Hirasanso Otsu

I had long wanted to visit Hira Sanso, a renowned restaurant. I often go to Kyoto, but getting to this place deep in the mountains of Shiga was quite challenging. This time, I made a reservation about a month in advance for my road trip to Kyoto. Since I couldn't drink, I opted for a table seat. The meal started at 1 PM, and from the beginning to the end, both the presentation and the taste were exquisite. The small-sized ayu (sweetfish) was grilled to perfection, allowing me to enjoy it entirely from head to tail. Its appearance was beautiful, standing upright on the plate. Being smaller, the bitterness of the innards was mild, complemented by a fragrant aroma and the rich flavor of the fish. Ah, pure bliss. I enjoyed a total of five ayu, and it was worth the long journey. The restaurant is isolated, standing alone in a rustic area. Despite its remote location, the decor is refined and free of excess, and the service is attentive. I find myself wanting to return many times. One day, I hope to savor the dishes in a tatami room. I arrived early, so I decided to visit the nearby "Jinushi Shrine" and its inner sanctum. It has a simple, traditional charm. Crossing the bridge to the inner sanctum, the blue and red leaves were refreshing. I climbed the stairs to pay my respects. It was a place that cleansed my heart, filled with tranquility. I truly felt connected to nature. Less

I finally visited Hira Sanso, where I enjoyed the summer delicacy known as the "Ayuu Eating Course." Nestled in a deep mountain area, Hira Sanso offers an atmosphere that instantly transports you away from the everyday hustle and bustle. Surrounded by the gentle sounds of a clear stream and lush greenery, it truly feels like a place to savor a meal. The dishes featured an abundance of local mountain and river delicacies, with ayu (sweetfish) at the center. One standout was the salt-grilled ayu, carefully cooked over charcoal. The crispy skin, tender flesh, and the unique bittersweet flavor of the ayu were all delightful, and I was captivated by its beautiful presentation. The ayu rice served at the end was also exceptional. The rich flavor and aroma of the ayu infused the rice perfectly, allowing me to enjoy the fish until the very last bite. Each dish reflected the season, and it felt like a complete experience that encompassed not just the food, but also the tableware, presentation, service, and the location itself. Even if your main purpose is to eat ayu, it’s a joy to discover various mountain delicacies that exceed your expectations. This special restaurant is definitely worth the trip. I left feeling completely satisfied after enjoying the summer ayu. It was a great meal. Less

This year's sweetfish dining experience was slightly affected by an unusual typhoon coming from the east, but as always, I visited after paying my respects at the Jinjya Shrine. Last year, I came with four people, but this time, there were six of us. We were seated in a separate room, so while there wasn't a borrowed view, the garden was beautifully visible. The meal started with koi-koku (carp soup). However, I feel it would be a bit uncouth to describe the dishes in detail, so please check the photos instead. The moon, soft-shelled turtle, and of course, the sweetfish were all exceptional in my opinion. We enjoyed Haginotsuyu sake. As summer comes to an end, I must say, it was a great meal. Less

I visited Hira Sanso to enjoy the star of summer, sweetfish. The grilled fish had a delightful aroma, complemented by the slight bitterness of its innards, while the flesh was delicate and fragrant. It was impressive to be able to savor the entire fish, from head to tail. While the sweetfish alone was highly satisfying, the "Moon and Softshell Turtle Hot Pot" was exceptional as well. The robust flavor of the bear meat combined beautifully with the rich essence of the softshell turtle, leaving a surprisingly light aftertaste. Including the sweetfish rice served at the end, it was a meal that allowed me to truly taste the blessings of the mountains and the season. This restaurant is not only about the food but also about the value of dining in the beautiful nature of Hira. Less

