L'Hotel du Lac

In the northern part of Shiga Prefecture, at SOWER, an auberge restaurant located in the area known as Oku-Biwako, they offer 'Kohoku Cuisine' with the concept of 'dishes that can only be eaten here.'
Head chef Coleman, originally from the United States, skillfully utilizes techniques such as fermentation, aging, and dashi, which are integral to Japanese food culture, to explore innovative flavors with a unique perspective different from Japanese chefs.
Another major attraction is the natural surroundings of Oku-Biwako.The appeal lies in the fact that 'there is nothing.'
There are no artificial elements in the vicinity, allowing visitors to fully immerse themselves in an extraordinary experience, surrounded by the sounds of birds, the rustle of the wind, the scent of the forest, and the fragrance of flowers—things absent in urban life.
Additionally, access from Kyoto is convenient, and with the Hokuriku Shinkansen extending to Tsuruga in the spring of 2024, the hotel will be about 30 minutes away, making it a new travel hub to explore Shiga, Kyoto, Wakasa, Hokuriku, and Shinshu, offering a different kind of tourism experience.