I started my day with a visit to Chikubushima Island in Lake Biwa, and for lunch, I headed to this sushi restaurant that I had made a reservation at.This restaurant has been selected as one of Tabelog's top 100 establishments, and I felt fortunate to have secured a reservation. It offers both counter and table seating, with the table seats being more budget-friendly and relatively easier to book.Omakase Course: JPY 5,500The restaurant is located in the Nagahama Otemon Street shopping district. After entering and taking a seat at a table, I noticed that the a la carte menu was quite extensive, but today I would be enjoying the pre-ordered kaiseki course consisting of six dishes, including sushi.- Appetizers Nanban-zuke Kansai-style Tamagoyaki Dashi-maki Red Konnyaku Smoked Katsuo Tataki The appetizers included the local specialty, red konnyaku, and it was clear that each dish was crafted with care. They were all incredibly delicious.- Sashimi Hirame Kanpachi Akagai Maguro Akami The freshness was outstanding, and while it was a classic selection, the balance was excellent. The grated wasabi added a wonderful flavor, showcasing the chef's expertise in enhancing the sashimi experience.- Grilled Dish Salt-grilled Ayu with Eggs This dish featured ayu stuffed with eggs, grilled to perfection with just the right amount of salt. The balance between the eggs and the fish was exquisite, and the seasoning was spot on.- Tempura Large Anago UFO Zucchini Omi Vegetables Carrots, etc. The large anago was delicious, but the standout was the UFO zucchini. I learned that it is a Western vegetable, and the mature fruit resembles a flying saucer. It is cultivated by local farmers around Lake Biwa for direct sales and restaurants. The sliced zucchini was deep-fried as tempura, and its sweet, melon-like flavor paired perfectly with the accompanying salt.- Sushi Saba no Bozushi Kajiki Chutoro Sanma Biwa Masu The main sushi selection featured incredibly fresh kajiki, chutoro, sanma, and the local specialty, Biwa masu. The rich, melt-in-your-mouth flavor was a luxurious treat. The saba no bozushi had the umami of kombu beautifully infused into the fish, creating an exquisite taste that left me in awe.- Dessert Kuromitsu Pudding The chef's skill shone through in this dessert, which was gently sweet and perfectly executed.Every dish was delightful and kept the customers engaged until the end. I was truly impressed. I definitely plan to make a reservation and visit again when I return to Shiga Prefecture.