Higashiomi, Shiga, Japan｜Shofukuro Honten

Founded in the first year of the Meiji era. A Japanese restaurant representing Japan. A place where you can see, taste and taste Japanese cuisine based on the concept of cuisine based on the spirit of Zen and the heart of tea. How long have you been creating value? The store, the area around the store, the independent famous store of the disciples, and the property that shows the connection with people when it accumulates over many generations. A land far away in Omi. This shop is a one-minute walk from Yokaichi Station. It is quite close to the station, but boasts a vast site. The entrance looks like you are standing in a scenic garden. During the fall foliage season, enjoy the colored leaves as you walk. There is a polite pick-up at the entrance of the building, and the length of time to be guided to the room is like a royal court! The room where you can see the autumn leaves beyond the window is the gourd room. The interior lighting is a gourd type made in the Taisho period. It seems to be a manufacturing method that cannot be reproduced now. Under the light, the omakase begins. ■ Omakase ~ White-haired spiny lobster Matsuba crab shinjo bowl Sashimi tuna and flounder Grilled Wakasa guji and black skin mushrooms Hassun (deep-fried chestnuts, shrimp and rotten milk, clams and salmon roe, mushrooms and seaweed, dried mullet and radish) Omi beef and shibazuke Abiko mountain sweet potato sea ​​bream and turnip cooked rice Gingko Kindan, not chestnuts Shine muscat and grapefruit Welcome dish. After moistening my mouth, Ise lobster ginger is placed in a brown boar wrapper that imitates the leaves of ginkgo, which is resistant to fire, and it is salty and goes well with sake. I ordered a bowl of local sake Daijiro for the umami and sea taste that I couldn't help but lick my mouth. A bowl with a clear dashi soup. It has a warm yuzu scent that adds bitterness and sweetness. Together with mochi and green radish. The majo, which is almost made of Matsuba crab meat, is full of crab flavor. Sashimi tuna and flounder. The tableware used for Wakasa guji-yaki, which has a delicious crispy skin, is made by Seika Suda. It is said that Rosanjin first started pottery with Mr. Seika Suda. Hassun represents the beautiful seasons. Fried chestnuts, shrimp taro and rotten milk, clams and salmon roe with autumn umami, mushrooms and seaweed, dried mullet and radish. The clams before spawning in the spring are plump and delicious, and the picture plate made in Holland is also called Holland! The combination of local Omi beef with shibazuke was my first experience. The mountain yams harvested in Abiko are quite sticky and chewy like rice cakes. Even if you cut it with chopsticks, it won't separate! Pakuri with a bite with wasabi. The combination of large sea bream and turnips is slightly sweetened to give the image of oden. The rice cooked with local Omi rice from Noto is soft and perfect for tea ceremonies. The soup is Komo tofu with mustard steamed in straw when the rice is new. Ginkgo kintoki is a gem with a more fragrant taste! When you put it in your mouth, it will fill your mouth with its plump aroma and unique taste! The impression is that they use various ingredients from the fertile land and create a close relationship with the locals. This is the real thrill of going to the area and eating. Proprietress: “Actually, the bottom of this room is hollow and has a pond. In the old days when there was no air conditioning, air flowed through the bottom. I was devising it so that you could Myself "Heh~!" The time-honored and tasteful building was so vast that I didn't know where to go to get to the room, and even the location of the kitchen was unknown ^ _ ^; As I walk, I am deeply moved by the thought that many people have passed through here since the Meiji period.

A famous Shiga restaurant founded in 1868. This is Japan's top restaurant. The location away from the city, the tasteful setting on the large grounds, the garden, the atmosphere, the food, the customer service, and the way the time passed were all great. Of course, the food was delicious because they take great care in using seasonal ingredients, presentation, and utensils, but at the same time, it feels like you're experiencing the seasons and history of Japan. Hitotoki made me feel lucky to have been born Japanese. When celebrating with family and relatives, This is a store you definitely want to visit. Thank you for the meal☆ I hope I can go again. . .

About 20 years ago, I used it for my wife's face-to-face meeting. In a word, it sucked. I knew what the best service was like. The president of my previous job said, "If you don't know the best service, you can't provide the best service." it was a good experience