Niku Ryori Fukunaga (肉料理ふくなが) Moriyama

I finally got to visit a restaurant I've wanted to go to for a long time. Even though I live nearby, it always felt a bit intimidating to go there.I went for lunch with my son, just the two of us! Since it was our first time, I was advised to try the JPY 8,000 course, which is the most budget-friendly option, when I made the reservation. ✨The course combined medicinal herbs with meat and seasonal vegetables, making it a thoughtful and well-balanced meal for our health.My elementary school-aged son found some of the herbal elements a bit challenging, but the meat was incredibly tender and, most surprisingly, sweet! I was amazed by that.I learned that the cows are fed differently, which affects the nutritional value.We had a delightful lunch while discussing the reasons behind the combination of ingredients and their health benefits!I will definitely bring my daughter next time. Thank you very much! Less

We visited during a trip to Shiga as a couple. It was truly delicious. I’ve been to various yakiniku, meat kaiseki, and teppan-yaki places, but this one was the best by far. I was surprised to find myself convinced after just the second or third dish that this was the best I’ve ever had.The shabu-shabu, grilled meat (served with broth), minced meat rolls, and hamburg steak were particularly outstanding. Additionally, I was amazed by the speed of service. We usually eat relatively quickly, but the dishes came out just as fast, leaving me personally very satisfied. Less

In Moriyama City, Shiga Prefecture, it’s about a 10-minute walk from Moriyama Station.This is a beef restaurant.The owner’s family runs a prestigious dairy farm, and they use the finest Omi beef.I had been unable to visit due to timing issues, but this time I was fortunate to find an available seat.Out of the 14 seats, 8 are private rooms, so usually, there are only 6 counter seats.Also, they only do one seating during lunch (probably the same for dinner). Now I understand why it was always fully booked at the last minute.I visited for lunch.I ordered the "Omakase Course" (JPY 12,000) and a glass of Japanese sake "Matsu no Tsukasa" (JPY 900).The total bill was JPY 12,900.Here’s what the course included (the items with ★ contain beef):(1) Cold Shabu-Shabu ★(2) Assorted Delicacies ★(3) Potato Chips and Beet Soup(4) Hamburg Steak ★(5) Top Sirloin Steak ★(6) Salad(7) Rice and Pickles ★(8) Melon Soup with Herbal Granita(9) Herbal TeaThe quality of the meat was absolutely outstanding. What a remarkable cut!Especially, the (4) Hamburg Steak was shocking, and the (5) Top Sirloin Steak was completely different from anything I’ve had before.I thought there would be limits to the deliciousness of lean meat without relying on fat, but it exceeded all my expectations.This is not the lean meat we know. It doesn’t lose its flavor at all.It feels like it transcends the realm of lean meat.If one cannot be satisfied with this beef, what could possibly satisfy them?If there’s any possibility, it might be the fat, but the fat in the (2) Assorted Delicacies, which was a stew of beef marucho, was incredibly clear and on a different level altogether.I opted for the JPY 12,000 course this time as a trial, but next time I plan to splurge on the "Niku Sansan" course without hesitation.I want to reduce my visits to high-end yakiniku restaurants and allocate that budget here instead.The staff were friendly and provided attentive service.It was a very comfortable experience. Less

