-rated Uroko, right in front of the grill. They kindly offered to cover my belongings with a towel to protect them from flying ash. Although I haven't eaten eel often, the texture was a delightful combination of crispy and fluffy. The sauce was not overpowering, and if I had the budget, I could easily eat two servings. It was a flavor I could enjoy forever. I never knew eel could be this delicious. Without a doubt, it was the best eel I've ever had. Less

I mainly visit Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places, but I occasionally explore other spots as well.I hope this information is helpful.I am grateful for this opportunity. It was a great meal.Awards:Tabelog BronzeRenowned EstablishmentConvenience of transportation and parking:Parking availableDuration of stay:1 hourDish:Unagi Set MealImpression:This is a Kansai-style unagi restaurant. It wasn't as crispy as I expected, but the flavor was delicious. Less

◻︎ Visit Date: July 7, 2026 (Tuesday) ◻︎ Reservation Time: 11:30 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★ ◻︎ Visit Time: 11:30 ◻︎ Dining: Solo ◻︎ Payment: Cash ◻︎ Notes: *Cash only Nearest Station: Shin Hamamatsu Station Address: 42-2 Chitose-cho, Naka Ward, Hamamatsu City, Shizuoka Prefecture 【Today's Order】 • Hamana Lake Deshiko Unagi Premium Unagi Rice Bowl • Black Oolong Tea Total: JPY 7300 ○ Hamana Lake Deshiko Unagi Premium Unagi Rice Bowl ★★★★ The eel leans towards the Kanto style, but since they skip the traditional step of "grilling," it has a fluffy, melt-in-your-mouth texture. The sauce has a refined flavor, not too sweet or too spicy, allowing for a refreshing taste. The rice is fluffy and made with Koshihikari from Toyama Prefecture. Refills for the rice are available. While waiting for the eel to be prepared, I was served "Braised Octopus," which was quite exceptional. The eel rice bowl comes with liver soup, pickles, and braised octopus. The liver soup was the best I've had so far. ◻︎ Personal Thoughts I didn't order the "Shirayaki" thinking about dinner later, but I regretted not getting it. ◻︎ Recent Awards "Top 100 Eel Restaurants 2024" "THE TABELOG AWARD 2026 BRONZE" Less

I visited the renowned restaurant "Rin" in Hamamatsu, which I had been checking out for a while, with a reservation for the "Hamana Lake Shiko Unagi Special Rice Bowl" made a month ago.Upon arrival, I was offered the option of grilled eel, and I impulsively decided to add that to my order. The presentation included a demonstration of the eel that would be used, which heightened my anticipation.Sitting at the counter allowed me to enjoy watching the grilling process up close. The chef used a unique method of preparing the eel, puncturing the flesh with a special skewer and adjusting the heat with a fan—truly a display of craftsmanship.Although the kitchen's ventilation seemed weak, making the restaurant a bit smoky, it felt fitting for an eel restaurant.Soon after, the grilled eel arrived. It was delicious! The skin was crispy while the flesh was incredibly tender. It was served with salt and wasabi; the salt had a strong mineral flavor reminiscent of sea salt, which paired perfectly with the grilled eel. The wasabi was mild and finely textured, which I also enjoyed. Even though I only had half a portion, I found myself wanting a whole eel.Just as I finished, the unagi donburi was served. The grilling style was different from the typical Kansai style, with a crispy skin and an intriguingly soft texture. The sauce was on the lighter side, which might feel a bit lacking for someone from Nagoya who prefers stronger flavors, but that’s a matter of personal taste.Since I had some leftover wasabi from the grilled eel, I used it to enhance the flavor of the rice bowl, making it doubly enjoyable. Eel and wasabi really do complement each other well.However, I personally found the rice to be a bit too soft, even though it was delicious. I was a bit disappointed by the texture, but the free refill of rice allowed me to enjoy a small bowl with sauce, leaving me completely satisfied.It was a great meal! Less

