Hisago Sushi

A specialty since its establishment. Only domestic mackerel is used, and salt and vinegar are carefully adjusted according to the season and weather. The slightly sweetened shari, passed down through generations, pairs perfectly with mackerel. *Delivery and takeout options available.

One of Hisago's original sushi dishes. A delicious sushi made with 'Omi beef' misuji meat and the aroma of garlic.

The seaweed is from Ariake. The ingredients rolled inside include homemade egg, kanpyo (dried gourd strips), koya tofu (freeze-dried tofu), trefoil, shiitake mushrooms, and 14 other items. Among the three popular rolled sushi varieties, the Special Hisago Maki is the largest and boasts unwavering popularity.

Goushi Kawanishi's annual Crucian Carp Sushi made around the time of the summer solstice. The traditional method passed down through generations only uses rice, salt, and salted crucian carp, creating a simple dish. However, the aroma and acidity are mellow without any unnecessary flavors. Price per fish: 10,000 yen

Nigiri sushi made with crucian carp sushi by the master craftsman of Crucian Carp Sushi, Kanemasa. The combination of this advanced crucian carp sushi and rice is a testament to the perfection of Hisago Sushi's shari taste.

The 'Biwamasu' fish, which only inhabits Lake Biwa. It is also called 'Amenouo' because it climbs rivers on rainy days during the autumn spawning season. It is a rare taste that can only be eaten for a short period of time during the year. The one with Suzuko is only available in late September.

Traditional Kansai sushi made by artisans. Freshly made Kansai sushi is truly delicious.

A luxurious stick sushi made with the precious Biwamasu, which Omi boasts of, from Lake Biwa. Perfect as a souvenir along with Yosushi.