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You can enjoy lunch with plenty of locally-sourced pesticide-free vegetables and grovings, as well as homemade herbs. The inside of the converted old private house is nostalgic, clean and full of openness. Monthly lunch sets and healthy sweets "Mamebana" and seasonal fruit parfait are also well received. Popular are the sales of sundries by handmade writers living in Shiga Prefecture.
A long-established restaurant founded in the Edo period. Popular are the Lake Diet seats made using the fish of Lake Biwa, seasonal peasable dishes, savory eels baked with the secret sauce that has been added and used for about 200 years, and the specialty of the fish koi. There is also a special seasonal menu. Barn Grandson is concerned with local consumption and directly stocks pesticide-free, organically grown vegetables from farmers.
For the first time in Japan, we are successfully cultivating char fish and grow 300,000 animals a year. In addition to the course where you can taste char (2200 to 5500 yen), you can also fish a mountain stream fishing for the released char, and you can eat the fish you caught on the spot.
Tenpo 5 years (1834) long-established duck cuisine. The specialty is duck, which uses only natural duck, from 13,200 yen per serving (November to March). They add powdered sanshou to beat the breast, sap, liver, and cartilage, and then add the specialty tasaki made into a paste, as well as ingredients such as green onions and baked tofu. From April to October, you can enjoy 3150 yen ~ dishes using loach and eel (reservation required).
A restaurant in an agricultural park where you can enjoy the experience of harvesting fruits such as cherries, grapes and chestnuts. The menu, which uses Omi rice and Takashima's seasonal produce, includes the classic "Chicken Shio-koji Kara-fried", which is like "Fermentation Town Takajima", as well as the "Omi Beef Junjun set meal" and "Mashi no Kuju miso-boiled set meal". Among them, "Takashima Tonchan-yaki" is popular. "Biwa" Zen, which is a set of 9 small plates, has a limited menu and is also well received. The rice from Takashima's koshihikari cooked in the cauldron is also delicious. For dessert, please use "smooth swallow special pudding".
Tenmei 4 (1784) A long-established establishment of the company, Zuzushi. It is a nigorobuna fried in Lake Oku Biwa, and makes up a traditional lakuni delicacy, 5000 yen (plus tax) ~. All of them are made from local seasonal ingredients, such as the boiled shoots of the young rice tree and the gori sansho.
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