Omi Beef

400 Years of History

Omi beef has a long history of being presented to the shogunate since the Edo period and is counted as one of Japan's "Three Great Wagyu." It is wagyu raised by farmers in Shiga Prefecture, with the Omihachiman, Nagahama, and Koka areas particularly known as production regions.

Distinctive Flavor and Meat Quality

Omi beef's characteristics are beautiful marbling and the flavor of fat with a low melting point. The melt-in-your-mouth texture and delicate yet deep rich umami set it apart from other beef.

Eating Methods

It can be enjoyed in diverse preparations including sukiyaki, shabu-shabu, and steak. Long-established butcher shops and high-end restaurants in Omihachiman and Nagahama offer specialized Omi beef courses.

Omi Beef and Tourism

Roadside stations and tourist facilities throughout Shiga Prefecture also offer Omi beef menu items, allowing authentic taste enjoyment combined with tourism. Omi beef souvenir products are also popular.