Vivek Ladsariya plating bread pudding with cardamom ice cream at a pop-up restaurant he ran with a friend when he lived in San Francisco. (Photo courtesy of Vivek Ladsariya)
Out of Office is a new GeekWire series spotlighting the passions and hobbies that members of the Seattle-area tech community pursue outside of work.
Day job: General partner and managing director at Seattle’s Pioneer Square Labs, where he helps create and invest in startups as a venture capital investor.
Out-of-office passion: Cooking.
Growing up in India, food was a big part of the culture and something that Vivek Ladsariya was immersed in at home.
His family had a flour mill and would buy wheat grain to grind it into flour. He watched his mother and grandmother cook, and he ate and enjoyed their food.
“When I moved to the U.S., I missed it tremendously, and there was no real way to get some of that home food except to learn how to cook it,” Ladsariya said. “That’s when I started to really learn how to cook all of those things, because I needed that food to consume. So, it was very much born out of necessity.”
His taste and skill goes beyond making the dishes he loved as a boy. He makes pastas and Taiwanese food. He likes to slow cook meat or use his fancy pizza oven. During a recent potluck lunch he made scallion pancakes.
Ladsariya and his wife cook every meal at home, and with a 7-week-old daughter, he finds himself “wearing” her around the kitchen while he’s cooking, encouraging her to taste what he’s making.
During the pandemic while living in San Francisco, Ladsariya got the chance to work in two restaurants — Merchant Roots and Sushi Hakko — to stay busy while his wife was working her healthcare job.
“I think that’s when my cooking game really elevated,” he said. “Up until then I enjoyed cooking, but I’d create a mess. Then I got really organized in the kitchen. I became really efficient.”
With a friend, Ladsariya also put together a pop-up restaurant in which they spent two months researching and prepping a menu and cooking for guests over three days. The proceeds went to charity, and Ladsariya called it one of the favorite times of his life. It’s a process he plans to repeat in Seattle.
But Ladsariya, who enjoys hosting smaller dinners for startup founders, has no plans to leave his day job for a life in the kitchen.
“You’re standing on your feet the entire day and you are unbelievably exhausted,” he said. “I think it’d get old really quickly, and I’d lose the love for this.”
Vivek Ladsariya over a pan of seafood paella. “The joy of cooking is feeding other people,” he says. (Photo courtesy of Vivek Ladsariya)
Most rewarding aspect of this pursuit: Ladsariya said that his day job is so high level and “in the brain” that it can sometimes can be abstract and lacking in the real-time feedback that he gets from working with his hands.
“I just fell in love with that aspect of cooking,” he said. “Everything you do is right there, you get the evidence of whether you did it well or not right away. The effort, the reward — that loop is just so instant and real and gratifying to work with your hands.”
And it’s not about feeding himself. For Ladsariya, the joy of cooking comes from feeding others.
“It’s the bringing people together, the community and all of that that food enables,” he said. “I’m able to provide a great meal and bring together people with something that scratches my creative desires.”
The lessons he brings back to work: Ladsariya finds a connection between how he thinks about cooking and how he thinks about startups.
“Cooking is really about high quality ingredients and not messing it up,” he said. “More often than not, bad food comes from bad ingredients. And I think the same is true for startups. As long as you have a good group of people, they can do something good. People are the ingredients of startup building.”
Furthermore, whether it’s a dish he’s never made or a startup idea that’s especially daunting, it’s best not to overthink things and just do it.
“It’s easy to be intimidated and say, ‘Oh, I have no idea how to do that or where to even start,'” Ladsariya said. “But with a little bit of research and work and just committing to it, you can do pretty incredible things.”
Do you have an out-of-office hobby or interesting side hustle that you’re passionate about that would make for a fun profile on GeekWire? Drop us a line: tips@geekwire.com.
Tokoname Tokoname City in Aichi Prefecture can be reached in about 30 minutes by train from Meitetsu Nagoya Station , and is just a 10-minute drive from Chubu Centrair International Airport, which serves international flights. It is also known as the birthplace of Tokoname ware , Tokoname of Japan's six oldest kilns , and is the number one producer of beckoning cats in Japan. Despite being a city with an international airport, the cityscape retains a Showa atmosphere, and is dotted with spots perfect for social media, making it a popular tourist destination in recent years.
Uoichiban, a seafood complex that opened on October 24, 2025, is set to become a new tourist spot where you can buy fresh fish, eat, and experience new things! We also have a wide selection of original products supervised by Kimagure Cook! They also sell Kaneko Tool Shop goods, which are familiar from the video, cooking utensils that fishing enthusiasts will love, the popular Dashi Pack Series, and limited edition products that can only be purchased here!
Access to Uo Ichiban is a three-minute walk from Rinku Tokoname Station on the Meitetsu Airport Line , and parking is available , making it a very convenient location for sightseeing or returning to Chubu Centrair International Airport. There are also several hotels nearby, making it a great place to stay !
