Experience the Spirit of Shiga

People of Shiga

What better way to get to know a place than through its people? We speak to a ryokan owner and an acclaimed sushi chef from Shiga.

Kyohei Yamamoto,
owner of Beniayu ryokan
This luxurious 14-room ryokan is a favourite among visitors to Shiga Prefecture, and many of its customers are repeat visitors.

What are some of the reasons to visit Shiga?
Many of our guests tell us the reason they enjoy visiting Shiga is because of the slower pace of life here. You can while away your days simply enjoying the view of the lake and our sumptuous cuisine. Some of our guests love the tranquil ambience so much that they’ve been back at least four times!

Tell us what makes your ryokan so special.
The location of our ryokan offers guests a beautiful view of Lake Biwa. Plus, because our ryokan is situated away from the main road, it allows guests to soak in the peace and quiet of the surroundings.

What is a must-try dish at your ryokan?
Kamo nabe (duck hot pot) is a speciality in this region and is only available in winter. This hearty dish comprises duck meat, innards and fat, as well as a variety of local vegetables cooked together in a delicious broth made with fish stock, sugar, bonito flakes and local shoyu.

Takeshi Kawanishi,
executive director, Hisagozushi
As the second-generation owner of this 55-year-old establishment, Chef Kawanishi dreams of bringing the flavours of Shiga prefecture to beyond the region.

Tell us more about Hisagozushi’s signature dish.
Biwa-masu sushi is prepared using Biwa-masu, a type of trout found only in Lake Biwa. This freshwater fish feeds on smaller sweet fish, which gives it a fatty flavour, as well as shrimp, which lends it its nice, pink hue. In the past, Biwa-masu was all wild caught but, in order to ensure sustainability, we’ve started cultivating it on fish farms along the riverbanks of Lake Biwa.

What is special about the rice used to make biwa-masu sushi?
This rice, Nipponbare, is cultivated here in Shiga and is widely considered to be the best type of rice for making sushi. In fact, this rice variant is highly sought after by sushi chefs all over Japan. The rice is not as chewy or sticky as other variants but has a unique texture that dissolves beautifully in your mouth.

Please share with us your future plans for Hisagozushi.
Our customer base used to be made up mostly of people from the Kansai region. But in recent years, we’ve started to attract people from outside Shiga. We even have foreign visitors now. I hope to continue using Shiga produce on my menu so that everyone can enjoy the rich flavours of our home. In fact, some of my customers have requested for a Shiga-only menu, and I’m happy to oblige.