I made a reservation for the omakase option (JPY 390).I had the choice between a regular eel rice bowl for JPY 5000 or the Hamana Lake Shiko Unagi for JPY 7000, and I opted for the latter.It seemed that everyone on that day chose the same option as mentioned in the overall description.I initially skipped the offer for half a grilled eel at JPY 3000 (JPY 6000 for a whole one).The drink menu stated that water is available, and tea is unlimited for JPY 300.I chose hot tea, which was a bit weak, so I asked for a stronger brew later. It was still slightly weak, but acceptable.The rice was Koshihikari from Toyama Prefecture, and since the surface was unblemished, it was advised to chew well for better flavor.All the eel dishes were served at the same time and distributed in order. They mentioned that it was fine to ask questions while eating, and there was a brief explanation.Both the sauce and rice were available for refills.The eel had a pleasant charred texture on the outside and was fluffy and flavorful on the inside. While I prefer it to be a bit more bouncy, it was among the best I’ve ever had.I haven’t been to many famous high-end eel restaurants, but I might prefer this over Tomoe.I was so engrossed in eating that I forgot to use the sansho pepper, which was also good when tasted separately.When I requested a refill of the sauce rice, it was served separately in a rice bowl.I thought my wife, who loves eel, would enjoy this too. As they started to clear the table, I asked if I could take home the grilled eel. They said half a portion wasn’t possible, but I could take home a whole one for JPY 6000, so I requested that.In total, I paid JPY 7000 + JPY 300 + JPY 6000 for the takeaway, totaling JPY 13300 in cash.In the summer of 2025, Chef Tsukamoto will be opening a new restaurant (Unagi Tsukamoto) nearby after going independent, and Rin will be the second location, likely taken over by Chef Sugimoto.I didn’t ask for his name directly, but I received permission to take photos.The takeaway grilled eel was packed in a box with freshly grated wasabi and salt. Both my child and I enjoyed it very much, but I suspect it would taste even better when eaten at the restaurant. Less

Rin, ranked 2nd in the eel category in Shizuoka Prefecture and 11th nationwide.It is said to be the second branch of "Seirin," but it has an independent atmosphere that doesn’t strongly suggest a connection. This restaurant primarily serves unajyu (grilled eel over rice) during lunch hours. I made a reservation for a weekday lunch through OMAKASE a month ago and chose the course featuring "Shikou Unagi from Lake Hamana."I arrived a bit early, but was promptly shown to my seat. I opted for grilled eel, and the chef suggested adding half a portion of grilled eel without sauce, which I gladly accepted. Before cooking, they showcased a beautiful eel, and then the charcoal grilling began right in front of me. The enticing aroma of charcoal wafting through the restaurant heightened my anticipation before the meal even began.Everyone has their own criteria for delicious unajyu, but for me, the most important aspect is the crispy, fragrant skin. It’s the first thing you notice with the first bite. The eel here had everything perfectly executed except for the crispiness of the skin. The flesh was fluffy and tender, melting in my mouth. The tare (sauce) for the grilled eel was not just sweet; it was rich in umami, beautifully enhancing the eel's natural flavors. The rice grains stood out individually, absorbing the eel's fat and sauce without becoming mushy, maintaining an ideal texture. However, if the skin had been a bit crispier, I would have considered it a flawless dish. That said, for those who prioritize aspects other than the skin's texture, this is undoubtedly a wonderful quality that will leave you very satisfied.As for the added grilled eel without sauce, it felt a bit less impressive compared to the grilled eel with tare. I usually enjoy the taste of the eel itself with the grilled version, but the pairing with the tare of the grilled eel here was overwhelmingly better, so I plan to stick with just the grilled eel on my next visit.There wasn’t anything particularly noteworthy about the appetizers or pickles, and the liver soup had a very standard flavor, but these were merely side dishes, so they didn’t bother me much.After finishing my meal, I felt like my understanding of unajyu had deepened once again. This visit was a wonderful experience that made me want to explore various restaurants and enhance my culinary experiences further.【Rating Criteria】5.0: A restaurant that stands at the top of its genre. A strongly memorable experience that makes me eager to return. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.) 4.5 and above: An exceptionally good and unique restaurant in its genre. Difficult to substitute, worth the special trip. 4.0 and above: A restaurant with outstanding features and charm. 3.5 and above: A standard level. No dissatisfaction with the taste. 3.0: A restaurant to visit only when there are no other options. *The ratings are completely personal and based on my impressions during the meal. While primarily based on taste, very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and sophisticated decor are all positive factors. I am currently studying Japanese, so there may be unnatural expressions or grammar. Please forgive any difficult-to-read parts. Less