Basic information about [Uoichiban]
address
3-10-1 Rinkucho , Tokoname City, Aichi Prefecture
telephone number
private
Opening hours
〇Dining hall business days: Monday, Tuesday, Thursday, Friday, Saturday, Sunday 10:00-17:00 ・Closed on Wednesdays
Fresh fish sales area Opening days: Monday, Tuesday, Thursday, Friday, Saturday, Sunday 10:00 to 19:00 ・Closed on Wednesdays
Tokoname City has many other attractions!
In addition to the newly opened Uo Ichiban, Tokoname City is full of other tourist attractions such as Tokoname ware and the Maneki-neko ( beckoning cat )! When you visit Uoichiban, be sure to check out other tourist attractions as well.
Gozaisho is about 60 minutes by train and bus from Nagoya and about 150 minutes from Osaka. The nearest station is Kintetsu Yunoyama Onsen Station. You can also take a local bus to the Gozaisho Ropeway station. Around Yunoyama Onsen Station, you'll also find the popular Aqua Ignis , which has stylish cafes, restaurants, and hot springs.
The autumn foliage season in Mie Prefecture begins at Mt. Gozaisho
The autumn leaves on Mt. Gozaisho, which is 1,212 meters above sea level, gradually change color over the course of about a month, starting from mid-October and moving from the summit, mid-mountain, and hot spring town.
First, the trees near the top of the mountain, as seen from the ropeway, change color, and the contrast between the majestic rock formations such as Daikokuiwa and Byobuiwa and the autumn leaves is at its best. The azalea trees turn a brilliant red, too.
Spectacular autumn foliage scenery seen from the Gozaisho Ropeway
You can enjoy the autumn foliage on Mt. Gozaisho by taking the ropeway. It's a 12-minute aerial journey from the ropeway base station to the summit station. You can reach the top of the mountain in one go by ropeway, without having to use the mountain trails!
The Aka, yellow, and green colors gradually change from the summit to the hot spring town at the base of the mountain.
Enjoy curry udon and soft serve ice cream after sightseeing!
After enjoying sightseeing, we recommend the specialty "Gozaisho Curry Udon" at the mountaintop restaurant in Gozaisho! The combination of chewy "Ise Udon" noodles and curry is exquisite. For dessert, be sure to try the soft serve ice cream.
Day trips are possible! How to get there from Osaka and Nagoya
Take the Kintetsu Limited Express from "Osaka Namba" or "Kintetsu Nagoya" and get off at "Yokkaichi" (approximately 120 minutes from Osaka, approximately 30 minutes from Nagoya)
From Yokkaichi Station, take the Kintetsu Yunoyama Line and get off at Yunoyama Onsen (approximately 30 minutes)
Take the local bus from Yunoyama Onsen and get off at Gozaisho Ropeway (approximately 10 minutes)
Kintetsu Railway is recommended for sightseeing from Osaka and Nagoya to Gozaisho
Minami Ward is a Southern European-style agricultural park located along the Tamano Prefectural Road in Tamano Ward, Okayama City City. This facility offers seasonal fruit picking experiences throughout the year and hosts a variety of events. The Roadside Market, a farm produce direct sales store that has been a favorite of many people from both inside and outside the area for many years, is also very popular.
In 2025, a number of new restaurants, including popular bakeries, opened in the South Village! Okayama City South Village is evolving to a new stage, not only as a place for harvesting experiences and events, but also as an attractive Okayama City that attracts repeat visitors. We will introduce some of the notable new stores.
Located in the rural landscape of the southern part of Okayama City, Okayama City South Village is an experiential agricultural park marked by a white observation tower that evokes the idyllic rural scenery of Southern Europe.
Fruit picking experiences such as strawberry picking and Grape Picking are popular within the garden. Many events are held throughout the year in the plaza in front of the entrance and on the lawn area within the garden. At the Roadside Market, a farm produce direct sales store facing the parking lot, fresh vegetables and fruits harvested by local farmers are sold directly to customers every day, and there are many repeat customers from outside the area.
The observation tower, which is the symbol of the park, offers a 360-degree panoramic view. The pool is also open in the summer, and is popular with families. There is free parking for 600 standard-sized cars, and the facility has been loved by many people for many years.
When you walk through the South Village entrance, the first thing you see isn't a ticket booth, but a donut shop.
riel donut was created by renovating what was once a ticket booth. The unique style of choosing your items as if you were buying a ticket is sure to surprise first-time visitors, who may wonder, "Is this really a donut shop?"
Mr. Ishikawa is the owner and operator of this unique shop. Since opening in Gakuminami-cho , Kita Ward ku , Okayama City , Riel Donuts has become a popular donut shop that is loved by locals, tourists, and people coming back from sports games. The South Village store is also a popular spot loved by people of all ages.
The most important thing is the fabric
The most important thing about Riel Donuts is the dough. They don't use eggs and use a unique method that blends pumpkin from Hokkaido with carefully selected glutinous wheat from Kumamoto Prefecture, resulting in a fluffy, crispy, and chewy texture.
