Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Chef
Atsunari Hasebe - A chef who devotes his life to ingredients from Shizuoka
Food
The dishes are more voluminous than you'd expect from a Japanese Cuisine, and are flavored with the aroma of the ingredients' broth.
Space
Calligraphy by Daitokuji Oubai-in and Handeishi's chirori. The owner's aesthetic sense shines in even the smallest details.
Pick-up reviews
天ぷら、鱧、鰻、河豚などなど季節によってお料理が全然違う食べ物やさん。狙っていた鰻の時期に初訪問でした。 大将と2番手さんとの掛け合いとか、トークも楽しくて、いい意味でカジュアル&フランクな居心地の良い和食屋さんでした。 ちなみに2番手さんはお昼は浜松の麟というお店で鰻屋さんやってます。勢麟...Find out more
2023/08 Visitation
1times
【Checkポイント】 ■1年で大きく分けて5回顔を変える勢麟。5月は天ぷら屋! ■総重量1kgのコースも鰹や昆布出汁は使わないのでお腹に溜まることなく最後まで静岡の恵まれた土...Find out more
2024/05 Visitation
15times
今回は浜松駅から歩いて10分ほど所にある日本料理『勢麟』さんへお邪魔しました。こちらは言わずもがなですが静岡県そして浜松を全国レベルに引き上げたお店の1つです。4月5月は『天ぷら屋...Find out more
2024/04 Visitation
8times
Restaurant name |
Seirin
|
---|---|
Categories | Japanese Cuisine |
Phone number (for reservation and inquiry) |
053-450-1024 |
Reservation Availability |
Reservations Only
ご予約はOMAKASEからのみとなっております。 |
Address |
静岡県浜松市中央区元城町222-25 アルスビル 1F |
Transportation |
Approximately 5 minutes by taxi or 10 minutes on foot from JR Hamamatsu Station 410 meters from Daiichi Dori. |
Opening hours |
|
Budget |
¥20,000~¥29,999 |
Budget(Aggregate of reviews) |
¥30,000~¥39,999¥50,000~¥59,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Number of seats |
8 Seats ( 8 seats at the counter) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space |
Occasion |
|
---|---|
With children |
Age 13 and over (those who can eat the adult course) |
Dress code |
Please refrain from wearing extremely casual clothing. We also ask that you refrain from wearing perfume or other scents when visiting the store. |
The opening day |
2018.10.11 |
鰹や昆布は一切使わず、お椀ならそのメインの食材のアラや骨からお出汁を取って食材を無駄にしないようにしています。
鰻屋もやっているので、鰻の幼魚の採取事に混獲されるアミエビで魚醤や塩辛をつくっています。
浜松は食材がとっても豊かな土地なので、地元浜松の生産者さんを盛り上げていくため、農家さん、漁師さんなどと一緒に活動をしています。
鰻を焼くときに出た炭の灰を畑の肥料として再利用しています。お店では、赤杉の芯でつくったお箸で食べていただいているので、お食事後はご希望のお客様にはお持ち帰りいただいております。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
It is not a restaurant, but a "food shop." The course, which incorporates generous amounts of Shizuoka ingredients, is a must-try.
The interior of the restaurant has a counter made of a single piece of ginkgo wood and a cedar transom that gives it a strong presence. It has the atmosphere of a typical Japanese Cuisine restaurant,
...but the owner, Atsunari Hasebe, says, "We're not a restaurant, we're a food shop." In the spring, they serve seafood and wild vegetables, in early summer they serve conger eel, in midsummer they serve wild eel from Lake Hamana, in autumn they serve matsutake mushrooms, and in winter they serve pufferfish. The main dishes change five times a year, and 98% of Other ingredients are also from Shizuoka. The chef's selection course is generously made with local ingredients. The pride of the food shop shines through in the portions.