As the fifth-generation chef of a restaurant with more than a century of history, Chef Kenji Kiyomoto creates dishes that blend Shiga’s climate and culinary traditions with his own sensibility. One such signature creation is his OMI-BEEF nigiri sushi. Lightly seared over charcoal, the beef is placed atop rice seasoned in the style of funazushi, Shiga’s iconic fermented carp dish. “The umami of OMI-BEEF pairs beautifully with fermented flavors,” Chef Kiyomoto explains.
With a single bite, it becomes clear that this dish exists on an entirely different level from ordinary beef sushi—a true Shiga original.