Naruse
(成生)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Takeo Shimura - Opening up a new dimension to tempura
Food
Together with Shizuoka's leading fishmonger, we provide the best fish in the best condition.
Space
The stately atmosphere nurtured by a long history builds anticipation for the food.
Set menu
Review
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Review 588casesFollower 463PeoplePick-up reviews
立地、建物、天ぷら、全てを堪能する天ぷら屋さん
天ぷらを食べに静岡へ。 静岡駅からタクシーで15分ほどでしょうか。 後ろに自然が広がる立地に素晴らしい門構えが。 最後に案内していただくお庭からの眺めや歴史的な石も含めて、すごい立地ですね。 お店もいい雰囲気で、考えられた作り。贅沢です。 カウンターはまさに舞台。 大将の舞台を観...Find out more
2023/07 Visitation
1times
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Review 988casesFollower 4,403People静岡の至宝
ものすごく久しぶりの成生さん。店も大将もそしてもちろん料理も更に風格が増して、まさに王者の貫禄を感じるものでした。 天ぷらのアイデア自体は既に確立された感があり、それとて唯一...Find out more
2024/05 Visitation
3times
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Review 659casesFollower 532People久しぶりの成生はさらに進化してました
予約がかなり困難になってきて久しぶりに 【成生】 へ行ってきました 移転してから夜の成生さんは2度目 新幹線で向かうとオープンまで1時間くらい余裕があったので歩いて向か...Find out more
2024/04 Visitation
4times
Restaurant information
Details
| Restaurant name |
Naruse
|
|---|---|
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
054-295-7791 |
| Reservation Availability |
Reservations Only
新規のご予約は予約サイト「食オク」にて承ります。 |
| Address |
静岡県静岡市葵区丸山町12-2 |
| Transportation |
1,447m from Shin-Shizuoka Station 1,447 meters from Shin Shizuoka. |
| Opening hours | |
| Budget（Aggregate of reviews） |
￥50,000～￥59,999￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （AMEX） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Private dining rooms |
OK |
|---|---|
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
Feature - Related information
| Occasion |
|
|---|---|
| With children |
Only those who can eat the adult course |
| Remarks |
New reservations can be made through the reservation site "Shokuoku". |
閉じる
ChefTakeo Shimura - Opening up a new dimension to tempura
Born in Kanagawa Prefecture in 1975. He began his career as a chef after working part-time at a Japanese restaurant while studying abroad in Australia, and after returning to Japan, he went to a traditional Japanese restaurant in Shizuoka Prefecture. While assigned to the tempura department there, he pursued further possibilities in tempura through his own trial and error. In 2007, he opened "Tempura Seisei" near Shizuoka Station, and in 2021 moved to its current location and changed its name to "Seisei". His unique tempura, which he achieved through self-study, has many fans from all walks of life.
Food Together with Shizuoka's leading fishmonger, we provide the best fish in the best condition.
The seafood used in the tempura is carefully selected together with Maeda Naoki of Sasue Maeda Fish Shop, one of Shizuoka's leading fresh fish stores. They are partners who have worked closely together to find the best fish since the store opened, sometimes talking about their dreams and sometimes clashing with each other. Inspired by Shimura's belief that "the cooking process begins the moment the fish is caught in the net," Maeda pays close attention to everything from how the fish is killed on the boat to how it is preserved and transported, and selects the fish that will look its best before the customers.
SpaceThe stately atmosphere nurtured by a long history builds anticipation for the food.
The restaurant, adjacent to Shizuoka Sengen Shrine, was once the residence of the chief priest of the temple located within the shrine. It later served as the residence of the first governor of Shizuoka Prefecture and a traditional Japanese inn, before eventually becoming the current restaurant, "Seisei." The atmosphere of "Seisei," which exudes a sense of solemnity despite its simple layout, is the product of this history. Outside the window directly in front of the counter, you can see the garden that was built by the famous Ota Dokan and has been passed down for over 500 years.
The flavor of the ingredients is concentrated in a thin, snow-like batter. This famous restaurant demonstrates the limitless possibilities of the Tempura cooking method.
Dehydrate, steam, deep fry, and grill. Tempura at Seisei is so artistic that it seems almost divine, as it brings out the best in each ingredient by carefully selecting the ingredients and using oil a
...nd pans in four different ways. The ingredients are fish delivered from Sasue Maeda Fish Shop in Yaizu, which the owner, Takeo Shimura, has absolute confidence in, and seasonal vegetables that he personally discovers by running around on foot. This is a famous restaurant that makes everyone feel the possibilities of the tempura cooking method and the profound power of ingredients from Tempura.