I traveled to Hamamatsu, eager to savor the renowned "Deshiko Unagi" once again, so I made a reservation for my second visit. It was a 9-minute walk from JR Hamamatsu Station in the rain. The restaurant was fully booked with 5 guests (reservations) and 6 more."Deshiko Unagi" was born in Lake Hamana in 2024, raised on feed derived from soybean isoflavones, known for its tenderness and vanilla-like flavor.〇 Deshiko Unagi Shiroyaki (Half Body) ➡ This time, I had the Shiroyaki from "Deshiko Unagi." During my last visit, they served a different eel due to the lack of stable supply shortly after its establishment.Today, I had the opportunity to closely observe the cooking process. They prepared it in the Kanto style, opening the back. The eel is steamed raw, then repeatedly pierced with a bundle of metal skewers from the skin side before being grilled over charcoal. I waited for about 20 minutes. Served with freshly grated wasabi and salt, and a sprinkle of pepper from the table if desired. The skin was crispy, while the flesh had a rich, dense umami rather than a fluffy texture.〇 Deshiko Unagi Unadon ➡ From the Shiroyaki state, the eel is dipped in sauce and grilled several times, resulting in a well-defined char. Thus, it has a texture close to grilled eel. The sauce is not overly sweet, light, and rich in flavor. There’s plenty of sauce on the rice, so no extra sauce is needed.➡ The rice is Koshihikari from Toyama Prefecture. The rice is dried slowly after harvest, ensuring no cracks or damage on the surface. Typically, rice is force-dried with wind, causing differences in contraction between the surface and the inside, leading to cracks. Indeed, each grain of rice retains its beautiful shape, and when chewed, the rice's flavor is released. Cooking in a Hagama pot allows for high-temperature cooking, enhancing the taste. Refills are available.After other guests left, I chatted with the chef. This restaurant serves back-opened and steamed eel, but... "The proper Kanto-style steamed eel involves cutting the eel, grilling it, then steaming it, and finally dipping it in sauce and grilling again. This restaurant skips the initial grilling step and steams it right away, so strictly speaking, it’s not Kanto-style steamed eel." This Unadon stands apart from both Kanto-style steamed eel and Kansai-style grilled eel. It’s worth traveling to enjoy. I wonder when I can come again... Less

Located near Shin-Hamamatsu Station, the quiet eel specialty restaurant "Rin" welcomes you with a display of live eels right before your eyes as you take your seat. This meticulous attention to each eel already tells the story of the restaurant's dedication.What’s served is an eel rice bowl made with the new brand of eels from Lake Hamana, "Deshiko," resting on a bed of Fukui-grown Koshihikari rice. The sweetness of the rice intensifies with each bite, perfectly blending with the rich sauce that seeps in, making it delicious even before the eel is added.The grilling method is unique to the restaurant, neither fully steamed nor directly grilled, achieving a perfect balance that brings out the natural texture of Deshiko. As you take a bite, the firm yet delicate flavor reminiscent of white fish gently spreads across your palate. Combined with the sweetness of the fat, this bowl beautifully showcases the richness of the eel.Here, the combination of the Lake Hamana region, the Deshiko brand, and the restaurant's unique grilling technique come together to create a truly exceptional rice bowl. Less

I made a reservation for the omakase and visited at 11:30 AM on a weekday. It's a small restaurant with a counter and a raised seating area, run by the head chef and an assistant. There were five customers, including myself.The Shikou eel is raised by eel farmers from the Hamana Lake Fisheries Cooperative, which describes it on their website as a "new brand that preserves tradition, continues to evolve, and delivers happiness." The name is derived from the characters for tradition, evolution, and happiness. Compared to regular eel, it has a softer texture and skin, with a higher fat content. Although I've been in Shizuoka for a long time, I was not aware of this eel.At the beginning, I was shown the eel before it was cooked. As for the cooking process, others have detailed it extensively, so I won't elaborate here, as I can't explain it that well myself.Although it’s said to be prepared in the Kanto style with a back split, it skips the initial grilling step typical of Kanto-style and uses a metal skewer, giving it a somewhat Kansai-style impression. In fact, the crispy skin felt distinctly Kansai-style to me. Hamamatsu is said to be the boundary between Kanto and Kansai styles. While there are more Kanto-style restaurants, many people prefer eel dishes that emphasize texture over being light and soft.The rice was from Toyama, and I believe that firmer rice, where each grain stands out, pairs well with eel dishes. This restaurant's rice was exactly that.I later regretted not ordering the white grilled eel. While it may not be necessary to compare, I think it would have been nice to enjoy it with some Japanese sake.Reservations can be quite difficult to make, but I definitely want to visit again. It was also nice to have a brief chat with the head chef on my way out. Less

