Kyogoku Zushi (京極寿司) Nagahama

15 Assorted Nigiri Omakase, Chawanmushi, DessertJPY 7700.Since I came all the way to Nagahama, I tried to make a reservation, but I couldn't get through on the phone. The restaurant was fully booked for several days in a row. Today, I managed to walk in.I just had three rounds at the buffet, but I’m ready to eat again.Kochi, Kinmedai, EngawaMedium Fatty Tuna with Andes Rock Salt, Biwa Trout, Marinated Red FishChawanmushi with Cheese from Ryuo Town and Soft RoeMackerel, Yellowtail, Horse MackerelBraised Eel, Scallop, Sea UrchinTamago (Japanese Omelette)Brown Sugar PuddingThe rice is served cold. The fish is thickly sliced, giving a satisfying experience. The Kinmedai, Braised Eel, and Sea Urchin were exceptional. Less

Kyogoku Zushi feels like a casual neighborhood sushi spot in Nagahama. It's laid-back yet the interior is clean, and the atmosphere is very welcoming for families.This time, we ordered various a la carte dishes. The tempura of octopus was delicious! They also had a good selection of drinks, making it a great place to enjoy while sipping.Considering it as a neighborhood sushi restaurant, the prices are a bit on the higher side. However, since we were traveling and the food was tasty, I think it was acceptable. Looking back, I might have enjoyed it more if I had chosen the omakase.The sashimi platter had pieces with either two or three slices. Since we were a group of four adults, it would have been nice if they could have arranged four slices each to match our number.We sat at a table this time, but sitting at the counter would allow for conversation with the chef, which seems even better. Overall, I appreciated the inviting atmosphere that made it easy to drop in! Less

I visited Kyogoku Zushi in Shiga Prefecture for a lunch I had been looking forward to, and I enjoyed the omakase set of 15 pieces at a table. This time, it included chawanmushi (savory egg custard) and dessert for JPY 7,700. Starting with flounder, flatfish, and red squid, the selection included medium fatty tuna, Biwa trout, marinated red meat, golden eye snapper, sweet shrimp, swordfish, amberjack, mackerel, horse mackerel, scallops, simmered eel, and purple sea urchin—an impressive array for just 15 pieces. Among them, the Biwa trout, the rich medium fatty tuna, and the purple sea urchin left a lasting impression. The chawanmushi featured "Lacto Serum Shiga Tsuyako Fromage," which was an interesting dish as well. I finished with brown sugar pudding, making for a highly satisfying lunch. Given the quality for JPY 7,700, I felt it was quite a good value. It was a great meal. Next time, I would like to try sitting at the counter. Less

Since there were no counter seats available, I made a reservation for the Omakase Nigiri with 15 pieces at a table. I was recommended this place by an acquaintance who said it was delicious, so I called to make a reservation. The phone service was very pleasant, which made me look forward to my visit. The sushi was served three pieces at a time, and it was delicious. The plates were also lovely! It seemed a bit busy, as there was a slight wait for the second and third plates, but the sushi was prepared with great care. It was a great meal! Next time, I would like to make a reservation at the counter. Less

I participated in a ridiculous event where we cycled around Lake Biwa, and for lunch on the first day, I visited this restaurant. I made a reservation for a table and arrived around 11:50 AM.【Order】 Chef's Omakase Course (6 dishes) - JPY 5500 【Review】 Delicious and reasonably priced! The seafood dishes in this course, which lasted about an hour, were all of exceptionally high quality. They served appetizers, sashimi, salmon, tempura, sushi, and finished with a pudding in that order, allowing us to savor each dish. The highlight was definitely the sushi. When asked about my favorite food, I would say "saba (mackerel) and Mont Blanc" because I love saba so much, and I’ve tried various kinds, but the saba here was exceptionally delicious. There were also plenty of other tasty items like flounder sashimi and tempura of whiting, making for a very satisfying meal. Most of the dishes were savory, making me crave rice or sake! Although I couldn’t drink since I was cycling, I thoroughly enjoyed the meal. I finished with a dessert of brown sugar pudding, and it was delightful.High-quality sushi at a relatively affordable price. It was fantastic! I was recommended this place by a colleague who was born and raised in Osaka, and it turned out to be a great choice. Restaurants recommended by others tend to be good. This is a truly authentic sushi course you can enjoy by the shores of Lake Biwa in Nagahama. Next time, I’d love to come back in the evening and enjoy some drinks along with the meal. Less

