The Unique Story Behind Restaurant SOWER

Located on the shore of Lake Biwa, Restaurant SOWER is the place to go for an amazing dinner. Their seasonally changing menu is always delicious, as their ingredients are locally sourced from the region. Every staff member is dedicated to making sure that all guests have a great dining experience! And recently, in addition to dinner, SOWER has installed a bar so you can now grab a drink before and/or after your incredible feast. The interview below tells us all the insights of this unique restaurant!

Thank you for doing this interview. First, please tell us a little about yourself and your role within Restaurant SOWER.

Thanks for taking an interest in our restaurant. My name is Coleman Griffin. I grew up in the Los Angeles area and spent the bulk of my career cooking in restaurants in California, most of which I spent in fine-dining restaurants. In 2019, I came to Tokyo to work at a restaurant called INUA. Unfortunately, during COVID, this restaurant closed down. Because of that, I was able to take over the role of chef here at SOWER. I have been here since 2021.

Can you give a brief overview of the story of Restaurant SOWER: Why did it start and what is its mission?

The restaurant’s main idea was born from reinvestment by the owners. They are always looking for ways to revitalize the community. Our mission is listed as 7 policies below:

1. Unravel the history and food culture of Kohoku and Lake Biwa.
2. Work together with local businesses and producers.
3. Promote the local handicrafts of Kohoku, Omi, Shigaraki, and Echizen.
4. Take action to safeguard the resources of Lake Biwa and its surrounding area.
5. Create a menu that expresses a clear sense of time and place.
6. Provide fulfilling opportunities for our staff.
7. Avoid categorizing ourselves – strive to be innovative and free thinking.

What makes SOWER different from other restaurants?

I think that SOWER is different from other restaurants in Japan because we have a multicultural staff. This allows us to provide food and service that has a different personality than most traditional restaurants. We are always thinking about how we can craft an experience that gives both Japanese and non-Japanese guests something special. For example, we spent lots of time and energy crafting our non-alcoholic beverage selection, which can be ordered a la carte or paired with your meal. It’s these offerings that really set us apart from others.

The restaurant is located on the northern shore of Lake Biwa, how does this location influence the cuisine?

Since the restaurant is in the Northern basin of Lake Biwa, its proximity to both the ocean (the Sea of Japan) and the mountain allows us the opportunity to use a wide range of ingredients. For example, on our current menu, we feature wakasagi from Biwako and buri from the Sea of Japan. It allows guests a chance to try a wide variety of local ingredients that are hard to find elsewhere. We offer exclusive dishes highlighting products from the lake, sea, and mountains. Whilst reinterpreting the history and food culture of Kohoku and Northern Lake Biwa, and due to this our dishes often take influence from Japanese, French, and Nordic cuisine.

Are there any of your dishes made from the local ingredients that you serve at the restaurant that you would specifically recommend?

We stand by and recommend all of our dishes. Since we offer a tasting menu, there is not so much choice. But because of this, we can craft a special experience. Guests can come to the restaurant and know that we are going to create the best possible experience for them based on the season. We are always hunting for new ingredients and refining our techniques so that we can recommend the entire menu confidently. Please come and join us to see!

What are the most important elements for the best guest experience?

The most important elements for the guest experience are omotenashi and food. We try our best to create an environment where all of our guests can feel comfortable. To do this, we must consider all aspects of the experience: lighting, music, decor, temperature of the room, the comfort of the chair, design, etc. There are many points to consider, and the same mentality applies to food. We are always striving to be the best we can and provide a high-level experience for our guests.

What do you see as being the future for Restaurant SOWER?

It is our goal to continue to work in a way that provides a special experience for the guests and a healthy workplace. We are also working to continue to refine how we acquire products so that we can continue to benefit the community and improve the quality. One of our goals this year is to start a garden on our property so that we can offer more fresh herbs. There is always something to improve! As the Japanese say… kaizen!

We would like to thank you for this exclusive interview. We got a great insight into this amazing place! If you are looking for an amazing restaurant around Lake Biwa, make sure to check them out. With their always-changing menu and great local ingredients, they are a must-visit when you are in the area!

Follow Restaurant SOWER on:

• Instagram: https://www.instagram.com/restaurant_sower/?igshid=YmMyMTA2M2Y%3D
• Facebook: https://www.facebook.com/restaurantsower

Featured Photo Credit: Restaurant SOWER

Book our Travel Planning Services for all your trip needs as well as introductions to many more extraordinary restaurants!