According to Ishikawa,"I want people to enjoy the dough itself, rather than the flashy toppings (decorations)." In fact, Ishikawa is a flour professional! "While baking bread at a bakery for 33 years, I continued to research dough with the hope of opening a donut shop one day," he says. He then finally opened his dream donut shop, and opened his second store in South Village, a neighborhood with which he has a connection.
Their signature donuts are made right before your eyes!
Their signature product is the "Brûlée Donut." After receiving an order, the donut is filled with custard cream (sweet cream), dusted with powdered sugar, and roasted right in front of you with a burner, creating a lively atmosphere that is very popular. Many customers take videos of the process, and the contrast between the crispy, fragrant exterior and the moist interior is an unforgettable taste once you've tried it.
"The simple sugar donuts are also popular," says Ishikawa. Their unpretentious deliciousness attracts repeat customers.
Another noteworthy menu item is the "Hino Kuni Pizza, enjoyed with all five senses." This exquisite pizza is based on the dough used at a renowned restaurant that was selected as a Michelin Bib Gourmand (a prestigious restaurant selected by France's prestigious restaurant guide) and ranked number one in the country on Tabelog, and has been further improved. It is a special pizza that combines a chewy texture with a fragrant aroma. For more details, please check out Riel Donuts' Instagram.
Aiming to be like a food court
At Riel Donuts, they offer a wide variety of products, including cookies made with Hokkaido wheat, Basque cheesecake, fruit fromage drinks (drinks made with fruit and cheese), Okayama craft beer (locally brewed beer), and soft drinks. We also recommend relaxing and enjoying a drink at the tables in front of the store.
"I'd like to expand the menu and make it into something like a small food court (a dining area with multiple restaurants)," says Ishikawa. "I hope to be able to spread the appeal of Okayama and Kurashiki from here."
Working with dough every day, they offer a "one-of-a-kind experience" at their unique Riel Donuts store.
[riel donut South Village Store]
Address: Okayama Prefecture Okayama City Minami Ward, 2468 Kataoka, Minami-ku , Okayama City, Okayama Prefecture
2｜A popular bakery from Okayama is here! "Okayama Kobo Liaison"
Three stores have opened in the building to the right of the former ticket office after passing through the entrance.
The first to open was Okayama Kobo Liaison , a popular bakery from Okayama . While rooted in the local community, this bakery has also opened branches in Hawaii and California, gaining popularity overseas. With two stores in Okayama, and having supported the opening of over 400 new businesses across the country, this bakery, one of Okayama's leading bakeries, has begun a new operation based in South Village.
We spoke with Masaki-san, who is in charge of public relations and business start-up support. "Since we opened, we've had people of all ages come and we're becoming more well-known in the area, which we're very grateful for," he said.
Freshness is "life" and bread is a fresh food
"Our bread is fresh food," says Masaki. The reason is that "Okayama Kobo Liaison is particular about being 'freshly baked' and 'additive-free.' Rather than baking large quantities of bread, we aim to bake in small batches repeatedly, so that we can provide bread that is 'freshly baked within 30 minutes.'" As such, it is possible to purchase freshly baked bread even an hour before closing time.
Furthermore, they use an original blend of wheat flour from Hokkaido, Ebetsu, and are thorough in not using any additives in the dough. "It's not the most efficient method, but that's what makes it delicious. We want to provide the bread that people take the trouble to buy in the best condition," he says with a refreshing yet passionate attitude.
I want people to become more familiar with bread.
Okayama Kobo Liaison offers a variety of breads, including the popular "Okayama Curry Bread with Beef and Vegetables," as well as breads made with whole wheat flour and rye that are exclusive to the South Village store, so you're bound to have a pleasant dilemma deciding which one to buy.
The spacious store also has an eat-in corner (in-store dining area) where you can enjoy freshly baked bread right away. They also actively hold experience-based events such as parent-child bread-making classes, and are working to make bread more accessible to people. "I want this to be a place where families can cherish time spent together, not just buy bread," says Masaki. Here you can find new ways to enjoy bread.
Making bread a part of everyday life
Okayama Kobo Liaison aims to become a place of gathering that is rooted in the local community, while also becoming a bakery that attracts attention from around the world. "I want to connect with more people through bread," says Masaki with a smile. He adds, "I would like to actively use locally grown vegetables from South Village, and I would also like to try collaborations between stores."
Most of the bread here has a soft, gentle texture. This reflects their desire for people of all ages to enjoy bread every day. Okayama Kobo Liaison prioritizes the "excitement of freshly baked bread" over efficiency, and their challenge will continue to expand.
[Freshly Baked Bread Market Okayama Kobo Liaison South Village Store]
Address: Okayama Prefecture Okayama City Minami Ward, 2468 Kataoka, Minami-ku , Okayama City, Okayama Prefecture
3｜ Marugo Deli Deli: A new style of community-based restaurant
The second store in the building is Marugo Deli, which opened in South Village.