Shiga Food, August 2, 2026 (Sun) 11:20 AM Tabelog 4.14 2026 BRONZE 2025 Top 100 Restaurants Today's lunch is here! It's my first visit in 10 months. This is one of my favorite places. After about 40 minutes on the Shinkansen and local trains from Kyoto Station, I arrived at Nagahama Station. The restaurant is about a 5-minute walk from the station, located in a shopping street that retains the charm of an old castle town. Chef Kunihito Masugi (@kyougokuzushi) is from the long-established Sapporo restaurant "Sushi Zen." He also spent a year at "Sushi Jubei" in Fukui, which is run by Chef Tsukada (@sushi_jyubei), who is also from "Sushi Zen." The menu includes a la carte options, but I ordered the omakase nigiri course. Most of the fish is sourced from "Sasue Maeda Fish Shop" in Yaizu, Shizuoka Prefecture. < Nigiri > 1. Chilled corn and sea urchin chawanmushi 2. Hanadai - with salt 3. Ebodai - marinated in sweet vinegar 4. Sweet shrimp from Fukui 5. Bay shell - with nori between the rice and topping 6. Tempura of young sweetfish (additional) - with salt 7. Natural biwa trout 8. Marinated red fish - soaked in kombu soy sauce 9. Chutoro (medium fatty tuna) - from the same fish as the red fish, with salt 10. Sardine - freshly caught and marinated in apple vinegar 11. Horse mackerel 12. Hairy crab 13. Kanpachi (amberjack) - lightly marinated 14. Sawara (Spanish mackerel) - briefly seared 15. Shime saba (marinated mackerel) - layered thinly in four slices (laughs) 16. Bafun uni (sea urchin) - saltwater uni without additives, served with seasoned rice 17. Anago (sea eel) 18. Soup - made from fish bones and scraps sourced from "Sasue Maeda Fish Shop," cooked with just water, sake, and salt 19. Tamagoyaki (Japanese omelet) - two types: Kanto-style and Kansai-style 20. Simmered octopus (additional) - as a snack 21. Akai ika (red squid) (additional) - with salt 22. Scallop (additional) 23. Hokkigai (surf clam) (additional) - briefly seared 24. Hirame (flounder) (additional) 25. Engawa (flounder fin) (additional) 26. Chutoro (medium fatty tuna) (additional) - with salt 27. Inari sushi - served as a substitute for dessert Everything from start to finish was delicious again this time. Less

【Visit Date】Dinner on July 24, 2026【Order Details】Omakase Sushi Course - BiwaMedium Draft BeerKyogokuSmall Draft BeerOn this day, I wrapped up my part-time job two hours early and headed back to my hometown, Nagahama. I originally wanted to visit for sightseeing and enjoy a parent-child rice bowl, but due to timing issues, I ended up only visiting this restaurant. It’s about a 10-minute walk from the station. Kyogoku Zushi has been on my list for years. It’s located in a shopping street, blending in beautifully with its surroundings.I arrived a little before my reservation time of 6 PM and went straight to the counter. The seating arrangement that day was 1 (me), 2, and 3.While there seemed to be many seats available besides the counter, the menu there appeared to be limited, and if you wanted to enjoy the higher-end courses, the counter was the place to be.I had made a reservation for the most expensive Biwa course from the various options available.As usual, I started with a beer and the course began.Here’s what I had, and I apologize if I got anything wrong:~Appetizer Part~● Assorted Platter (3 types) - Seared Bonito (smoked with cherry wood) - Tender Boiled Octopus - Biwa Trout prepared as Namero (with country-style miso and condiments)● Chairo Maruhata (Suruga Bay) with egg yolk ponzu● Grilled Taira Clam (Mikawa Bay) with shichimi and seaweed● Hamo (pike eel) with homemade sauce of bonito broth and plum paste● Grilled Biwa Trout● Tempura of Young Sweetfish with Fushimi Sweet Pepper● Chilled Chawanmushi with Corn and Additive-Free Sea Urchin (grilled with soy sauce)~Nigiri Part~● Young Sweetfish Nigiri● White Sweetfish● Hanadai (Flower Sea Bream) with sake frost● Hanadai (Flower Sea Bream) marinated in sweet vinegar● Fried Sweetfish scales● Pickled Biwa Trout● Marinated Bluefin Tuna● Back Fat● Kohada (Gizzard Shad)● True Mackerel● Grilled Spanish Mackerel● Saba (Mackerel)● Fresh Sea Urchin● Anago (Conger Eel) from Tsushima● Toro-Taku (Nakaochi, pickled daikon, shiso)● Tamagoyaki (Japanese Omelette, Kanto style and Kansai style)● Soup made from fish bones and scraps~Dessert~● Brown Sugar Pudding (choice of hojicha blancmange or apricot sorbet)It seems they use quite a bit of fish from the famous Sasu-e, featuring many top-quality ingredients. However, I felt that some of the nigiri had strong wasabi and salty flavors. The tempura of young sweetfish was excellent.The friendly chef was enjoyable to talk to, and he provided detailed explanations about the dishes, which left a good impression. I was able to spend a comfortable time there.I finished around 8 PM, and the total bill was JPY 18,480.I have to wake up at 4 AM for Shizuoka tomorrow, so I should head home early to avoid oversleeping.It was a great meal. Less