Hello, this is Aolog, a food lover in my thirties. Today, I’ll be eating a lot and sharing my experience! If you’re interested, please consider following me, saving this restaurant, or giving a like!This restaurant is located near Shin-Hamamatsu Station. On a Sunday at 11:30, I visited with my family for lunch. The place was almost full, which shows its popularity. This is a specialty eel restaurant that opened in December 2020 as the second branch of the renowned Japanese cuisine restaurant "Seirin," which utilizes local ingredients from Hamamatsu. With accolades like being listed among Tabelog's top 100 restaurants and winning the Tabelog Award Bronze, my expectations were naturally high.We ordered:- Special Unadon JPY 5000- Hamana Lake Shikou Unadon Special JPY 7000We decided to share both dishes since we were excited to try them.Before serving, we were shown the unagi before cooking, which built up the anticipation. Watching the grilling process filled the air with a delicious aroma and rising smoke that heightened our appetite. The smoke was quite thick, but that’s part of the charm of an eel restaurant.The unagi is grilled differently based on whether it’s from the Kansai or Kanto region, showcasing the chef's dedication. One bite reveals a crispy, fragrant exterior and a fluffy interior. The rich fat melts in your mouth, releasing a refined umami flavor. The slightly sweet sauce clings perfectly to the rice, making it hard to stop eating.While the Special was incredibly delicious, I found the Shikou Unagi even more impressive. The sweetness and depth of flavor from the fat were more pronounced. However, the difference isn’t dramatic, so if you’re looking for value, the Special is still highly satisfying.The accompanying liver soup and pickles were also crafted with care. Additionally, the rice cooked in a traditional pot was outstanding. Made with Koshihikari rice from Toyama Prefecture, it was glossy and chewy, allowing the sweetness of the rice to shine through. Plus, the free refills were a delightful bonus.In a calm, Japanese-style atmosphere with attentive service, this restaurant provided a high level of satisfaction in terms of food, ambiance, and service. The prices are not cheap, but given the quality, it’s worth it. I would love to visit this renowned establishment again on a special occasion.I made a reservation through the OMAKASE site, which incurs a fee of JPY 390 per person. Also, please note that payment on the day is cash only.If you want to enjoy delicious eel in Shizuoka, this is perfect for a luxurious lunch or a meal with someone special.Thank you for reading this far! I hope this helps you in choosing a restaurant. It was a great meal! Less

As a gourmet-loving housewife, I'm Akimaro Gourmet, sharing my favorite dining experiences! If you're interested, I'd appreciate your follows, saves, and likes! Today, I visited this restaurant! During a delightful trip with my daughter, we enjoyed a luxurious lunch. I paid a reservation fee of JPY 700 in advance, fully prepared for the experience! Although it's a small place with limited seating, stepping inside, I was greeted by the impressive skills of true professionals and the finest ingredients, creating a vibrant atmosphere. What I ordered was: - Hamana Lake Special Unagi JPY 7000 To my surprise, they showed me the live eel before cooking! Then, right in front of us, the chef skillfully prepared the kabayaki, creating an incredible amount of smoke, which left my daughter and me in awe. Taking a bite of the grilled eel, the fragrant aroma of charcoal wafted through my nose, perfectly complemented by the sweet and savory sauce, making it impossible to stop eating. I was amazed by the texture—"Wait, was there a bone?" The flesh was so tender and melted in my mouth. The skin was crispy and fragrant, while the meat was juicy; it was undoubtedly the best eel I've ever had! Initially, I thought the price was a bit extravagant, but considering the quality and the experience, I was completely satisfied and felt it was worth every yen. It became a wonderful memory shared with my daughter. Less

On my day off, I visited Rin, located about a 7 to 8 minute walk from Hamamatsu Station, after making a reservation through OMAKASE about a month ago.I arrived at the restaurant at 11:30 AM for my reservation and was guided to a tatami seating area. There were two other groups of customers already there, making a total of three groups that day. I thought I could order items other than the unadon on the day, but it turned out that only drinks were available.First, I was shown the eel that would be prepared that day, and the cooking began. While waiting for my unadon, I enjoyed chilled black oolong tea and a Japanese radish appetizer. After a while, the grilling of the eel finally started, but since I was seated on tatami, I couldn't see much. I wanted to watch the cooking process, and when I noticed quite a bit of smoke, it seemed the staff misunderstood my concern and came to open the entrance. I apologize for that.Finally, the unadon was served. As I listened to the owner's explanation, I opened the lid to find a generous portion of grilled eel on top. Taking a bite of the eel, I was struck by the savory aroma from the grilling, with the outside being crispy and the inside tender and rich. The sauce was refreshing, allowing the deliciousness of the eel to shine through—it was incredibly tasty. The liver soup was also elegantly flavored and delicious. When my black oolong tea ran out, they kindly offered a refill. Although I didn't take them up on it, I was informed that I could also get a refill on rice, which was a nice service. The unadon was so delicious that I finished it in no time.After settling the bill, the owner kindly saw me off at the entrance as I left.I thoroughly enjoyed the delicious eel.It was a great meal.【Ordered Items】- Hamana Lake Shiko Unadon (JPY 7000)- Black Oolong Tea (JPY 300) Less

