On the northern shore of Lake Biwa in the Kohoku region lies the charming @restaurant_sower run by a lovely couple from California - Chef @coleman__griffin and service manager @k_hyesu_jeon! I had met them last year at a culinary retreat in Karuizawa, and finally had the chance to visit them earlier this year. Having trained at @therestaurantmw, @benu_sf and @inuajp, Chef Coleman is reinterpreting Kohoku cuisine at Sower while highlighting local ingredients from the region. From the first dish, we already knew we were in for a good meal with favorites including the shijimi clam, “funazushi”, wild deer and maitake rice. Complimented with the fantastic hospitality from Kathy and team, this is a hidden gem not to be missed when in the area!
Access: complimentary pick up service from Nagahara or Omi-Shiotsu Station
Our menu:
Shijimi Clam, Chinese Cabbage, Spinach
しじみ、白菜、ほうれんそう
Shiitake, Dried Duck Ham, Lemon
椎茸、このハム、檸檬
Crispy Wakasagi, Bitter Herbs, Bergamot
ワカサギ、ハーブ、ベルガモット
Black Bass, Beet Root, Komatsuna, Sesame
プラックバス、ピートルート、小松菜、ゴマ
Salt Baked Turnip, Amago Roe, Funazushi
蕪の塩釜焼、アマゴの卵、鮒ずし
Buri, Chrysanthemum, Egg Yolk, Nanohana
鰤、春菊、卵黃、菜花
Wild Deer, Sunchoke, Kale
野生の鹿、菊芋、黒キャベツ
Maitake Rice
舞茸のご飯
Persimmon, Tomato, Salted Lemon
柿、トマト、塩減けレモン
Pumpkin, Kokuto, Orange
南瓜、黒糖、オレンジ
Strawberry, Kuwasake, Hime Lemon
苺、桑酒、姫レモン
Last Bites
最後の一口
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SOWER
Shiga, Japan
#supermelJapan #supermelKansai
