Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Hira Sanso
(比良山荘)The Tabelog Award 2024 Silver winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
- Location：
- 大津市その他
- Categories：
- Budget：
-
- Closed：
- Tuesday、Wednesday
Specialities
Chef
Takeji Ito - Expressing rich flavors with local ingredients
Review
-
Review 12resultsFollowers 1peopleThe best Japanese pepper and bear ho...
I had the opportunity to visit Hirasanso, which I had been longing for. It was about a 30-...View details
2024/04 visited
1 time
-
Review 1,023resultsFollowers 1,496peopleThe long-awaited Tsuki Nabe at Hira ...
I've always wanted to go to this restaurant. I arrived in Kyoto early and gathered at the ...View details
2024/03 visited
1 time
-
Review 253resultsFollowers 1,139peopleA moment of bliss
Hira Sanso, a lodge surrounded by the tranquility of Mt. Hira, offers its love for mountai...View details
2023/11 visited
1 time
Restaurant information
Details
| Restaurant name |
Hira Sanso（Hira Sanso）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Gold受賞店
The Tabelog Award 2022 Gold 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
2020年Gold受賞店
The Tabelog Award 2020 Gold 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
2017年Gold受賞店
The Tabelog Award 2017 Gold 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine, Auberge |
| Phone number (for reservation and 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 Transportation Bus Katata Katsuragawa Line (bound for Hosokawa) |
| Opening hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, Master, AMEX） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料１５％ |
Seats/facilities
| Number of seats |
40 Seats |
|---|---|
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Designated smoking area The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Available |
| Space/facilities |
Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Website | |
| 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. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Otsu
Otsu City
Shiga
Otsu City
Categories
Rankings in nearby areas
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."