9F
Japanese Cuisine

Hyakuyaku by Tokuyama Sushi

An ancient yet innovative culinary method

Japanese fermentation technology has been passed down since ancient times. Mr. Hiroaki Tokuyama, the owner of Tokuyama Sushi on the shores of Lake Yogo in Shiga Prefecture, has perfected and refined this technique. Mr. Tokuyama is a master of fermented cuisine that brings back the essence of ancient times to the present day, and his dishes, which include carp sushi, eel, and bear, are filled with the blessings of nature and are highly acclaimed overseas. At Hyakyaku by Tokuyama Sushi, under the supervision of Mr. Tokuyama, we will provide natural, delicious, and healthy dishes.

RESERVATION

Hyakuyaku by Tokuyama Sushi
Offering unique fermented cuisine, including traditional matured sushi passed down through generations in Omi.

Hiroaki Tokuyama

Originally from Shiga Prefecture, he honed his skills at the renowned Kyoto restaurant "Kawashige" before becoming the head chef at a ryokan in Shiga. During this time, he received guidance from Mr. Takeo Koizumi, who was the director of the "Yogo Research Institute of the Japan Fermentation Organization." In 2004, he opened "Tokuyama Sushi," providing unique fermented dishes, including the traditional "matured sushi" that cannot be found elsewhere.

RESERVATION