Reservations can be made through OMAKASE, and lunch is served in two sessions.I ordered the deko eel rice bowl (JPY 7,000, tax included) from two types of eel available.On the day, it seemed like I could also order the grilled eel as an addition.The deko eel is a brand of female eel from Lake Hamana.I was shown a magnificent eel before it was grilled.There is a focus on the rice and its cooking method, which paired perfectly with the eel.They use a hagama (traditional Japanese pot) for cooking the rice.The eel was grilled in a strong, fragrant Kansai style.While waiting, I enjoyed the aroma of the eel being grilled over charcoal.The portion was so generous that it overflowed from the bowl, but the fat was refined and not too heavy, allowing me to enjoy it until the end.In fact, it was so delicious that I savored it in silence and finished it all. Haha.If you can’t finish, it seems takeout is also an option.For tea, they offer green tea and black oolong tea, with free refills for JPY 300, which is a great deal.Since it’s Shizuoka, I selected the green tea, which had a light color but a rich aroma.This is a rare place where you can enjoy authentic eel around Hamamatsu Station.Reservations are required, but I would love to visit again.Next time, I want to try the regular eel and grilled eel as well.♡ Tabelog Bronze 2026, and at the time of my visit, it had a rating of 4.19. Less

This was my first visit since the owner, Tsukamoto, changed last year.I noticed several subtle changes, so I wanted to document them.The main order is still placed online, while additional orders are taken at the restaurant.This time, they introduced "Deshiko" eel."Deshiko" is a new brand of domestically produced eel from the Shizuoka Hamana Lake Aquaculture Cooperative. It features thicker meat, better fat content, and tender skin, as it exclusively selects female eels. The name "Deshiko" comes from the initials of "de" (to preserve tradition), "shi" (to continue evolving), and "ko" (to bring happiness), and it also carries the familiar sounds of traditional terms like "mekko" (female eel) and "shinko" in the eel industry.My order included:Deshiko Eel Rice Bowl (JPY 7,000)Shirayaki (JPY 3,500)There were various differences compared to last year when Tsukamoto was the head chef. *Note: This is not a judgment of good or bad.*1. The eel itself has become smaller. I have a comparison image at the end, and it’s obvious when you see it side by side.2. The dish changed from unaju to unadon.3. The liver soup changed from mitsuba to garlic chives.4. The texture changed from fluffy to slightly chewy.5. The option to order eel zaku has been removed.6. The pickles changed from regular to asazuke (lightly pickled).1. The size of the eel has decreased compared to before. This makes sense if you know the circumstances; the Hamana Lake Aquaculture Cooperative wants to brand and sell Deshiko eel. In simple terms, it’s likely related to profit interests. If you’re used to the image of large, delicious Deshiko eel, it’s impressive if you can tell the difference without a side-by-side comparison. Few would recognize it in a blind test. After trying Deshiko eel for the first time, I realized that I actually preferred the previous version. I understand that both the restaurant and suppliers want to sell eels that are profitable, but this is a downside.2. It’s just a difference in the dish, but personally, I prefer unaju.3. The liver soup was very mild, and the liver was soft and delicious. I think it could have a bit more flavor, but that’s a matter of personal preference. The change from mitsuba to garlic chives is also a matter of taste, but I personally preferred mitsuba.4. I believe this texture difference is the most significant. Previously, the surface was slightly crispy while the inside was fluffy, but this time, perhaps due to the smaller size or a difference in cooking, it was harder to cut with chopsticks. There was a noticeable slight chewiness. However, the flavor was slightly richer than before, which complemented the rice well. I think this is within a margin of error, but the texture was clearly different. Perhaps it’s a difference between Kansai and Kanto styles?5. I don’t think eel zaku was that popular.6. The previous pickles had a strong flavor, but they changed to asazuke, which had a better balance of flavor and was delicious.Next time, I’d like to try something other than Deshiko eel for a comparison.I will visit again.It was a great meal! Less

