Enjoy Brand Wagyu and Izumo Soba! 11 Popular Restaurants to Experience Shimane Gourmet

Shima Umare Shima Sodachi Oki Gyuten is located in Ama Town in the Oki Islands. Here, you can enjoy Oki beef raised in a rich natural environment.
There are several lunch options, including the Oki Beef 3-Cut Lunch Plate. One of the restaurant’s charms is being able to enjoy Oki beef at reasonable prices.
Yakiniku is also available for dinner, and cuts such as fillet and sirloin can be ordered from 100g per serving.
Course meals such as the Oki Beef Shabu-shabu Course and Oki Beef Sukiyaki Course also include treats like beef nigiri and seasonal vegetables.

Gyutonbachi Matsue Store is in Matsue City, Shimane Prefecture.
This yakiniku restaurant lets you enjoy a wide variety of meats, including Shimane Wagyu, known for its refined sweetness, Daisen jidori chicken from Tottori Prefecture, fresh offal, and horse meat delivered directly from Kumamoto.
You can enjoy fresh meat prepared in many different ways. Menu items include the Luxurious Two-Kind Wagyu Platter and the Popular Three-Kind Platter.
There are also three course options, so you can enjoy high-quality yakiniku to suit the occasion. It is a great place to savor yakiniku that brings out the best in each type of meat.

This shabu-shabu restaurant lets you enjoy local Shimane Wagyu with your own individual pot.
You can choose from two kinds of broth and six kinds of dipping sauces to create a hot pot to your taste.
There are five course options, including the [Shimane Wagyu A5] Tsukeshabu Course.
Along with Shimane Wagyu and Okuizumo pork, every course includes fresh vegetables and finishing zosui rice porridge.
The limited-quantity grilled shabu-shabu, which lets you fully enjoy top-grade Shimane Wagyu, is also popular.

Karubiya Kei is a yakiniku restaurant in Matsue City, Shimane Prefecture, where you can enjoy Shimane Wagyu, the prefecture’s proud brand of Japanese Black beef.
Raised in the great outdoors, it is known for its vivid color, deep richness, and flavor.
Freshness is everything in yakiniku. That is why the restaurant strives to serve each order quickly after it is placed.
The recommended choice is the kalbi, which is also part of the restaurant’s name. You can enjoy its melt-in-your-mouth fat.
Other options include several kinds of fresh loin and offal.

Yakiniku Ginzan Wagyu is located inside Karakoro Art Studio, in the heart of Matsue sightseeing. This yakiniku restaurant uses Ginzan Wagyu, a local brand of beef.
Because it is directly operated by a Shimane farm, it uses only fresh Japanese Black beef with outstanding sweetness in the fat.
At Yakiniku Ginzan Wagyu, you will find a menu of dishes featuring top-quality Ginzan Wagyu, available at any time of day.
There are two course options, making it easy to fully enjoy every part of Ginzan Wagyu.

Founded in the late Edo period (1853–1868), Izumo Soba Haneya Main Store is a handmade soba restaurant that has passed down stone-milling and hand-cutting techniques through generations.
Valuing the tradition of kenjo soba, it preserves old traditions while also embracing new ideas.
It expresses the distinctive flavor of Izumo soba, which is made by grinding even the dark outer husk together with the grain.
One of its most popular dishes is the 3-Tier Warigo Soba, a cold soba dish eaten by pouring broth directly over the noodles.

Izumo Soba Arakiya is a two-story soba restaurant tucked into a residential neighborhood.
Founded in the Tenmei era (the 1780s), it is said to be the oldest Izumo soba restaurant.
Its signature dish is the local specialty, three-tier warigo soba. The standard way to eat it is to pour the broth directly over the noodles.
The restaurant is particular about using carefully selected domestic buckwheat, mainly from the Izumo area.
Its soba broth, made with dashi from local ingredients including urume iwashi sardines, adds depth to the noodles’ flavor.

This specialty Izumo soba restaurant stands in front of the main gate of Izumo Taisha Grand Shrine.
Its soba is made using a method called hikigurumi, in which whole buckwheat kernels are ground as they are, giving the noodles their dark color and rich flavor.
Tanakaya uses only domestically grown stone-ground buckwheat flour, carefully selected by season from places such as Hokkaido and local areas of Shimane Prefecture.
The restaurant’s rich soba broth is also excellent, made with a concentrated dashi drawn from ingredients such as natural ma kombu kelp and paired with a savory seasoning base using soy sauce hon-mirin from Taisha Town and traditional jidenshu sake from Shimane.

Bishukakoyuraku Main Store is located in Yonago City.
This izakaya serves fresh seafood landed at Sakaiminato and ingredients raised in the great outdoors.
Its signature dish is saba shabu, a new Yonago specialty made with mackerel caught off the San’in coast. There is also a limited-quantity Silver Saba Shabu available only on Fridays and Saturdays.
Using farm-raised mackerel with rich fat, it offers melt-in-your-mouth umami.
There are also more than 10 course options with at least 7 dishes, letting you fully enjoy a wide variety of mackerel dishes.

This teahouse is located in Goen Yokocho, a spot gathering local gourmet food, right in front of the main gate of Izumo Taisha Grand Shrine.
The ingredients used are all carefully selected and high quality, including Dainagon red beans sourced from local contract farmers for their exceptional flavor, size, and thin skin, as well as rice flour for mochi made from glutinous rice grown in Okuizumo Town.
Even the seaweed salt that enhances the sweet flavor of the zenzai is a rare product made in the Usagi area near Izumo Taisha Grand Shrine.

This shop along the approach to Izumo Taisha Grand Shrine is a collaboration between Otsumami Kenkyujo and Nihon Zenzai Gakkai.
The zenzai from Nihon Zenzai Gakkai is made by pairing freshly boiled Dainagon red beans with a clear zenzai syrup seasoned with four kinds of sugar and letting it rest, giving the soup a clear and light character.
You can enjoy it in many variations, including Izumo zenzai with chewy house-made shiratama dumplings.