Look for the sign along Route 1. This long-established restaurant welcomes everyone from families to business diners, and its calm, inviting atmosphere adds to its appeal.
The chefs source OMI-BEEF from trusted butchers and cook each cut with precision to bring out its full flavor.
Along with à-la-carte steaks, they also offer good-value set menus, which guests appreciate.
Kusatsu
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Leveraging group-based whole-cow purchasing, this charcoal-grill yakiniku restaurant boasts a wide lineup of OMI-BEEF, including rare cuts. Their signature course, featuring lobster, beef tongue, sirloin, and even chateaubriand, is offered at the remarkable price of ¥13,000. “OMI-BEEF is delicious no matter how it’s grilled, so we encourage guests to cook it to their own preference at the table,” says company president Hiroaki Masuda. Their exceptionally tender chateaubriand is best enjoyed simply with ponzu sauce. -
Tucked away in a quiet residential neighborhood, this intimate, husband-and-wife-run hideaway serves Kinoshita beef, a strain of OMI-BEEF raised with a strong commitment to healthy, careful husbandry. “The flavor is both delicate and powerful, which reflects how carefully the cattle are raised,” says chef Tsutomu Fujisaki, who honed his craft at acclaimed restaurants in Tuscany and Kyoto. On one occasion, the sirloin was paired with a light red wine sauce, allowing its fine marbling to shine. -
Considered one of the area’s finest restaurants, this establishment is known for clay-pot rice cooked over an okudosan hearth using Omi rice, along with dishes featuring local river fish and game. Alongside its thoughtfully composed courses, the à la carte offerings are also extensive. One standout dish is the ankake misuji created by second-generation Chef Ryo Nagoshi. “Misuji is a richly marbled cut, so I grill it over charcoal to keep it light,” he explains. Finished with a bonito-based dashi accented by white leek and salt-cured fresh peppercorns, the dish is crisp and clean, allowing the character of the meat to shine.