Biwa-ko Otsu Prince Hotel in Otsu, Shiga Prefecture is holding a limited-time restaurant fair called "Ajisai Week" from June 11 (Thu) to June 30 (Tue), 2026. The fair is designed to offer guests an affordable and relaxing hotel dining experience during the rainy season, when hydrangeas are in full bloom.
During the event period, five restaurants within the hotel will offer special menus priced at ¥3,500 per person, including exclusive lunch courses and discounted prices on regular offerings. Menus incorporate early summer ingredients and Shiga Prefecture–sourced produce, with options ranging from a hydrangea-themed French course and Chinese cuisine to Japanese cuisine and a buffet — all enjoyed with panoramic views of Lake Biwa.
Ajisai Week Overview
Phase 1
- Period: June 11 (Thu) – June 20 (Sat)
- Participating Restaurants:
- Lake View Dining Biona (37F)
- Chinese Cuisine Li Fang (1F)
- Lobby Lounge Port Nio (1F)
Phase 2
- Period: June 21 (Sun) – June 30 (Tue)
- Participating Restaurants:
- French Cuisine Beau Séjour (38F)
- Japanese Cuisine Shimizu (36F)
Price: ¥3,500 per person (lunch / afternoon tea)
Reservations are required in advance. For inquiries, contact Biwa-ko Otsu Prince Hotel at TEL: 077-521-1111.
Menu Highlights
Hortensia (Hydrangea) – French Lunch Course
A seasonal lunch course at the French Cuisine Beau Séjour (38F), named after the French word for hydrangea. The menu opens with an amuse-bouche of asparagus bavarois styled after hydrangea blossoms, followed by dishes featuring sweetfish and corn with the aromas of early summer. The main course features grilled beef tenderloin and beef braised in beer.
- Period: June 21 (Sun) – June 30 (Tue) ※Excluding June 27 (Sat)
- Hours: 12:00 PM–2:00 PM (last order 1:30 PM)
- Price: ¥3,500 per person
Hydrangea Course – Chinese Cuisine
A limited-time Chinese course at Li Fang (1F) featuring popular ingredients from Chinese culinary tradition. The course begins with an assorted appetizer platter and continues with chicken and white broth shark fin soup, stir-fried abalone and shrimp, kiln-roasted Peking duck, crab fried rice, and almond tofu.
- Period: June 11 (Thu) – June 20 (Sat)
- Hours: 11:30 AM–3:00 PM (last order 2:30 PM)
- Price: ¥3,500 per person
Shimizu Bento – Japanese Cuisine
A chef's recommended matsuka-do bento (traditional tiered lacquer box) featuring a colorful arrangement of seasonal ingredients, available at the Japanese Cuisine Shimizu (36F). Offered at a special discounted rate during the fair, it is served with sweeping lake views through floor-to-ceiling windows.
- Period: June 21 (Sun) – June 30 (Tue)
- Hours: 11:30 AM–3:00 PM (last order 2:30 PM)
- Price: ¥3,500 (regular price ¥5,000)
Early Summer Harvest Lunch Buffet
The Lake View Dining Biona (37F) is offering its lunch buffet at a special rate during the fair. The spread includes slow-roasted roast beef, made-to-order fresh pasta, freshly squeezed Mont Blanc, and a wide variety of other dishes — all enjoyed alongside an uninterrupted view of Lake Biwa.
- Period: June 11 (Thu) – June 20 (Sat)
- Hours: 11:30 AM–3:00 PM (90-minute session, last order 2:30 PM)
- Price: ¥3,500 (regular price ¥4,500)
Matcha and Citrus Afternoon Tea
The Lobby Lounge Port Nio (1F) is serving an afternoon tea set centered on Shiga-grown teas — including Tsuchiyama matcha and Assamiya sencha — paired with bright citrus flavors. The menu features matcha sweets, Assamiya sencha scones, and other treats infused with citrus and jasmine notes.
- Period: June 11 (Thu) – June 20 (Sat)
- Hours: 11:00 AM–1:00 PM / 1:30 PM–3:30 PM / 3:30 PM–5:30 PM
- Price: ¥3,500 (regular price ¥5,000)
Prices include consumption tax and service charge. Advance reservations are required. Cannot be combined with other discount offers. Menu contents are subject to change depending on ingredient availability. Food allergy accommodations are available for 8 major allergens (shrimp, crab, walnuts, wheat, buckwheat, eggs, dairy, peanuts) upon prior request.
