Top Chef Selection ~Pioneers~
Hamamatsu: 'Seirin'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
Hasebe is a chef who stakes his life on Shizuoka's ingredients.
Hasebe holds his own hunting license and heads into the mountains and streams himself in search of duck, wild boar, and the like. The root of this drive traces back to a childhood experience — the excitement of gathering wild mountain greens and fishing with his parents and eating what they caught on the spot. He never leaves the seafood used at his restaurant to a supplier; he always makes the rounds of the nearby fishing ports on the Enshu-nada coast every day to source it himself. He says he sometimes even dispatches the fish himself, right there on the spot.
More recently, he has also started farming with local volunteers. The log-grown shiitake and taro he cultivates are not only used in his own kitchen but are reportedly also shipped to Tokyo.
〒430-0946
222-25 Motoshiro-cho, Naka-ku, Hamamatsu-shi, Shizuoka, Arusu Building 1F
TEL: 053-450-1024
Two seatings: from 18:00 and from 21:00
Closed: irregular
COMMENT
I gather the finest ingredients from around Hamamatsu, and devise the cooking so that the flavor the ingredients naturally have can come through to the fullest.
Precisely because the menu often consists of dishes that seem simple at first glance -- just grilling, just simmering, and so on -- I place great importance on the discernment to properly judge, even among the same ingredient, which individual piece should be grilled and which should be simmered, based on differences between individual pieces, their condition, and how they were raised, and on adjusting the cooking accordingly.