CONTENTS
About Korian
Concept
Korian offers kaiseki cuisine that highlights the bounty of Lake Biwa and the surrounding mountains, with a particular focus on funazushi. Additionally, it serves as an exclusive, one-group-per-day accommodation, providing a serene and immersive dining experience.
Its parent establishment, Uoji, boasts over 230 years of history, and Korian continues to honor this tradition by preserving the local culinary heritage of Lake Biwa through its exquisite dishes.
Head Chef Kensuke Sazaki
Korian’s head chef and seventh-generation owner, Kensuke Sazaki, was born into the esteemed Uoji family in Takashima City, Shiga Prefecture. Having been involved in the family business from a young age, he later trained at the renowned Kyoto ryotei, Kichisen Arashiyama Main Branch, before returning to take over Korian.
He reinterprets traditional funazushi with a modern sensibility, creating a unique kaiseki experience that fully embraces the richness of Lake Biwa’s natural offerings.
Restaurant Recognition
Korian has been featured in Gault & Millau, the esteemed French gastronomy guide, for both 2023 and 2024. Additionally, it received Silver in The Tabelog Award 2024 and was listed among the “100 Best Japanese Restaurants WEST 2023”.
Its cuisine, which masterfully incorporates Lake Biwa’s delicacies and locally sourced ingredients, continues to earn high acclaim.
Dining Prelude
Dining Space
The dining space at Korian is designed to maximize the breathtaking views of Lake Biwa. Through the large windows, guests can enjoy panoramic lake scenery that changes beautifully with the seasons, enhancing the dining experience.
The interior features a minimalist yet refined design, incorporating the warmth of natural wood, creating a calm and inviting atmosphere.
Both counter seating and table seating are available, allowing guests to choose the perfect setting based on the occasion and group size.
The table setting, though simple, is meticulously arranged with attention to detail, enhancing the presentation of each dish and elevating the overall dining experience.
Starter Drink
A special glass of sparkling sake from Yoshida Sake Brewery, a historic brewery in Takashima City, Shiga Prefecture, perfectly setting the stage for the meal and heightening anticipation for the courses to come.
Dishes Tasted
Grilled Ugui (Japanese Dace) from Lake Biwa with Cucumber and Tosazu Jelly
An appetizer that showcases the bounty of Lake Biwa.
The moment it touches the palate, the smoky aroma of the grilled ugui, the crisp texture of cucumber, and the gentle acidity of the tosazu jelly come together in a delicate harmony.
Pairing it with an aperitif further enhances the depth of flavor, elevating the dining experience.
Hassun
A beautifully arranged hassun platter, featuring a variety of dishes that highlight the rich ingredients of Lake Biwa and traditional fermentation techniques, offering a diverse and seasonal tasting experience on a single plate.
A refreshing and elegant dish made with hiuo (icefish) from Lake Biwa, delicately dressed in tosazu vinegar.
The kanro-zuke funazushi is carefully prepared by removing the original fermented rice and re-pickling it in sake lees, enhancing its distinct acidity and aroma.
Other seasonal specialties include kosode-zushi made with Biwa trout, roasted duck breast, and deep-fried freshwater prawns, creating a hassun platter that embodies the essence of Korian’s seasonal cuisine.
Tomo-Ae Funazushi
Tomo-ae is a unique dish made by finely chopping funazushi that has been fermented over two winters and mixing it with its fermented rice.
This results in a one-of-a-kind flavor, where the tangy acidity of lactic fermentation and the umami of the fish blend together in perfect harmony.
Tomato Somen
The “Tomato Somen” is not only visually refreshing but also a dish crafted with creative ingenuity.
Hidden beneath the delicate somen noodles is grilled funazushi, whose acidity, saltiness, and smoky aroma blend perfectly with the bright, natural sweetness of the tomato, creating a harmonious and refined flavor experience.
Biwa Trout Salt-Tataki & Sashimi
A dish that allows you to fully savor the delicate and refined umami of Biwa trout, prepared as salt-tataki and sashimifor a pure and authentic tasting experience.
