Hira-sansou

Shiga is a prefecture of Japan with some of the most beautiful natural scenery. The lake which dominates it’s center, Lake Biwa, is the biggest freshwater lake in Japan, meaning it has the greatest abundance of freshwater fish. This is just one of the sources of the incredible ingredients at Hira-Sansou, a restaurant in a valley town a 90-minute journey from Kyoto Station. This place started out in 1959 as a rest stop inn for mountain climbers exploring the area. Now the third generation owner-chef presides over it in its current form as a top regional kaiseki restaurant. Takeji Ito and his wife welcome everyone who graces their doorstep personally, appreciating the effort taken in coming to visit their restaurant. Those who make the trip can enjoy dining in tatami rooms with grand, lacquered dining tables, looking out over a massive garden with a freshwater spring and dozens of plants gathered from the local mountainsides. The dishes served here include a winter hot pot with bear, summer sweet fish dishes, wild vegetables, and wild “suppon” turtle soup. The wealth of the region is on full display in their omakase course meal.