Located about a 5-minute walk from Nagahama Station on the Hokuriku Line, Kyogoku Zushi is my favorite sushi restaurant that I always visit in the summer for the fresh sweetfish.This time, I was particularly impressed by:1. Jin Doi Squid StuffedThe Jin Doi squid from Sasae Maeda Fish Shop. I’ve had this squid several times at Onishi, a kaiseki restaurant in Yaizu, but this was my first time enjoying it with sushi rice. The chewy texture combined with the sweetness of the squid and rice was absolutely delicious!2. Kyushu-Produced Hon Maguro AkamiKyogoku’s signature dish features akami marinated on kombu before being served. The summer tuna had a mild acidity, yet the umami flavor was rich and balanced, making it the best akami I’ve ever had.☆ Assorted Platter (Iwashi Nori Roll, Sweetfish Simmered, Biwa Trout Namero)☆ Maguro (Flatfish) Sashimi with Egg Yolk Ponzu☆ Hiragai (Surf Clam) Grilled with Seaweed☆ Jin Doi Squid Stuffed (Sasae)☆ Hairy Crab from Wajima, Hokuriku with Ponzu Jelly☆ Tempura (Hokuriku Anago, Yomogi, Turnip)Vegetables from Minori Farm☆ Chilled Chawanmushi with Sweet Shrimp and Shiso◇ Sweetfish Newborn Preparation◇ Kinmedai (Sasae)◇ Hanadai (Sasae)◇ Isaki (Sasae)◇ Biwa Trout◇ Kyushu-Produced Hon Maguro Akami◇ Kyushu-Produced Hon Maguro Back Fat◇ Kohada◇ Aji from Hokuriku◇ Saba◇ Bafun Uni◇ Anago from Tsushima◇ Steamed Sushi with Tachiuo (Sasae)◇ Toro Taku○ Sasae Soup○ Two Types of Tamago: Edomae and Kansai○ Yubari Melon Sorbet□ Ebisu Small Glass□ Nami no Ne Eetokodori Junmai Super Dry□ Nanahon Yari Kin no Wa Namamoto□ Matsu no Tsukasa Tousui Junmai Daiginjo Less

I made a reservation for a private room at 5:30 PM on a weekday.I ordered the chef's special Omakase course for JPY 7700.⚫︎ Appetizer⚫︎ Assorted SashimiFeaturing flounder, medium fatty tuna, red squid, and amberjack.The balance of the medium fatty tuna and the sweetness of the red squid were delightful.⚫︎ Smoked Bonito TatakiSo fragrant! It pairs perfectly with mustard! I couldn't stop drinking.⚫︎ Grilled Salted Spanish MackerelA bit small, but the flesh was fluffy! The skin was crispy! The salt was just right!⚫︎ Hamo (Pike Conger) SashimiThe tender flesh was delicious, showcasing careful preparation.The garnishes of myoga and wakame enhanced the freshness.⚫︎ Tempura of Kiss Fish, Turnip, and Yomogi (Mugwort)The aroma and bitterness of the yomogi were impressive.⚫︎ Chawanmushi (Savory Egg Custard)Made with the broth from boiled clams, it was incredibly delicious! A taste I had never experienced before! I was moved!⚫︎ 5 Pieces of SushiIncluding rockfish, medium fatty tuna, mackerel sushi, horse mackerel, and swordfish.The unique aroma of the rockfish combined with its firm texture and flavor was amazing! The mackerel sushi had a rich kombu flavor, and the mackerel was thick! The swordfish was probably my first time trying it, and it was lighter than I expected.⚫︎ Additional SushiIncluding boiled octopus with hojicha (roasted green tea), marinated mackerel, bay shell, biwa trout, red snapper, and young horse mackerel.The boiled octopus had a subtle tea aroma and was delicious while retaining its texture!The marinated mackerel was not only tasty but also visually stunning! Four pieces were served.The biwa trout had a light fat that provided a solid umami flavor.I even ordered some mackerel sushi to take home.I had about 4 go of Japanese sake, and with the additional sushi and mackerel sushi, the total came to around JPY 30,000.I was very satisfied.Next time, I want to make a reservation at the counter! Less

