Get to Know Hamamatsu

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[Suigetsuro/Toku Hamanako Villa] Enjoying Hamanako eel on the lakeside

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

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It’s like aromatherapy?! Mikkabi mandarin orange flowers have the scent of neroli.

During Golden Week, I received an envelope from a friend that smelled like jasmine.

When I opened it, I found an envelope full of small white flowers, along with a letter that began, “The mandarin oranges have begun to bloom in Mikkabi.” Maybe the scent that I thought was jasmine was actually Mikkabi mandarin orange flowers? I got excited all at once. Of course, I also know about Mikkabi Mikan, a brand that everyone who lives in Hamamatsu knows. It’s my favorite. However, I lived my life without knowing that tangerine flowers were so beautiful and had such a bright fragrance.

The letter continues, “The herb name for mandarin orange flowers is neroli. Neroli is…” I don’t know about tangerine flowers, but I do know about the aromatic neroli.

Aroma has recently become popular not only among women but also among men as a means of recovering from fatigue and maintaining the mind and body. There are many people who use aromatherapy to relax and refresh themselves. Among them, “Neroli” is popular as a natural tranquilizer and the strongest recovery aroma. To be more precise, neroli is extracted from the flowers of the bitter orange (Japanese name: orange), which is one of the many citrus fruits, and because it takes time to cultivate, it is considered one of the rare essential oils and is quite expensive. Neroli, which is said to be a natural tranquilizer, has the effect of balancing excitement and sedation, lifting depressed moods and making you positive, while also calming excitement. Now in May, the same citrus tree, the Mikkabi mandarin orange, is in full bloom in white at Lake Okuhamana, giving off a rare fragrance.

The other day, after the self-restraint period ended, I asked a friend who had sent me a letter to take me to a farm.

Experience the traditional craft “Hamamatsu Chuzome-some”, which has received the most attention in recent years!

On this day, Jenne came to the Nihashi Dye Factory in Tokiwa-cho, Chuo-ku, Hamamatsu City. I came here to experience the traditional technique of Hamamatsu chusensome. Have you ever heard of “chusensome”? For those who grew up in Hamamatsu, I want them to imagine the tenugui of the Hamamatsu Festival held every year during Golden Week. Tenugui with kite stamps from each town are dyed using a technique called chusensome.

The characteristic of this chusensome is that it has good breathability. Hamamatsu is a major producer of yukata, accounting for about half of the domestic market. If you have ever worn a Hamamatsu chusensome yukata, you will know that it is very comfortable to wear. It is also hand-washable and can be worn multiple times in one season. Another major feature of the production process is that multiple pieces can be dyed using a single pattern.

It is said that Hamamatsu’s chusensome began in the Taisho era. Hamamatsu, with its strong winds, was probably suitable for producing yukata. After the war, the textile industry flourished, and for a time it became known as the “Itohen Town,” but it declined over time. However, we are conducting this experience with the hope that young people will also learn about this traditional technique that has been passed down to this day.

Developing a school bag that protects against flooding! Sakae Shokai Co., Ltd., which handles eyeglass cases and other eyeglass products

Sakae Shokai Co., Ltd., founded in 1948, mainly deals in original eyeglass-related products such as eyeglass cases and eyeglass cloths.

One product worth noting among Sakae Shokai’s products is the floating school bag “Ukuran®.”

Based on a request from people who were saddened by the Great East Japan Earthquake to “develop a school bag that would protect children from flooding,” the company began developing the school bag with the belief that “as a company that deals with textiles, there is nothing we can’t do.”

It took about four years to complete “Ukran®.”

This month’s recommendation is Sakae Shokai Co., Ltd., located in Kamitate-cho, Chuo-ku, Hamamatsu City.

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