Just a 5-minute walk from Nagahama Station, I visited Kyogoku Zushi for the first time in about five years. Kyogoku Zushi opened in 1953 and will celebrate its 73rd anniversary in 2026, making it a long-standing representative sushi restaurant of Shiga, now in its third generation. Here, you can enjoy a unique blend of Kansai-style sushi passed down from my grandfather's generation and Edo-style sushi mastered by the third generation. Currently, it boasts a Tabelog rating over 4, has received the Tabelog Award 2026 Bronze, and was recognized as one of the Top 100 Sushi Restaurants in the Sushi WEST 2025 list, further increasing its popularity. With a diverse sourcing network, they procure ingredients not only from Toyosu but also from Kanazawa's Omicho Market, local fishermen, and the Sasu Maeda Fish Shop. Instead of sushi where the rice stands out on its own, like the red vinegar sushi in Tokyo, Kyogoku Zushi offers a gentle sweetness in its white rice that harmonizes beautifully with the toppings, enhancing their flavors through acidity, saltiness, and temperature. The Shiga Biwa trout and sardine marinated in apple cider vinegar showcased the restaurant's skill, making it one of the most worthwhile dishes to enjoy at Kyogoku Zushi. The ikura rice bowl featuring two types of ikura—salmon and Biwa trout—was also an interesting choice. For lunch, I had a set of 15 pieces of nigiri, chawanmushi, tamago, and dessert for JPY 8,800, which I found to be an excellent value by Tokyo standards! I look forward to visiting again for dinner. It was a great meal! **Total Bill: JPY 12,000** **Items Ordered:** Lunch 15-piece Course: JPY 8,800 Chilled Chawanmushi with Tomato and Sawara Sweetfish Meichidai Sweet Shrimp Biwa Trout Marinade Red Meat Marinade Medium Fatty Tuna Small Horse Mackerel Horse Mackerel Bay Shell Bonito Hairy Crab Mackerel Ikura Sea Urchin Anago Tamago Brown Sugar Pudding **(Additions)** Kajiki Sardine Marinated in Apple Cider Vinegar Kisu with Kombu Simmered Clam
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