Hamamatsu Tanto Hamamatsu Station South Exit

Focusing on local ingredients from Enshu and handmade quality, each piece is carefully wrapped by artisans every day and finished crispy on a large two-centimeter thick iron plate. To preserve 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 hormone from the morning with miso. In Hamamatsu, we eat gyoza and miso hormone together. The rich secret miso sauce pairs perfectly with beer.

The Enshu Dream Pork has a rich flavor that deepens 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 anywhere else. 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

Medium 660 yen Large 1,320 yen

Enshu's spirited cuisine

Thinly grilled and folded. Worcestershire sauce is the base.

Shizuoka Prefecture boasts one of the highest catches of shirasu in the country, with the catch from Maibara Fishing Port within Shizuoka being top class. 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, 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 Lake Hamana, you think of eel. Enjoy it grilled with wasabi soy sauce.

Plenty of fresh green seaweed from Hamana Lake is used. The aroma of the sea is irresistible.

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

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

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

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

Uses fresh squid entrails. It's an extremely simple snack made only with squid and squid entrails, but it's addictively delicious.

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.

Every day, handmade by the head chef. To appreciate the flavor of the potatoes, the mayonnaise is kept to a minimum. You can also enjoy the chunky texture.

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

Firm, carefully crafted flat thick noodles. Plenty of green onions from Hamamatsu.

Hamana Lake specialty Aonori (bunch seaweed) is a seaweed with a rich coastal flavor, giving a sensation of eating aroma. Enjoy it with boiled shirasu and Hamamatsu specialty Hama natto.

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

Sherbet made from the well-known Mikahi mikan.