○ Omakase Sushi Kappo [Biwa] (Counter-Only Menu) *Please refer to the photos for the menu.* At last, I had the chance to experience the counter-only "Omakase Sushi Kappo [Biwa]" at Kyogoku Zushi. This place is a unique theater where the blessings of Lake Biwa and the miracles of Suruga Bay intersect. What truly impresses is the high quality of fresh fish delivered from the treasure of Yaizu, "Sasue Maeda Fish Shop." The preparations of sea bream, Spanish mackerel, sweetfish, and horse mackerel are all flawless. Thanks to exceptional dehydration and temperature control, the fish's potential is maximized, melting perfectly into the sushi rice. Moreover, the treasures of Lake Biwa beautifully complement these dishes. The rich flavor of the smooth-fleshed biwa trout and the pleasant bitterness of the seasonal sweetfish are remarkable. The approach that vividly highlights the local characteristics is truly outstanding. From the "Kochi Egg Yolk Soy Sauce" appetizer to the clam dashi chawanmushi, and even the sweetness of the added "Aori Ika" (squid), I was continually amazed by the chef's meticulous calculations and skills. The selection of sake, including "Matsu no Tsukasa Tousui" and "Nanahon Yari Kinowa," perfectly expresses the terroir of Shiga. Experiencing such a high-level competition of "fine sake and exquisite cuisine" in the historic city of Nagahama will remain a cherished memory for a long time. If you visit the Hokubu region, this is an essential and special place not to be missed. It was a great meal! Less

A monthly visit to my favorite place.Fresh fish from Sasae Maeda Fish Shop and the Hokuriku region.Always a delightful experience.Draft beer.Seared bonito.Biwa trout namerou.Sweet simmered young sweetfish.Barley soda highball.Flatfish.Grilled flat shell clam.Nanahon Yari, Kinosawa.Pike eel.Jindo squid stuffed in a box.Tempura of large eel, carrots, and carrot greens from Minori Farm.Chawanmushi with perilla and sweet shrimp.Fresh sashimi.Nigiri.Young sweetfish.Isaki from Sasae Maeda.Kamasu from Sasae Maeda.Biwa trout.Rokuhyotan.Marinated red meat.Young horse mackerel.Horse mackerel from Sasae Maeda, ◎.Hokuyokai.Mackerel.Sea urchin.Eel.Steamed sushi with ribbonfish.Tuna rolls.Egg.Dashi.Yubari melon sorbet.Extras:Red squid.Horse mackerel from Hokuriku.Barachirashi takeout. Less

