Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Wednesday、Thursday
Specialities
Chef
Mekumi Nishizawa (Megumi Nishizawa) - Bringing out the full flavor of the ingredients
Food
Pursuing local production for local consumption and purchasing only “real” materials
Space
A warm space renovated from a 100-year-old storehouse
Food
Enjoy a relaxing time on weekdays with our popular courses
Set menu
【ランチ】厳選季節野菜コース7dishes
Review
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Review 198casesFollower 91PeoplePick-up reviews
感じの良い美味しいお店『藁ききょう』さん
R5年11月25日11:45 滋賀県弾丸食べ歩き6軒め 11:30の予約でしたが、対向車線側にお店があり渋滞とお店探しに手間どり15分遅刻して『藁ききょう』さんへお伺いしました。 2750円のランチと淡海地鶏とサカエヤの白牛の熟成肉をいただきました。 御夫婦ともに気さくな方で、気軽に食事...Find out more
2023/11 Visitation
1times
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Review 447casesFollower 211People自然の恵みの素晴らしさが実感できるお店
【お店紹介】 大津市、「瀬田の唐橋」東詰にある炭火割烹。ちなみに「瀬田の唐橋」は「宇治橋」「山崎橋」と並んで「日本三古橋」と呼ばれる名所である。お店は素材本来の味を引き出すことに...Find out more
2024/05 Visitation
1times
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Review 4,949casesFollower 1,892People猪の脂が旨すぎる
滋賀県大津市にあるお店です。 琵琶湖の幸や滋賀県産のジビエが評判の大人気店です。 予約必至なので一週間ほど前に事前予約した上で訪問してみました。 予約したコースは1番人気...Find out more
2023/12 Visitation
1times
Restaurant information
Details
| Restaurant name |
Tsuru Kikyo
|
|---|---|
| Categories | Japanese Cuisine、Fowl、Yakiniku (BBQ Beef) |
| Phone number (for reservation and inquiry) |
050-5868-4722 |
| Reservation Availability |
Reservations available |
| Address |
滋賀県大津市瀬田2-2-1 |
| Transportation |
Keihan Ishiyama Sakamoto Line, 5 minutes walk from Karahashi-mae station From JR Ishiyama Station, Teisan Bus, get off at Hashimoto bus stop 15 minutes walk from JR Ishiyama Station Seta Karahashi Higashitamoto, a little south 466 meters from Karahashi Mae. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥5,000～￥5,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT8160001001478 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Seats/facilities
| Number of seats |
22 Seats （ 1st floor: Counter 10 seats / 2nd floor Tatami room with zabuton cushions between wooden boards Table for 4: 1, Table for 8: 1） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK South of the building. |
| Space/facilities |
Comfortable space,Counter,Tatami seats |
Menu
| Drink |
Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
Take-out |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome) |
| Website | |
| Phone Number |
077-545-7837 |
閉じる
ChefMekumi Nishizawa (Megumi Nishizawa) - Bringing out the full flavor of the ingredients
Born in Kyoto. After graduating from culinary school, he trained at a long-established restaurant in Kyoto and a popular restaurant in Osaka. After becoming independent, he has been captivating foodies with his simple yet nutritious dishes that incorporate French cuisine and Italian Cuisine flair into Japanese Japanese-style meal, using Kyoto vegetables from Kamigamo. The direct feelings towards food are expressed not in words but in one plate. Mr. Nishizawa's quiet demeanor also enhances the presence of this store. He obtained his hunting license last year and now serves wild game he has caught himself.
Food Pursuing local production for local consumption and purchasing only “real” materials
We are committed to local production for local consumption, such as the game I caught, game and Akami chicken purchased from skilled hunters, Etouffee duck from Sharan, aged meat from Sakaeya, and Kyoto vegetables purchased from Kamigamo, Kyoto. We only use "genuine" things that cannot be fooled. The seasoning is simply grilled over charcoal and seasoned with salt to bring out the flavor of the ingredients themselves. They also have a wide selection of Shiga sake and wine, and will help you choose the right drink to go with your meal.
SpaceA warm space renovated from a 100-year-old storehouse
``Tsuriki Kappo'' is located just across the Seta River from Karahashi-mae Station. The store has a warm atmosphere, having been renovated from the warehouse of a kimono store built in 1922. There are counter seats and table seats, and the furniture has been set up to match the atmosphere of the warehouse, creating a calm atmosphere. do. We want you to spend a special time in a quaint space filled with the scent of charcoal.
Food Enjoy a relaxing time on weekdays with our popular courses
For our popular lunch course, we serve wild game that we have caught ourselves or purchased from hunters, grilled over simple charcoal to bring out the flavor of the ingredients. Slowly baked at a perfect low temperature. In the [Ami chicken or Aino natural pork and carefully selected seasonal vegetables course], you can also enjoy seasonal vegetables purchased from farmers all over the country. Reservations are required for dinner [Hot pot course full of Shiga's blessings], where you can fully enjoy special dishes made with plenty of ingredients from Shiga Prefecture, such as river prawns, mackerel, and biwa trout.
Charcoal-grilled delicacies from the mountains, lakes, and Shiga. A feast of powerful ingredients served in a 100-year-old warehouse
Otsu City, Shiga Prefecture. At the foot of Karahashi Bridge in Seta, there is ``Tsurukikyo''. In the quaint space of a renovated warehouse of a 100-year-old kimono store, you can enjoy authentic dish
...es carefully selected by the owner from all over the country, including Kyoto vegetables and Akami chicken sourced from Kamigamo, Kyoto, and Sakaeya's aged meat and wild game. This is a deeply nutritious dish made with simple charcoal-grilled ingredients. With its location, space, and extraordinary attention to materials, it is a famous restaurant that has an overwhelming presence in Shiga and is worth visiting in all seasons.