I had a business trip to Shiga Prefecture, and since I was in the area, I finally made my first visit to the restaurant I had been checking out for a while, Niku Ryori Fukunaga!I made a reservation through the restaurant's website 10 days in advance when I found an available slot.*Location: 2-3-7 Moriyama, Moriyama City, Shiga Prefecture *Access: 14-minute walk from JR Moriyama Station ■ The Tabelog Award 2026 Bronze Winner ■ Tabelog rating at the time of visit: 4.29 What I ordered (including one drink): *Homemade Ginger Ale *Cold Shabu-Shabu and Grilled Eggplant *Hassun Chilled Corn Soup, Seared Ribeye, Cutlet, White Omasum, Yukhoe, Various Vegetables *Chilled Beet Soup *Salad with Soybeans and Edamame *Hamburger Steak With leftover meat juices over rice *Soy Sauce Pickled Daikon and Red Meat with Vinegar Soy Sauce *Sirloin Cap Steak, Broccoli, and Potatoes *Rice and Pickles The rice is Hikari Shinseiki from Rurikei *Melon Sorbet After finishing my meal, I must say, I expected the hamburger steak to be delicious, but I was utterly amazed by how good the Sirloin Cap Steak was! I've had a lot of meat before, but this Sirloin Cap was in a league of its own. The cooking was perfect, and the quality of the meat was outstanding.The chef shared a lot of insights with me, and I enjoyed a wonderful lunch! Next time, I’d love to come back for dinner and enjoy some wine with my meal!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I made a reservation for a JPY 16,000 course.Considering the content, it’s not expensive at all; in fact, it’s quite reasonable.I almost felt full just from the appetizers.Make sure to go there with an empty stomach!The Hamburg steak and steak were exceptionally delicious.There was no unpleasant greasiness at all; they were tender and flavorful.The Hamburg steak had just the right amount of juiciness and was fluffy, pairing perfectly with rice.The steak was tender, and it went well with wasabi salt.I also had a glass of wine for JPY 2,500, which was a vintage and matched the dishes perfectly. I initially ordered Japanese sake, but I should have gone with the wine from the start.This place changes your perception of meat.I definitely want to visit again! Less

"The Holy Land of Omi Beef"It may sound a bit exaggerated, but among Wagyu lovers, it’s certainly not an overstatement.I visited Niku Ryori Fukunaga in Shiga Prefecture to enjoy their lunch course.This time, I was with my usual group of four friends.I look forward to the time spent around the table with this group just as much as I do the food itself.The history of Omi beef spans approximately 400 years.It is said to be one of the oldest among existing brand Wagyu.When discussing brand beef, the name "Tajima beef" inevitably comes up.Matsusaka beef and Kobe beef, like many other brand beefs, trace their lineage back to the Tajima breed.Of course, Omi beef historically carries on that lineage as well.However, it’s not as simple as saying, "Omi beef is Tajima breed." Today, excellent calves are sourced from across the country, and through Shiga's rich water, climate, and breeding techniques, they are raised into the brand known as "Omi beef."A brand is not completed by lineage alone.It is only through the skills and philosophies passed down over many years that one earns the right to bear that name.Brand beef and humans are surprisingly similar in this regard.As I delve into this topic, it could easily turn into a scholarly discussion, but ultimately, there is only one thing that truly matters:Is it delicious?The complicated discussions can wait until the meat arrives.The moment Omi beef is presented before me, the symposium on brand beef in my mind comes to a swift conclusion.On this day, I enjoyed an 8,000 JPY lunch course.Each dish was crafted with care, and the star of the show, Omi beef, lived up to expectations.The fat was finely textured, yet not heavy, melting away quietly with the warmth of my tongue.The unique refined sweetness and aroma of Omi beef create an illusion of savoring "air infused with umami" rather than just eating fat.Both my partner and I agree that Omi beef undoubtedly ranks among our top five favorite brand beefs.This lunch was a reaffirmation of that reason.Moreover, the course meal provided a natural rhythm to our conversation.From appetizers to the next dish,that little bit of space allowed for laughter, work discussions, and travel memories to deepen naturally.Perhaps food serves as a clock measuring the distance between people.Before I knew it, dessert time had arrived.Delicious meals leave you satisfied.Good meals fill your memories as well.This lunch was truly the latter."Where shall we go next to try another brand beef?"At the moment we began discussing this, I felt the answer for the day was already clear.Though I came to enjoy Omi beef, by the time I left the restaurant, I was dreaming of the next adventure in search of yet unseen brand beef. Less

I finally visited a restaurant I had been curious about for lunch.I made a reservation beforehand.The course featured herbal medicine throughout, and they also had a great selection of teas.I added some domestic Korean ginseng, which was delicious.Everything was tasty, but I personally found the first dish to be the most delicious.It was a wonderful course that allowed me to enjoy various cuts of meat in different ways, and I left feeling completely satisfied.I would love to go back if I get the chance! ^^ Less

