Hira Sanso (比良山荘) Otsu

in shiga, japan (june’24)

last stop of my june road-trip was at hira sansou, a legendary spot slightly outer kyoto known for their bear, but also for their matsutake in autumn and ayu in summer. their ayu course was particularly special since most ayu of japan are located within the proximities of shiga, so its known to be one of the most famous places to try this summer fish.

the course began with a small sashimi platter of koi, unagi and grilled beef, followed by a junsai in dashi. next was a beautiful hassun with inoshishi, tenaga ebi from biwako, hanasansho zuke, ayuzushi (salted and aged ayu). before two rounds of ayu were served, from different lakes and streams, both grilled in salt. first one was a tennen one from lake biwa, grilled whole, followed by the one from ado-kawa, a small river leading from shiga where it is deboned, with its bones crisped up and made into senbei.

we next got an add on kuma nabe which was personally my favourite from the whole lunch, not as sweet and fatty compared to them at their prime, but loved the dashi so much that i would love to come back next winter or spring for them at their prime moments. before an ayu gohan was served, where the ayu were pre-deboned, then they remove the head and all its bitterness on the table mixing it into the rice. the final serving was made into ochazuke, i didn’t love this as they used a strong soba-cha which dominated the mellow fish flavour. ended with a sansho ice cream with anko which was interesting to eat.

a beautiful estate facing a gorgeous blossoming garden with a lake full of koi fish. can’t wait to return another season for their kuma nabe.

夏あゆのコース (¥33,000):
お造リ: 鯉、鰻、肉 koi unagi niku
旬菜のだし junsai dashi
✨八寸 hassun
天然琵琶湖の鮎　塩焼き biwako ayu
安曇川の鮎　塩焼き ado-kawa ayu
✨春の熊鍋、たけのこ bear hotpot
✨鮎ご飯、お茶漬け ayu gohan, ochazuke
山椒のアイス、あんこ sansho ice-cream
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would revisit: yes (for spring / winter)
introduction only
price range pp: ¥30,000-¥60,000
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📍比良山荘 HIRA SANSOU
location: 94 katsuragawabomuracho, otsu, shiga, japan
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#2feastingpigs_shiga
#2feastingpigs_kyoto
#2feastingpigs_japan Less

📍Hirasansou 比良山荘┆🎌Shiga 滋賀┆🐻Bear Meat Hot Pot Course 熊肉と花山椒鍋のコース (¥33,000~ / person)

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Regional Japanese · 日本料理
🏷┆@hira_sansou #比良山荘
💰┆¥40,000~¥50,000🌞
🚉┆Shiga 滋賀駅 🚘30min
👣┆Smart Casual · スマートカジュアル
📅┆Book via Phone · 電話予約
✍️┆Food 10/10 · Service 8/10 · Vibe 10/10

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
Located at the foot of Mt Hiei in Shiga, “Hirasansou” was originally founded in 1959 as a lodge for hikers passing by🥾 Now, they are an introduction-only restaurant that is impossible to book for new customers, specialising in locally sourced seasonal produce🌸 We visited for their most popular spring “Tsukinabe” course, which features a fat-rich “Tsukinowaguma” (Japanese black bear) hot pot with “Hanazansho” (Sansho pepper flower buds)🍲

①, ② 🐻Bear Meat Hot Pot
③ 🌿Spring Mountain Vegetables
④ 🐗Wild Boar Hot Pot
⑤ 🍖Roasted Boar, Trout Sushi, Koi Fish
🌱Wasabi Flower, Konjak, Ostrich Fern
🌿Aralia Sprout & “Hanazansho” Tempura
⑥ 🐟Koi Fish & Salmon Sashimi, Bamboo Shoot
⑦ 🐟Sweet Fish
⑧ 🦌Venison Steak
⑨ 🍜Ramen with Bear Ham
⑩ 🌸Cherry Blossom Ice Cream