Funazushi Mochi & Daikon
A unique dish featuring funazushi, where thinly sliced daikon wraps around funazushi mochi, making it more approachable and refined, resulting in a delicately balanced and elegant creation.
Wild Eel from Lake Biwa
On this day, a large typhoon was approaching Japan, and I called the restaurant in hopes of securing a last-minute cancellation. Luckily, a spot opened up, allowing me to visit.
As a special gesture of appreciation, the restaurant offered a rare serving of wild eel from Lake Biwa, prepared as shirayaki (grilled without sauce).
Raised in the pristine waters and rich ecosystem of Lake Biwa, this wild eel had a distinctive flavor and texture, embodying the pure essence of the region’s natural bounty.
Tempura of Young Ayu from Lake Biwa
A seasonal tempura dish that brings together the bounty of Lake Biwa and the rich produce of Kyoto.
Simple yet refined, this dish maximizes the natural flavors of the ingredients, embodying Korian’s signature elegance and craftsmanship.
Funazushi Cream Pasta
A creative fusion dish that blends Shiga’s traditional fermented delicacy, funazushi, with modern Western flavors.
The distinct acidity and cheese-like fermented richness of funazushi pair perfectly with the velvety cream sauce, creating a harmonious balance of flavors.
The depth of fermentation adds an umami complexity, resulting in a unique fusion of Japanese and Western cuisine, setting it apart from conventional cream pasta.
The remaining sauce is best enjoyed by dipping bread, allowing you to savor every last drop.
Funazushi Clear Soup
A deeply flavorful and umami-rich broth, created through the power of fermentation, gently permeates the body with its profound depth and warmth.
Wild Ayu from Lake Biwa
A luxurious moment to savor the pure, fresh flavors of wild ayu from Lake Biwa, a specialty that embodies Korian’s commitment to showcasing the finest local ingredients.
When you bite into the perfectly grilled ayu, you can savor the entire fish, from the head to the bones. By enjoying it with sansho vinegar, you can truly experience the rich flavors of the lake, feeling the vibrancy of the fish that was swimming right in front of you. It’s a luxurious and immersive way to enjoy this fresh catch.
Funazushi Dashi Chazuke
To conclude the meal, Korian’s signature dish features Shiga’s traditional fermented delicacy, funazushi, served as dashi chazuke.
The rich umami of the fermented funazushi blends seamlessly with the carefully prepared dashi, creating an exceptionally deep and refined flavor—a truly exquisite final dish.
Dessert & Finale
Warabi Mochi with Kinako
As the final sweet treat at Korian, the house-made warabi mochi offers a delightfully chewy texture, crafted with meticulous care.
Paired with fragrant, house-roasted kinako (soybean flour) and rich kuromitsu (black sugar syrup), this dessert achieves a perfect balance of flavors, bringing the meal to a satisfying and elegant close.
Summary & Impressions
Dining at Korian was more than just a meal—it was a multi-sensory journey through the land’s blessings, history, culture, and the art of fermentation.
Each dish, crafted with ingredients nurtured by Shiga’s rich natural environment and expertly refined culinary techniques, left a lasting impression, making the experience truly unforgettable.
For those who wish to delve deeper into the culinary traditions of Lake Biwa or savor delicate Japanese cuisine that brings out the natural umami of each ingredient, Korian is a must-visit destination.
As an auberge-style inn, I would love to return for an overnight stay next time, to fully immerse myself in this remarkable experience.
Reservations & Access Information
Access
Korian is located approximately 1.3 km from JR Kosei Line’s Makino Station, making it easily accessible by car. On-site parking for up to three vehicles is available.
Reservations
Korian operates on a reservation-only basis. Reservations are accepted from the first business day of each month for up to two months in advance.
- Booking Method:
Reservations can be made by phone between 9:00 AM and 8:00 PM. - Closed Days:
Tuesdays and the 1st & 3rd Wednesdays of each month.
Business Hours
- Lunch: Starts at 12:00 PM (Approx. 2 hours)
- Dinner: Starts at 5:00 PM (Approx. 2 hours)
- Exclusive One-Group Stay: Includes dinner and breakfast.
For further details and the latest updates, please visit Korian’s official website: https://korian.jp/
