Omi Beef — One of Japan's Three Premium Wagyu

Omi beef (近江牛, Omi-gyu) is one of Japan's three most prestigious wagyu brands, alongside Kobe and Matsusaka beef. Raised in Shiga Prefecture for 400+ years, Omi beef cattle are descended from black-haired wagyu bloodlines and raised under strict protocols — specific feed, stress-free environment, and careful marbling development. The result is beef graded A4–A5 with intense marbling (BMS 8–12), producing buttery texture and rich umami.

Omi beef's history predates the other premium brands — cattle raising in Omi region dates to the 1590s when locals supplied beef to samurai and nobility (during a period when Buddhism discouraged meat eating, making beef rare and prestigious). Today, authentic Omi beef must come from certified cattle raised in Shiga for at least 14 months. Restaurants in Otsu and throughout Shiga prefecture specialize in Omi beef preparation — yakiniku (grilled), sukiyaki (hot pot), shabu-shabu (sliced thin for hot pot), and steak.