Book at Hyakuyaku by Tokuyamazushi

Chef Hitoshi Sato, who "receives life," weaves the blessings of nature with seasonal wild game and natural ingredients. A unique fermentation experience where the deep flavors spun by the power of nature and timeless techniques and beauty meet. A Japanese restaurant where you can fully enjoy the blessings of nature, woven by seasonal natural ingredients selected by chef Hitoshi Sato. You can enjoy dishes made with wild game and seasonal ingredients, as well as sake, wine, and tea that have been carefully paired with the dishes, and we will provide natural, delicious, and healthy dishes. Japanese fermentation techniques have been passed down since ancient times. Tokuyama Hiroaki, the owner of Tokuyama Sushi, located on the shores of Lake Yogo in Shiga Prefecture, has perfected and refined them. We also offer Tokuyama Sushi's specialty "mature sushi," which is difficult to taste in Tokyo. [About reservations] ●We are closed on Sundays and other irregular holidays. ●Please note that we may not be able to accommodate your request for seating. ●If we are unable to contact you within 15 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you are going to be late. ●For reservations of 7 or more people, please contact the store directly. ↵Counter seats↵ ●Reservations are available for 1 to 6 people only at 18:00. ↵Private rooms↵ ●Reservations are available for 2 to 5 people at 18:30/19:00/19:30/20:00. For phone inquiries, please call 03-5579-9760
Chef's choice course (counter)
Chef Sato Hitoshi, who is known for "receiving life," offers a unique fermentation experience where the blessings of nature come together with the power of nature and deep flavors. A Japanese restaurant where you can fully enjoy the blessings of nature, created by the seasonal natural ingredients carefully selected by chef Sato Hitoshi. You can enjoy dishes made with game and seasonal ingredients, as well as sake, wine, and tea that have been carefully selected to pair with the food. We also offer "mature sushi," a specialty of Tokuyama sushi that is difficult to find in Tokyo.
Chef's choice course (counter)
¥ 35,000 (Svc excl. / tax incl.)
Advance purchase required
The ingredients available vary depending on the season. Please contact us. One day's example: Appetizer: Hanaiguchi, steamed abalone, small turnip, ginkgo; Appetizer: raw bachiko, steamed Japanese chestnut rice; Soup: White tilefish, sesame tofu; Sushi: red sea bream, ark shell, red squid, etc.; Grilled dish: blue-necked duck, wild eel, etc.; Deep-fried dish: hairy box crab, fried rice crackers, deep-fried bamboo shoots; Main dish: crucian carp sushi, bear consomme jelly, Japanese honeybee honey; Cooked bear hot pot, Kujo leek, fermented broth; Meal: white rice, rolled omelette, egg yolk pickled in soy sauce, pickles, soup; After-meal: homemade pudding topped with fermented natural Japanese honey honey
Days
M, Tu, W, Th, F, Sa, Hol
Seat Category
Counter(18:00 )
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Chef's choice course (private room)
Chef Sato Hitoshi, who is known for "receiving life," offers a unique fermentation experience where the blessings of nature come together with the power of nature and deep flavors. A Japanese restaurant where you can fully enjoy the blessings of nature, created by the seasonal natural ingredients carefully selected by chef Sato Hitoshi. You can enjoy dishes made with game and seasonal ingredients, as well as sake, wine, and tea that have been carefully selected to pair with the food. We also offer "mature sushi," a specialty of Tokuyama sushi that is difficult to find in Tokyo.
Chef's choice course (private room)
¥ 35,000 (Svc excl. / tax incl.)
Advance purchase required
The ingredients available vary depending on the season. Please contact us. One day's example: Appetizer: Hanaiguchi, steamed abalone, small turnip, ginkgo; Appetizer: raw bachiko, steamed Japanese chestnut rice; Soup: White tilefish, sesame tofu; Sushi: red sea bream, ark shell, red squid, etc.; Grilled dish: blue-necked duck, wild eel, etc.; Deep-fried dish: hairy box crab, fried rice crackers, deep-fried bamboo shoots; Main dish: crucian carp sushi, bear consomme jelly, Japanese honeybee honey; Cooked bear hot pot, Kujo leek, fermented broth; Meal: white rice, rolled omelette, egg yolk pickled in soy sauce, pickles, soup; After-meal: homemade pudding topped with fermented natural Japanese honey honey
Days
M, Tu, W, Th, F, Sa, Hol
Seat Category
個室
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Requests

If you have any allergies or food you don't like, please check with your companions and write down the details. Please note that we cannot accommodate you if you contact us on the day of your visit.
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