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".

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.

A log house wrapped in the warmth of wood, where you can enjoy French from the hotel chef. Vegetables and seasonal ingredients from the home plantation are used for cooking, and homemade bread and dessert is one of the pleasures. At lunchtime, the Nature course 1800 yen with a selection of daily meat or fish dishes and appetizers and desserts is recommended. The night course is also affordable such as premium course 2500 yen.