Gallery

Inside the bar, and what we serve

The exterior at dusk, the terrace facing the street, wine in the arched niches, and the dishes that come out of the kitchen. If you are deciding whether this is the right place for your evening, these photographs are the fastest way to tell.

TheSpace

Exterior and interior

Eight photographs of the exterior and the room: the terrace,
the counter, and wine in the arched niches.

What kinds of seats are there in the 47-seat room by Hikone Station?

Wood, iron and a blackboard. 47 seats in all: 13 at the counter, where you can sit alone, and 34 at tables. There is also a terrace facing the street, which is where smoking is allowed. Inside is non-smoking.

Children are welcome. If you would like us to think about where to seat you, tell us when you book.

Wine fills the wall niche and the shelves. These photographs were taken in the bar itself, though the bottles on the shelves change. For parties and private hire, please call us.

The exterior of nadeshico Hikone at dusk: the handwritten sign and terrace seats under festoon lights

Counter seats and the back bar, with a member of staff beneath the hanging glassware

The facade at night, opened to the street, with stool seating along the front

Wine bottles lined up in the arched wall niche

A long table by the window, with a blackboard on the wall

The dining room under a row of globe pendant lights, with the counter beyond

The counter by day: a timber counter and stools running the length of the room

Leather banquette seating paired with tables

TheDishes

Food and wine

Eleven photographs of the food and the wine,
all taken in the bar itself.

How do the Omi beef and the oven-baked pizza actually arrive at the table?

Omi beef steak, mussels steamed in white wine, a plate of tapas, and bagna cauda of Omi vegetables. The plating depends on what comes in, so treat these as examples.

Because we buy Omi beef a whole animal at a time, we can serve it from 2,178 yen for today's 100g steak, through a 200g two-cut plate at 3,828 yen, to a 400g three-cut plate at 4,378 yen. The cuts change daily, so what reaches the plate changes with them. Alongside it: bagna cauda of Omi vegetables, fresh pasta, dolce.

Omi beef steak, served with salt, pepper and wasabi

Meat finished over the open flame of the grill

Triple Dynamite — a board of three cuts of meat

Omi beef layered over mashed potato and baked

Colourful vegetables served as bagna cauda

Scallop in the shell, finished onion-gratin style

A member of staff pouring wine at the table

Photographs on the Instagram account are more recent than these. What we are baking and pouring this week is usually there first.

Instagram See the menu