This product is also well known in Okayama Prefecture for its "⑤" mark, and is popular in many places, including shopping malls, as "Margo Fruit Juice."
We spoke with the store owner, Mr. Numata. In addition to fresh juices, the sandwiches and Neapolitan (a pasta dish with tomato sauce) are also popular, and the store has now become beloved not only by tourists but also by local regulars. He says he often hears from locals that "we're glad Margo has come to South Village."
The long-awaited opening
Numata, who is from the nearby area, has a special attachment to South Village as it is a local facility. He was originally involved in store design at Marugo Deli, and when he heard about the opening plans, he volunteered to run the store.
Numata values "local production for local consumption" (consuming locally produced goods locally). He actively incorporates vegetables such as lotus root harvested in the Nadasaki area where South Village is located, as well as fruits harvested in South Village, to provide original menu items that can only be enjoyed here. He also said, "I want to make this a place where people can have fun, not just eat." He is considering ways to expand the "food x experience" concept, such as planning projects that take advantage of the store's unique terrace seating (outdoor seating), which is rare among the many Margo stores, and planning workshops such as agricultural experiences for children.
South Village Exclusive Menu
Of course, the recommended item is the collaborative menu that makes use of local ingredients. In particular, the menu that is only available here, which uses seasonal fruits harvested in South Village, is a treat for visitors. When we visited for this interview, Shine Muscat juice was being served.
When the staff handed it to me, they said, "It's fresh, so please eat it quickly." It was clear that they wanted me to enjoy it at its best.
There is a constant stream of customers throughout the day, and they even come on rainy days. Another advantage is the large parking lot, which makes it easy to drop in on the way home from a nearby event. "Most of our repeat customers are locals, and the ratio of tourists is about half and half," which shows how popular the shop is with locals.
Marugo Deli is more than just a place to eat and drink
"I want to aim to be more like a local playground than a restaurant," says Numata. Not only does it have an open terrace, but it also has a kids' space (a play area) inside the restaurant, making it a great place for families. He also says with a smile that by combining food and experiences, he wants to promote the unique charms of Okayama and make it a place that connects tourism and everyday life.
Marugo Deli is unique to South Village, offering a place for locals to use on a daily basis and a one-of-a-kind experience for tourists. With this vision of the future in mind, the restaurant is filled with the desire to invigorate the local area.
[Marugo Deli South Village Store]
Address: Okayama Prefecture Okayama City Minami Ward, 2468 Kataoka, Minami-ku , Okayama City, Okayama Prefecture
4｜Enjoy traditional hand-pulled udon noodles at Menkurando Fujimasa
The third store in the building is Menkurando Fujimasa , which serves hand-pulled noodles from the Kamogata region of Asakuchi City Okayama Prefecture, a tradition that dates back to the Edo period (1603-1868).
This is the first directly managed store in Okayama City by Kamokawa Tenobe Somen Co., Ltd., which is working hard to popularize hand-stretched noodles, a specialty of Bitchu Kamogata.
When asked what prompted them to open the store, owner Fujiwara said, "Because we're located away from the city, we wanted to create more places where people can eat and gather." The reason they chose South Village, which is home to a variety of tenants (stores), rather than a standalone store is because "we wanted to create a place where people can inspire each other and create excitement." He also said, "We want more people to know the appeal of hand-pulled noodles."
I want to spread the deliciousness of hand-pulled noodles
Our opening hours are short as we are mainly open during lunch hours, but we put a lot of care into each and every bowl of udon.
"I don't just want to fill your stomach with food, I want the experience of eating here to be memorable," says Fujiwara, who carefully selects and prepares the ingredients, placing great importance on the dining experience itself.
"Each region has its own unique udon noodles, and I want people to know how delicious the hand-stretched udon noodles of Okayama Prefecture are," she says with a gentle smile.
The texture and smoothness that only hand-pulled noodles can provide
The signature dish is, of course, the hand-stretched udon. Both hot and cold udon are recommended, but Fujiwara-san chose the tempura udon as his "best recommendation."
The long noodles, a feature of hand-stretched udon, are smooth, soft, and chewy, and slide easily down your throat. They have a different texture to the noodles of Sanuki udon (a famous udon from Kagawa Prefecture ), which is also well-known in Okayama . I'm looking forward to trying the warm udon next time.
The store has a calm atmosphere, making it a comfortable space for tourists and families alike. There are counter seats, so even if you're alone, you can feel free to come in.
Let's join hands and liven up the area
Regarding his future plans, Fujiwara said, "I would like to collaborate with other tenants, with wheat as the keyword." He also said that he would like to be a presence that makes people think, "If you go to South Village, there's something interesting to do," through monthly events and other business activities. He also made an impression by smiling as he said, "I would like to collaborate not only within the facility, but also with neighboring stores if possible, to liven up the area."
I felt that Fujimasa aims to be a hub that both tourists and locals can enjoy.