In Nagahama City, Shiga Prefecture, lies the birthplace of Kinoshita Tōkichirō, the first lord to own a castle.Near the bustling Kurokabe Square, in a prime location at the heart of the shopping district, stands "Kyogoku Zushi".Despite being in a busy area where people constantly pass by, the atmosphere inside the restaurant is surprisingly relaxed.The chef aims not for a high-end sushi restaurant, but for a "local sushi shop".He engages in friendly conversation, sharing insights about the ingredients and fish, and sometimes even casual chit-chat, making the experience enjoyable.While located in a tourist area, the restaurant maintains an unpretentious vibe, yet serves authentic Edomae sushi that is truly impressive.The secret lies in the fresh fish delivered daily from the renowned fishmonger "Sasue Maeda" in Yaizu."Sasue Maeda" is trusted by famous restaurants across the country, particularly known for their exceptional handling of white fish and shiny fish, enhancing the fish's potential through careful nerve-killing, temperature control, and aging.However, surprisingly few restaurants prominently feature this fresh fish as sushi.It’s astonishing to find such authentic Edomae sushi in Shiga Prefecture.I visited in mid-May, and the seasonal offerings of shiny fish and river fish were particularly outstanding.【Today's Dishes】(●: Nigiri Sushi ★: Appetizers)● Shinko (young sweetfish from Lake Biwa)Prepared with a strong saltwater brine and lightly marinated in a diluted vinegar, enhancing the unique aroma of the sweetfish while keeping the vinegar flavor gentle.The chef describes this as a "Shinko" style, showcasing an interesting blend of Edomae techniques with local Lake Biwa ingredients.● Kinmedai (Golden Eye Snapper, salted)This Kinmedai from Sasue Maeda is treated with hot sake poured over the skin, enhancing its flavor.Eating it with salt brings out the richness of the fat and the texture of the fish.A simple yet powerful nigiri that highlights the quality of the ingredients.★ Seasonal Chawanmushi (clam)Made with clams from Kuwana, it uses the essence of 20 clams, resulting in an incredibly rich flavor from the very first bite.It feels like eating the broth itself in this chawanmushi.● Aburi Kamatsu (grilled barracuda)A lightly grilled nigiri made with barracuda from Sasue Maeda.The richness of the fat and the smokiness burst in your mouth.Barracuda is known to be sensitive to stress, and this particular fish was carefully prepared using nerve-killing techniques.Eating while hearing such explanations deepens your understanding of the fish.● Ebo-dai (Ebo sea bream)Usually used for overnight drying, enjoying it as fresh fish is a testament to Sasue Maeda's skill.It is marinated in a sweet vinegar that enhances its flavor with each bite.● Biwa Masu (Lake Biwa trout)A rare find nowadays, this impressive specimen was sourced directly from local fishermen.It has a salmon-like fat content, and ginger is served alongside to balance the aftertaste.A true local delicacy from Shiga.● Tuna Zuke (marinated tuna)The red meat is aged on kombu and marinated in a soy sauce that is replenished daily.The umami of the kombu and the glossy soy sauce coat the fish beautifully.The marinating time is about 20 minutes, and the balance is exquisite.You can feel the meticulous craftsmanship typical of Edomae sushi.● Chutoro (medium fatty tuna)This part of the tuna, known as "se-toro", has a low melting point, melting in your mouth the moment you take a bite.Eating it with salt allows you to directly experience the richness of the fat.● Kohada (gizzard shad)An essential ingredient for Edomae sushi, the vinegar treatment is exquisite, highlighting the unique aroma and flavor of the kohada.According to the chef, he adjusts the vinegar strength, sweetness, and saltiness for each type of fish.Such attention to detail showcases the restaurant's excellence.● Mirugai (geoduck)Thickly sliced, the mirugai has an incredibly creamy taste, with sweetness expanding with each bite.Additionally, the grilled aroma gently wafts through the nose.● Amadai (sweetfish)Glistening with a hint of pink, the amadai shines beautifully when coated in soy sauce.Once again, I realize that the white fish from Sasue Maeda has completely different flavors.★ Amadai Scales, Deep-friedThe scales used for Matsukasa-yaki are removed from the fish and deep-fried.Crispy and fragrant, they make an excellent accompaniment to drinks.The restaurant's commitment to using every part of the fish is commendable.● Sago-shi (young Spanish mackerel)Grilled sago-shi, a young fish of the mature Spanish mackerel, is said to be low in fat and suitable for cooked dishes.It’s rare to find it as nigiri, and the grilling enhances its aroma and flavor.● Saba (mackerel)The mackerel of early summer has a moderate fat content, perfect for shime-saba (vinegared mackerel).By layering thinly sliced mackerel, the flavor and surface area are increased, deepening the taste.I’m impressed by the craftsmanship and beauty of the chef's work.● Uni (sea urchin)Additive-free uni without the use of myo-inositol.Thanks to his training in Hokkaido, the chef sources truly delicious uni.When wrapped in high-quality nori, it evokes the scent of the sea breeze from the Okhotsk Sea.★ Fish Bone SoupThis soup is made from the middle bones and scraps of fish from Sasue Maeda, grilled and simmered with just water and salt.It has a miso soup-like color, but no miso is used.Simple yet profoundly rich in fish flavor.● Anago (sea eel)Glistening anago with a slightly sweet glaze, very much in the Kansai style, offers a soft flavor.While it’s a typical Edomae sushi ingredient, it also embodies the unique character of Kyogoku Zushi.● Shinko-style Baby Horse Mackerel (additional)A seasonal specialty often seen at Sasue Maeda during this time.While baby horse mackerel is used at various restaurants that handle Sasue Maeda, Kyogoku Zushi presents it as a prototype sushi in the "Shinko-style".★ Sakura Ebi Tempura (additional)Crisp and perfectly fried, the aroma is delightful.The sweetness and fragrance of the sakura ebi fill your mouth.★ Biwa Masu Roe (complimentary)A treasure ingredient found in the fishmonger’s freezer.Last year’s roe from the Biwa masu was discovered and brought to Kyogoku Zushi, making it a rare find.Such encounters with unique ingredients are part of the joy of sushi.● Tamago (egg)Both types of tamagoyaki served at his training locations in Hokkaido and Fukui are offered.One is a castella-style egg made with surimi, typical of Edomae, and the other is a standard tamagoyaki.Both have their own charm, making for an enjoyable comparison.★ Dessert (Hojicha Pudding)Finally, a fragrant hojicha pudding.It gently concludes the meal without overshadowing the lingering taste of the sushi.With such a remarkable array of dishes, the pricing is astonishingly reasonable.I’m amazed at how they utilize Sasue Maeda’s fish to this extent and put in so much effort while maintaining such a price.Right in the heart of a tourist area.Yet, the essence is authentic Edomae sushi, sincerely engaging with the fish.Not just a place to dine while sightseeing in Nagahama,but a restaurant worth visiting solely to enjoy sushi at Kyogoku Zushi.It was a great meal!!Until next time, take care! 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Located about a 7-minute walk from JR Nagahama Station, this restaurant is situated in a shopping street just off the Kurokabe Square. The chef, who trained in Hokkaido, sources fish primarily from the local Nagahama area, including sweetfish and trout from Lake Biwa, as well as fish from the Omi Market, delivered fresh from the Susue Maeda Fish Shop in Shizuoka. He skillfully prepares Edomae-style sushi and offers a delightful selection.I chose the Biwa Course priced at JPY 15,400. Today, I was fortunate to enjoy a variety of fresh ingredients from Susue Fish Shop, including local fish from the Shizuoka coast, as well as unique offerings like young sweetfish nigiri and Lake Biwa trout, which are specialties of the region.Overall, I found this course to be highly satisfying, especially considering the quality and attention to detail at such a reasonable price.I have provided explanations for each photo below. Less

