【 Specialty "Steamed Eel with Hoba" and Yokohama's prestigious Japanese cuisine 】
"Japanese Restaurant Bairin" is located near Yoshida Bridge in the center of Yokohama.
It is a long-established Japanese restaurant that has been walking with the history of Bashamichi for over 80 years since its establishment in 1941.
I have visited with my family before,
It was so delicious that I revisited it 🌿
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✅ Founded in Showa 17, genuine technology with over 80 years of history
The owner himself goes to Toyosu Market every morning and carefully selects ingredients such as natural eel, real tuna, and tiger blowfish. Here is the aesthetic of classical Japanese cuisine that has been handed down for 60 years and three generations of craftsmanship.
✅ Five Senses of Japanese Cuisine
Wasabi, which is grated in front of the eyes using the skin of stingray, has a mellow and fragrant flavor.
The change of seasons in the tasteful tatami room embodies the essence of Japanese cuisine.
✅ Originality of the Specialty Steamed Eel
A gem devised by the predecessor more than 40 years ago.
Surprisingly soft burdock and eel kabayaki are wrapped in rustic leaves and steamed with a simple aroma. All processes are finished by hand by craftsmen, which is unique to Umebayashi.
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The stately appearance of brick
When you step in, you take off your shoes and go up.
This time I used the stairs for the second floor,
It used to be on the fourth or fifth floor.
I remembered being surprised by the tatami-mat elevator.
The quaint tatami private room is a very calm space
The noise of the city is far away,
Just time to face the food in front of you.
This coziness is,
I feel that it is a sense of air unique to a long-established store.
This time, I got "Small Kaiseki" 4,950 yen for lunch only.
Dobiko is beautifully served in the Nagaimo-kan of the advance,
Announce the beginning of the season.
The next bowl is steamed hamo and matsutake mushrooms in a clay bottle.
When you open the lid, the scent of matsutake mushrooms spreads,
The time to pour slowly from the tasteful earthen bottle calmed my heart.
And the deliciousness of wasabi that Umebayashi is proud of.
Using the skin of the stingray in front of you, you can enjoy a fluffy and fragrant wasabi.
When I visited nearly three years ago,
That shocking taste
This time I had the same feeling.
The sashimi is bonito from Kesennuma, scallops from Kagoshima, and kibinago.
The luxury of having fresh seafood with this fragrant wasabi is exceptional.
Grilled saury of pottery,
A gem carefully baked with fatty saury.
And the long-awaited specialty "steamed eel leaves."
When you open the leaves of the park, surprisingly soft burdock and grilled eel appear on the chewy rice.
Glutinous rice seasoned with 60-year-old sauce,
Wrapping the taste of eel,
It spreads in my mouth with the simple scent of leaves.
This dish is packed with all the history and tradition of the plum forest, and it is a very delicious gem.
The desserts are yuzu sorbet, muscat jelly, and persimmon.
At the end of the meal, lotus root mochi and matcha tea, homemade Japanese sweets, gracefully finish the meal.
Feel the beauty of the four seasons and Japanese cuisine through meals.
I want to visit when I want to spend time when I calm down again
It is a famous store in Yokohama ✨
Small Kaiseki (Lunch only)
4,950 yen
■ Advance Nagaimo-kan, Dobiko
■ Bowl hamo and matsutake mushrooms steamed in a clay bottle
■ Sashimi: bonito from Kesennuma, scallops from Kagoshima
■ Grilled saury with liver
■ Meal specialty "Steamed eel leaves"
■ Dessert Yuzu sorbet, muscat jelly, persimmon
■ Homemade Japanese sweets (lotus root mochi) and green tea
Japanese Cuisine Bairin
✨ opened in 1942 ✨
Google Reviews 4.4 (424)
Ikkyu 4.41 (57 items)
Tabelog 3.64 (519 items)
The budget:
Night ￥20,000 ～ ￥24,999
Lunch ¥7,000 ～ ¥14,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
52 Yoshida-cho, Naka-ku, Yokohama, Kanagawa Prefecture
Nearest Station:
5 minutes walk from JR Kannai Station
Business days and hours:
Mon-Sat 11: 30-15: 00 / 18: 00-22: 00
Sun 11: 30-15: 00
No regular holidays
Yokohama Gourmet Long-established gourmet Lunch in Yokohama # lunch # kannai Japanese food?
「日本料理 梅林」を検索している方って、だいたい“名物のうなぎの朴葉蒸しってどんな味？どのコースで食べられる？横浜(関内)でちゃんとした和食を落ち着いて食べたい”が知りたい印象です。私もまさにそれで、再訪前にメニュー感と雰囲気を確認したくて調べました。 まず、名物の「うなぎの朴葉蒸し」は“うなぎ＝蒲焼きだけ”のイメージを良い意味で裏切られます。朴の葉を開いた瞬間にふわっと立つ素朴な香りが主役級で、そこにもちもちのもち米、驚くほどやわらかい牛蒡、鰻の旨みが重なって一体感がすごいです。タレ味は濃すぎず、香りと米の甘みで最後まで飽きません。初めてなら、朴の葉の香りが飛ばないうちにすぐ一口食べるのがおすすめです。 「梅林関内」で行くなら、シーンは“静かに会話したい食事”に向きます。畳の個室は外の喧騒が遠くなって、食事に集中できる空気。私は靴を脱いで上がる時点で気持ちが切り替わって、「今日は丁寧に食べよう」ってなりました。会食や大人デートで“落ち着いた和食”を探している人に刺さると思います。 料理で印象に残ったのは、名物だけじゃなくて山葵。目の前でエイの皮を使ってすり下ろしてくださるので、ツンとくる刺激よりも香りが先に立って、刺身の甘みがすごく引き出されます。気仙沼産の鰹、鹿児島のホタテ、きびなごみたいに素材が良いお造りほど、この山葵の差がわかりやすいです。 初訪問なら、昼は「小懐石（昼限定）4,950円」が内容も価格もわかりやすくておすすめ。先付け→お椀（土瓶蒸し）→お造り→焼物→飯もの（うなぎの朴葉蒸し）→甘味と、お店の良さを一通り体験できます。特に土瓶蒸しは、蓋を開けた瞬間の香りがごちそうで、“老舗の和食ってこういうことかも”と感じました。 行く前に気をつけたいのは、落ち着いたお店ほど滞在の流れがゆったりなこと。私は「次の予定を詰めすぎない」ようにして行きます。横浜・関内で「日本料理 梅林」を探している方は、名物の朴葉蒸し目当てでも期待を裏切らないと思うので、まずは昼の小懐石で雰囲気ごと味わってみてください。
