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8 kinds of charcoal roasted coffee, sold in 100g increments
In-store with British-made antique furniture
Popular cake set
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You can enjoy 4400 yen, a peasable dish made from Omi ingredients such as seafood from Lake Biwa and Omi beef. The fourth-generation master also has a deep interaction with ceramic artists. The dishes that serve the dishes are, of course, Shigaraki ware. Seasonal dim sum 2420 yen.
A sweet shop where you can taste Shigaraki's namcha and Asamiya tea. Around October-May, you can enjoy tea tea freely by drawing tea from the tea pot. Cold hojicha is served around June-September. Zenzai set 750 yen, Warabi rice cake set 620 yen, 500 yen each with takeaway bean paste, and 550 yen for drinking warabi mochi. Asamiya tea is also sold.
Soba noodles, which are hand-picked every morning to grind with a millstone, are well received. What you can taste in the store of an old private house that was relocated from Fukui Prefecture, a hundred years old. Morisoba 1100 yen, Yamato potato tororo soba 1360 yen, etc. You can also enjoy tea soba with self-grown tea leaves for 120 yen every Wednesday only. It also sells its own-grown Asamiya tea.
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.
Shops specialising in eusu and river fish. It boasts eel kabayaki baked on a charcoal fire using sauce that has been handed down for many years. The recommended Hitsumamushi table 3850 yen ~ is served with chopped kabayaki on rice. In addition, you can eat three ways, such as adding leek and wasabi medicinal flavors, or using a dashi to make a tea-pickled style. Eel Gozen 3740 yen is also popular. Tsukudani and others are also sold.
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