Date: June 2026Location: Hamamatsu City, Shizuoka PrefectureRestaurant Name: RinTabelog Rating: 4.19Tabelog Award: BronzeTabelog Top 100 RestaurantsToday, I visited Rin, a renowned eel restaurant that has been awarded the Tabelog Bronze in 2026.The menu offers only two options: the Special Unadon for JPY 5000 and the Hamana Lake Shikou Unadon for JPY 7000. Naturally, I made a reservation for the JPY 7000 course.Upon researching "Hamana Lake Shikou Unagi" on Gemini, I found that it is a premium brand of eel, exclusively female. Thanks to the latest aquaculture techniques using soybean isoflavone-based feed, they have successfully raised eels that would typically become male, all as females. This new brand was established in 2024.The eels are astonishingly tender with thick flesh. Even when grown large, they remain soft and plump without tough skin. Compared to regular eels, they have about 1.3 times more fat, resulting in a rich, melt-in-your-mouth flavor.Only the "masterpieces" that pass strict quality standards from fry to shipment in the Hamana Lake region are certified. Due to their rarity and deliciousness, they are gaining attention as high-end specialty items and gifts.According to Tabelog, the cooking methods for eel are divided into Kanto and Kansai styles. The Shikou eel I had was steamed before being grilled, which is characteristic of the Kanto style.One of the highlights is that you can enjoy the cooking process live right in front of you, adding to the experience.As the smoke filled the restaurant, my appetite grew, and soon the dish was placed before me.Taking my first bite, I found the skin crispy and fragrant, while the inside was fluffy and incredibly delicious.As mentioned in Gemini's response, the eel has more fat than usual, so the dipping sauce was intentionally kept light to avoid being too rich.What stood out was the rice, which was perfectly cooked with distinct grains and a smooth surface, reminiscent of high-end sushi rice, indicating a great deal of care in its preparation.As expected from a top contender in the fierce eel competition, this restaurant truly excels.It was a great meal! Less

On Saturday at 11:30 AM, I arrived with a reservation. At the same time, there were two other guests and one solo diner. We were seated at a table for three, while the others were at the counter. I think the counter can accommodate about four people. Initially, we were shown the eel, and we had a moment for photos. It took about 30 minutes for our food to be served, but the increasing smoke and aroma really heightened our appetite—it was a nice touch! When the smoke got intense, the door opened, but the indoor temperature was comfortable. I ordered a black oolong tea, and since it was all-you-can-drink, I enjoyed several glasses. Additionally, we were served a small appetizer, allowing us to relax while waiting for the eel. The eel itself was crispy on the outside, tender and juicy on the inside, with an incredible aroma! It was absolutely delicious. It's within walking distance from Hamamatsu Station, and I highly recommend making a reservation! I definitely want to come back again if I have the chance. Less

I visited a renowned eel specialty restaurant, "Rin," operated by the famous Japanese cuisine establishment "Seirin" in Shizuoka. Hearing about their impressive rating of 4.39, I made a reservation for the OMAKASE experience and was excited to go! They offer high-quality farmed eel throughout the year, so my expectations were quite high even before my visit.The restaurant has a special atmosphere with only six counter seats, where the skilled chef prepares each skewer after making eye contact with the customers, carefully grilling each eel to perfection. I enjoyed the "Special Eel Rice Bowl"!The grilling style is Kansai-style, where the eel is grilled without steaming. This results in a crispy and fragrant skin while keeping the flesh fluffy and juicy, creating a delightful "crispy and fluffy" texture that is simply delicious!The sauce is perfectly balanced, enhancing the eel's flavor without overpowering it. It pairs excellently with the rice, making it hard to put down my chopsticks. This is truly "Umaberas!" The Special Eel Rice Bowl features a generous portion of eel using one eel of 3P size. Plus, there's a complimentary rice refill, which is a lovely service.Additionally, they offer a Special Eel Rice Bowl made with Hamana Lake's Shiko eel, with prices varying based on seasonal availability and quality.Savoring the grilled eel while watching it being prepared at the counter was pure bliss. Everything—ingredients, technique, and ambiance—came together at a high level in this establishment.If you love eel, this is a must-visit restaurant. It was satisfying enough to be the highlight of my trip to Shizuoka!◆ CourseSpecial Eel Rice Bowl JPY 5,000 (tax included) / person Using one eel of 3P size *Free rice refillSpecial Eel Rice Bowl with Hamana Lake Shiko Eel JPY 7,000 (tax included) / person Using one eel of 3P size *Free rice refill *Prices may vary based on seasonal ingredients.◆ Seats 6 counter seats◆ Business Hours 11:30 AM – 1:30 PM◆ Closed Irregular holidays *There may be temporary openings or closures. Children are welcome only if they can enjoy the adult course.◆ Payment Method Cash only◆ Alcohol Policy No outside alcohol allowed◆ Contact the Restaurant Instagram DM: rin_sumibiyaki https://www.instagram.com/rin_sumibiyaki/ Less

