Uka Rokkon

In Gokasho, Higashi-Omi City, Shiga where the Omi merchants originated, a restaurant was opened in a 180-year-old renovated home in June of 2017. Since then, the head chef Sugimoto Has been cooking to help his patrons “eat and regain vitality before leaving.” His hearty meals attract fans.

Ingredients are mainly from Shiga - mountain vegetables, beans and grains, wild game such as boars, deer, snapping turtles from Biwa Lake, eels and lake fish. The Course of the day with a combination of fermented foods or a set with freshly cooked rice.

One recommendation is Cured Omi Beef, Tanada Zen. Cooked Omi Beef is rested for a day and cured in the homemade salted bran and about 30 different ingredients for 2 days. The 1st serving is this carefully prepared beef itself, the 2nd serving tastes different with seasonings, and the 3rd serving is with hot rice and soup.

The name Rokkon comes from Dairokkan (the 6th sense), the base of recognition. Sit back in the 180-year-old Japanese home and taste the elegant dishes prepared delicately. You will be satisfied through five senses plus alpha.