sukiyaki

• Shinobi

  

  Thickly sliced OMI-BEEF, prepared for sukiyaki using carefully selected ribeye and chuck cuts close to sirloin, is served here. This meat is remarkably tender with a fine texture and just the right amount of marbling. It offers not only melting fat but also a rich depth of flavor from the lean meat as it cooks. Now in its 6th year, this local favorite is often chosen for celebrations and social gatherings. The restaurant offers private rooms as well as counter seating, making it equally welcoming for solo diners.

• Washoku Shimizu

  

  Located on a high floor of the hotel, this Japanese restaurant immediately draws attention with its commanding views. Sushi and tempura served at the dedicated counter, along with beautifully presented Shokado bento, are among its popular offerings. However, to fully appreciate OMI-BEEF, the course menu is recommended. The meal begins with simmered shrimp and seasonal beans, followed by tempura made with fresh fish from Lake Biwa. It then reaches its highlight: OMI-BEEF sukiyaki. The shoulder loin, sliced to an ideal thickness, offers a well-balanced harmony of fat and lean meat. The house specialty—OMI-BEEF topped with a refined wasabi-infused sauce (¥4,500 à la carte)—is also not to be missed.

• Sushikei Gensan

  

  This restaurant brings together two local favorites: Sushi Kei, a long-established mackerel sushi shop along the historic Hokkoku Highway, and Gensan, renowned for its OMI-BEEF. Thanks to this collaboration, guests can enjoy both in one place. The sukiyaki is prepared in an iron pot using only a dashi-infused warishita sauce. Begin by tasting the OMI-BEEF loin after only a brief simmer, allowing you to fully enjoy its melt-in-the-mouth texture. To finish, savor the signature mackerel sushi made with plump mackerel sourced from waters near Kyushu. With spacious tatami rooms and private seating, guests can relax and take their time enjoying the tranquil atmosphere of the Oku-Biwako area.

• Restaurant Gyuishi

  

  Founded nearly half a century ago as a butcher shop, this long-established restaurant offers sukiyaki well worth the visit for both flavor and value. “We prepare our sukiyaki in custom-made Shigaraki pottery. It heats gently, allowing guests to enjoy the meal at a relaxed pace.” says manager Hiroaki Matsumoto.
  Care is also taken with the seasoning. The broth, made from dashi drawn from bonito flakes and shrimp, is aromatic yet light. Be sure to finish with zosui (rice soup) to enjoy every last drop.

• WADEN

  

  Sukiyaki can be enjoyed inside a beautifully preserved traditional house overlooking Hachiman-bori, just steps from Himure Hachimangu Shrine. Tender loin is paired with local specialties such as bright red konnyaku and hand-grilled clove-shaped fu. The gently sweet seasoning pairs beautifully with Omi rice, known for its distinct, well-defined grains. “We hope guests can truly experience Shiga.” says owner Shoko Wada, who also places great emphasis on offering a wide selection of local sake. An ideal stop before or after a canal boat cruise.