[Menkurando Fujimasa ]
Address: Okayama Prefecture Okayama City Minami Ward, 2468 Kataoka, Minami-ku , Okayama City, Okayama Prefecture
Business hours: 10:30-14:30 (until 15:00 on Saturdays, Sundays, and public holidays)
Closed: Tuesdays
5｜ OHAYO GROUNDS: OHAYO's first permanent directly managed store
In Okayama, it would be difficult to find someone who doesn't know about Ohayo Dairy Co., Ltd. (hereafter referred to as "Ohayo"), a long-established dairy product manufacturer.
Ohayo has opened its first permanent directly managed store, a milk cafe called "OHAYO GROUNDS" in South Village. It's a long-established manufacturer that was founded over 70 years ago, so I was surprised to learn that they don't have a permanent directly managed store.
From the entrance and on your way from the building housing three stores to the grassy plaza, the first thing you see is OHAYO GROUNDS.
This is a permanent store that utilizes the know-how gained from stores that have previously operated for limited periods in Okayama and Kobe.
Overflowing passion for "Milk"
We spoke with Sakamoto-san, who was involved in setting up the store. He smiled and said that he created this store with the hope that people would "enjoy the thoughts of the makers" in addition to being able to purchase Ohayo products at supermarkets and convenience stores.
According to Sakamoto, "This is not just a place to sell products." They offer "milk that is easy to drink even for people who don't like milk," made using a unique method, and also explain the current situation of dairy farmers (farmers who produce milk), in order to help customers learn about the appeal of dairy products through experiences. "In addition to the products that our customers have always loved, we offer menus that can only be tasted here, so that visitors can gain a deeper understanding of milk and make new discoveries," he says, his passion for milk clearly evident.
Discover the "Ohayo" you never knew existed
"Milk served in a bucket." Its striking appearance has drawn praise for its cuteness, and it has become a hot topic on social media. In fact, the milk is made with care, which cannot be seen from its appearance. By further removing water from conventional milk, the distinctive taste and smell of milk have been reduced, allowing you to enjoy the natural appeal of milk. Apparently, even people who don't like milk are able to drink it all up, and when I tried it myself, it was so easy to drink that I drank it all in one go.
The "Snowmelt Milk Ice Cream," which is grilled at the table and served, is also popular. You can enjoy the warmth of the caramelized sugar and the coolness of the ice cream all at the same time, and it's sure to become addictive.
It's clear that they value the sense of exclusivity that can only be found here, with limited menus available only at a store directly operated by the manufacturer.
With the community, with milk
Regarding his future prospects, he said, "I want to make this a store that can continue for a long time together with the local community." In fact, Sakamoto-san has such a strong passion for Milk that he spoke directly to upper management in order to set up a directly managed store, even though he is in a department that has nothing to do with sales promotion. Please come and experience his passion at the store.
Aiming to be a comfortable space where the everyday and the extraordinary intersect, it will be a place where local residents and tourists can drop in casually, create memories through milk, and spread new challenges from Okayama to the rest of the country. "OHAYO GROUNDS" is also imbued with this desire for the future.
The store is filled with displays of wooden boxes and bottles that bring back memories for older customers and are refreshing for younger customers. Also, since it's a special occasion, they rent out lanterns and straw mats (traditional mats) so that customers can enjoy their "Milk" on the spacious lawn.
[OHAYO GROUNDS South Village Store]
Address: Okayama Prefecture Okayama City Minami Ward, 2468 Kataoka, Minami-ku , Okayama City, Okayama Prefecture
Business hours: 10:00-17:00
Closed: Mondays and Tuesdays (may be closed temporarily)
We spoke to five stores opening in South Village in 2025, and each store seemed to want more than just food and drink; they also wanted to "provide an experience" and "liven up the area." Each store offers "value for making a special visit," with experiences and products and ways of spending time that cannot be found in stores in the city. Of course, it's great to visit each store, but spending time relaxing in South Village, buying farm-fresh products at the roadside market and enjoying seasonal fruit picking, is also a wonderful way to spend your time.
In addition to the stores introduced here, there is also a "Toy Outlet" that is only open on Saturdays and Sundays. Unfortunately, it was closed on the day of the visit, but it seems that some products are 80% off the regular price, so you might be able to find some great bargains! It may be a "toy kingdom" in a different sense. This writer, who loves toys, is excited too.
South Village is full of charm!
When you think of South Village, many people will think of the long-standing and beloved Roadside Market, which we mentioned in our introduction at the beginning. This popular farm-direct sales outlet is lined with fresh vegetables and fruits brought in directly by farmers, and they sell out quickly before you know it. The photo was taken on a weekday morning, but the market is bustling with customers. In fact, in addition to farm-direct products, they also have a wide selection of fresh flowers. Here too, many customers are at a loss as to what to buy from the colorful flowers.
