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：
-
特上うな重白焼付きd(￣ ￣)
本日浜松ランチは、4ヶ月振り二回目〜勢麟さん譲りの肉厚で美味しいうなぎを楽しむことの出来る姉妹店〜麟さんへ特上うな重白焼付きを食べに伺いました(o^^o)
大きくて肉厚な上、香ばしく脂が乗った
うなぎを一度味わったら最後〜脳裏に、
焼き付き決して忘れられない存在となっ
てしまうかも…
それくらい中毒性の強い美味しいうなぎ
なのでご用心下さいね(￣O￣;)
天然うなぎは冬眠のため脂を蓄える10月
から12月の一番美味しい時期も終盤、、
来年の夏、世間がうなぎと騒ぐ時期と脂
が乗る秋に〜またうなぎを楽しみに勢麟
さんと麟さんへ伺いたいと思います♪
本日のお品書き 7,700円
特上うな重白焼付き 6,500円
白焼
特上うな重
肝吸い
追加…肝焼き
その他ドリンク
絶品〜海うなぎ(#^.^#)
本日浜松ランチは、浜松駅から徒歩10分程度にある麟さんへ白焼の付いた特上うな重を食べに伺いました(#^.^#)
水揚げの少ない海うなぎが食べられること
で知られる〜お気に入りの勢麟さん関連の
うなぎ屋さん、、
こちら麟さんでは、基本養殖物の安定感の
ある極上のうなぎが頂けますが、、
お目当てにしているのは希少な海うなぎ〜
浜名湖の平和な淡水に入る前に水揚げされ
る海うなぎは一日三百本〜その中から選り
すぐった海うなぎが勢麟さんやここ麟さん
に安定的に届きます♬
潮の流れや天敵から身を守り育つ海うなぎ
は肉厚で筋肉質、皮も厚く食べ応え十分…
しっかり皮目をパリパリになるまで焼き切
った分厚い身は甘く滅茶美味しいd(￣ ￣)
勢麟さんで知ったこの海うなぎを目的に足を運ぶ食通さん達が少なからず居るみたいですね(#^.^#)
本日のお品書き 13,700円
特上うな重白焼付 6,500円
白焼き
追加 肝焼
追加 うざく〜能登の岩もずく
うな重～養殖うなぎから浜名湖の天然海うなぎに変更
肝吸い
その他ドリンク
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 |
Now that it's a little warmer, I'm feeling particularly nostalgic, so I headed over to Rin in Hamamatsu. The sight of handsome Dai-chan, sweating profusely as he grills over red-hot charcoal, is burned into my memory. His skills have improved so much that he's rumored to be even better than the head chef at Seirin...lol. This time, I asked for a natural sea eel and was lucky enough to get my hands on just one, which I was able to enjoy grilled unglazed - I was very lucky and grateful. This is purely my own opinion, but as sea eels live in waters far from the muddy riverbed, they have no unpleasant odor, are rich in minerals and have an impressively refreshing taste. The skin is thick and is perfect for grilling over charcoal until it's crispy and sliced, while Rin's is Kanto-style, which is steamed first and then grilled over charcoal - the meat is fluffy and soft, their selling point being the Kansai-style which is crispy on the outside and fluffy inside, or the Kanto-style which is soft and fluffy... It's a matter of preference, but both are very delicious! ️ I'm very satisfied to have had the opportunity to eat my fill of the extremely rare natural sea eel today❗️ The eel grilled by Dai-chan is worth going all the way to Hamamatsu to eat, and I also recommend the farmed eel, which is just as good as the natural one❗️ P.S. Natural sea eel, which is not caught consistently, and the unagi rice bowl would both cost 17,000 yen per person, but since we were only sharing one eel this time, the price was a bit unusual. Today's menu 20,400 yen/2 people Natural sea eel, unagi rice bowl, Lake Hamana farmed eel, Kanto-style steamed eel rice bowl, Toyama koshihikari rice, Hazakake rice, Hagama pot, liver soup Other drinks