Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Hirasansou
(比良山荘)- Location：
- 大津市その他
- Categories：
- Budget：
-
- Fixed holidays：
- Tuesday、Wednesday
Specialities
Chef
Takeji Ito - Expressing rich flavors with local ingredients
Review
-
Review 62casesFollower 28PeoplePick-up reviews
初夏の鮎を味わいたくて！
鯖街道沿いにお店があるため車か最寄りのJR堅田駅からタクシー(30分くらい)でしか行きにくいのが難点なのですが超人気店で予約も超困難です。今回はこの時期から始まる鮎が食べたくて予約の電話をダメ元でしてみると大将自ら電話に出られ以前に行った事も覚えて下さっていてスンナリと予約ができました！ 鮎はもち...Find out more
2023/07 Visitation
1times
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Review 1,948casesFollower 565People唯一無二な花山椒月鍋！！
【2024.5.8 五回目】 此方の月鍋（熊鍋）は、唯一無二！ しかも、花山椒の時期（4月上中旬から5月上旬）までの約3週間だけの季節物。 今年も、此方の〝花山椒月...Find out more
2024/05 Visitation
5times
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Review 394casesFollower 1,215People定期訪問店 . 大人の遠足… JR堅田駅からタクシーで約30分 滋賀県「比良山荘」へ . 年に一度のお楽しみの花山椒鍋をいただきに行って来ました！ . ＜今日のメニ...Find out more
2024/04 Visitation
13times
Restaurant information
Details
| Restaurant name |
Hirasansou（Hirasansou）
|
|---|---|
| Categories | Japanese Cuisine、Auberge |
| Phone number (for reservation and inquiry)・Inquiry |
077-599-2058 |
| Reservation Availability |
Reservations available |
| Address |
滋賀県大津市葛川坊村町94 比良山荘 |
| Transportation |
From JR Katata Station, take the Ewaka Kotsu Bus Katata Katsuragawa Line (Hosokawa bound) and get off at the Bomura bus stop, then a 2-minute walk. From Keihan Demachiyanagi Station, take the Kyoto Bus Route 10 and get off at the Bomura bus stop, then a 2-minute walk (only operates on Saturdays and holidays). From Kyoto City, take a taxi for about 45 minutes. From JR Katata Station, take a taxi for about 30 minutes. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 ￥40,000～￥49,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、AMEX） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料１５％ |
Seats/facilities
| Number of seats |
40 Seats |
|---|---|
| Private dining rooms |
OK |
| Private use |
OK |
| Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK |
| Space/facilities |
Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| Website | |
| The opening day |
.. |
| Remarks |
■Spring Early April to mid-May Hana Sansho Nabe 30,000 yen Mid-May to end of June Junsai Nabe 30,000 yen ■Summer Early June to end of August Ayu Tabe 20,000 yen, 25,000 yen ■Autumn Mid-September to early November Yamanobe Kaiseki 20,000 yen, 25,000 yen, 30,000 yen Grilled Matsutake Special Course 50,000 yen to 70,000 yen Market price ■Winter Mid-November to end of March Tsuki Nabe 22,000 yen, 30,000 yen, selection ■Chair seats Mini Kaiseki 6,500 yen Ayu Manpuku Zen (Summer) 6,500 yen Ayu Manpuku Zen (Autumn) 8,000 yen *Tax and service charges are not included in all prices. *Mini Kaiseki and Ayu Manpuku Zen are only available at chair seats. *There are two seating options, starting at 11:30 and 13:00. Children under elementary school age are not allowed. Meals and lodging are for a minimum of two people. |
閉じる
ChefTakeji Ito - Expressing rich flavors with local ingredients
Born in Otsu, Shiga Prefecture in 1970. After graduating from culinary school, he trained in Japanese Cuisine in Kyoto. In 1998, he succeeded his father as the third-generation owner of Hirasanso, and established the current style of ryokan. Based on the techniques and spirit of Kyoto cuisine, he expresses rustic "Yamanobe cuisine" using ingredients that suit the Shiga climate. In 2011, he won the bronze award at the 2nd Ministry of Agriculture, Forestry and Fisheries "Cooking Masters" awards.
Feel the four seasons at Hira Sanso, a restaurant and inn that has been loved by people for many years for its sweetfish hotpot in summer and bear hotpot in winter.
Under the eaves of a quaint Japanese house, the clear stream of Mt. Hira turns a waterwheel. Hira Sanso, which established its style as a culinary inn under the third-generation owner, Goji Ito, was f
...ounded as a mountaineering lodge in 1959. Since then, it has continued to fill the stomachs of guests who visit the lodge with its rich and tasty hospitality dishes that make use of the breath of the four seasons. Guests can enjoy hot pots of wild vegetables in the spring, sweetfish in the summer, matsutake mushrooms grilled over charcoal in the fall, and bears and wild boars that live nearby in the winter. The garnishes that accompany the dishes are picked by the owner himself, adding color to the dishes. The ingredients grown in the diverse and rich land of Shiga, such as the Hira Mountains and Lake Biwa, are prepared using methods unique to Ito, who is well-versed in each and every one of the ingredients, and have been perfected as "Yamanobe cuisine."