Mead's Way Vol. 7 "Food and Takasho Inari" in Shiga

A project introducing shops where you can enjoy mead to the fullest.
“A Mead Walker’s Guide”

Just like a book you rely on when traveling through unfamiliar lands, we hope this project will serve as a guide to enjoying a drink that might not be so familiar to you. We want to introduce not only how to enjoy mead, but also the wonderful qualities of these shops and some fantastic pairing examples.

Today, we are visiting “Shoku to Inari Takasho” in Shiga Prefecture. From Omihachiman Station, two stops past Yasu Station, it’s a 20-minute ride on the Omi Railway to arrive at “Yokaichi Station,” said to be the station where all Omi Railway lines pass through.

The Omi Railway doesn’t accept IC cards, only paper tickets. I thought it was a bit inconvenient for a moment, but as someone living at a turning point in time, I felt that old traditions should be cherished, so I took a picture.


“Shoku to Inari Takasho” is located inside a building in a quiet residential area full of everyday life. The same building houses a used bookstore, an aromatherapy shop, and a gallery space, bringing together a variety of cultures.


@inari_takasho

1. Access
About a 5-minute walk from Omi Railway’s Yokaichi Station. The shop is on the first floor of a building in the residential area. Look for the sign that says “Kanei Building” and its floor plan. Shoku to Inari Takasho is unit 2 on the 1F.



2. History
Shoku to Inari Takasho opened on November 22, 2021. As the name suggests, "inari" (inari sushi) is the shop’s signature dish. The owner, Shohei Takagi, worked as a chef in hotels across Osaka, Kyoto, and Tokyo before striking out on his own.

He first encountered ANTELOPE in a magazine. Being from the same prefecture, Shiga, he decided to try our mead, fell in love with the flavor, and we’ve been working together since the spring of 2022.

Mr. Takagi’s family are part-time rice farmers. Driven by the thought of wanting to take over the farm someday, he started thinking, “What can I make using rice?”
He first thought of an onigiri shop, but gave up because there were already so many. After considering various ideas based on rice, he decided to open a specialty inari sushi shop.

When I asked if he had any special memories of inari, he replied, “Not really. In fact, I hadn’t eaten much rice growing up!”

Even so, when you hear him talk about inari, you can feel his passion. He has created about 40 different types of inari, as changing the fillings allows for an infinite variety of flavors.

From “Korean-style inari with bulgogi” to “cheese risotto bacon inari” and “meat-wrapped inari,” a creative world that overturns the image of “inari” unfolds.



3. Food & Drink
The signature inari is usually available every day, but sells out quickly. (Unfortunately, they were sold out when I visited. I’ll be back for a rematch.)

Other menu items are changed weekly depending on the inventory, while keeping the popular staples.


A recent favorite is the carrot rapee, made with carrots tossed in a sauce of reduced orange juice and thyme. The sharp acidity makes it perfect as an appetizer or a palate cleanser.

There is a real personal touch to Mr. Takagi’s handwritten menu.

The drink lineup includes sake, wine, and mead. They intentionally don’t have a printed drink menu, preferring to make suggestions through conversation with the guests.

It’s a style tailored to the individual situation—asking how many stops they’ve made on their night out, what kind of flavors they like, or what would pair well with what they’re currently eating.

While there is a joy in choosing for yourself, the comfort of having a professional recommend something for you is a true highlight of dining out. With regular customers making up about 80% of his clientele, it’s clear they’ve all become fans of Mr. Takagi’s recommendations.

4. How to “Walk”

└The recommended pairing for ANTELOPE’s popular seasonal mead “Join us -day2” is the “Spiced Cauliflower Curry Cheese.” It’s a rich, luxurious snack featuring turmeric-marinated cauliflower topped with keema curry and cheese. It’s delicious, and the fact that it uses cauliflower instead of rice makes it feel nice and healthy.
Mr. Takagi’s style is to pair spicy food with sweet drinks. The gentle sweetness of Join us wraps around the pleasant, tingling heat, creating an unforgettable, mellow sensation in the mouth. It was a wonderful pairing that made me feel like I’d traveled to Asia—a combination I’ll definitely be trying again.

For our classic “What Churchill Said,” he suggests furofuki daikon (simmered radish) or spinach with sesame dressing. “Jog week” pairs best with flounder carpaccio. Sadly, these were sold out during my visit, so please be sure to order them when you go!

5. Open
・Business Hours: 11:30–22:00 (until 24:00 on Fridays, Saturdays, and the day before holidays)
・Closed: Mondays + extra days

Check the shop’s Instagram for more detailed hours.

The shop has 16 seats in total. Mr. Takagi handles the kitchen and front-of-house all by himself, so he’s very busy during business hours. In the future, Mr. Takagi hopes to become a producer as well. His dream is to take over the family rice farm and provide dishes made with his own rice and ingredients from the local fields.

There is a blue flame burning in Mr. Takagi’s heart. I couldn't help but feel the strong, passionate will hidden behind his kind smile and gentle demeanor. If you told him this, he would likely modestly reply, “That’s not true at all,” but that humble nature is part of Mr. Takagi’s charm.


The sky was bright when I arrived, but pitch black by the time I left. It’s the kind of shop you want to visit again and again to experience that sense of escaping the everyday, like taking a trip through time.
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I hope this has helped guide your mead “walks” little by little. Where shall I walk to next?