Tokuyama Zushi (徳山鮓) Nagahama

Tokuyamazushi 徳山鮓 — a break in between crab meals. The fatty Kuma nabe was perfect for winter. Another dish of the day was the koi sashimi, probably the best I’ve had and I didn’t even think it was koi season. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #tokuyamazushi #shiga #japan #japanesefood #winter #徳山鮓 #滋賀 #鮒寿司 #日本 #日本料理 #熊 Less

A relatively light and refreshing lunch at Tokoyamazushi, great for summer. Looking forward to winter kuma nabe. •
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WOTD: 93 Leflaive Les Combettes — mature but still vibrant and structured; ripe, almost tropical fruit balanced with fresh acidity. Indulging marzipan, honey notes, energetic palate, good length for a premier cru.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #prieureroch #jackytruchot #domaineleflaive #domainevalette #tristanhyest #champagne #burgundy #bourgogne #chardonnay #pinotnoir #frenchwine #japan Less

06 Soldera — medium bodied, sweet and lifted. Good balance between power and finesse. Firm structure and savoriness went well with bear hotpot.
10 Overnoy — young and powerful, very intense saline and acidity on the palate, almost a little austere. Needs some time to round the edges.
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徳山鮓
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In the heart of Shiga-ken, this place is fairly remote but worth the hike out there. We went during bear season and the meal also included the the funazushi that is well known for the areas near to Biwa-ko. Not for everyone, but I love funazushi! Non-pretentious yummy food with great hospitality and a view to die for.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevcheshiga #shiga #徳山鮓 #鮒寿司 TL 4.41-S Less

Byo lunch at Tokuyamazushi. The funky funazushi calls for a funky wine and 00 Radikon Oslavje Fuori dal Tempo was just impressive. 60% Chardonnay 40% Sauvignon Blanc, 9 years bottle aging before release. The combination of skin contact, controlled oxidation and maturation made it taste almost like an old Barolo. Both Dujac and Mortet paired well with kuma nabe. A bottle of Tatsumi gin on the terrace after the meal was just the perfect ending to the trip!
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You come to Tokuyamazushi” in search of the taste of "Narezushi (fermented fish sushi)", which is only available here. Nagahama City, Shiga Prefecture is located at the north end of Lake Biwa on the shores of Lake Yogo. In this place, which blends in with the original landscape of Japan, chef Hiroaki Tokuyama welcomes guests with his daughter Mai and her husband Nayuta.
"Narezushi", which is fermented with fish, salt and cooked rice by lactic acid, is said to be the origin of sushi, with unique strong flavor.
The multi course menu is well balanced and very interesting to eat. As we were still in the winter menu, the main event was the “kuma-nabe” with is dashi which is unique to the restaurant.
Delicious and worth a visit.

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Last time we made zousui but this time the nabe set from Tokuyamazushi took care of the carb part. They provided 6 individually packed noodles as “shime” for us. We made 3/4 with hanasansho and 1/4 with the pack of sansai in smokey katsuo dashi. These noodles were SO DELICIOUS! 🤯🤯🤯 For real? We had this level of good food at home? I was still mind blown by how Japanese were about to create a takehome meal experience to this high level? I definitely think my benchmark for hotpot at home can never be the same!
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As weather is getting hot in Japan (around 25-27 C already) and hanasansho season ended, we would probably stop at these 3 nabes. Each of them cost almost the same, around 8000 yen per person, including delivery all the from the mountain or lake of Hirasansou and Tokuyamazushi respectively.
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A huge bargain for the quality of food we got, and we normally need to travel over two hours to these restaurants (except for Nijyo Yamagishi which is in Kyoto). BUT of course, it cannot replace the experience of eating at the restaurants. In particular at Hirasansou and Tokuyamazushi, it is really an “Experience” when you get in the mountain or close to the lake, when ingredients such as fish freshly caught in nearby river or lake and vegetables and herbs foraged from forests in vicinity just in the morning. There are also kaiseki style food at the beginning before the nabe, those are skill based cuisine that you cannot get at home (and fermentation based cuisine in Tokuyamazushi is the best in the country.)
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The scenery, the food, the hospitality, these kinds of elements cannot be transported to home. But for whatever they can send to us, they send the best and I truly appreciated their efforts in this uncertain time.

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#littlemeg_japanesetakeout #littlemeg_fightcovid19
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Mail order take out from the famous Tokuyamazushi restaurant in Shiga. The logistics of the Japanese take out is simply mind blowing, You call up, they deliver the next morning, you pay at the door and then you prepare your nabe (hot pot) at home. And the taste is unbelievably good. It is almost as good as in the restaurant yourself.
If you have ver tried it, it is a must. The wild bear, in the dashi with the seasonal sansho peppers is so good tasting, it cannot be beaten. Finish you hotpot with the vegetable and the home made noodles and you will have had a very, very pleasant meal.
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