Moriyama

• Niku Ryori Fukunaga

  

  Operated by Fukunaga Kisaburo Shoten—known locally as “Maruki” a cattle raiser which has carefully raised cattle in Higashiomi for over a century—this restaurant offers not only steaks but also thoughtfully composed OMI-BEEF courses. Standout dishes include the OMI-BEEF herbal soup and the hamburger steak. Owner Yoshinori Fukunaga explains, “The flavor of the meat should never be overpowered by seasoning,” and for that reason, his dishes are seasoned simply with salt alone. This rare establishment offers diners the chance to experience the natural richness of OMI-BEEF through inventive yet simple preparations.

• OKAKI

  

  Founded as a cattle and horse trader in the Edo period, the business has grown into today’s Okaki Group, operating ranches in Ryuo and Hachiman and handling everything from breeding and fattening to processing, sales, and export. The group now runs six restaurants within Shiga. The Moriyama branch is a casual spot where dishes are prepared by a chef trained in Japanese cuisine. While donburi and curry are also available, the course menus are especially recommended. Begin with appetizers such as lightly seared beef heart or toro-style sashimi from triangular rib, then savor the steak to fully appreciate the range of OMI-BEEF.