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
滋賀の比良岳にある、日本料理屋「比良山荘」は1959年に登山宿として創業⛰️ 料理長の伊藤剛治氏は1998年に3代目の店主となり、今は四季を通して「比良山地や琵琶湖といった多彩で豊かな滋賀の地が育んだ食材」を仕上げた料理が有名です🔐 今回はご縁があり、念願の4月~5月限定の山菜と花山椒と一緒に楽しむ「月鍋」（ツキノワグマの肉を使った鍋）のコースを頂きました🌙 命懸けで猟師が仕留めた熊肉は新鮮なため、臭みが全くなく、脂の甘味が楽しめます🔥

①, ② 🐻熊肉と花山椒鍋
③ 🌿山菜
④ 🐗猪鍋
⑤ 🍖猪のロースト・岩魚寿司・鯉子
🌱花山葵・赤蒟蒻・キハダの実・コゴミ
🌿花山椒とタラの芽の天ぷら
⑥ 🐟鯉のお造り・琵琶鱒・筍
⑦ 🐟子持ち鮎
⑧ 🦌鹿のステーキ
⑨ 🍜熊のハムのラーメン
⑩ 🌸桜餅のアイス

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_shiga #tokyohalfie_滋賀 #tokyohalfie_hirasansou #tokyohalfie_比良山荘 Less

📍Hirasansou 比良山荘┆🎌Shiga 滋賀┆🐻Bear Meat Hot Pot Course 月鍋コース (¥33,000~ / person)

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Regional Japanese · 日本料理
🏷┆@hira_sansou #比良山荘
💰┆¥40,000~¥50,000🌞
🚉┆Shiga 滋賀駅 🚘30min
👣┆Smart Casual · スマートカジュアル
📅┆Introduction Only · 予約困難
✍️┆Food 10/10 · Vibe 10/10 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
Located at the foot of Mt Hiei in Shiga, “Hirasansou” was originally founded in 1959 as a lodge for hikers passing by🥾 Now, they are an introduction-only restaurant that is impossible to book for new customers, specialising in locally sourced seasonal produce🌸 They are most renowned for its winter “Tsukinabe” course, which features a fat-rich “Tsukinowaguma” (Japanese black bear) hot pot🍲

①, ② 🐻Bear Meat Hot Pot
③, ④ 🐗Boar Meat Hot Pot
⑤ 🐟Koi Fish & Japanese Char Sashimi
🦌Roasted Venison
⑥ 🐢Bear & Suppon Soup
⑦ 🐟Koi Fish Egg, Sweet Fish, Yellowfin Tuna
🌷Sea Cucumber, Daikon, Kabu, Boar
⑧ 🍜Udon Noodles
⑨ 🍨Persimmon Ice Cream
⑩ ☃️Exteriors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
滋賀の比良岳にある、日本料理屋「比良山荘」は1959年に登山宿として創業⛰️ 料理長の伊藤剛治氏は1998年に3代目の店主となり、今は四季を通して「比良山地や琵琶湖といった多彩で豊かな滋賀の地が育んだ食材」を仕上げた料理が有名です🔐 今回はご縁があり、念願の冬期限定の「月鍋」（ツキノワグマの肉を使った鍋）のコースを頂きました🌙 命懸けで猟師が仕留めた熊肉は新鮮なため、臭みが全くなく、脂の甘味が楽しめます🔥

①, ② 🐻月鍋
③, ④ 🐗猪鍋
⑤ 🐟鯉とイワナのお造り
🦌鹿のたたき
⑥ 🐢月と鼈
⑦ 🐟鯉の卵・子持ち鮎・キハダマグロ・海鼠
🌷青味だいこん・近江かぶら・猪
⑧ 🍜うどん
⑨ 🍨柿アイス
⑩ ☃️外観

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_shiga #tokyohalfie_滋賀 #tokyohalfie_hirasansou #tokyohalfie_比良山荘 Less