Tokuyamazushi Nagahama

I was invited by a close friend to stay at Tokuyama Zushi, a place that requires reservations over a year in advance. I am truly grateful for this experience.The dishes featuring game meat like bear and venison, as well as trout and sweetfish from Lake Yogo, were all exquisite. The aging techniques used here are truly impressive. I enjoyed unique flavors that can only be found at Tokuyama Zushi.The staff were entertaining, and the service was top-notch. I was never bored during my stay.The view of Lake Yogo from the open-air bath has become an unforgettable memory. Spending time in nature and enjoying this extraordinary experience helped me forget the busyness of daily life and refreshed my spirit.I definitely want to visit this wonderful inn again someday. Thank you very much! Less

I was invited to a lunch reservation for 6 people on the last day of Obon, marking my first visit to this highly sought-after restaurant, which operates by reservation only and features private rooms.Photography inside the establishment is not allowed, but exterior and food photos are permitted.☆ Course only: JPY 22,000Since I’m not a fan of alcohol, I only tasted the wine, and I ordered a glass of dry ginger ale.★ Total payment: JPY 23,000【Venison with Sesame, Wild Boar Ham with Fig, Edamame, Red and White Manganji Peppers】The venison had no gamey taste and paired excellently with the sesame. The wild boar also lacked any strong flavor; the ham complemented the sweet figs beautifully, whether eaten separately or together. The edamame was light yet flavorful (I was told not to eat the skin, but apparently, it’s edible). The Manganji peppers had no spiciness and were delicious.【Biwa Trout Sashimi】Reportedly caught fresh that morning by local fishermen, it had no unpleasant taste or odor. It was rich and sweet, reminiscent of refined salmon, and very tasty.【Grilled Eel in a Clay Oven】Served on a large plate for three (two pieces per person), this dish was created by a carpenter who learned how to make pizza in Kyushu and adapted it for eel instead. Thus, it’s not kabayaki but clay oven-grilled. The crispy eel paired well with the crunchy crust, and the wasabi added a nice accent.【Grilled Eel (Shirayaki)】The round garnish is sansho (Japanese pepper). The aroma of the sansho was delightful, and whether paired with salt or wasabi, it enhanced the eel's flavor beautifully. Of course, the eel itself was delicious.【Bear Meat with Eggplant in Tomato Jelly and Shiso】The bear meat was reminiscent of beef or pork, with no gamey taste. The eggplant underneath was tender and complemented the bear meat well, while the transparent tomato jelly added a strong tomato flavor without being overwhelming, resulting in a refreshing dish. I enjoyed it with a spoon.【Bear Meat Wrapped and Baked with White Dashi and Egg Yolk】The skin was quite crispy, and even a gentle break caused it to splatter (laughs). I mixed the bear meat inside and drizzled it with the egg yolk containing white dashi before eating, and it was delicious without any gamey taste. The green sauce was sansho, providing a nice accent. The dashi with egg yolk was delightful.【Biwa Sweetfish and Soft-Shelled Turtle Consommé】The small Biwa sweetfish was easy to eat, devoured from head to tail. It paired well with the soft-shelled turtle consommé and was delicious.【Mackerel Narezushi with Cheese】The fermented mackerel was topped with a light cheese, making it easy to eat. I enjoyed it, but it might be a matter of personal preference.【Funazushi with Jelly】This had a distinctive flavor that could pair well with alcohol. It might be divisive in taste; I could eat it, but it wasn’t to my liking. The jelly, which is a company secret, paired excellently.【Sudachi Soba and Biwa Trout Egg Rice with Pickles】The soba was extremely thin and carefully selected. The sudachi enhanced the refreshing taste. The Biwa trout egg rice had a pleasant texture without the usual slurpy feeling, offering a refined flavor. The pickles were a nice palate cleanser.【Fermented Ice Cream with Yuzu Jam, Sesame Tuile, and Sesame Cookies】This patented fermented ice cream had a natural sweetness, and the yuzu jam was a great accent. The sesame treats were crispy and fragrant. It was delicious.This family-run restaurant not only had a wonderful head chef but also provided a humorous and enjoyable dining experience through the stories shared by the sons during the meal. After dining, we stepped outside to enjoy the view of Lake Yogo and connect with nature, making for a truly wonderful time.I plan to return in February, as I hear the bear hot pot is famous, and I definitely want to try it. Thank you very much! I will be back! Less

