Hira Sansou

Hira Sansou was established as a mountain lodge in front of the Myoo-in Temple and Jishu Jinja Shrine located close to the Okunoin (deeper temples) of the sacret Mt. Hiei.
The beautiful lodge was built in the manner of traditional Japanese architecture, and serves the finest kaiseki dishes with ingredients from Mt. Hira and Lake Biwa of Shiga Prefecture. Their menu changes seasonally and the peak season ingredients are cooked in a most delicate way, including wild mountain plants and vegetables in spring, Ayu fish in summer. and Matsutake mushrooms in fall.

Among these, the distinct menu, a chef’s favorite, is bear from Hira Mountain and only served in winter. The mountain bear meat is only available in the coldest season. Hira Sansou uses the Japanese Black Bear hunted by experienced hunters, so there is no peculiar aroma or acridness. The loin of bear meat has a light and sweet flavor and soft texture. It is rich in collagen, making it popular among women as well. Their Tsukinabe dish, which maximizes the flavor of such bear meat, keeps attracting guests all the time.

There is a wide selection of sake, shochu, whiskey, beer, and other drinks that go well with the food, and you can also choose selected wines that make a perfect pairing with Japanese cuisine. The restaurant respects good wines and has its own wine cellar. It offers over 50 different varieties of wine, mainly French Bordeaux and Burgundy. If you have trouble choosing, feel free to ask the staff.

Souvenirs are also available for purchase, such as ayu narezushi, which is made by fermenting and aging ayu fish with its eggs in Omi rice, and sansho ayu, which is slowly cooked ayu fish with sansho (Japanese pepper). Try these too.