The city of Nagahama is buzzing with excitement thanks to the NHK historical drama "Toyotomi Brothers!" I visited Kyogoku Zushi for lunch for the first time since last November.I greeted the chef and raised a glass of life-giving water (local sake from Shiga Prefecture) to toast!◎ Assorted Platter- Mackerel with condiments- Grilled milugai (a type of shellfish)- Tender boiled octopus◎ Sashimi- Seared bonito with wild garlic- Cherry wood smoked- Vinegared mackerel, hickory smoked◎ Stuffed Squid- Burdock chirashi sushi rice◎ Grilled Dish- Salt-grilled knife fish◎ Jelly with Shellfish- Simmered abalone, scallops, flat shell, milugai◎ Fried Dish- Sakura shrimp tempura with onion and daikon sprouts◎ Chawanmushi (savory egg custard)- Clams and canola flowers◎ Sweetfish nigiri◎ Sweet sea bream nigiri◎ Sweetfish marinated nigiri◎ Biwa trout nigiri◎ Tuna marinated nigiri◎ Medium fatty tuna nigiri with salt◎ Fried scales of sweet sea bream◎ Kohada (gizzard shad) nigiri◎ Hiraji (a type of fish) nigiri- Ginger and chives◎ Milugai nigiri◎ Grilled kamasu (barracuda) nigiri◎ Vinegared mackerel nigiri◎ Sea urchin hand roll◎ Simmered eel nigiri◎ Soup with fish bones◎ Negitoro (minced tuna with green onion) roll◎ Tamagoyaki (Japanese omelette)- Kanto style, Kansai style◎ Hojicha (roasted green tea) panna cottaThis lineup was completely satisfying, leaving me fully stuffed.It was a great meal! I will definitely come back. Less

I visited without a reservation right after the opening at 11:00 on Saturday. The table seats were reserved for walk-in customers, so there were only a few guests.The Kinmedai (golden eye snapper) from Sasae and the Ayu (sweetfish) from Lake Biwa were among the limited items reserved for customers with bookings, so the selection might differ slightly even for the same set.The nigiri was a bit firmer, possibly due to being at a table. While I wouldn’t say there was anything exceptionally outstanding for a high-end sushi restaurant, the overall quality was consistently delicious, and the cost performance was quite good. The sushi with vinegar and marinated items showcased clear craftsmanship.Since I had never tried Sasae's fish as sushi before, I ordered some extra. The sweetfish, in particular, had a thick, rich texture that filled my mouth, and its sweetness was perfectly balanced by the soft acidity of the rice, creating a delightful experience. Fish like this, where the ingredient takes center stage, pairs exceptionally well.The overall atmosphere was calm and inviting, making it feel like a pinnacle of casual sushi dining where you can drop in and enjoy a quick meal. I would like to reserve a counter seat for my next visit.---Table Omakase Nigiri (15 pieces) - JPY 7,700+ Sasae's Nigiri (3 types)-Hirame (flounder)-Kinmedai (golden eye snapper)-Aka Ika (red squid)-Maru Zuke (marinated)-Kajiki (swordfish)-Chutoro (medium fatty tuna) with salt-Shime Saba (marinated mackerel)-Aji (horse mackerel)-Kohada (gizzard shad)-Ni Anago (braised eel)-Shellfish-Uni (sea urchin)-Tamago (egg) - 2 types-Chawanmushi (steamed egg custard) with clams-Ama Dai (sweetfish)-Hana Tai (flower snapper)-Kajiki (swordfish) Less

During my visit last year, I had the exquisite sushi made with horse mackerel that feeds on sakura shrimp, which can only be found in Suruga Bay. That’s when I fell in love with Kyogoku Zushi.✅ Appetizers (2 Assorted Dishes)... Tender boiled octopus and grilled milk clam...✅ Dishes... Smoked bonito tataki with garlic soy sauce Umatsurahagi with fresh liver ponzu (Sasue Maeda Fish Shop) Firefly squid (Toyama Bay) tempura with red shiso (Kanazawa) and sweet vinegar sauce from the sushi restaurant Steamed clam chawanmushi...✅ Sushi... Kinmedai (red snapper) with salt (Sasue Maeda Fish Shop) Hanadai (flower sea bream) (Sasue Maeda Fish Shop) Isaki (Japanese grunt) (Sasue Maeda Fish Shop) Biwa trout Marinated red meat Back toro with salt Horse mackerel (Sasue Maeda Fish Shop) Mackerel (Noto, Hokuriku) Hōkihata (Sasue Maeda Fish Shop) Sea urchin wrapped in seaweed Braised eel...✅ Rolls... Toro-taku...✅ Fish Bone Soup...✅ Tamago (Egg)... Left) Kansai-style dashi omelet Right) Kanto-style castella omelet...✅ Dessert... Strawberry ice creamStarting with the incredibly delicious grilled milk clam, every dish at Kyogoku Zushi, including the umatsurahagi and the seasonal last firefly squid tempura, was delightful. Additionally, the tasting of three types of white fish from Sasue Maeda Fish Shop and the perfectly cooked hōkihata sushi, which I personally consider a specialty, was outstanding! ✨ This year, I hope to revisit during the season of young sweetfish from Lake Biwa. It was a great meal. Less