【Address】42-2 Chitose-cho, Naka-ku, Hamamatsu City, Shizuoka Prefecture8 minutes on foot from Hamamatsu Station4 minutes on foot from Shin-Hamamatsu Station【Restaurant Introduction】This is the second branch of "Seirin," a renowned Japanese restaurant representing Hamamatsu, specializing in eel.BRONZE 2026, 2025, 2024Eel Hundred Famous Restaurants 2024, 2022Limited to 18-20 servings per day, lunch service only.--------------------------------------------------------------------Seirin has received:GOLD 2024, 2023SILVER 2026, 2025, 2022Japanese Cuisine EAST Hundred Famous Restaurants 2025, 2023--------------------------------------------------------------------【Established】Opened by owner Mr. Hasebe on December 4, 2020.【Visit Time, Wait Time, and Restaurant Crowding】Visit Time: Weekday at 1:30 PMWait Time: NoneCrowding: 100%Reservation: Reservation only【Main Courses】Special Eel Rice Bowl: JPY 5000Hamana Lake Special Eel Rice Bowl: JPY 7000【Ordered Items】Hamana Lake Special Eel Rice Bowl: JPY 7000Free refills for rice and sauce.【Presentation】Before the meal, we were shown live eels. This is a presentation that signifies "We will grill this eel to perfection."【Taste and Content】~Eel~Using carefully selected 330g eels, the natural flavor is rich and intense. While the fat content is high, it is not overly greasy, showcasing the chef's skill in extracting umami.~Sauce~Light yet punchy.~Rice~The rice, cooked in a pot, is Koshihikari from Toyama Prefecture, sweet and pairs perfectly with the flavorful eel.~Soup~Seasoned lightly to complement the eel, it serves as a great supporting role to balance the overall meal.【Interior】The atmosphere is quiet and elegant, allowing for a focused experience with the eel.16 seats (6 at the counter, 2 tables for 4 in a raised tatami area, and 1 table for 2, all with sunken kotatsu seating).【Service】Polite and comfortable service, with the opportunity to enjoy the craftsmanship of the chefs from the counter.【Business Hours】Lunch service only:1st Session: 11:30 AM - 12:30 PM2nd Session: 1:30 PM - 2:30 PM【Parking】None available; please use nearby paid parking. Less

The interior is a small space with a counter and just one table. It features a Kansai-style cooking method, using only charcoal grilling without steaming. The smoke filling the restaurant while grilling was quite memorable, making me wonder if everything was alright. However, the finished Dashi-ko eel was absolutely fantastic. The thick, substantial Dashi-ko eel was so large that it barely fit in the rice bowl. The skin was crispy and fragrant, and despite not being steamed, the flesh was tender and fluffy. The sauce and rice were also top-notch. I genuinely thought it was delicious. It’s worth JPY 7500, and I would love to eat here again. Less

I made a reservation for 11:30 AM on the weekend. I booked the OMAKASE a month in advance! The reservation fee was JPY 780 for two people.I ordered the Hamana Lake Shiko Unagi Special Rice Bowl (JPY 7000) and also requested green tea and black oolong tea. The refills are free, and the staff frequently comes to refill our cups.About 30 minutes after arriving at the restaurant, the unagi was served! I could see it being carefully grilled while I waited. This was the first time I had unagi that overflowed from the bowl!Since I rarely eat unagi, I can't compare it to others, but it was crispy on the outside and juicy and fluffy on the inside—absolutely delicious! The chopstick rest was shaped like unagi, which was adorable! It was a great meal! ^_^ Less

I visited for lunch with a friend. According to Tabelog, reservations are usually required well in advance, but luckily, I called around 11:00 AM on the same day and was able to secure a table for 12:30 PM! ✨They showed us the eel before grilling, and the dish was served in about 20 minutes! It was crispy on the outside and fluffy on the inside—absolutely delicious.Soft drinks like oolong tea and green tea are available for JPY 300, and refills are free!You can also request extra sauce for free, so if you prefer a stronger flavor, be sure to ask! Less

