steak

  • 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.

  • This small inn near the northern tip of Lake Biwa preserves a nostalgic, old-world atmosphere.
    In addition to local dishes made with regional ingredients, its OMI-BEEF steak is a signature favorite that draws many visitors.
    The sirloin is grilled over binchotan charcoal for a crisp outside and tender inside, and comes with five sauces which highlight the beef’s character, making it fun to compare flavors.
    Guests can enjoy a full stay or visit just for a meal.
  • 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.
  • 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.
  • 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.
  • 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.