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.
this unforgettable dish
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t the foot of the Seta Karahashi Bridge stands a renowned restaurant that has long drawn gourmets from across Japan. Set within a beautifully restored Taisho-era storehouse, the restaurant specializes in charcoal-grilled cuisine. Game meats and lake fish such as hon-moroko—personally recommended by Megumi Nishizawa, a licensed hunter—often take center stage, while OMI-BEEF sourced from the renowned aged-meat specialist Sakaeya can also be enjoyed with advance request. The kainomi (flap meat) cut, prized for its deep umami, is served with funazushi-style rice and a fragrant shiso-leaf paste. -
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. -
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. -
Located in front of Omi-Hachiman Station, this long-cherished restaurant has been serving locals for nearly 80 years. Within tatami rooms fitted with table seating, guests can enjoy sukiyaki, the house specialty tsuyu-shabu, steaks, and kaiseki courses. A standout dish is OMI-BEEF jibuni, gently simmered in a clear, yuzu-scented dashi that allows the beef’s fat to melt into a mellow, elegant richness. Signature offerings, such as nigiri sushi generously topped with sirloin, can be enjoyed at a relaxed pace in the restaurant’s calm, welcoming setting. -
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.