There are also many local specialties from around the prefecture, including bento boxes, bread, dairy products, noodles, and more. There are also Japanese confectionery shops, fishmongers, and meat dealers. The ever-popular "lotus root croquette" (a deep-fried dish made with lotus root) is a staple, and this writer often buys it.
It's so crowded with people from the morning that you'll wonder if it's really a weekday.
It is located on the Kurashiki Kojima Road, so it is easily accessible. Why not head to Okayama City South Village on a drive or tour?
[Okayama City South Village]
Address: 2468 Kataoka, Minami Ward, Okayama City , Okayama Prefecture Opening hours: 9:00-17:00 (closed on Tuesdays)
Opening hours: Roadside market 8:00-17:00 (open all year round) Admission fee: Free
View of Lake Biwa from Chikubushima Island, Nagahama City. Photo by Pixta
Our exploration of Japan's HAKKO fermented food culture led us to the shores of Lake Biwa. The lake is easily accessible from Nagoya via Shinkansen and local trains.
As Japan's largest and one of the world's oldest lakes, Lake Biwa is a crucial source of water and food for the surrounding communities. The local climate is also perfect for fermentation, making the region a hub for this ancient practice.
The area is most famous for narezushi, a traditional dish that ferments fish from the lake with rice for several months. Born out of the need to preserve food before refrigeration, this unique dish is considered the origin of modern sushi.
Water from Lake Biwa is crucial for producing some of Japan's most essential fermented foods, including sake, soy sauce (shoyu), and miso paste. The region is also famous for its fermented cheeses and pickles. Over time, the variety of local fermented foods grew and diversified.
This two-day food-themed itinerary focuses on the cities along Lake Biwa's eastern shore. It features a curated selection of restaurants and facilities where you can taste exceptional cuisine made with fermented ingredients, offering unique insights into Japan's rich food culture.
Korian: Savor a Fresh Take on Funazushi, a Fermented Variety of Sushi
Our first recommendation for your culinary journey around Lake Biwa is Korian, a restaurant in the former port town of Kaizu, Takashima.
Korian specializes in refined kaiseki cuisine that reimagines funazushi for the modern palate. Funazushi, a type of narezushi, is a traditional fermented sushi made with Lake Biwa's crucian carp. The fish is salted and fermented with boiled rice for two years before it's served, resulting in a unique and complex flavor.
At Korian, owner and head chef Sazaki Kensuke skillfully carries on a family legacy. His family has run the Uoji funazushi specialty shop in the Kaizu district for generations, and now, he proudly promotes this tradition through his sophisticated cuisine.
Stepping into Korian, the first thing you'll notice is the stunning interior with high windows that offer an unobstructed view of Lake Biwa. The dining area is separated from the water only by a short veranda (engawa), making you feel as though you're dining right above the lake. This remarkable space was designed by the chef's younger brother.
The large windows allow guests to watch the lake's scenery change with each passing hour and season. Outside, wooden pillars remain from the old port, serving as resting spots for herons, seagulls, and wild ducks. This serene view is an essential part of the Korian experience, filling guests with a sense of wonder and reconnecting them with nature.
Each dish in the course is served one by one, with the chef taking a moment to explain its background and highlight an aspect of Lake Biwa's rich food culture. You'll discover fascinating details, like how the funa (crucian carp) lays its eggs in the very water used to irrigate the rice paddies. This means that a dish of crucian carp and rice essentially comes from the same place—the rice paddy itself.
The menu allows you to experience the full range of funazushi. The appetizer features funa no kozuke, a small dish of crucian carp coated with roe. Afterward, you can taste a piece of full-fledged funazushi along kosode-zushi made with Biwa trout; on one plate, you can enjoy and compare a variety of dishes. You might be surprised by the sharp taste of funazushi, which is a direct result of the rice fermentation process and can remind you of sake or sake lees.
Other dishes in the course demonstrate the chef's creativity and skill by featuring funazushi in surprising ways. You'll encounter dishes that challenge your expectations, such as a pasta with a creamy sauce that looks like cheese but is actually made from funazushi. This mild and soothing flavor reveals a different, more gentle side of the fermented dish.
The final savory dish is a bowl of ochazuke, rice topped with dashi broth flavored with funazushi, offering one more testament to the ingredient's versatility and the wide range of flavors it can produce.
The kaiseki course at Korian also features other local fish, such as Biwa trout and sweetfish, and fermented ingredients like locally made soy sauce. Feel free to ask the Sazakis for sake recommendations to pair with your meal. A sip of the right sake can transform the flavors in your mouth, adding another layer to this exceptional culinary experience.
Please note that the restaurant is reservation-only. International visitors are encouraged to use a reservation service with an interpreter for a smoother experience.
Umi no Schole: A Fermentation Hub Featuring a New World of Flavors
Located in the central Nagahama City shopping street since it opened in December 2021, Umi no Schole is a complex focused on the diverse fermented foods of the Lake Biwa area.
