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.