The second generation owner, Shu Tanimura, has been exploring dishes that make the most of Shiga's food culture and ingredients, and one of his must-try dishes is kanpyo maki (dried gourd rolls). One of his must-try dishes is kanpyoumaki, which uses kanpyoumaki from Mizuguchi, which has such a long history that it even appears in Hiroshige Ando's ukiyoe, Fifty-three Stages of the Tokaido. Mr. Tanimura raves, "It is soft and smooth to the tongue. The flavor soaks in well.

He also wants mackerel sushi, for which Saba Kaido is famous, to be better known as a dish that is popular throughout Shiga Prefecture. With its elegant flavor and low acidity, bar saba-zushi is a great way to finish off a meal of alcoholic beverages.