Tokuyama Zushi, overlooking Lake Yogo in the northeastern part of Lake Biwa, is a hidden gem in the mountains. I am amazed by the depth of Japan's tourist destinations, discovering such a wonderful auberge in such a remote area.The chef, who has pursued the remarkable fermentation techniques of Shiga Prefecture's specialty, funazushi, has worked with fermentation expert Takeo Koizumi. After extensive research, he has created 'Jukuzushi,' which overturns the conventional ideas surrounding funazushi. This must be the pride of their family-run establishment, reflecting their strong family bonds.Unfortunately, I couldn't make a reservation for an overnight stay this time, but I fully appreciated their unwavering commitment and passion for food.◉ Assorted Platter Homemade wild boar ham, tempura of mountain vegetables, shuto, edamame.◉ Sashimi Biwa trout. This was the best Biwa trout I've ever had. Exceptionally fresh, sweet, and incredibly tender—it's a "melting sashimi" unlike any fatty tuna or salmon. It's so delicious that it's hard to describe. I finished it in no time.◉ Grilled Bear Burger A thin pastry wrapped around Tsukiwaka bear hamburger, topped with an egg yolk. It's indescribably delicious—this is just unfairly good...◉ Grilled Natural Eel Grilled natural eel luxuriously served as an eel sandwich, baked in a pizza oven! With a sauce and a hint of salt. The Japanese pepper adds a nice kick. The crispy texture and aroma of the eel are perfectly enhanced by the pizza oven's work.◉ Fried Natural Sweetfish In early summer, how many sweetfish have I had? No matter how many times I eat them, they are always delicious. The bitterness is addictive. Underneath, there's a broth made from soft-shelled turtle, blended with onion. So tasty!◉ Tsukiwaka Bear and Eggplant Jelly The gently sweet umami of the meat pairs perfectly with the eggplant.◉ Jukuzushi ① This is a milk-fermented jukuzushi! Cheese? It’s indeed delicious and easy to eat! Jukuzushi ② The jukuzushi served with citrus jelly offers a new sensation. Refreshing and with a fun texture.◉ Biwa Trout Roe Rice & Sudachi Somen Two dishes to finish off. Personally, I loved them to bits! The roe has a delightful pop. It’s so delicious that I didn’t want it to end. The somen is thin with excellent texture, and the aroma of sudachi is wonderfully fragrant, making it a perfect finish. I thought it might be a bit light in flavor, but perhaps the jukuzushi was quite strong in taste.◉ Patent-Pending Dessert Surprisingly, this ice cream is made from fermented funazushi rice! It was delicious, with a deep richness.Surrounded by the rich nature of Lake Biwa and Lake Yogo, this wonderful auberge offers an abundance of exquisite ingredients. I would love to visit again. It was a great meal!
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