Brands

From the world-renowned Kobe to the artisanal Matsusaka. Discover the rich heritage behind Japan's finest beef.

Showing 66 brands

Akita Nishiki Beef

The Rice-Fed Jewel of the North. Raised in pristine snowy conditions and fed the famous local "Akitakomachi" rice, this highly exclusive Wagyu brand offers a uniquely sweet, incredibly light flavor profile.

Kumamoto

Amakusa Kuroushi

The Oceanic Masterpiece. Raised on the pristine Amakusa Islands, this Kumamoto Wagyu absorbs marine minerals from the sea breeze, resulting in a profoundly savory umami and a clean, melting fat profile.

Aomori

Aomori Kuraishi Beef

The Northern Masterpiece. Raised in the brutal, freezing winters of the deep north, this highly refined Wagyu develops incredibly fine, snow-like marbling and a remarkably clean, crisp flavor profile.

Tokushima

Awa Beef

The Sun-Drenched Pride of Shikoku. Raised in the warm, mild climate of the Yoshino River basin, this Wagyu is famous for its incredibly glossy, low-melting fat and deep, satisfying umami.

Hokkaido

Biei Wagyu

The Sweet Sake-Lees Masterpiece. Raised in the incredibly scenic, rolling hills of Hokkaido and fed a unique diet of sake-kasu, this Wagyu boasts an intensely sweet, floral aroma and remarkably clean fat.

Saitama

Bushu Wagyu

The Historic Pride of the Kanto Region. Raised with an intense focus on cleanliness and slow fattening, this Saitama Wagyu offers an incredibly refined, delicate fat that melts perfectly clean.

Fukushima

Fukushima Beef

The Resilient Masterpiece. Raised in the incredibly fertile, water-rich environment of the Aizu basin, this Wagyu offers a perfect, harmonious balance of savory red meat and elegant marbling, backed by the strictest quality controls in the world.

Hokkaido

Furano Wagyu

The Northern Oasis. Raised in the majestic alpine valleys of Furano, Hokkaido, under extreme seasonal temperature variations. Nourished on a proprietary blend featuring local beer lees, it delivers an exquisitely balanced, sweet snowflake marbling and rich, deep muscle flavor.

Fukuoka

Hakata Wagyu

The Sweet Masterpiece of the Chikugo Plain. Raised on high-quality rice straw in the agricultural heartland of Kyushu, this Wagyu is famous for its bright white marbling and undeniably sweet flavor.

Kanagawa

Hayama Beef

The Ocean-Breeze Masterpiece. Raised in the mild climate of the Miura Peninsula and fed an artisanal diet of cooked rice and sweet Okara, this phantom Wagyu boasts incredibly pure white, uniquely sweet fat.

Gifu

Hida Beef

The miracle of the Japan Alps. Discover how the genetic legacy of a single legendary bull, Yasufuku-go, combined with pristine alpine water, created the breathtaking "mesh" marbling of Hida Beef.

Ibaraki

Hitachi Beef

A masterpiece of balance from the Kanto Plain. With roots tracing back to the Tokugawa Shogunate in 1832, Hitachi Beef is produced by an elite guild of designated farmers, resulting in a perfectly balanced, powerful, and meaty Wagyu.

Miyazaki

Ibusana Beef

The Primal Rebellion. Raised exclusively in Miyazaki, Ibusana is a legendary crossbreed of Japan's oldest purebred, the Takenotani Tsurugyu. Rejecting modern BMS-centric fattening, it offers an uncompromising, iron-rich red-meat "Uma-Aka" complexity and a deeply satisfying, powerful bite.

Mie

Iga Beef

The "Phantom Beef" of the Iga Ninja. Raised in the intense climate of the Iga Basin, this extremely rare, locally consumed Wagyu boasts a powerful red meat umami that stands in stark contrast to its neighbor, Matsusaka.

Nagasaki

Iki Beef

The Sacred Island Melt. Raised on the Island of Gods in the Genkai Sea, this pristine Wagyu is famous for a low-stress environment that produces fat so soft it practically liquefies at room temperature.

Saga

Imari Beef

The Artisan Masterpiece. Raised in the serene, historic pottery region of Saga Prefecture, this Wagyu boasts incredibly dense, fine marbling and a profound depth of savory flavor.

Okinawa

Ishigaki Beef

The hidden "Mother Island" of Wagyu. Discover how this tropical paradise in Okinawa served as the secret breeding ground for Japan's most famous brands before stepping into the global spotlight at the year 2000 G8 Summit.

