2022.10.24
Fujikichi in Mizuguchi, Shiga, uses local Mizuguchi kanpyo (dried gourd) in their mackerel sushi.
The large sphere that stands out next to the counter is Mizuguchi Kanpyo, a specialty of Mizuguchi. The sweetness of the kanpyo is concentrated by sun-drying. The owner, Mr. Yosuke Hirai, invented the "Binobe Sushi" to let more people know how delicious it is.
The dish starts with the mild flavor of the mackerel, followed by the chewy texture of the shibazuke pickles, the freshness of the shiso leaves, and finally the sweetness of the kanpyo (dried gourd-shaped gourd). The dish is a taste of the ingenuity he cultivated during his training at Kinobue, a Kyoto cuisine restaurant, to please his customers.
The famous Binobe Sushi (1 piece), 2,500 yen, is made by mixing sweet and spicy kanpyo and shibazuke pickles with sushi rice and topped with a mackerel that has been thoroughly vinegared. Can be stored at room temperature for up to two days.
The omakase nigiri served in the restaurant is 1,870 yen for lunch and 2,970 yen for dinner, and the Shiga kaiseki course featuring Omi beef and local vegetables for 7,700 yen is also noteworthy.
Fujiwhich is auspicious
- wisteria ash (used in tea ceremony)
- 1-6 Umegaoka, Mizuguchi-cho, Koka-shi, Shiga
- 6 minutes walk from "Mizuguchi Ishibashi Station" of Omi Railway
- Tel. 0748-62-2521
- 11:00-14:30
17:00-21:30 - Irregular holidays
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All seats non-smoking Fully private room available 15 parking lots
- http://fujiyoshi-kyonoaji.com/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
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