In Nagahama City, Shiga Prefecture, a historic town that serves as the backdrop for the currently airing NHK Taiga drama "Toyotomi Brothers," the atmosphere is lively with tourists. Situated at the intersection of Hokuriku, Kansai, and Chukyo regions, this town retains a sense of everyday life while also being a tourist destination. I revisited "Kyogoku Zushi" after seven years.The entrance features a sushi special in the December 2025 issue of "Amakara Techo." I had a strong impression of it being a "sushi spot with extraordinary cost performance," and upon learning that they began sourcing from the renowned "Sasue Maeda Fish Shop" in Yaizu, I knew I had to return. Only three establishments in Kansai are permitted to source from "Sasue Maeda Fish Shop": the kaiseki restaurant "Kiyama," the pinnacle of Western cuisine "Yoshoku Ogata," and this "Kyogoku Zushi." The fish sent by Mr. Maeda consists of three types each time, chosen not by the chef but by Mr. Maeda himself, based on what he deems to be in the best condition that day. This system ensures that there are no misses, allowing the chef to trustfully prepare the fish.In conclusion, this place represents the "culmination of local gastronomic sushi disguised as a neighborhood sushi shop." And the prices are unbelievable. 15 pieces of Edomae Omakase Nigiri for JPY 8,800 (tax included) Omakase Sushi Kaiseki for JPY 13,200 (tax included).For this quality at such a price, it would not be surprising if it were two to three times more in urban areas. Despite having the skills and sourcing to operate as a high-end sushi restaurant, they maintain the demeanor of a "town sushi shop" that local customers can visit regularly. This is the pride of the establishment.In fact, the counter is frequented not only by tourists but also by foodies from outside the prefecture. On the day of my visit, there were guests from Yokohama and Tokyo. They explore gourmet spots in Kansai and Hokuriku in the morning and then enjoy sushi in Nagahama. Kyogoku Zushi is perfectly integrated into this culinary journey.On the other hand, I speculate that what truly sets this restaurant apart is not the "tension of being a difficult reservation spot" but rather the "depth of a restaurant that can be visited regularly."They do not start serving all at once. They operate continuously, allowing orders by the piece if desired. They also offer takeout and accommodate leftovers. They do not fuss over customers stepping outside for a smoke. This flexibility is something that is hard to find in today’s urban sushi restaurants.Many high-end sushi places design the time, space, and etiquette, allowing customers to immerse themselves in that world. While that has its charm, Kyogoku Zushi is the opposite; the restaurant integrates into the customers' lives. There is a warmth that embodies the essence of a "town sushi shop."The chef trained at the renowned "Sushi Zen" in Sapporo. Like "Sushi Juubee" in Fukui and "Sushi Daimon" in Toyama, it carries the context of the northern Edomae tradition. However, Kyogoku Zushi is not merely an imitation of Edomae sushi. Being in Shiga, a landlocked prefecture, the sushi style is not overly rigid. The chef states that sushi in Shiga is "not set in stone." This is a fascinating perspective. With fewer fixed notions, the flavors of Edomae, Kansai sushi, Lake Biwa fish, Yaizu fish, and Hokuriku seafood naturally blend together, resulting in a sushi experience that can only exist in Nagahama.Three pieces left a lasting impression:1. Sasue Maeda's Kinmedai Nigiri (with soy sauce and sudachi)The first piece is Kinmedai. Thanks to exceptional dehydration techniques, the texture is incredibly chewy and sensuous. With each bite, the sweetness of the fat oozing from the skin harmonizes with the refreshing acidity of the soy sauce and sudachi, merging beautifully with the rice. This is the power of Sasue and the chef's skill, leaving me breathless.2. Aji Nigiri (with ginger and chives)The thick and perfectly angular Aji has no trace of unpleasant odor; instead, the unique freshness of the blue fish and exquisite fat are in perfect harmony. The ginger and chives on top elevate the richness of the Aji, creating a masterpiece that makes you reluctant to swallow.3. Sasue Maeda's Kue Shabu-Shabu NigiriThe luxurious Kue fish is briefly blanched and then made into nigiri. The heat activates the fish's robust gelatin and fat, transforming it into a unique texture that melts in your mouth. The underlying strength of the Kue, crafted by Sasue, is fully realized through the chef's innovative idea, creating a piece that will remain in my memory.The service is also very attentive. The chef's demeanor is gentle, without being overbearing. The explanations of the dishes and fish are natural and not overly theatrical. The pace of service is never rushed, but in this restaurant, that is part of the experience. It’s better to take your time and align with the rhythm of Nagahama rather than rush through the meal.In relative terms, urban high-end sushi represents "a completed theatrical sushi experience." On the other hand, Kyogoku Zushi is the "highest achievement of locally rooted sushi."While "Sushi Juubee" in Fukui and "Sushi Daimon" in Toyama showcase the strength of Hokuriku fish and Edomae techniques at a high density, Kyogoku Zushi mixes in the ease of Lake Biwa, Kansai sushi, and neighborhood sushi. This uniqueness is quite strong.Considering the quality, sourcing, preparation, service, and the interesting location, the JPY 13,200 sushi kaiseki is an incredible deal. I speculate that even with a price increase, customers would not leave. Yet, the fact that they are postponing a price hike this year reflects the restaurant's philosophy.The words from "Amakara Techo"—"A town sushi shop that integrates into the community and becomes a part of people's lives, and ultimately a part of their lives"—become clear when you visit.Kyogoku Zushi is not just a cheap and delicious restaurant. It has the potential to become a high-end sushi establishment while intentionally remaining a neighborhood sushi shop.Having a sushi restaurant like this in Nagahama is quite a treasure. Although access is not particularly convenient, I highly recommend including Kyogoku Zushi as a gastronomic destination in your travel plans.【Menu I Received (JPY 13,200 Course)】1. Tai with Ume Paste, Grilled Mirugai2. First Bonito Tataki (Smoked Chips) with Garlic Chives ★3. Hatahata Dried Overnight4. Firefly Squid and Kaga Vegetables Tempura5. Clam Dashi Chawanmushi (with Sansho) 6. Sasue Maeda's Kinmedai Nigiri (with soy sauce and sudachi) ★7. Sasue Maeda's Hanadai Nigiri8. Natural Biwa Masu Nigiri9. Nagasaki Hon Maguro Nigiri10. Nagasaki Chutoro (Back Toro) Nigiri (with freshly shaved rock salt)11. Kohada Nigiri12. Aji Nigiri (with ginger and chives) ★13. Shime Saba Nigiri14. Sasue Maeda's Kue Shabu-Shabu Nigiri ★15. Additive-Free Sea Urchin Rice16. Simmered Anago Nigiri17. Sasue Maeda's Fish Broth18. Toro-Taku Roll19. Comparison of Kanto and Kansai-style Tamagoyaki20. Hojicha Bavarois (choice of dessert) Less

