Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Rin
(麟)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Daiki Tsukamoto (Tsukamoto Daiki) - A rising star from Hamamatsu who is still in his 20s but has plenty of experience
Food
The restaurant focuses on eel alone. The taste of grilled eel attracts diners from all over the country to its small restaurant.
Space
Located in a corner of an old entertainment district, the contrast between the simple setting and the excellent food is a delight
Review
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Review 312casesFollower 48PeoplePick-up reviews
～静岡県(浜松市)グルメ紹介～ 2024.04.15 食べログAward2024BRONZE 食べログ100名店 麟(@rin_sumibiyaki ) ・白焼き付鰻重 初めて食べログAward選出のお店に行ってきました。 11時30分に入店し、まずは飲み物を選び、その...Find out more
2024/04 Visitation
1times
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Review 612casesFollower 488People2024/04 Visitation
2times
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Review 4,597casesFollower 9,532People天然海うなぎと養殖うなぎd(￣ ￣)
少し暖かくなり無性に恋しくなり伺った先は、浜松の麟さん、、 イケメンの大ちゃんが真っ赤な炭と向かい 玉の汗を流し焼きあげる姿が目に焼きつく ほどカッコ良く、腕前も勢麟の大将以...Find out more
2024/04 Visitation
3times
Restaurant information
Details
| Restaurant name |
Rin（Rin）
|
|---|---|
| Categories | Unagi (Freshwater eel) |
| Phone number (for reservation and inquiry) |
080-4526-0024 |
| Reservation Availability |
Reservations available
080-4526-0024 |
| Address |
静岡県浜松市中央区千歳町42-2 |
| Transportation |
5 minutes walk from Hamamatsu Station 248 meters from Shin Hamamatsu. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
￥8,000～￥9,999￥8,000～￥9,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
16 Seats |
|---|---|
| Maximum party size | 6people（Seating）、6people（Standing） |
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Wide seat,Counter,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2020.12.4 |
閉じる
ChefDaiki Tsukamoto (Tsukamoto Daiki) - A rising star from Hamamatsu who is still in his 20s but has plenty of experience
Born in Chiba Prefecture in 2000, he entered the world of cooking in his teens, and after training at a local Sushi restaurant for three years, he met Atsunari Hasebe of "Seirin". After training in the restaurant's kitchen for five years and gaining Hasebe's trust, he was entrusted with the second restaurant, "Unagi-ya Seirin", as head chef two years after it opened. His eye for ingredients and his sense of minimal flavor, which he honed during his training, are fully displayed in his eel dishes, and he is already captivating seasoned diners despite being in his 20s.
Food The restaurant focuses on eel alone. The taste of grilled eel attracts diners from all over the country to its small restaurant.
"The important thing about farmed eel is the balance between the taste of the fat and the taste of the fish itself," says Tsukamoto. The flavor starts with sourcing the "best eel of the season," mainly from Lake Hamana, but also from Aichi Prefecture, from Mikawa Bay to Mie, and occasionally from Kochi, Miyazaki, and Kagoshima. The signature dish is a large, unagiyaki. The unaju, with sauce finely adjusted to suit the fat content, and the uzaku, made with rock mozuku seaweed from Noto, are also outstanding.
SpaceLocated in a corner of an old entertainment district, the contrast between the simple setting and the excellent food is a delight
The word "alley" fits the location of this restaurant, which is located in a corner of a small entertainment district that still retains the atmosphere of the Showa era. The restaurant, which was formerly a small restaurant, is unadorned both inside and out, but the aroma of grilled food wafts to the end of the street and acts as a signboard. Guests who visit famous restaurants around the country seem to enjoy this atmosphere. In addition to the counter, there is also a raised area. The restaurant stocks local Shizuoka sake as well as sake selected by Tsukamoto, who is also in charge of the sake for "Seirin", so even having a drink in the afternoon is a luxury.
The second branch of one of Hamamatsu's leading Japanese-style meal restaurants is bringing a breath of fresh air to the "eel town" with its refined flavors.
This eel specialty restaurant opened in December 2020 as the second outlet of Japanese Cuisine "Seirin," which has gained a nationwide reputation for its dishes that make use of ingredients from Hamam
...atsu. It is only open for lunch, with a limit of 18 meals per day, but it is a huge success, with the restaurant being fully booked every day. They purchase the best eels of the season, including those from Lake Hamana, Aichi Prefecture, and other areas, and grill them in either the Kansai or Kanto style to suit each individual eel, creating an exceptional dish. The taste, which is the work of the young owner, Taiki Tsukamoto, shines through, and the restaurant is attracting attention in the Hamamatsu and Lake Hamana area, which is home to nearly 80 eel restaurants, from high-end to popular establishments.