Bairin

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From tonkatsu origins to new unagi beginnings—traditional Japanese cuisine that has evolved with the ages.

The owner of this long-standing restaurant carefully curates and prepare stop-quality ingredients for each season, resulting in a feast that embodies the very essence of traditional Japanese cuisine. Nowadays, their main focus is on seafood, with a number of kaiseki (Japanese multi-course dining) and other multi-course meals highlighting classic delicacies from fugu (pufferfish) and unagi (eel) to Japanese spiny lobster. As part of their recommended Hama no Bairin Course, Bairin presents and explains live ingredients just before they are cooked—a testament to their freshness. One of their must-try menu items is their steamed unagi wrapped in magnolia leaf, which is prepared with sticky rice and burdock roots.