(Visited on 4.45)Visiting Hira Sanso allows me to experience the changing seasons in a truly immersive way, making it a perfect escape.With the rainy season behind us and summer in full swing, I visited this time with my wife and daughter.As always, the beautiful courtyard pond was alive with koi jumping on the surface, and a dozen swallows from the southern islands were flitting about.I came here looking forward to enjoying sweetfish, and I was not disappointed:- Shiso Tea- Koi Soup - It brings a sense of comfort from the heart.- Junsai Vinegar, Dried Bear Meat- Hassun: River Shrimp, Flower Pepper Simmer, Pressed Sushi with Iwana, Honey-Poached Green Plums, Soft-Shelled Turtle Jelly, Roasted Boar, Young Bamboo Shoots, Japanese Knotweed - I appreciate the thoughtfulness of changing the turtle jelly to accommodate my dislike for matured sushi!- Sashimi: Koi Sashimi, Biwa Trout, Low-Temperature Cooked Venison - The koi is incredibly rich! I wonder why it pairs so well with miso...- Grilled Sweetfish from Lake Biwa (3 pieces) - They are small but absolutely delightful to eat.- Grilled Sweetfish from Azumigawa (1 piece), Uruka - This one is larger and plumper than the Lake Biwa variety. The uruka, which is salted sweetfish liver, has a perfect balance of bitterness and saltiness—truly delicious...- "Moon and Soft-Shelled Turtle Small Hot Pot" - Featuring black bear meat, natural soft-shelled turtle from Lake Biwa, along with rock mushrooms, sesame tofu, and the round yellow item is a soft-shelled turtle egg!- Fried Natural Eel from Lake Biwa- White Yam Stems and Round Eggplant with Yoshino Sauce - The cut of the white yam stems was impressive, showcasing a rare ingredient that is hard to come by.- Sweetfish Rice - Oh, I was so happy! I started with two bowls of sweetfish rice, then had it with sweetfish broth like ochazuke, which paired perfectly with the crispy bits, leading me to have a total of four bowls!- Edamame Kuzu Mochi, Dokudami TeaAs a huge fan of sweetfish, I actually look forward to visiting Hira Sanso the most during the summer to fall season.Next time, I hope to enjoy autumn flavors like mushrooms, and if the timing is right, I might even get to see sweetfish with roe.I’m already looking forward to it!Thank you always!It was a truly delicious meal!It was a great meal! Less

I went to Hira Sanso with my dad.In early summer to summer, Hira Sanso serves ayu (sweetfish).This course features grilled ayu from the natural upstream of the Azumigawa River and nearby areas, Hira Sanso's specialty aged sushi with ayu, and ayu rice, allowing you to enjoy ayu to the fullest.The dishes include koi koku (carp soup), dried bear meat, fried river shrimp, aged sushi with ayu, nanban-zuke (sweet and sour) with young ayu, sashimi of koi, and biwa trout, offering a variety of items that are not commonly available.The sashimi of koi was firm and had no unpleasant smell, surprising me with its crunchy texture and refined umami flavor.I tried biwa trout for the first time, and it was rich and sweet, truly delicious.The low-temperature cooked deer meat was also tender and had no gamey taste, which was astonishingly good.The small grilled ayu allowed for a comparison between the ayu from Lake Biwa and the Azumigawa River. Both were grilled to perfection, making them easy to eat whole, and they were so delicious that I could have eaten more.The small pot dish of bear meat cooked in natural soft-shelled turtle broth from Lake Biwa was a delightful combination of flavors, with the richness of the bear meat blending beautifully with the turtle broth. It paired well with the sesame tofu, making it very enjoyable.The naturally caught eel from Lake Biwa, coated and fried, topped with shiso and myoga, served with sansho soy sauce and sesame vinegar, was incredibly tasty.The seasonal dish of white taro stems and round eggplant in Yoshino-style simmering had a pleasant crunch from the taro stems, and the round eggplant soaked in the Yoshino starch sauce was very gentle in flavor.To finish, we had ayu rice. The rice was cooked in broth made from dried ayu from the previous year, and fresh grilled ayu was added. The aroma and umami of the ayu permeated each grain of rice, making it delicious. For the second serving, I had ayu chazuke (rice with broth) topped with ayu broth, which also highlighted the flavor of the ayu and was very tasty.We even enjoyed a dessert of edamame kuzumochi, leaving us completely satisfied. I was able to savor many seasonal blessings.It was a great meal.---Ayu Course MenuKoi KokuDried bear meat from Tsuki no WaJunzai vinegarHassunItadori ohitashiSweetened green plumsFried river shrimpPressed sushi with iwana (char)Aged sushi with young ayuCooked flower pepperRoasted boarNanban-zuke with young ayuSashimiSashimi of koiBiwa troutLow-temperature cooked deer meatGrilled ayu from Lake BiwaGrilled ayu from AzumigawaUruka (fermented ayu)Small pot of moon and soft-shelled turtleBear meat from Tsuki no WaNatural soft-shelled turtle from Lake BiwaSoft-shelled turtle eggsIwatake (mushroom)Sesame tofuFried natural eel from Lake BiwaShisoMyogaSansho soy sauceSesame vinegarYoshino-style simmered white taro stems and round eggplantAyu riceAyu chazuke with ayu brothDessertEdamame kuzumochi Less