Designed to inspire visitors with the wisdom of local life, the facility features on-site production rooms that connect guests directly to the region's natural environment and its producers. By tasting and experiencing these goods, visitors can gain a deeper understanding of the people and processes behind them, fostering a desire for further learning.
Umino-Schole is a multifaceted complex featuring a variety of spaces for visitors to explore. It includes a spacious store with a curated selection of furniture, fashion, homeware, and antiques; a 42-seat cafe serving a menu of local cuisine with on-site made cheese and miso; a cheese factory that uses fresh milk from Shiga's renowned Ibuki Milk Farm to create original products; and a workshop area where guests can get hands-on experience making miso and other fermented foods.
The complex also houses a gallery, a bookstore, and the Happy Taro Brewery, which crafts original doburoku (unfiltered sake), miso, and amazake from handmade koji.
We recommend starting your visit at the cafe to enjoy a delicious meal or coffee break. The menu features dishes like curry rice, sandwiches, and desserts that highlight the best of local produce, as well as unique cheeses made on-site. Every bite is a testament to the staff's dedication to promoting Lake Biwa's remarkable fermentation culture.
After your meal, take some time to browse the charming shop and gallery for a souvenir. We highly recommend the on-site cheeses, which are not only exceptionally good but also truly unique. You can try the Miso Fromage, which blends the flavors of miso and cheese, or the Takesumi Fromage, which is wrapped on the outside in bamboo charcoal and has a creamy, smooth texture inside.
A bottle of doburoku (unfiltered sake) from the Happy Taro Brewery is another excellent choice. The brewery makes an incredible variety of original doburoku flavors using herbs, fruits, and spices. You'll find a range of options, from varieties with different alcohol contents to completely non-alcoholic amazake.
To truly immerse yourself in the local food and culture, we recommend staying overnight in Nagahama. The city offers several excellent hotels and traditional inns (ryokan) along the shore of Lake Biwa.
The central shopping street is a great place to explore local crafts and cuisine. Be sure to visit Kurokabe Square, home to the Kurokabe Glass Shop, a well-known spot housed in a former bank building that features glassware; you can admire and purchase a wide range of pieces, from beautiful works crafted by Japanese artisans to renowned glass art from around the world.
Across from the shop, a cafe serves a rich, chocolate-flavored soft-serve ice cream inspired by the "black walls" of the former bank. We also recommend a visit to the Nagahama Hikiyama Museum to see hikiyama floats and objects from the city's famous annual festival, held every April. There's so much to discover here that you'll definitely want to extend your stay.
A Side Trip to Hikone for History and Scenic Views
Midway between Nagahama and our next destination, Omihachiman, is the city of Hikone, known for its remarkably well-preserved castle. We recommend a stop here for a glimpse into the history of Edo-period Japan and the vital role Lake Biwa played during times of unrest.
Hikone Castle was the seat of the influential Ii clan during the Edo period (1603-1868). The Ii clan was a powerful vassal of Tokugawa Ieyasu at the Battle of Sekigahara (1600). This battle led to Tokugawa becoming shogun, ending decades of internal conflict and changing the course of Japanese history.
The castle's strategic design, with its defensive walls, moats, and hidden archers' openings, showcases a blend of medieval and later Edo-era features. It is believed that many parts of the structure were actually relocated from older castles, such as Otsu and Sawayama. For instance, after Otsu Castle fell, sections were transported across Lake Biwa to Hikone and reused to fortify and expand the new castle.
The Ii clan were not only powerful leaders but also refined patrons of the arts, particularly known for their practice of Noh theater and the tea ceremony. This cultural legacy is beautifully preserved at Genkyuen, a large Japanese garden located on the grounds of Hikone Castle.
The garden can be explored by walking around its central pond, where you can admire the changing beauty of each season. We recommend spending at least an hour here, as the garden also provides superb vantage points for photographing Hikone Castle.
La Collina Omihachiman: Relish Sweet Treats and Nature
La Collina Omihachiman is the flagship store for two renowned Japanese confectioners: Taneya, which specializes in traditional sweets, and Club Harie, a Western confectionery store famous for its Baumkuchen. Upon arrival, you'll feel as though you've stepped into a house from a fairytale world.
The concept of the store is "learning from nature," which is perfectly embodied by the unique, grass-covered roof of the main shop. This living roof blends seamlessly with the surrounding rice paddies and the mountain behind it.
The entire property is filled with playful and imaginative touches, inviting guests to enjoy both sweets and nature in a single, magical experience.
The shops at La Collina offer a wide array of freshly made confections. You can choose from seasonal wagashi (traditional Japanese sweets) to a variety of Western-style treats, including castella and Baumkuchen.
Throughout the grounds, several cafes allow visitors to sample these treats. We recommend the Yakitate Taneya Castella Set offered at Castella Cafe, which lets you savor the fresh-baked texture and rich egg flavor of the famous castella.
For those who prefer savory options, the menu also includes dishes like Omurice, made with the same specialty eggs used for the castella.
