Further, and further deep past Kyoto
Journey to the residence in the heart
of the mountains to experience the four seasons of Hira.
Guest Room
Embraced in a pleasant breeze and the sound of flowing water,
with the aroma of the surrounding greens.
An elegant haven for refined men and women, with an aesthetic façade.
High quality rooms that surround a natural Japanese garden, preserving the excellence of traditional architecture.
Guest rooms that are built using prestigious and sacred trees have breathtaking views and kindle the five senses.
Dining
Fine cuisine made from ingredients foraged from the nearby mountains
The dishes are audacious yet delicate, and rich in flavor
Fresh ingredients that change according to the season are a blessing from the mountains, from sweetfish, eels, and softshell turtles from the rivers, to game meat such as deers, boars, and bears. Vegetables are cooked to enhance its natural flavors, and the course meals are a combination of the local, traditional dishes and modern, original cuisine.
Tsuki-nabe (Moon hotpot)
Hirasansou's tsuki-nabe is a hotpot dish that derives its name from the moon bear (natively called tsuki-no-wa-guma), a indigenous species which has a white crescent moon shaped pattern around its neck.
Bear meat cooked in a hotpot for a special winter occasion
The third owner of Hirasansou was deeply impressed with bear meat, claiming it is “the purest and tastiest of all meat”, and through trial and error he created Tsukinabe (meaning “moon hotpot”). We believe it is the best way to enjoy bear meat, and is the showcase dish at Hirasansou.
Bear meat from the Hira Mountains is a rare delicacy only hutned in the coldest times of winter. Only the most competent hunters can hunt the Japanese black bears, which meat is sweet and rich, yet mellow to the tongue. Tsukinabe is particularly popular with the female guests as the collagen in the meat moistens and enhances the skin.
In different seasons, bear meat can be enjoyed as Hanazansho-nabe (meaning “pepper hotpot”). With plenty of pepper, the aromatic hotpot is available from April until mid-May.
Special Menu
Served in a refined pot, Tsuki-to-Suppon-nabe (meaning “moon and turtle hotpot”), is bear meat cooked in the broth of softshell turtles from Lake Biwa. It is a luxury that blends the clear umami of the meat and the elegance of the broth.
*Bear meat from other regions may be used if it is of top quality.
Seated rooms
Wine
Gallery
A true sanctuary where you will have exciting discoveries on every visit.
The endless stream of the mountain streams is a cherished treasure.
Hirasansou is located in a sacred spot in front of the Meio Temple and the Jiju Shrine.
Enjoy the secluded life and history of the Hira Mountains with views reminiscent of original Japanese landscape in all seasons
Souvenirs
Souvenirs can be ordered via TEL (077-599-2058) or by FAX (077-599-2034)
Ayu Nare-sushi (Fermented sweetfish sushi)
Made by fermenting aged parent sweetfish with Oumi brand rice.
A traditional dish passed down generations in the Lake Biwa region.
Expiration date is only 3 weeks from the production date stored in a refrigerator, since no preservatives are used.
Sansho-ayu (Peppercorn sweetfish)
Slowly cooked parent sweetfish with plenty of green Japanese peppercorn.
Expiration date is only 2 weeks from the production date stored in a refrigerator, since no preservatives are used.
Room Price
Tatami rooms
Summer (early June ~ end of August)
| Ayu-tabe Course | 30,000 yen ~ |
|---|
Autumn (mid September ~ early November)
| Yamanobe Course | 30,000 yen ~ |
|---|---|
| Special Matsutake grill Course | Market Price (50,000 yen ~ 80,000 yen) |
Winter (mid November ~ end of March)
| Tsuki-nabe Course | 30,000 yen ~ |
|---|
Spring (early April ~ mid May)
| Hanazansho-nabe Course | 30,000 yen ~ |
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Seated rooms
| Mini Banquet Course | 6,500 yen |
|---|---|
| Ayu-manpuku Lunch (Summer) | 6,500 yen |
| Ayu-manpuku Lunch (Autumn) | 8,000 yen |
※All prices exclude tax and service charge
※Mini Banquet Course and Ayu-manpuku Lunch is only served in the seated rooms
※Seated rooms meals are available from 11:30 and 13:00
Access
| Address | 94 Katsuragawabomura-cho, Otsu City, Shiga Prefecture 520-0475 View on Google map |
|---|---|
| Hours | 11:30～13:00 last entrance 17:00～19:00 last entrance (reservation only) |
| Closed | Tuesdays / Wednesdays (Note: Only in April and October, we are open every other Wednesday.) |
| TEL | 077-599-2058 |
| FAX | 077-599-2034 |
Notice
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2019.6.20
Homepage has been renewed.
Recruitment Information
| Positions | Chef, Waitperson, Cleaning, Caretaker, Clerk, General Manager candidate |
|---|---|
| Salary | Full time Salary: 260,000 yen ~ 400,000 yen /month Part time Wage: Service Manager candidate 1,300 yen~ / hour Waitperson/Caretaker/Clerk 1,300 yen~ /hour |
| Requirements | High school diploma In order to create a work-friendly environment, we are constantly striving to make improvements by listening to our fellow employees. Honest and earnest candidates who can work long term are preferred. |
| Age | Up to around 55 y.o. |
| Benefits | Social insurance (employment, industrial accident compensation, welfare insurance) Retiring Allowance Mutual Aid Fund Retirement Plan (for over 5 years of employement) |
| Commuting | Commuting by car accepted |
| Company Information |
Hirasansou Inc.
|
| Contact Information | Please mail your resume, or call the number below to the Okami (landlady) TEL : 077-599-2058 |
Reservations / Enquiries
Please call the number below as we serve on a reservation basis 077-599-2058
We look forward to having you.