I had been curious about this restaurant after seeing a review from a certain reviewer. Although my capacity for beef (especially rich Wagyu) has decreased, I thought I could manage a meat lover’s feast with this course that also includes medicinal herbs, so I visited with high expectations.In conclusion, I enjoyed the meal very much. Towards the end, I felt a bit full and worried about potential indigestion afterward, but it settled down within an hour. The fat from the meat was perfectly balanced, and the cooking was excellent; I truly felt satisfied after eating such delicious meat.In addition to tea, they also offer soft drinks and highballs infused with medicinal herbs, making it a great recommendation for those who, like me, have concerns about their digestive health. I appreciated the attentive service that considered my train schedule without feeling rushed. It was a great meal! Less

(Visit Rating: 4.28)This is a steakhouse specializing in Omi beef, located near my parents' home. It has been selected for the Tabelog Award Bronze 2026. I visited with my elderly parents, and although the restaurant mainly features counter seating, there are also private rooms with sunken kotatsu seating. We enjoyed an 8-course omakase meal (JPY 16,000) in one of these private rooms. From the very beginning, we were treated to exquisite Omi beef dishes, which made me worry about how the second half of the meal would compare. Each dish was meticulously prepared with a focus on medicinal herbs.The rice served at the end, which was paired with the Omi beef, was also delicious, but as someone in my late 50s along with my parents, the portion was a bit too much for us, and we couldn't finish it, which left me feeling a bit regretful.While it is not inexpensive, the satisfaction we received exceeded the cost, allowing me to treat my parents well. I definitely want to visit again. It was a great meal! Less

Draft BeerHomemade TofuJapanese Herbs (Kangamon, Clove, Yabunikkei, Kuromoji)Using Japanese Camellia OilChai-styleAppetizerBeef Sashimi (Rib Cap)Zucchini (Genovese Sauce)Tomato (Soy Sauce Koji and Yuzu)Marinated Korin-kiPlum Jelly with Korean Ginseng, Bakumontou, and Kuromoji JellyGinger-topped TrippaHorumon TonpoloCharcoal-grilled TechanToday's WineBurgundy Pinot Noir 3021Philippe LiberraCharcoal-grilled Hanging Tender with Clear BrothSaikyo-marinated Katsu (Marushin)Cold Shabu (Sirloin Cap)HighballLaphroaigChilled SoupVichyssoiseSukiyaki Meat (Ribeye and Sirloin Cap)Main DishSukiyakiVegetable SaladHatomugi ToppingWhite RiceKyoto Rice Hikari ShinseikiHomemade Spicy OilDessertWhite Peach CompoteHerbal Granita from Ibuki MountainBlended CoffeeJerky (Prototype)Applewood Smoked Less