One of the most exciting parts of La Collina is the opportunity to see the iconic sweets being made. Visitors can peek into the Baum factories and watch skilled artisans masterfully baking Baumkuchen. The freshly baked cakes can be purchased to take home, but you can also enjoy them at the on-site café.
At the heart of the site are rice paddies and fields set up so that visitors can actually see rice and seasonal vegetables growing. We recommend setting aside at least two to three hours to explore La Collina, savor the natural scenery, and enjoy the delicious on-site treats. The experience is like returning to childhood, a time when everything seems new and full of wonder.
Enjoy Shiga’s Fermented Food Culture and Splendid Scenery
By the end of your two-day trip, you will have a deep appreciation for the variety of fermented foods around Lake Biwa and their cultural significance. Before the introduction of refrigerators, fermentation was indispensable to locals, as it not only preserved food but also expanded the range of flavors of an ingredient or a dish.
To begin your journey, we recommend traveling from Nagoya to Maibara by Shinkansen, then transferring to a local train and heading north toward Takashima. From this point, a special trip begins where you can experience the fermented-food culture of Lake Biwa and enjoy its beautiful scenery.
Located at the entrance to Yubara Onsen, Footbath Park features the spacious "Hanzaki Foot Bath," approximately 26 meters wide. "Hanzaki (Japanese Giant Salamander) " is the local name for the Japanese giant Japanese Giant Salamander , a nationally designated Special Natural Monument . The name comes from a legend that it "continues to live even after being torn in half." Hanzaki (Japanese Giant Salamander) is the mascot character at Yubara Onsen , and at Footbath Park, visitors are greeted by an art object called "Hanzaki-san Cooling Down in a Bath," created for the 2019 art event " Mimasaka Three Hot Springs Art Temperature."
* "Mimasaka Three Hot Springs Art Temperature" is a contemporary art exhibition held every three years in three famous hot spring resorts in the region.
Address: 59 Maniwa City, Okayama Prefecture Yubara Onsen
"YUBARA BASE" is a private guesthouse with a foot bath.
Yubara Onsen is home to a guesthouse called "YUBARA BASE," which can be rented out entirely to one group per day. The unique design allows hot spring water to flow through the rooms, and there is a foot bath with free-flowing hot spring water exclusively for guests. This is a popular accommodation option for foreign tourists as well.
If you stay overnight, you can enjoy the soothing scenery at any time. You can also enjoy a foot bath in your room, and if you feel sleepy, you can relax in your bedroom.
Indoor barbecue facilities
The first floor is equipped with facilities for indoor barbecues, so you can enjoy them regardless of the weather. You can bring your favorite ingredients and enjoy them, and hot pot cooking is also available. The property is fully equipped with a kitchen, microwave, refrigerator, cooking utensils, and tableware, so you can stay here empty-handed except for the ingredients. As a special perk for guests, the locally popular "Yubara Pudding" will be provided for each guest.
[YUBARA BASE]
Address: 111-3 Maniwa City, Okayama Prefecture Yubara Onsen
"Rojiura 9-Banchi" - A canelé specialty shop run by a popular bakery
"Rojiura 9-Banchi" is a canelé specialty shop run by "Logic," a popular bakery in Soja City. It is located next to "Yubara Base." The canelés and sweets made by this popular, high-quality bakery are guaranteed to be of high quality.
*Canelés are a traditional baked confectionery that originated in the Bordeaux region of France. They are characterized by a crispy, fragrant exterior and a chewy interior.
The luxury of enjoying sweets in a foot bath
This time, I ordered some canelés and a drink to take away, and enjoyed delicious sweets and a foot bath at the Hanzaki Foot Bath, located just below the shop, in the best possible mood.
[Rojiura 9-Banchi]
Address: 111-3 Maniwa City, Okayama Prefecture Yubara Onsen
Seasonal waffle specialty store "Howaffuru Waffle Shop"
We ordered some popular takeout waffles from the cute riverside shop "Howaffuru Waffle Shop." Waffles made with seasonal fruits are popular, and at the time of our visit, they were selling blueberry waffles. Custard waffles can be enjoyed all year round.
There is a "Hanzaki Foot Bath" on the riverbed just below the store, so you can enjoy your feet in the footbath immediately after purchasing.
[ Howaffuru Waffle Shop]
Address: 94-1 Maniwa City, Okayama Prefecture Yubara Onsen
Freshly fried croquettes from a butcher shop, "Hisamoto Butcher Shop"
The croquettes at Hisamoto Butcher Shop, located along the river, are freshly fried, hot, and have a fluffy texture that will whet your appetite. They are only sold on weekdays, but enjoying a foot bath with a croquette in hand was a wonderful experience.
* Croquettes are a popular Japanese dish made by mashing boiled potatoes, shaping them, and then coating them in breadcrumbs and frying them. They are originally a Japanese adaptation of the French dish Croquette.
[Hisamoto Butcher Shop]
Address: 111 Maniwa City, Okayama Prefecture , Yubara Onsen
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