Otsu

  • This long-established lakeside resort features Teppanyaki Ohmi, a counter-style grill where guests can enjoy a lake view from every seating.
    The star is OMI-BEEF, filling the air with a sweet, toasty aroma as it cooks right in front of you. Chef Jun Chiaki’s elegant technique shines in his precise heat control, producing a meat cooked to a crisp exterior and a still rare center.
    Savor the refined flavor of OMI-BEEF along with the liveliness of the grill.
  • Located inside the former Otsu Public Hall, built in 1934, this ristorante is led by Otsu-born chef Kazuhiro Tanaka, who crafts dishes which spotlight ingredients from Shiga Prefecture. One day’s main dish features OMI-BEEF sourced from Takara Farm in Kutsuki. The A5 sirloin is slowly grilled over charcoal, cooked in several stages to draw out its depth, revealing rich sweetness and a nutty aroma with every bite. Finished with Shiga-grown vegetables, the plate’s layered flavors add even greater depth to this deeply satisfying dish.
  • Located on a high floor of the hotel, this Japanese restaurant immediately draws attention with its commanding views. Sushi and tempura served at the dedicated counter, along with beautifully presented Shokado bento, are among its popular offerings. However, to fully appreciate OMI-BEEF, the course menu is recommended. The meal begins with simmered shrimp and seasonal beans, followed by tempura made with fresh fish from Lake Biwa. It then reaches its highlight: OMI-BEEF sukiyaki. The shoulder loin, sliced to an ideal thickness, offers a well-balanced harmony of fat and lean meat. The house specialty—OMI-BEEF topped with a refined wasabi-infused sauce (¥4,500 à la carte)—is also not to be missed.