Hira-sansou

Fresh air,peaceful atmosphere and crystal clear creek in front of this restaurant. Everything is perfect vibes You can also visit a shrine and temple nearby If you want ,you can climb up Bunagatake mountain around here

Stay one night here with excellent seasonal dinner, attentive services!

excellent food and view

Nabelog: ☆☆☆☆ 4.42 Tabelog: ☆☆☆☆ 4.54 Hira Sansou is located about 40 minutes after renting a car from Kyoto Station and heading toward Lake Biwa 🚗 The cold and clean water that flows from the mountains of Shiga flows into a pond on the grounds of Hira-sansou, where the carp that is served for cooking is kept. When you enter the shop, you will be surrounded by the smell of matsutake mushrooms and sudachi. The tips of the leaves in the garden seen from the guided private room turn red, making you feel the beginning of autumn 🍁 ✨ Matsutake special course ✨ [Steamed matsutake mushrooms in a clay bottle] 3rd photo The flavor and umami of matsutake mushrooms are blended into the soup. In addition, Yuzu brings out the maximum flavor and spreads in the mouth. [Hassun] 7th photo All are carefully made to enhance the taste of the ingredients. And it was wonderful to be able to enjoy watching not only the taste but also the decoration and color. [Washing carp] No photo There is no odor because the mud is removed from the beautiful pond on the premises. The body is firm and chewy, so you can feel a sense of unity until the end when you entangle it with vinegar miso, which has a good balance of spiciness and sourness. [Grilled sweetfish with salt] 6th photo You can see that the belly is full of eggs and it looks fragrant and delicious. If you like, add uruka (sweetfish internal organs) to accentuate the unique bitterness. [Charcoal-grilled matsutake mushrooms] 4th & 5th photo The shichirin is carried to the room, and the craftsmen bake it in front of you, and the whole room is filled with the smell of matsutake mushrooms. It will be brought to the plate at the perfect timing. Since it is baked with salt, it is not seasoned and eaten. When you put it in your mouth, the scent spreads in your mouth, it doesn't fit, and it comes out of your nose. I think this is exactly what it means to get out of your nose 🤩 [Figs and nuts with vinegar and miso] 9th photo The sweetness of figs and the sourness of vinegared miso are in harmony, and it is very delicious. [Flavor-grilled sweetfish with children] No photo It's delicious, but I prefer simple grilled salt. [Matsutake mushroom and eel pot] 8th photo The taste of eel from Lake Biwa is added to the steamed matsutake mushrooms that came out at the beginning. The strongest collaboration of vegetable and animal flavors. The eel is chewy, pale and delicious ✨ [Matsutake mushroom and sweetfish rice] Photo 1 & 2 Rice with plenty of matsutake mushrooms and sweetfish cooked in a clay pot. The scent of matsutake mushrooms and the scent of charred are mixed, and you can tell that it is delicious even before you eat it. The craftsman breaks the sweetfish and the eggs mix between the rice. The seasoning is simple, but the ingredients are the finest, so it's perfect! ️ It became a blissful 〆😍

It's perfect, starting with tea and tea, and even rice cakes. First of all, the water of Mt. Fuji is squealing and a glass of beer. Fair price and grade. And I drunk two whiskey blends produced by k6 Nishida. Use black pepper for bears. Hateful. It was wonderful and impressed. I will return to cooking. Nare sushi, junsai soup, and 8 sardines, and 8 sardines, and the deliciousness, followed by size perfection, soft max ayu, and it's quite delicious! ️ This season's Ayu NO1. After that, different size sweetfish doubles, different taste, delicious. I was fascinated with suppon and ayugo. Quite delicious. There is no doubt if there is a Michelin in Shiga! ️ Next time I'm coming to the bear! ️