Chef Fukunaga's family is well-known for Maruki Farm. He opened this restaurant in 2015, focusing on beef dishes, but has also embraced the concept of medicinal cuisine in recent years. I want to evaluate the pure flavors and experiences here, and since it's hard to convey everything in a few words, I won't go into too much detail. However, the chef's thoughts on food and lifestyle are truly wonderful, so I encourage anyone who visits to ask him about it.This was my first visit, and I ordered the JPY 12,000 lunch course. Personally, I found the combination with medicinal cuisine to be a huge hit. The course, with its hints of acidity and aromatic herbs, left me feeling surprisingly light even after a satisfying meal. I would love to try a more expensive course next time.---◇ Rice Porridge 〇 A dish made with rice cooked in broth extracted from rice bran, paired with meat miso. The slightly roasted flavor enhances the sweetness of the rice, making for an enticing start.◇ Appetizers Dishes like chawanmushi (savory egg custard) made with persimmon skin broth, bamboo shoots mixed with mugwort and black wood, and beet granola, all add a unique twist. Each dish is balanced with acidity and aromatic herbs, making you eager to move on to the next.◇ Shabu-Shabu with Eggplant, Fennel, and Star Anise 〇 This was my favorite dish of the meal. The aroma of star anise and the sliced cucumber give it a distinctly Chinese flair. The scent of fennel highlights the soft sweetness of the cooked eggplant. The harmony of the meat's aroma and sweetness encourages you to savor each bite. The slightly thicker cut of meat lingers in your mouth, revealing its robust aroma and flavor. This dish truly showcased the restaurant's concept.◇ Offal Stew A simple stew with a perfect amount of ginger. The fat was not too heavy, allowing it to be enjoyed like a light soup.◇ Soup with Soy Milk This soy milk soup seems inspired by Taiwanese Shentoujian. Pouring warm soy milk over vinegar causes parts of the soup to curdle slightly. The strong umami base from the beef allows the creaminess and acidity of the soy milk to be well-balanced. It was a comforting dish that lingered pleasantly.◇ Salad A refreshing palate cleanser without any unnecessary elements, which was delightful.◇ Hamburg Steak 〇 This meat can be enjoyed raw, and the inside is still red. When you cut into it, the juices flow out with a unique texture. It has a nice charred aroma while still allowing the iron flavor from the raw beef to come through. If I had to suggest something, the seasoning was a bit strong, so with the quality of the meat and the flow of the course, a lighter touch with minimal salt and acidity might have allowed the meat to shine even more. However, the red meat served with pickles in vinegar and soy sauce at the end seemed to be the best way to enjoy it here. I was impressed. By the way, I enjoyed the leftover meat juices with some freshly cooked rice, which was delicious.◇ Top Sirloin with Garnish (Garlic Sprouts, Snap Peas, etc.) The main steak, cooked rare with a very simple preparation. The color of the red meat is quite deep. Taking a bite of the slightly larger cut, it may not be flashy, but the more you chew, the more the aroma and flavor of the beef burst forth. I could stay lost in this flavor forever.◇ Rice with Pickles 〇 The rice is from the Hikari Shinseiki variety from Rurikei. It was incredibly delicious. Although it should be a variety derived from Koshihikari, it had a slightly lighter flavor, and the individual grains had a long-lasting aftertaste. Given the memory of the meat's umami and aroma up to this point, this rice felt even more flavorful.The accompaniments included namul (seasoned vegetables) of cabbage and garlic chives, soy sauce-pickled daikon, and red meat mixed with vinegar and soy sauce, making it hard to stop eating.◇ Jasmine Tea Pudding with Medicinal Tea For dessert, there was medicinal tea and pudding. The pudding had a faint jasmine aroma, combined with jasmine tea syrup. The medicinal tea, based on Japanese black tea, was blended with various aromas like cacao and jujube. It had a solid sweetness without being overwhelming, making it perfect for after a meal. I wonder if the chef's wife, who holds a qualification in medicinal cuisine, had a hand in this.The meal concluded without losing the restaurant's unique character, leaving me with a very happy feeling. Less

This was my first visit to the restaurant, which is a Tabelog Award BRONZE 2026 selected establishment.Although it specializes in Omi beef steaks, the course menu incorporates elements of medicinal cuisine throughout.- Tataki of Outside Knuckle, dressed with garlic and smoked- Sukiyaki of Sirloin Cap, served with mugwort sauce and bamboo shoots- Beef medicinal soup with soy milk and kaffir lime- Salad with lentils- Hamburg Steak: fluffy and juicy, this was my favorite dish of the course- Steak of Maru (round cut): I preferred a cut with a bit more fat- Mugwort ice cream and konatsu (a type of citrus) Less

I made a reservation and visited on a Saturday afternoon. It’s a bit of a walk from the station, but the directions are easy to follow.The lunch course featured many appetizers with a fragrant herbal aroma, and they were delicious. I particularly enjoyed the seasoning of the mountain vegetable side dishes and the flavor of the grilled meat.The specialty, the Hamburg steak, was incredibly smooth and tasty on its own.The main dish, the steak, was well-cooked with a nice red color, and the sauce complemented it perfectly.I don’t often have the opportunity to visit Moriyama, but since the food was so good, I would like to plan another visit. Less