Korian

Located in Kaizu, a port town on the inner shores of Lake Biwa, Korian is an auberge that serves funazushi and other dishes made with seasonal Lake Biwa delicacies, and only caters to one group per day. The funazushi from the long-established restaurant Uoji is a masterpiece made from Nigorobuna (carp) from Lake Biwa, which is slowly fermented and aged over two winters using traditional fungi stored in the restaurant's own premises. Korian was founded in this area with the desire to allow guests to savor this sushi in harmony with the lake's natural environment. The restaurant's name was chosen by the author Shusaku Endo (Korian Sensei).