Sumibi Kappou Tsurukikyou - Karahashi Mae(Japanese Cuisine)

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.