Where is the eel’s hometown? When asked, I couldn’t help but say, “This is it! “and,

A place you’ll want to talk about… [Suigetsuro/Suigetsuro] standing on the shore of Lake Hamana

[Toku Hamanako Bettei] is located on the second floor of Sagetsuro.

The large windows offer a panoramic view of Lake Hamana, making you feel as if you are inside Lake Hamana.

The live eels and fresh fish carefully selected by the long-established eel restaurant “Unagi Toku” are served here.

You can go beyond enjoying with your five senses and enjoy the sixth sense of your imagination.

What I recommend this time is!

Here! !

Specially selected eel gozen.

Based on the concept of locally produced and locally consumed meals,

Two types of seasonal sashimi and the chef’s special daily small bowl.

The shine of the skinned bonito is dazzling…

“Enshu specialty mochi gatsuo”

Its chewy texture makes it addictive.

Bonito! Thank you for meeting me!

(Sashimi varies depending on the day)

 

The king of summer vegetables: Boiled eggplant

Perfect for preventing summer fatigue. What a beautiful eggplant!

I feel jealous of your beauty.

 

And, the head chef, Tomasato, pays close attention to every detail.

The chef’s passion is hidden in the dressing as well.

The head chef’s work  “Carrot dressing that won’t sink”

A carefully crafted dish where sweetness and sourness dance harmoniously.

I aspire to live like this.

 

Our proud eel shines with a secret sauce that has been added every day since the Meiji era!

The eel is grilled Hamamatsu-style, shallowly steamed, and you can enjoy the deliciousness unique to live eel.

I take my hat off to the virtuous eel who has established an unshakable position.

But I won’t eat it yet…Here’s 10 seconds of eel magic!

While still warm, sprinkle with Japanese pepper and cover.

Sansho is said to be Japan’s oldest spice.

The Sansho from Tokuhama Nako Bettei has a very glossy green color.

Wait patiently for about 10 seconds until the scent is released.

1.2.3.4.5.6.7.8.9.10!

Sansho gives off a refreshing and tangy aroma the moment you open the lid.

A smile naturally spills out in front of such an eel.

“Even small pieces of Japanese pepper are spicy.”

As the saying goes, amazing power is hidden in these tiny particles.

Just a little bit of Japanese pepper and 10 seconds of magic can bring out the flavor of eel so much.

Thick and plump eel. When you tear it apart with chopsticks, the surface has a slight elasticity.

Its deliciousness seems to melt in your mouth.

Exciting is exactly the word I would describe to the eel bowl in front of me.

 

Enjoy the view of Lake Hamana and enjoy the heartfelt cuisine prepared by our head chef.

Why not spend such a blissful moment?

 

Located on the third floor of Sagetsuro,

Mainly meat dishes using local Shizuoka brand Mineno beef.

Teppanyaki [THE HAMANAKO TERACE]

You can also enjoy a wide variety of wines that go well with course meals and meat.

At Sagetsuro, you can enjoy locally produced meals with a spectacular view in the background.

Please go out according to each scene.

Managing Director Teruhiro Kawai, a hospitality expert, will welcome you with a smile!

 

Suigetsurou [Suigetsurou]

◇HP　https://suigetsurou.jp/

◇Address

431-0214

3436 Bentenjima, Nishi-ku, Hamamatsu City, Shizuoka Prefecture

2nd floor [Toku Hamanako Villa] 053-543-5109

3rd floor [THE HAMANAKO TERRACE] 053-543-5519

◇Business hours

[Tuesday/Wednesday/Thursday]

Lunch 11:00-14:30 (14:00)

Dinner 17:00-20:30 (20:00)

[Friday/Saturday/Holidays]

Lunch 11:00-15:00 (14:30)

Dinner 17:00-21:00 (20:30)

[Sunday]

Lunch 11:00-15:00 (14:30)

Dinner 17:00-20:30 (20:00)

*The time in parentheses is the last order time.

◇Regular holidays

Mondays (open if Monday is a holiday) *Other irregular holidays may apply

◇ACCESS

5 minutes by car from Bentenjima Station on the JR Tokaido Line