Located on the northern side of Lake Biwa, this auberge by Lake Yogo is categorized as a regional cuisine restaurant, so it hasn't been selected as one of the top 100 restaurants, but it holds a Bronze rating on Tabelog.Although it's a bit far from the station, they offer a pick-up service from Yogo Station if you arrive by train. This time, I visited for lunch instead of an overnight stay. The dining area offers a breathtaking view overlooking Lake Yogo; the lush greenery in summer is beautiful, and I can only imagine how stunning the winter scenery must be.The cuisine here focuses on local game and fish, featuring a course centered around sushi, which is a type of fermented dish. Every dish was delicious, but my favorites were the Biwa trout sashimi, grilled eel, bear wrapped in dough, and the maruko rice to finish. The Biwa trout sashimi was served from two different parts, and I rediscovered just how delicious Biwa trout can be with its tender and sweet flesh. The grilled eel was delightful, especially the sansho-grilled version, where the peppery flavor of sansho perfectly complemented the crispy eel. The bear wrapped in dough, combined with egg yolk, created a wonderful blend of sweetness and umami concentrated in the bear meat. The maruko rice was also exceptional, and since there was a little left over, I was able to have a second helping and left feeling completely satisfied.All the dishes were delicious, and while staying overnight would have been ideal, I was thoroughly satisfied with the lunch course.It was a great meal!Today's Course (✅: Favorites) Appetizers: Venison with sesame, boar ham, edamame with sansho✅ Biwa trout sashimi✅ Grilled eel with sansho, white grilled eel✅ Bear wrapped in dough Fried sweetfish with consomme Bear with eggplant and tomato jelly Saba fermented sushi with cheese Funazushi, funa roe with fruit jelly✅ Maruko rice and sudachi somen Funazushi rice ice cream, baked sweets Less

Due to my companion's strong desire, we visited Tokuyama Zushi.Dinner was available only at 6 PM, and breakfast was also set for 8 AM.Here’s what we enjoyed for dinner:1. 8-inch plate: venison ham, a small dish of venison (with sesame cream?), and Manganji peppers, along with sansho edamame and green beans.2. Sashimi of Biwa trout served with wasabi and soy sauce.3. Grilled sweetfish with sudachi.4. Grilled eel with pizza dough, cheese, and sansho.5. Grilled eel served plain with wasabi and salt.6. Eggplant with bear meat jelly.7. Matured mackerel sushi with cheese and citrus.8. Small sweetfish with onion paste and soft-shelled turtle sauce.9. Funazushi with cheese and jelly.10. Sudachi somen, masu rice, and pickles. - Fermented ice cream with sesame tuile.There was no specific menu, so please consider the above as a reference.As for the drinks, I can’t recall exactly what we had since there was no drink menu, but I believe we were served various types of Nanahon Yari to pair with our dishes (Junmai Ginjo, Junmai Wataru, Kimoto, etc.). We also had a Burgundy red wine to complement the meat and a medium-sized beer. The prices were unclear.＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊Regarding the accommodation, I think there are some details that may not be clear beforehand, so I’ll record a few notes:- Pickup: If you contact them in advance, they will pick you up from the nearest Yogo Station. The options were either 3:30 PM or 4:30 PM.- Location: The location overlooks Lake Yogo, which is associated with the legend of the celestial maiden. The building and the accommodation area have a modern design.There is no shop nearby, and no convenience stores in the vicinity, so please bring anything you might need.- Large public bath: There is a large public bath available. The changing area only has tissues and lacks other amenities. There is no gender rotation.The bath is divided into a space with a tub and an observation bath area. If you plan to go to the observation bath, please read the posted guidelines carefully.Specifically, wearing a yukata is required as a consideration for the local residents.- Room: - Room attire: Yukata (no pajamas or samue) - Amenities: Cotton, hair cap, hairbrush, toothbrush, body towel, no cosmetic amenities. - Towels: One large and one small. - No socks. - Refrigerator: Yes. - Mineral water: Four bottles in the refrigerator. - Tea: Two bags of tea leaves in tea bags. - No snacks. - No freezer space.- Breakfast: Available only at 8 AM. The menu made me crave Japanese sake.- Drop-off: They will drop you off at Yogo Station either at around 9 AM or 10 AM. During breakfast, they will ask which time you prefer. Less