Here’s what I enjoyed:- Shiso Tea - Hira Sanso Blend Tea - Shiso Juice with Soda - Oolong Tea 1. Appetizer: Koi Koku - Delicious 2. Appetizers: Dried Bear Meat, Junzai Sushi 3. Hassun 4. Sashimi: Koi Aburi, Biwa Trout, Venison Tataki 5. Grilled Sweetfish 6. River Sweetfish 7. Tsukino Waka Bear and Softshell Turtle Soup, Sesame Tofu, Iwa Nori - So delicious! 8. Lake Biwa Natural Eel Tempura 9. Round Eggplant with White Sweet Potato Sauce 10. Sweetfish Rice 11. Edamame Kuzumochi I had a truly delightful meal. Less

This is a restaurant in the mountains of Otsu, Shiga Prefecture, where you can enjoy game meat.I visited for a birthday celebration, but due to my friend's foreign car having thin tires, we had a disastrous experience on the highway. We managed to catch a taxi in the heavy rain and finally arrived.Despite the unfortunate events leading up to it, stepping into the restaurant felt like entering a different world. The new building, made from a sacred tree, had a faint scent of cedar, creating a cozy atmosphere. Outside, there was a beautiful garden that even had a pond.The appetizers, featuring junsai (water shield), were incredibly flavorful and delicious.While the sweetfish from Lake Biwa is tasty, the freshly caught sweetfish from the nearby Azumigawa River had a richness comparable to Edo-style swordfish, so I had to order more.Even with familiar game ingredients like venison and Biwa trout, it had been a while since I felt such a wild taste.The texture of the carp was quite interesting, something you don't often eat elsewhere. It was plump and had a nice bite, making it feel like a ritual act of consuming life while gazing at the carp in the pond.The natural eel from Lake Biwa also had an incredible texture, beautifully presented and rich in flavor without being heavy on the stomach.In the small pot of moon and soft-shelled turtle, the broth was rich from the Biwa soft-shelled turtle and moon ring, and it looked like the pot itself had absorbed the flavors.I also appreciated how the sweetfish rice at the end emphasized the sweetfish throughout the course, showcasing the restaurant's understanding of its unique offerings. Less

