Such a pleasure to experience the brand new @restaurant_sower in Shiga prefecture. Situated on the expansive grounds of a hotel beside Lake Biwa, they have access to incredible natural product from the lake and surroundings, as well as nearby mountains and ocean.

Chef @coleman__griffin and team bring a wide range of experience in some of the world’s most notable restaurants. The space makes good use of natural textures, local ceramics, and borrowed scenery out of broad windows.

For a restaurant only open three days, the level of precision in cooking and service was admirable. Wine parings were thoughtful, balanced, largely natural/low-intervention, and included a few locally made saké as well.

A very solid menu across the board. Everything was quite enjoyable, and the flavors and pace were nicely balanced. I particularly enjoyed the venison with pickled strawberries and a spicy sauce that was quite addictive, the yuba dish, the grilled cabbage, and the okayu at the end.

I’m really excited to see how they evolve, and look forward to returning as the seasons change. Definitely worth the trip.