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INFORMATION
- Restaurant「SOWER」
- Shiga, Japan
Profile
ProfileKohoku Cuisine "SOWER" / L'Hotel du Lac
Head Chef Coleman Griffin
Coleman Griffin was born in Los Angeles, USA. After working at "The Foundry" restaurant in Los Angeles and "Meadowood" restaurant in St. Helena, he became sous chef at the three-star restaurant "benu" in San Francisco. And then, he become a sous chef at the two-star restaurant "INUA" (Tokyo), which was opened by "noma," a Danish restaurant known as "the restaurant that is most difficult to get reservations in the world." He has been offering pleasantly surprising dining experiences by combining 'professional methods of cooking which he acquired at those popular restaurants in the USA', 'a skill of an adventurous approach towards food which he mastered at "INUA" with 'local ingredients of Shiga Prefecture' since he came to Japan in 2019.
〇 About the restaurant "SOWER"
Kohoku Cuisine "SOWER" led by Chef Coleman Griffin is located in the auberge "L'Hôtel du Lac" near the shore of Lake Oku-Biwako in the Kohoku area of Shiga Prefecture.
The restaurant "SOWER" was established in 2002 with the definition of "someone who sows seeds" as a place where they hope to express reinterpretations of Shiga Prefecture's food culture and historical climate. Our land has a history with Fukui Prefecture, linked by the "Saba-kaido: Mackerel Road". This exchange between us made it possible to create our own method of fermenting fish called "Naresushi". (Naresushi is a Japanese term meaning "fish seasoned in vinegar".) These regional characteristics attracted chefs from all over the world. They frequently visited our land to learn the methods, and it has been influenced their recipes and styles of cooking.
We welcome you here at the quiet lakeside with our 7 policies in mind, as a restaurant that respects our region, natural environment and craftsmanship and expresses them with the food we serve.
＜KOHOKU 7 policies＞
１. We unravel the history and food culture of the Kohoku area and Lake Biwa.
２. We work together with local producers and businesses to achieve growth.
３. We offer healthy and environmentally friendly menus that emphasize freshness and seasonality.
４. We will promote the craftsmanship of nearby areas such as Kohoku, Omi, Echizen, and Shigaraki.
５. We practice environmental and resource conservation activities for Lake Biwa and the region.
６. We value the staff and their experience. Therefore, we create opportunities for their learning and challenges.
７. We transcend the boundaries of categories and actively welcome free thinking and innovative ideas.
〇 About the restaurant "SOWER"
Kohoku Cuisine "SOWER" led by Chef Coleman Griffin is located in the auberge "L'Hôtel du Lac" near the shore of Lake Oku-Biwako in the Kohoku area of Shiga Prefecture.
The restaurant "SOWER" was established in 2002 with the definition of "someone who sows seeds" as a place where they hope to express reinterpretations of Shiga Prefecture's food culture and historical climate. Our land has a history with Fukui Prefecture, linked by the "Saba-kaido: Mackerel Road". This exchange between us made it possible to create our own method of fermenting fish called "Naresushi". (Naresushi is a Japanese term meaning "fish seasoned in vinegar".) These regional characteristics attracted chefs from all over the world. They frequently visited our land to learn the methods, and it has been influenced their recipes and styles of cooking.
We welcome you here at the quiet lakeside with our 7 policies in mind, as a restaurant that respects our region, natural environment and craftsmanship and expresses them with the food we serve.
＜KOHOKU 7 policies＞
１. We unravel the history and food culture of the Kohoku area and Lake Biwa.
２. We work together with local producers and businesses to achieve growth.
３. We offer healthy and environmentally friendly menus that emphasize freshness and seasonality.
４. We will promote the craftsmanship of nearby areas such as Kohoku, Omi, Echizen, and Shigaraki.
５. We practice environmental and resource conservation activities for Lake Biwa and the region.
６. We value the staff and their experience. Therefore, we create opportunities for their learning and challenges.
７. We transcend the boundaries of categories and actively welcome free thinking and innovative ideas.
Coleman Griffin × Ryusen Hamono
SelectionAbout our cutlery
We had brought deer antlers, from the deer we served at our restaurant, to Ryusen Hamono and had asked them to create the original steak knife specially for SOWER. Ryusen Hamono used these deer antlers for the handles and also created the matching cutlery rests using the same material as the deer antlers for handle.
The cutlery sets are used when wild game meats are being served. Guests are always surprised by how sharply it cuts into meat; as well as the texture of the meats. You can feel the craftsmanship of Kohoku from the handle, which is suitable in weight and gently fits in hand.
The cutlery sets are used when wild game meats are being served. Guests are always surprised by how sharply it cuts into meat; as well as the texture of the meats. You can feel the craftsmanship of Kohoku from the handle, which is suitable in weight and gently fits in hand.
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