In

At the up-and-coming eel specialty restaurant 'Rin' in Hamamatsu City, dishes are prepared using locally sourced eels from Lake Hamana, known for their exquisite fat content. The owner, Mr. Daiki Tsukamoto, captivates visiting food enthusiasts with each dish he meticulously crafts, showcasing his expertise in selecting ingredients and his minimalist approach to seasoning. In addition to grilled eel and eel rice, the dish featuring iwamo-zuku (seaweed) is also renowned for its refined flavor.

Located in an old entertainment district that retains the charm of the Showa era, 'Rin' features an unpretentious interior that is appealing. The aroma of the dishes wafts through the air, welcoming visitors. It consists of a counter and a raised seating area, where guests can also enjoy a selection of local sake curated by Mr. Tsukamoto. The contrast between the simple decor and the refined cuisine delights those who visit.

Chef Daiki Tsukamoto, who started his career at a local sushi restaurant, has mastered the techniques of Seirin and taken a new step forward with this establishment. Since its opening, it has continued to receive prestigious awards and has many repeat customers, proving its strength.

A young chef in his twenties, Daiki Tsukamoto has gained fame in Shizuoka. His eel dishes showcase his craftsmanship. He maximizes the characteristics of the ingredients to create exquisite flavors.