Complete with its own butcher.

• Yakiniku Tokushima

  

  This yakiniku restaurant is directly operated by a company involved in the wholesaling, retailing, and product development of OMI-BEEF. Menu prices are reasonable, yet when the meat arrives at the table, the value becomes even more apparent. Even richly marbled cuts are never heavy, clearly showcasing the quality of the beef. The real highlights are the wide selection of rare OMI-BEEF cuts always on offer. Enjoy them simply seasoned with salt, or try them with the house-made sauce and refreshing arai-dare, recommended by company president Ritsuko Tokushima.

• Sennaritei Shinkabou

  

  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.

• Tiffany

  

  Founded in 1893, this long-established meat purveyor works in partnership with Okazaki Farm, handling OMI-BEEF under strict quality standards refined over many years. Housed in a stately brick building, Restaurant Tiffany occupies the second floor and is a favorite among both locals and visitors. The popular steak lunch is served with seasonal vegetables and Omi-Hachiman’s signature red konnyaku. The deep flavor of the tenderloin is enhanced by soy sauce from Endo Shoyu of Moriyama, brewed using traditional methods.

• Omiushi Morishima

  

  Open for over 30 years in the Kurokabe district, this restaurant draws on the expertise of seasoned professionals from its own butcher division. Rather than relying on grade alone, they select OMI-BEEF based on lineage and overall condition, and now also operate their own ranch. The signature teppan steak is grilled on lava stone, whose far-infrared heat yields a plump, tender finish. The loin delivers a deep, clean flavor from the lean meat rather than overpowering fat, with a light, refreshing finish. “There’s no unnecessary fat, so it never feels heavy,” explains Yoshiyuki Kino of the restaurant.

• Marutake Oumi Nishikawa

  

  Founded in 1947 as a meat wholesaler, the business later began raising cattle on its own as well. With the launch of Marutake Hino Farm, all beef handled today comes exclusively from their own ranch. The adjoining restaurant offers sukiyaki and shabu-shabu, along with casual options such as single-portion hot pots and sukiyaki bowls, adding to its welcoming, easygoing appeal. The butcher shop also sells roast beef and croquettes. Their philosophy of using every part of each carefully raised animal is something you can truly taste.

• Restaurant Matsukiya

  

  With roots in cattle raising in Ryuoh-cho, this long-established business has helped spread the appeal of OMI-BEEF through its butcher shop and restaurant. Opened in the Meiji era, Ginza Matsukiya is also known as the birthplace of sukiyaki culture. “We use iron pots to preserve the tradition of gyunabe. Start by searing the meat on one side first,” says head chef Ryusuke Ito. The expertly grilled kurashita cut reveals well-balanced fat and a rich, concentrated lean flavor. The restaurant offers numerous private rooms, and across the street, the butcher shop is also home to a specialty hamburger steak restaurant.

• OKAKI

  

  Founded as a cattle and horse trader in the Edo period, the business has grown into today’s Okaki Group, operating ranches in Ryuo and Hachiman and handling everything from breeding and fattening to processing, sales, and export. The group now runs six restaurants within Shiga. The Moriyama branch is a casual spot where dishes are prepared by a chef trained in Japanese cuisine. While donburi and curry are also available, the course menus are especially recommended. Begin with appetizers such as lightly seared beef heart or toro-style sashimi from triangular rib, then savor the steak to fully appreciate the range of OMI-BEEF.

• Nouka Restaurant Daikichi

  

  Located near the Biwako Ohashi Bridge, this meat-focused restaurant offers a satisfying lunch lineup, but for those looking to fully enjoy OMI-BEEF raised at the restaurant’s own farm, the teppanyaki steak course is the best choice. Prepared right before your eyes at the counter, the sirloin stands out for its sweet fat and deep umami, while the filet offers an elegant, refined flavor from its lean meat. From appetizers and side dishes to salads, OMI-BEEF is used throughout the course, making for a highly satisfying meal.