COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Hamamatsu "Seirin" (Michelin one star winning)
store information
store information
-
Atsunari Hasebe is a chef who devotes his life to the ingredients of Shizuoka.
Hasebe holds a hunting license and ventures into the mountains and streams in search of ducks, wild boars, and other creatures. His actions stem from an experience he had as a child, when he went fishing and picked wild vegetables with his parents and was deeply moved when he ate them on the spot. He never leaves the seafood he uses in his restaurant up to the dealers, but instead makes a beeline for the fishing ports of the nearby Enshu Sea every day to source it himself. He even kills the fish himself on the spot.
Recently, he has also started farming with local volunteers. He not only uses the log-grown shiitake mushrooms and taro he grows himself, but also ships them to Tokyo. -
〒430-0946
1F Ars Building, 222-25 Motoshiro-cho, Chuo-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-450-1024
Two sessions: 18:00 and 21:00
Closed: Irregular holidays
-
-
Doumangani, taro bun
To bring out the flavor of the Doman crab, which is said to be a mythical crab, the crab meat is wrapped in strained taro and deep-fried...
DETAIL
-
Fukutojiru (blowfish)
This dish brings out the full flavor of puffer fish bones, which are only available at this time of year, and can be enjoyed with miso.
DETAIL
-
COMMENT
We gather the best ingredients from around Hamamatsu and prepare them in a way that brings out the natural flavors of the ingredients.
Many of our menus seem simple at first glance, simply involving grilling or cooking, but it is precisely for this reason that we place great importance on having the discerning eye to accurately discern the individual differences, condition and growth of ingredients, such as which individual ingredients should be grilled and which should be cooked, even if they are the same, and to adjust the cooking process accordingly.