Seirin

Chef Atsunari Hasebe is a chef who has dedicated himself to the ingredients of Shizuoka. A licensed hunter, Chef Hasebe ventures into the mountains and streams in search of ducks and wild boar. The origin of his drive lies in his childhood experiences with his parents, the excitement of fishing and foraging for wild mountain vegetables and the pleasure of eating them on the spot. The seafood used in his restaurant is never entrusted to suppliers, rather, he personally visits the fishing ports of nearby Enshu-Nada every day to procure it. It’s said he even performs the finishing touches on the fish himself right there. He has also recently started agricultural activities in collaboration with local enthusiasts. His taro and wood-grown shiitake mushrooms are used not only in his own restaurant, but also supplied to select establishments in Tokyo.

We gather the finest ingredients of the Hamamatsu area and prepare them in ways which bring out their true, inherent flavor. Due to the simplicity of our menu offerings, often simply grilling or simmering, we place great importance on properly ascertaining cultivation method and condition, so that we can determine which individual specimens of each ingredient should be cooked in what way.