We are the Official Omi Beef Server who certified by Shiga Prefectural Government.
We are specialized in cooking Omi Beef the best.
We have Wagyu Yakiniku, Wagyu Steak off course and varieties of original menus at us only
“Why not dine at the best Wagyu Restaurant?”
We are the Official Omi Beef Server who certified by Shiga Prefectural Government.
We are specialized in cooking Omi Beef the best.
We have Wagyu Yakiniku, Wagyu Steak off course and varieties of original menus at us only
“Why not dine at the best Wagyu Restaurant?”
Okaki's Particular
Since its establishment in 1839 as a cattle and horse trading company, Okaki has evolved its business in line with changing times, culminating in the development of our current beef fattening operations.
Nestled in the rich natural environment for many years, we continually refine our traditional breeding techniques to create even more delicious Omi beef.
We are committed day and night to meeting your expectations with passion and dedication.
OMI BEEF OKAKI
It is renowned as one of the top three Wagyu beef brands alongside Kobe beef and Matsusaka beef, considered Japan’s oldest brand of beef.
Our Omi beef is known for its tender texture and rich aroma.
While many cuts of beef that are visually appealing tend to have high fat content and a high melting point, resulting in a tough texture, our Omi beef has a low melting point, giving it a succulent and aromatic quality that melts in your mouth the moment you taste it.
We strive to excel in flavor, emphasizing our dedication to quality by continuously exploring various feed, water, and practices beneficial to our cattle.
With an unwavering commitment to crafting even more delicious Omi beef, we refine our traditional breeding techniques day by day.





I was impressed not only by the quality of the meat, but also by the staff's service and presentation.
This is a store you will definitely come back to!









普段あまりハンバーグを食べないと言うのもありますが、過去イチ美味しかったです。機会があれば焼肉も是非食べてみたい。単価は高めですが、コスパは十分だと思います。
開店直後だったためか、自分以外おらず、提供はかなりスムーズだった反面、店員さんが待っててちょっとプレッシャーでした。今度はもうすこしゆっくり食べたいです。

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ร้านคนละแนวกันเลย
มีเมนูหลากหลายแบบ เนื้อหลากหลายส่วน มีเตาย่าง มีพนักงานดูแล ย่างให้ ให้คำแนะนำที่ดีมาก บริการดี
เนื้อดีมากกกก แบบ ไม่ต้องคอยไปกินที่ญี่ปุ่นก็ได้ และราคาถือว่าไม่สูงมาก (เทียบกับร้านเนื้อดีๆ ที่ญี่ปุ่น)
^_^
.
ไวน์ที่ร้านก็ดีค่ะ เลือกมาได้เหมาะกับการดื่มคู่เนื้อแดง
.
^_^



ランチには少し高めですが、中が生の状態で牛肉を食べさせる焼き方です。タイ人は食べられないのではと心配してしまいます。美味しかったです。
昼に再訪。
焼肉を頂きました。
食べさせ方が日本的で、美味しいのですが、値段は日本以上です。

สั่งแฮมเบิร์กมาชุ่มฉ่ำจุ้ยส์ซี่มากค่ะ
อีกเมนูเนื้อฮารามิก็อร่อยค่ะ

เราชอบน้ำจิ้มที่มีมาให้เลือกหลากหลายดี กิมจิ (สั่งเพิ่ม) ก็อร่อย พนักงานให้บริการดีแนะนำดี
#TravellingAsACouple


กลางวันจะไม่ตาอจมีอะไรให้เลือกสั่งมากนัก


We went there for lunch and they offered set lunch menu which is very food for value.
We also ordered the charcoal grill!!
Chicken/ pork also in very high quality
Definitely will be back again.
Good value vs Good Quality


Different preparations from raw (tataki, yukke, etc.) to cooked (yakiniku, shabu shabu, steak, and sukiyaki, hamburg, etc.) dishes
They also have different sauces and dips but the beef is already so well prepared not alot of sauces are needed.
A la carte and set menus are available here.
Quite highly priced but worth given the quality of the beef and how well it is prepared. Lunch prices are slightly cheaper
They have private room available.
Parking is available in the community mall it is in. Valet is also available if parking is full.
Staff is friendly but this place can be very busy especially during evenings.
Reservations are recommended especially during weekends.

For the first time I was able to taste the same quality meat as on a trip to Tokyo, but it was here…in Bangkok
What I recommend everyone to try is the beef tongue, I love it so much. I book this restaurant in my lovely pocket already ❤️

小さなお子さん連れの家族に人気で、子供用椅子もしっかり用意してある。ハンバーグは大人も子供も喜ぶとろける美味しさ。ランチ一人あたり300バーツ(税サ別)しないのでコストパフォーマンス抜群。店員さんも気さくに応じていて感じが良い。
大人向けにはローストビーフと辛いジントニックが感動できるほど激ウマ。焼肉ランチと組み合わせて満喫。平日ランチが金曜から月曜に限定されてしまったのが残念。持ち帰りメニューもある。
夜はメニューは異なるがさらに美味しい。料理長が肉専門シェフで、1ヶ月に1頭半のお肉を捌くとのこと。なるほどプロのお仕事。