Dining - L’Hôtel du Lac

Lacs by Tokuyama

Under the supervision of Mr. Tokuyama,
owner-chef of the renowned Tokuyama Zushi in Yogo, Shiga,
we present a seasonal tasting course centered on the finest ingredients nurtured
by the rich natural landscape of Shiga Prefecture.

Supervised by

Hiroaki Tokuyama

Owner-chef of Tokuyama Zushi in Yogo, Shiga.
In 2004, he opened Tokuyama Zushi in Yogo. Drawing on the blessings of the land surrounded by Lake Biwa and the mountains, he creates cuisine that brings out the full potential of each ingredient through the transformative power of fermentation.
Recognized as a leading authority on fermented food culture, he has reinterpreted the traditional nare-zushi with a contemporary sensibility, captivating discerning gourmets both in Japan and abroad.
At “Lacs by Tokuyama,” he oversees the culinary direction, grounded in his profound philosophy and deep respect for nature.

Supervised by

Hiroaki Tokuyama

Owner-chef of Tokuyama Zushi in Yogo, Shiga.
In 2004, he opened Tokuyama Zushi in Yogo. Drawing on the blessings of the land surrounded by Lake Biwa and the mountains, he creates cuisine that brings out the full potential of each ingredient through the transformative power of fermentation.
Recognized as a leading authority on fermented food culture, he has reinterpreted the traditional nare-zushi with a contemporary sensibility, captivating discerning gourmets both in Japan and abroad.
At “Lacs by Tokuyama,” he oversees the culinary direction, grounded in his profound philosophy and deep respect for nature.

The rich blessings of nature nurtured by the land of Lake Biwa,
interwoven with Japan’s traditional fermentation, create a refined gastronomic experience.

Hiroaki Tokuyama’s cuisine brings together the wisdom of fermentation and the inherent strength of naturally grown ingredients. Embracing the gifts that dwell in rivers, mountains, forests, and fields, he listens closely to their voice and elevates them into each dish. The menu is offered exclusively as an omakase course, centered on Japanese cuisine— a one-of-a-kind creation that can be born only on this day, in this season, in this land. We invite you to fully enjoy terroir gastronomy, where climate and cuisine resonate in harmony.

Dining Time

Dinner begins at 6:00 p.m.

Children

Reservations are limited to guests of junior high school age and above who are able to enjoy the same course as adults.
Thank you for your understanding.

Allergies and Dietary Restrictions

As our cuisine is offered exclusively as an omakase course, we regret that we are unable to accommodate allergies or specific ingredient requests.

From the tableware and cutlery to the very space in which you dine,
thoughtful touches are woven throughout to engage all five senses.

Cuisine is meant to be savored and experienced with every sense.
With this philosophy in mind, we have devoted careful attention not only to each dish, but also to the tableware, cutlery, and the restaurant setting itself. For example, our meat knives are specially crafted using processed deer antler.
In designing the space, we have honored the character of the Lake Biwa region: the ceilings and walls are finished with a blend of local river sand and Lake Biwa clay, incorporating native reed (yoshi).
The striped tiles adorning the walls and floors are made of Shigaraki ware, distinguished by a glaze that incorporates mother-of-pearl from Lake Biwa, creating a subtle luster.
In the private dining rooms, blue tiles are deliberately fired twice to create gentle, irregular distortions that evoke the ripples of the lake.

From the tableware and cutlery to the very space in which you dine,
thoughtful touches are woven throughout to engage all five senses.

Cuisine is meant to be savored and experienced with every sense.
With this philosophy in mind, we have devoted careful attention not only to each dish, but also to the tableware, cutlery, and the restaurant setting itself. For example, our meat knives are specially crafted using processed deer antler.
In designing the space, we have honored the character of the Lake Biwa region: the ceilings and walls are finished with a blend of local river sand and Lake Biwa clay, incorporating native reed (yoshi).
The striped tiles adorning the walls and floors are made of Shigaraki ware, distinguished by a glaze that incorporates mother-of-pearl from Lake Biwa, creating a subtle luster.
In the private dining rooms, blue tiles are deliberately fired twice to create gentle, irregular distortions that evoke the ripples of the lake.

Enjoy fluffy, gently sweet rice cooked in a traditional earthenware pot,
accompanied by wholesome side dishes from the Kohoku region.

For breakfast, we serve a traditional Japanese set meal featuring seasonal ingredients from Kohoku.

The glossy, aromatic rice is carefully prepared in a clay pot using locally grown Omi rice, “Inochi no Ichi.”

Please savor a breakfast of delicate flavors that reflect the natural bounty of Kohoku, including simmered specialties and seasonal side dishes.

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Enjoy fluffy, gently sweet rice cooked in a traditional earthenware pot, accompanied by wholesome side dishes from the Kohoku region.

Notice of Extended Temporary Closure

Enjoy fluffy, gently sweet rice cooked in a traditional earthenware pot,
accompanied by wholesome side dishes from the Kohoku region.