
A Japanese restaurant that has been a local favorite for 50 years. Sushi can be enjoyed at the counter, and kaiseki cuisine can be enjoyed in the tatami rooms.
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.
It is best to make a reservation in advance for Mizuguchi Kanpyo Maki (440 yen). For the sushi rice, we use Nipponbare from Shiga, which is delicious even when cold.
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.
It is best to make advance reservations for the 2,160 yen bar mackerel sushi. Since the mackerel is not overcooked, it is not sour, so even people who don't like mackerel sushi can eat it. So delicious that you won't be able to stop using your chopsticks once you eat one.
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