I can only describe it as wonderful. The chef trained in Tokyo and skillfully combines Edo-style techniques with local ingredients from Lake Biwa, creating a delightful hybrid of Edo-style and local flavors. Although it has the style of a neighborhood sushi shop, it aims for the pinnacle of traditional sushi. I had a great time enjoying the chef's explanations while appreciating the solid techniques. I noticed that some ingredients were sourced from outside the local area, specifically from Sasuemaeda Fish Shop, which is quite rare as they only supply to three restaurants in Kansai: Kiyama and Yoshoku Ogawa. The taste of Yaizu can be found here as well. Fifteen pieces of sushi for JPY 8,800 is an unbelievable price for Tokyo, especially considering the high quality. I also ordered a few appetizers. I will definitely be back! Less

After enjoying the Great River Drama Museum, it was lunchtime.Time for some sushi!I visited Kyogoku Zushi, a representative sushi restaurant of Nagahama and Shiga Prefecture.This place is extremely popular, and reservations are a must. It’s nearly impossible to get a spot at the counter, so I was seated in a tatami room today.I ordered the Omakase with 15 pieces of sushi. For someone like me, in my sixties, 15 pieces felt a bit too much.I had squid, and I can’t remember what the next two were.Then came the chawanmushi (savory egg custard).It was topped with Hairy Crab and had cheese inside. I was skeptical about cheese in chawanmushi, but it turned out to be quite delicious. Normally, I don’t crave chawanmushi, but this one was exceptional.Next was the tuna—marinated and medium fatty. Everything was delicious.I also had flounder fin, grilled sea bream (not true sea bream), and flounder. All were great, especially the grilled sea bream, which had an amazing aroma.Then came the Hairy Crab, some shellfish (I forgot the name), and sweet shrimp. The sweet shrimp had a rich texture, and although I usually don’t like sweet shrimp, these were incredibly tasty.And the Hairy Crab—something I rarely eat, but it was truly delicious.Next were scallops and simmered eel. The scallops were beautifully sliced, providing a great texture and flavor. I love simmered eel, and it was fantastic here as well.Then came the sea urchin. Today, there was a generous amount, and it was sweet.Finally, the egg. Its subtle sweetness was the perfect way to end the meal. I was worried about finishing all 15 pieces, but the sushi was so good that I managed to eat it all. I felt incredibly satisfied.It’s a bit far to visit often, but I definitely crave this sushi from time to time.The dessert was also delicious—overall, I was very satisfied. I’ll definitely come back! Less