At the end of June, I finally visited Hira Sanso, and it was a wonderful course that showcased the blessings of the mountains and Lake Biwa, allowing me to feel the seasons in every dish.◉ Koi Koku The first dish, Koi Koku, was rich in flavor. It had zero unpleasant odor and was full of the deliciousness of carp. This was a dish that truly whetted my appetite, providing a great sense of reassurance right from the start.◉ Tempura of Junzai and Shiode This dish brought a refreshing taste of early summer. After the Koi Koku heightened my sensitivity to flavors, the gentle tempura of Junzai added even more moisture to my palate.◉ Hassun The assortment included Mizuna, green plums, grilled root bamboo, roasted boar, pressed sushi with iwana (char), and funazushi (fermented carp). Each item was meticulously prepared, making it a perfect accompaniment to drinks.◉ Sashimi The sashimi featured carp, Biwa trout, and low-temperature cooked venison. Each ingredient was presented in a way that highlighted its unique characteristics, allowing me to fully enjoy the charm of the mountain village. The Biwa trout was incredibly delicious, almost unbelievable... I've heard that its popularity has led to an increase in fishing pressure, so I hope proper limits are enforced to protect their numbers.◉ Grilled Sweetfish The highlight of the day was the grilled sweetfish. The fragrant skin and tender flesh, along with a refined bitterness, reminded me of the exquisite taste of sweetfish that can only be enjoyed at this time of year. The slight bitterness combined with the sweetness of the flesh created an indescribably beautiful flavor.◉ Nabe of Tsuchigumo and Lake Biwa Softshell Turtle This dish had a strong umami flavor while being surprisingly clear in taste. The sesame tofu paired perfectly with it. I found myself wanting rice.◉ Natural Eel with Seasonal Mountain Vegetables The natural eel was truly impressive. Among all the natural eel I've had, this one stood out for its aroma, quality of fat, and firmness of the flesh—each aspect was exceptional. It made me think, "I want to come back just to eat this again."◉ Simmered Round Eggplant and Bamboo Shoots A comforting dish. It was healthy, but I was starting to feel a bit full...◉ Kamadaki Rice with Sweetfish Rice is always a separate stomach! This was a fitting way to finish off the meal. The flavor of the sweetfish permeated each grain of rice, making it impossible to stop eating even when I was full.I thoroughly enjoyed a day at Hira Sanso, where the focus was not on extravagance but on sincerely incorporating the blessings of the season and the land into the cuisine. The sweetfish and natural eel, in particular, were unforgettable flavors. I definitely want to return in a different season. Less

As soon as I entered, I was amazed by the beauty of the garden. The flowing water added a lovely touch to the atmosphere.I believe the nearby river contributes to its charm, but did you know that watercress grows naturally here? The sweetfish from Lake Biwa and the eel were also delicious. This time, the monthly hot pot featured sansho pepper and junsai (water shield). The fat was sweet, and combined with the broth, it was simply the best! The final ice cream, which I thought was matcha, turned out to be sansho! It exceeded my expectations in terms of flavor!I would be delighted to visit again! Less

I finally made it to Hira Sanso in Shiga!It took about an hour by car from Kyoto Station. Although it’s quite deep in the mountains, this famous restaurant attracts visitors from all over the country. I’ve always wanted to come here.Hira Sanso is renowned for its mountain delicacies, such as bear hot pot and moon pot. During this season, I enjoyed the highly anticipated moon pot and flower pepper.First of all, the atmosphere of the restaurant is truly wonderful. It’s a standalone house where you can enjoy a leisurely meal while overlooking the garden. The private rooms are quiet, and the air feels refreshing.In the garden, koi fish swim gracefully, and while admiring the beautiful scenery, I was surprised to be served sashimi made from the koi caught right from that garden. Honestly, I had an impression that koi might have a strong taste, but it was completely odorless! There were a few bones, but it was delicious. After tasting koi here, I might not be able to enjoy it anywhere else.And then came the moon pot, which I had been looking forward to.This was truly exquisite... The broth was unbelievably delicious.I found myself sipping the broth continuously. It felt like it was soaking into my body, with an incredibly deep umami flavor that I just couldn’t stop.Additionally, they used plenty of flower pepper, which added a refreshing aroma that was simply perfect. It blended so well with the mountain air.I realized that this is what it means to visit a restaurant that’s worth the journey into the mountains.I definitely want to come back in a different season.It was a great meal.⸻Thank you for reading until the end! I would be very happy if you could give a like, save the restaurant, or follow me!I want to share many wonderful places! ⭐︎ Less