Shizuoka

Rin

麟

A sister restaurant to Seirin, a foodie favorite in Shizuoka, Unagiya Rin has made a name for itself with its exquisite eel cuisine. Since opening the restaurant when he was just 20 years old, Chef Daiki Tsukamoto has impressed guests with an omakase menu that honors tradition and creativity. When it comes to grilling eel, his craftsmanship is truly remarkable. Utilizing both Kansai and Kanto-style techniques, he brings out the rich flavor of unagi.

Opened in 2020, Unagiya Rin is located in the coastal town of Hamamatsu in western Shizuoka, known for its rich seafood and produce. Just a short walk from Hamamatsu Station, the little restaurant is nestled in a charming alley lined with small eateries. Inside the restaurant, Tsukamoto has kept the original layout of the space with a simple kitchen and modest decor. It’s clear that here, the focus is entirely on the food.

The aged countertop fits just six seats from where guests get to enjoy watching the chef’s mastery over the open charcoal grill. Every day, he carefully selects the best eels available, often sourced from the local Hamana Lake but sometimes from other prefectures. From appetizers to grilled eel, the dishes here focus on the natural flavor of the seasonal ingredients.

Formerly a sommelier, Tsukamoto also offers a fine selection of sake, with an emphasis on local Shizuoka vintages. He can recommend ideal pairing that enhances the delicate aroma of the cuisine.

Tradition and creativity

The omakase menu changes by the day but the focus of the evening is always on the eel.

While the fileting is done behind the scenes, the grilling takes place right in front of your eyes. Tsukamoto first pierces the eel with skewers to release its fat, which coats the skin for deeper flavor and faster cooking. Using the indirect heat of the binchotan charcoal, he alternates between low and medium temperatures to cook the fish to perfection.

“Each eel has its own unique texture so the grilling needs to be adjusted on the spot,” he explains.

Shirayaki, or grilled eel without sauce, showcases Tsukamoto’s mastery. His skillful grilling results in perfect crispiness on the outside and tenderness on the inside. Served simply with salt and wasabi, the natural flavor of the eel comes through with every bite. Kabayaki is grilled with a special sauce, made from eel broth, dark soy sauce, honey and black sugar. The burnt sauce adds a wonderful smokiness and sweetness.

Steamed egg curd, or chawanmushi, is a signature dish at Unagiya Rin. Infused with rich eel broth, the egg has a refined and silky texture. The diced pieces of eel add another layer of flavor. The seaweed rolls are also enjoyed for its texture, with the charred seaweed enveloping the soft grilled eel. Seasoned with perilla leaves and ume paste for a refreshing contrast, the different flavors strike a perfect balance.

Crispy spring rolls are filled with steamed eel, bamboo shoots and makotake mushrooms, providing a satisfying crunch and rich flavors. They are served with a sprinkle of sansho pepper that adds a fragrant accent.

INGREDIENTS
The prized ingredient at Unagiya Rin is the eel. The fish is primarily sourced from the local Hamana Lake area but sometimes flown in from Aichi Prefecture's Toyohashi or even as far afield as Kochi, Miyazaki and Kagoshima. Some fish are sourced from Isshiki Fish Port market in Aichi.

The rice is Koshihikari grains from Mori in Shizuoka Prefecture, selected for its slightly earthy flavor that pairs wonderfully with the richness of the eel. Tsukamoto uses wasabi called Maruiwa wasabi, a unique variety that tastes like a cross between Mazuma and Misho wasabi.

CHEF

Daiki Tsukamoto

Born in Shizuoka in 2000, Daiki Tsukamoto was fascinated by food from a young age and dreamed of becoming a chef. Starting as a teenager, he began training at a sushi restaurant in Chiba, where he spent the next three years honing his skills.

At age 17, he met Atsunari Hasebe, an encounter that became a turning point in his culinary career. Hasebe, the esteemed owner chef of Seirin, welcomed the young apprentice to his restaurant. Over the next five years, Tsukamoto spent his time fileting eels. His dedication earned his mentor’s trust and the role as the head chef of Unagiya Rin when it opened in 2020. He was just 20 years old.

Recognized for its excellent cuisine, Unagiya Rin quickly became a popular spot for local and visiting foodies. Initially, the restaurant was only open for lunch but it began offering an evening menu from April 2024. The omakase-style dinner course allows guests to enjoy a broader range of dishes from eels to other seasonal delicacies.

On his days off, Tsukamoto enjoys exploring French and Chinese restaurants to draw inspiration from different culinary traditions. He also makes it a rule to travel outside Shizuoka once a month to expand his horizons.

VISION
Tsukamoto has ambitious plans for the future including possible expansions to cities like Nagoya and Tokyo. As a new concept that incorporates his experiences, he is considering restaurants where the menu would alternate between eel cuisine and sushi.

EEL

Tsukamoto selects the best eels available from various farms across Japan. He’s particular about every aspect of the eel—its fat content, skin thickness and aroma—and works tirelessly to bring out the ideal texture and flavor in each dish. He likes eel that weighs about 330-350 grams and has a high moisture content. Combining both Kansai and Kanto-style techniques, he tailors each eel to its unique qualities and flavors.