Hikone

  • This modern Japanese-style charcoal yakiniku restaurant offers a comfortable setting of private rooms, sofa seating, and horigotatsu tables.
    Both lunch and dinner feature courses centered on charcoal-grilled OMI-BEEF of A5-equivalent quality, though Makoto Ishida, the restaurant’s representative, especially recommends the sirloin. While the marbling is striking, as he explains, “the lean meat also has depth, and the grilling really brings out its flavor. The fat melts before you even notice it as it has such a low melting point.”
    The sirloin can also be enjoyed as part of assorted platters.
  • At the heart of the experience is OMI-BEEF raised at the group’s own Sennaritei Farm, using carefully selected, never-calved cattle. Processing is handled in-house, and at Hikone GYUSEUM the first floor features a butcher shop, while the second floor is home to the restaurant. In a calm, jazz-filled atmosphere, guests can enjoy OMI-BEEF at teppan-style counter seating or in private rooms. Courses begin with appetizers featuring local seasonal vegetables and OMI-BEEF, leading to delicately prepared steaks paired with recommended wines.