勢麟

A Japanese restaurant where you can enjoy smallpox. Of course, salmon is the best, but it provides the best way to eat the seafood you got on that day. The main sashimi is chrome, fish caught in Thailand and Shizuoka. The mussels were delicious without any liver bitterness.

Bring out the flavor of the ingredients, The owner's commitment to making the best food. It was the best food.

It was awesome! The general is a countryside dish. It doesn't look good. It was delicious.

I love the food that the general cooks too much I go from Nagoya about once a month ? This day was also delicious ?

It is a Japanese restaurant with a complete reservation. The dishes are carefully selected ingredients and carefully worked. You can enjoy it in a fun atmosphere. Especially the eel was delicious.

instagram: 66shuki Twitter: 66shuki TikTok: 66shuki Japanese Cuisine [Serin] Hamamatsu Hamamatsu's Tabelog No. 1 rating, Seirin where you can enjoy Japanese cuisine using the best local ingredients in Hamamatsu. Located about a 10-minute walk from Hamamatsu Station, the interior is a calm and luxurious space with white wooden counters. General Hasebe, a young 1988 generation of Hana (I'll call him that because he's the same age as me), went to Maisaka Fishing Port and Irago in Aichi to make a connoisseur of fish and purchase the best local ingredients from Hamamatsu. The food created by subtraction that makes the best use of the ingredients is a wonderful word! And a large volume of about 1 kg on the course. Many of the dishes that are served are beautiful and tasteful, and I feel a sense of insistence everywhere. Please eat a year's worth of eel this time and go home! This is an eel-exhausting course that uses plenty of natural sea eel from Lake Hamana. The number of eels in Lake Hamana rises by about 100 a day, but the only really good one is about 7.8, which makes General Hasebe's connoisseur shine. The strength of the relationship with the fish store that purchases the best quality natural eel and transports the rest to Tsukiji. It's really hard to visit by yourself, but it's important. Rabbits, Seirin-san's eel is amazing. How to remove fat, how to bring out the umami of the body, baking technique. It was a ridiculously delicious eel! This time, I entered the course up to the matsutake mushrooms harvested in the morning, and it was just the best day I was too lucky. ◆ Omaezaki steamed abalone ankake, okra, grilled eggplant The crispy texture of okra and the plumpness of bao are the best! The bean paste of the broth from the abalone, which is full of umami, is gentle. Start with a menu that warms your stomach. ◆ Omaezaki Sphyraenidae sushi Oshizushi that utilizes the traditional method of making sushi. Delicious pressed sushi with a good aroma of sphyraenidae and good fat riding! The seaweed is crispy and has a nice scent. ◆ Sea bream and matsutake mushroom juice Don't dare to draw soup stock instead of bowls. Do not use bonito or kelp, just use sea bream salt and soy sauce for soup stock. The quality of the matsutake mushrooms picked in the morning is surprisingly high, as if it has such a crunchy texture and texture. Matsutake mushrooms with a wonderful texture and aroma! ◆ Lake Hamana Natural sea eel Yawata-maki Normally, hunting is prohibited, and rare eels that are on the market are used only when they are not for sale due to drinking needles. The scent of charcoal, the umami of natural eel fat, and the texture of burdock are irresistible. The salt content of Seirin's sauce is about half that of other restaurants. The taste of eel is delicious even with a little salt. ◆ Sashimi Maisaka bream, blue oranges, new squid The sea bream squeezed with salt a day ago is a pale fish, but it has umami and softness and is delicious. When combined with the acidity of blue oranges, it was quite fresh and good. The new squid has a crunchy and sticky texture. ◆ White-grilled natural sea eel from Lake Hamana A Kansai-style roast that is grilled with a skewer to remove fat. The sound of cutting with a knife is irresistible. While changing the taste with wasabi and salt, radish and new ginger. The skin is thick and irresistibly delicious in Paris. ◆ Lotus root mochi with new ginkgo and horsehair crab ankake harvested in the morning The lotus roots that can be harvested in Hamamatsu are thin, but they are characterized by pulling threads. The smooth texture of the new lotus root harvested in the morning and the exquisite texture that leaves a hint of the crispy texture of the lotus root with a little stickiness. Put the baked new ginkgo inside. The bean paste with plenty of horsehair crab flavor is also the best. ◆ Natural Lake Hamana Eel Combine with Noto rock mozuku, tomatoes, cucumbers and water shields. Uses eel that is about 3 cm larger than Yawata-maki. The combination of eel and ingredients with sweetness and sourness is irresistible, with various textures that are sticky, slippery, and crispy. Even though I'm eating this much eel, it's not too bad. ◆ Lake Hamana Natural sea eel bowl Among the natural eels that General Hasebe himself chose with his connoisseurs, the pin ones! The more you chew, the better the taste of natural sea eel, and the charcoal-flavored sauce is in the best condition by grilling Seirin. The best unadon with rice. ◆ Eel sauce TKG This is definitely delicious. I had a large serving of rice, so I had 3 egg yolks! The TKG eaten with rich egg yolk and eel sauce is the best. ◆ Hosoe passion fruit ice cream The manually made ice cream is very sticky. A rich ice cream with a strong passion fruit taste. Revisit decision! I want to change the seasons and enjoy seasonal ingredients and Seirin-san's Japanese cuisine! Random course ◆ Omaezaki steamed abalone ankake, okra, grilled eggplant ◆ Omaezaki Sphyraenidae sushi ◆ Sea bream and matsutake mushroom juice ◆ Lake Hamana Natural sea eel Yawata-maki ◆ Sashimi Maisaka bream, blue oranges, new squid ◆ White-grilled natural sea eel from Lake Hamana ◆ Lotus root mochi with new ginkgo and horsehair crab ankake harvested in the morning ◆ Natural Lake Hamana Eel ◆ Lake Hamana Natural sea eel bowl ◆ Eel sauce TKG ◆ Hosoe passion fruit ice cream

