하마마쓰탄 본점

Focusing on local ingredients from Enshu and handmade preparation, each piece is carefully wrapped by artisans every day and finished crispy on a large two-centimeter thick iron plate. To maintain the crunchiness of the vegetables, we make only what we serve each day. The final touch of flavor comes from the confidence of the artisans at Hamakitchen (our own factory and meat wholesaler).

We grilled fresh morning-caught hormone with miso. In Hamamatsu, we eat gyoza and miso hormone together. The rich secret miso sauce pairs perfectly with beer.

Enshu's dream pork has a rich flavor that intensifies with each bite. This cooking method, where it is grilled quickly on a thick iron plate to lock in the umami, offers a taste that cannot be experienced elsewhere. Feel free to add yuzu pepper to your liking.

7 pieces 550 yen, 14 pieces 1,100 yen, 21 pieces 1,650 yen, 28 pieces 2,200 yen, 35 pieces 2,750 yen, 50 pieces 3,850 yen, 100 pieces 7,700 yen

Medium 660 yen Large 1,320 yen

Enshu's Enthusiasm Cuisine

Thinly grilled and folded. Worcestershire sauce is the base.

Shizuoka Prefecture boasts one of the highest catches of shirasu in Japan, with the Maibara Fishing Port in Shizuoka being among the top in terms of shirasu catch. Shirasu fishing has been conducted since the early Meiji period, and it is said to be the birthplace of shirasu fishing. Every year, on the third Saturday from May to August, the Maibara Port is opened to the public for the 'Maibara Fishing Port Morning Market,' where fresh seafood, including freshly caught shirasu, is sold. The shirasu is processed on the boat immediately after being caught to maintain freshness. People from Enshu do not eat fresh shirasu delicately with chopsticks; instead, they scoop it up with a spoon and eat it heartily or put it in a bowl and gulp it down.

People from Enshu prefer bonito over tuna, or rather, they only eat bonito? The Enshu style is to cut it thick. Please enjoy it mixed with ginger and garlic.

When you think of Hamana Lake, you think of eel. Enjoy it grilled with wasabi soy sauce.

Generously made with fresh green seaweed from Hamana Lake. The aroma of the sea is irresistible.

Handmade Enshu stretched noodles made one by one in the village of Inasa.

Hamana Lake specialty Aonori is a seaweed full of coastal flavor, giving a sensation of eating aroma.

Fresh and plump clams caught in Hamana Lake. Large 1,430 yen

A 100% beef hamburger that emphasizes the flavor and texture of the meat itself. It is finished rare. When you break it with chopsticks, plenty of juicy meat juice will overflow.

Uses fresh squid entrails. It's an extremely simple snack made only with squid and squid entrails, but it's addictive in its deliciousness.

Edamame, Miso Cucumber, Salted Cabbage, Tomato Slices, Salted Fish, Octopus Wasabi, Chopped Green Onion, Pickles

Shirasu with grated daikon, eschalot, potato salad, yam steak

Let's eat vegetables too. A healthy salad made with 10 types of vegetables. With homemade dressing containing almond powder and crispy bacon.

Made by the chef every single day. The mayonnaise is kept to a minimum to highlight the flavor of the potatoes. You can also enjoy the chunky texture.

Carefully made! Boiled flat thick noodles that are chewy! Traditional sauce flavor.

Firm, specially made flat thick noodles. Plenty of green onions from Hamamatsu.

Hamana Lake specialty Aonori (bunch seaweed) is full of seaside flavor, giving a sensation of eating aroma. Enjoy it with boiled shirasu and Hamamatsu specialty Hamanatto.

Handmade Enshu stretched noodles made one by one in the village of Inasa. They have a very smooth texture and are delicious, so please enjoy them with only fresh eggs, green onions, and broth. Mix well before eating.

Sorbet made from the well-known Mikami oranges.