Here’s what I enjoyed:◆ Dinner 1. Appetizers: Venison with sesame, wild boar ham, Man-gaji pepper, asparagus, edamame 2. Sashimi: Biwa trout 3. Grilled bear meat wrapped 4. Summer vegetables: Bear meat, eggplant, tomato jelly, shiso 5. Grilled eel 6. Grilled eel (white) 7. Sweetfish in consommé 8. Grilled soft-shelled turtle - delicious! 9. Aged mackerel sushi 10. Funazushi (fermented carp sushi) 11. Rice with trout roe, sudachi somen (thin noodles) 12. Dessert: Fermented rice ice cream, baked rice confection - delicious Drinks: Beer (Aka boshi), barley shochu, oolong tea ◆ Breakfast 1. Bear meat simmered in soy sauce 2. Bear meat rolls 3. Marinated biwa trout 4. Chawanmushi (savory egg custard) with venison 5. Hot pot with icefish (young sweetfish) 6. Grilled sweetfish 7. Miso soup with biwa trout 8. Rice 9. Pickles I had a truly delightful meal. Less

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! Less

Sushi, but not the usual kind—it's fermented cuisine.An auberge by Lake Yogo.Incredibly spacious private rooms, with views from every room.- Appetizers: Iberian ham and sesame-coated venison, with impressive asparagus. Ah, I'm so glad I made the trip! ✨- Biwa Trout Sashimi with Nasturtium: Such beautiful colors! Honestly, I wondered if this amount was enough for one person, but I finished it all.- Grilled Tsukinowaguma (Asian black bear) meat: Wow! This is my first time trying bear meat this year, and it's so fancy! Absolutely delicious! A dish that makes you ponder whether to pair it with wine.- Cold Eggplant and Bear Meat: This is amazing too! Isn’t this the cutting edge of Japanese venison cuisine?- Eel Fermented Sandwich: I wasn't sure about the dryness, but it pairs perfectly as a side dish.- White Grilled Fish: This one didn’t quite hit the mark, but on the flip side, it’s impressive that they’ve positioned it this way!Well, anyway, the drinks keep flowing!Shiga's famous sake, Nanahon Yari, captivated me on a travel show.- Mackerel Narezushi with Milk Fermentation: Here comes the strong fermentation! Milk fermentation? That’s not something you hear every day—it's like cheese!The staff are well-versed in conversation. ☺️- Grilled Sweetfish with Onion Paste and Soft-Shelled Turtle Broth: This is incredibly delicious!- Funazushi: Here it comes—served in a jelly-like form!Wow, this is definitely an arrangement that even those who dislike it can enjoy.- Finale: Masuko Sushi with Sudachi Somen: Masuko tends to escape from the bite! So good! The somen might have been a bit off balance, though.- Rice Fermented Ice Cream, Baked Sweets, and Sesame Chips: Even the desserts are fermented!Wow, the subtlety of fermented cuisine. While preserving local ingredients and culture, the dishes also evolve.I did feel like I wanted some hot grilled meat or piping hot dishes, though.I can see why @arata.japanese__cuisine is connected with this place!I wanted to meet the chef, butIn any case, this is a place worth visiting—no doubt about it! Less

I visited this place feeling like I was on a mini vacation. A shuttle car picked me up from Yogo Station. The location offers a stunning view of Lake Yogo. I enjoyed smoked boar, venison with sesame, and edamame. There was biwa masu (a type of trout), both fillet and belly. Inside the thin skin was bear meat, which I mixed with egg. It was delicious. Eel served with puff pastry. Grilled eel was, of course, delicious. The flavor of sweetfish resonated beautifully with the soft-shelled turtle consomme. Bear meat continued to be served. Mackerel with cheese. Funazushi (fermented carp sushi) with citrus jelly was refreshing and tasty. The trout roe rice was surprisingly crunchy. I thought I was full after the sudachi (Japanese citrus) somen, but I still enjoyed the funazushi rice ice cream for dessert—it was a delightful treat. I savored it all with local Nanahon Yari sake. I would love to return in a different season. Less

After waiting 8 months for this day, I finally got to visit. No matter how many times I come, the view and tranquility of Lake Yogo always bring me peace. It had been 2 years since my last visit, and looking back at my previous photos, the dishes were almost the same. Since it was around the same season, I wondered if the dishes overlapped, but they were delicious nonetheless. During my first visit, I stayed for one night with two meals for about JPY 20,000. At that time, the portions were generous, and there was an all-you-can-drink option for Japanese sake. While the rooms and facilities have become more impressive, the price has also increased significantly, reflecting the times... I hope to visit again on a special occasion. It was a great meal. Less