Scale (Seirin) 222-25 Motoshiro-cho, Naka-ku, Hamamatsu-shi, Shizuoka The hottest shop in Hamamatsu! Mr. Seirin who has a good reputation. When you arrive at the store good atmosphere. A disciple will welcome you in front of the store. The inside of the store with only a counter is clean and has a wonderful atmosphere Omakase course 20,000 to 30,000 yen (It seems to change depending on the material) Red-eye potato (Simple and delicious!) grip Rice from Yaizu A blend of red vinegar and white vinegar Miyagi Prefecture, 40 kg of Shiogama bluefin tuna (bigeye tuna) Lean (Thick and delicious) Medium Toro (It's more like a large Toro than a medium Toro. It's delicious without any sarcasm of fat) Blood clam (Mikawa Ishiki, Aichi Prefecture) Specialty Sea bream and turnip bowl (I didn't add any extra seasoning and just a little soy sauce. I was surprised at the soup stock that was surprisingly full of the flavor of the ingredients even though it was hardly seasoned.) Large natural tiger puffer (female) sashimi, smoky (Deliciousness without complaint!) French salt on grilled milt (Fresh tiger puffer milt caught in the morning. It's cut into large pieces and the thick salt goes best! It was the best) Deep-fried natural'boke's pork (Deep-fried big tiger blowfish like Kentucky. It becomes silent while eating.) Oura burdock (Burdock that feels the good scent of soil as if you went to the countryside. This is also wonderful!) Fugu hot pot (Torakawa pork that is delicious as it is. Of course it is delicious even if it is soaked in ponzu sauce) Kujo green onions (Sweet and perfect for pots) Auction, auction root (Simple and delicious. The roots and texture are carefully removed and the texture is good.) Log shiitake mushrooms (Thick and big shiitake mushrooms. Definitely delicious) Rehearse Karasumi radish (The finest karasumi with reduced salt to the limit. I have made karasumi myself, but I was aiming for this taste. The best karasumi ever) Fugu porridge and pickles (The soup stock from the puffer fish pot is used as it is for porridge. Shirako is also added to make porridge like porridge. Of course, the taste is the best.) Red cheeks from Kakegawa, Shizuoka Prefecture (It's so big that it doesn't look like red cheeks. It's not only sweet, but it has a good balance of sweetness and acidity. It's also the best strawberry with freshness.) The above dishes (Drinking non-alcoholic beer and carbonated water The total amount is about 26000 yen including tax) If it is this content, it is a good value. Everything was great as rumored. General Hasebe of the scales Thank you! Thank you for the meal.

A Japanese restaurant located about a 10-minute walk from Hamamatsu Station. A shop that is becoming more and more famous these days. My brother, who lives in Hamamatsu, often goes there, so I participated in the charter party. There seems to be no store in this class around Hamamatsu. The shops are lined up side by side and customized like a high-class restaurant in the city center. But both the general and the disciples were very friendly and easy to talk to. Depending on the season, it seems that the course changes completely using the seasonal ingredients at that time. The course content that extruded the main material at that time. It seems that you can eat eels to death when you are eels. This day is the February course and the blowfish course (〃 ・ ิ ‿ ​​・ ิ) ゞ It was ridiculous because there was one big blowfish milt for each person. The big fried chicken with bones was also big and big. The blowfish pot came out, and it was ridiculous because it was porridge. I ate a blowfish. The freshly peeled ark shell came out first, but unlike the usual strong scented ark shell, I could taste the freshness of the peeled ark shell and it was very delicious. And the last strawberry was too big and big. When I was little, I remembered the strawberry that was too big to eat at my parents' house, which is about twice as big as that, and looks like a fan-shaped monster. The ingredients were so good that I wanted to try other courses as well.