Kanzen Koshitsu Yakiniku Sudaku Ukiyotei

We offer a variety of cuts such as rare Omi beef tongue, crispy and juicy Omi beef tongue kalbi, marinated tenderloin, aged sirloin, and mille-feuille. In particular, the mille-feuille is a dish where thinly sliced meat is layered and grilled, enjoyed with a special sauce made from egg yolk and dashi. For appetizers, you can savor Omi beef seared sashimi, and to conclude the meal, you can enjoy Omi rice cooked in a clay pot or tea somen, all part of a course that incorporates elements of Japanese cuisine to fully appreciate Omi beef.

The entire venue is designed with completely private rooms, providing a calm space that emphasizes privacy. Each room features different wallpaper and blankets, showcasing thoughtful attention to detail. High-end brand tableware such as Louis Vuitton, Hermès, and Baccarat is used for plating the dishes, enhancing the visual beauty as well.

While preserving the rich tradition of Omi beef, we are committed not only to providing meat but also to maximizing the deep allure of Omi beef, creating an innovative culinary experience. To deliver the best 'pure Japanese yakiniku cuisine' to our customers, we engage in daily research and ingenuity, constantly exploring new possibilities for Omi beef.

Born in Otsu City, Shiga Prefecture, after training in Japanese cuisine at renowned restaurants in Kyoto and Shiga, he established Japanese cuisine using Wagyu at 'Kappo Takada'. He deepened his knowledge of meat dishes at a famous yakiniku restaurant, and in 2020, he joined Omi Beef Co., Ltd., where he now serves as the executive chef. Based on the techniques of Kyoto cuisine, he expresses a unique style of 'pure Japanese yakiniku cuisine' using Omi beef and Omi vegetables.