I made a reservation for the early lunch shift on a weekday and entered the restaurant. There was another group at both the counter and a table. First, we were shown the eels that would be prepared today, and they looked stunning with a beautiful sheen. Then came the grilling. Watching the grilling process live from the counter was a rare experience. The pickles served in the meantime were also delicious! After steaming, we started with the grilled eel. It was incredibly tasty! The accompanying wasabi, true to Shizuoka's reputation, was so good that I could have enjoyed it with just sake. Then came the main dish, the eel rice bowl. The satisfaction it brought was beyond words, filling my mouth with joy. The chef's hospitality and conversation conveyed his dedication to his work, enhancing my appreciation for the dishes even more. The rice was also carefully selected and delicious! It was a perfect moment with nothing to complain about. Less

This year, I participated in the annual Hamamatsu eel tour during Golden Week, and I made a reservation in advance at this highly-rated restaurant.It seemed that even walk-in customers were being guided with time slots, so reservations might not be strictly necessary.The menu featured a designated dish: the Special Unagi Rice Bowl.Before serving, I was shown the eel of the day, and I thought it looked a bit slim, but I was informed it was farmed eel from Hamamatsu.As an appetizer, I was served simmered beef, which was well-seasoned and heightened my anticipation for the eel bowl.The unagi rice bowl was generously served with a whole eel.After serving, the chef explained the eel and the rice, but I didn’t quite catch it.The eel bowl was lighter than I expected, giving off a traditional Japanese restaurant vibe.I personally prefer a richer, crispy eel, so I felt a bit let down.Since it’s eel, I’m not sure if it was just a variation in quality, but it was a little disappointing. Less

Rin (Shizuoka, Hamamatsu) - Enjoying eel!I made my first reservation through OMAKASE at 13:30.There are several reservation sites, but I’ve almost given up on OMAKASE as it doesn’t suit me. I just hope that renowned restaurants will break away from it. I wish the management would understand how much of a challenge OMAKASE is for customers.Anyway, I was looking forward to this during Golden Week.I’m visiting a famous local eel restaurant for the first time! ❣️▼ Order----------------------------------------I made a web reservation in advance.- Hamana Lake Shinko Unagi Deshiko Rice Bowl - JPY 7,000Drinks for the day:- Premium Malts (small bottle) x 2- Chilled Sake → OurokuThe total came to JPY 9,900, paid in cash.I had the Hamana Lake brand Shinko Unagi, Deshiko.This is the brand eel "Deshiko" from Hamana Lake.Before eating, they kindly showed me today’s eel.By using a steel skewer, the rich fat of the Deshiko eel is grilled with charcoal, resulting in crispy skin and a delightful texture.This way, it’s not too greasy, making it appealing to everyone.I was happy to chat with the restaurant manager about various things.I want to visit again.It was a great meal!I left the restaurant at 14:15.Total time spent: 45 minutes.First visit!I came to this place located on the outskirts of Chitose Town.-----------------------------Tabelog's Top 100 Eel Restaurants 20247th out of 100#Eel #HamamatsuEel #Deshiko #HamamatsuRamen #ShinkoUnagi Less

I visited this place for the first time in about three years. Last time, I was impressed by the fluffy and delicious unagi donburi and the crispy, flavorful shiroyaki, so I made a reservation through OMAKASE.Currently, they only offer one type of unagi donburi, so I was a bit disappointed that shiroyaki and uzaku are no longer available.It seems that Tsukamoto-san, who previously prepared the dishes, has opened his own place in Hamamatsu, so they might be sticking to this menu until their operations stabilize.I chose the deshiko unagi, but I felt that the tenderness and texture of the eel were not quite as good as before. Considering that the unagi donburi is priced at JPY 7000, I couldn't shake off the feeling regarding the taste and cost performance.They also have regular unagi available for JPY 5000, which is not deshiko.However, the service is commendable, as you can enjoy unlimited servings of freshly cooked rice, and drinks like oolong tea are free after the first order.The unagi is still delicious, so I left satisfied.Thank you for the wonderful meal today. Less

I traveled to Hamamatsu and felt I had to try eel and gyoza, so I made a reservation at Rin. On the way, I got sidetracked by some street performers, which made me late and I had trouble finding the restaurant. Just when I was starting to panic, I spotted a woman walking while looking at her smartphone, just like me. I finally arrived safely! I was seated at the counter, but unfortunately, the view of the eel being grilled was a bit obstructed. The pork kakuni that was served first was tender and delicious. The restaurant was filled with the wonderful aroma of eel and sauce. Finally, my highly anticipated dish of Nishiko eel arrived. The outside was crispy while the inside was melt-in-your-mouth tender—so good! It was worth the splurge. Less