Review
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Review 1,137 postsFollowers 1,191 peopleJapanese Cuisine in Gokasho Kawanami...
This Japanese restaurant utilizes a traditional kominka (old house). Even though it’s cal...View details
Visited on October, 2025
1 time
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RALA
Hyogo
Review 888 postsFollowers 168 peopleRich in Flavor
Winding through a narrow path from the main street, I was greeted by the delightful aroma...View details
Visited on July, 2025
1 time
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Review 1,314 postsFollowers 1,004 peopleNestled in a historic building dating back 180 years, Shuumeian features the traditional ...View details
Visited on August, 2024
1 time
Restaurant information
Details
| Restaurant name |
Ukaro Kkon
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
0748-43-0642 |
| Reservation availability |
Reservations available |
| Address |
滋賀県東近江市五個荘川並町713 |
| Transportation |
2,149 meters from Gokasho. |
| Business hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price（Based on reviews） |
JPY 6,000 - JPY 7,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted |
Seats/facilities
| Private rooms |
Unavailable |
|---|---|
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
Feature - Related information
| Occasion |
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|---|---|
| Website | |
| Restaurant highlights |
Enjoy a variety of dishes made with carefully selected ingredients from Shiga in a luxurious space of a traditional house with a garden.
Nestled in a 180-year-old Omi merchant house, **Uka Rokkon** welcomes you with a stunning mural by artist Takahiro Fukahori at the entrance. The interior, adorned with seasonal wildflowers in pots, cr...eates a fantastic atmosphere.
Focusing on Shiga ingredients, the menu features seasonal mountain vegetables, legumes, and game, along with the exceptional flavors of natural soft-shelled turtle, eel, and lake fish from Lake Biwa. The restaurant's signature dish is **Nuka-zuke of Omi Beef**. After cooking, the beef is marinated for a day in a homemade nuka bed made from 30 different ingredients, and then left to soak for an additional two days...