Ehime

Iyo Beef

The Taste of Silk. Raised in the mild, stress-free climate of the Seto Inland Sea, this Wagyu develops microscopic marbling that results in an incredibly smooth, silken texture and delicate sweetness.

Gunma

Joshu Wagyu

The Sukiyaki Masterpiece. Raised in the incredibly water-rich, pristine environment of Gunma Prefecture, this Wagyu offers a robust, structurally sound red meat that perfectly synergizes with traditional Japanese broths.

Kagoshima

Kagoshima Kuroushi

The Unstoppable Champion. Produced at scale in the sun-drenched volcanic terroir of the south, this Wagyu Olympics overall champion is famous for its extreme, perfectly balanced, buttery richness.

Chiba

Kazusa Wagyu

The Miracle of the Boso Peninsula. Raised on unique, iodine-rich water in a mild coastal climate, this highly refined Wagyu boasts incredibly soft, fast-melting fat and a remarkably clean sweetness.

Hyogo

Kobe Beef

The undisputed global king of Wagyu. Discover the incredibly strict grading criteria, the history of the pure Tajima strain, and the science behind its melt-in-the-mouth, delicate marbling in this ultimate master guide.

Yamanashi

Koshu Wine Beef

The Vineyard's Masterpiece. Raised in the sun-drenched basin of Yamanashi and fed an antioxidant-rich diet of wine pomace, this Wagyu offers an incredibly clean, delicate, and subtly fruity fat profile.

Kumamoto

Kumamoto Akaushi

The undisputed King of Red Meat. Raised in the vast, volcanic Aso Caldera, this Japanese Brown breed offers a massive, incredibly healthy, and robustly meaty alternative to the fat-heavy Japanese Black cattle.

Kumamoto

Kumamoto Wagyu "Wao"

The Emperor of Higo. Kumamoto's ultra-premium black-haired Wagyu, strictly graded A4 or A5. Reared in the fertile plains of Mount Aso and fed on pure volcanic spring water, it boasts a majestic, fine-mesh marbling and a deeply rich, melt-in-your-mouth beef flavor.

Wakayama

Kumano Beef

The Sacred Wagyu of the Misty Mountains. Originating from the historic draft cattle of the Kumano Kodo, this incredibly refined Wagyu offers an impossibly fine texture and a clean, elegant melt.

Kyoto

Kyoto Beef

The Elegance of the Imperial Capital. Shaped by the demanding, highly refined palates of Kyoto's elite chefs, this Wagyu is the ultimate expression of traditional Japanese "Miyabi" (elegance), featuring perfectly delicate, snow-like marbling.

Iwate

Maesawa Beef

Known as the "Yokozuna of the East." Discover the incredible history of how a horse-breeding region transformed into a Wagyu powerhouse, and how classical music creates the ultimate stress-free environment.

Mie

Matsusaka Beef

Revered as "Meat Art" in Japan. Discover the astonishing history, the strict virgin female requirement, the science of Wagyu-ko (sweet aroma), and the legendary rearing practices of Matsusaka Beef in this ultimate master guide.

Aichi

Mikawa Wagyu

The Pride of the Tokugawa Heartland. Raised on the fertile plains of Aichi with incredibly strict grading standards, this Wagyu offers a flawless harmony of fine, sweet marbling and deep, savory red meat umami.

Yamaguchi

Mishima Cattle

The Last Purebred Japanese Cow. A designated National Natural Monument, this incredibly rare cattle from a remote island escaped Western crossbreeding, offering a taste of pure, ancient red meat umami.

Okinawa

Miyako Beef

The Ultra-Rare Jewel of the Tropical Reef. Raised on a sun-drenched coral island, this elusive Wagyu develops a remarkably clean, sweet fat profile from its unique mineral-rich water and sugarcane diet.

Miyazaki

Miyazaki Beef

The modern, undisputed king of Wagyu. Discover the dramatic underdog history and the ruthless, data-driven breeding science that allowed Miyazaki to win the National Wagyu Olympics an unprecedented four consecutive times.

Okinawa

Motobu Beef

The Sweet Tropical Masterpiece. Raised in the warm sea breezes of Okinawa and fed a unique diet of fermented Orion beer lees, this Wagyu boasts intense marbling and a profound, sweet depth of flavor.

Niigata

Murakami Beef

The Masterpiece of the Snow Country. Raised in the intense cold of northern Niigata and fed a premium diet of Koshihikari rice straw, this Wagyu offers an incredibly rich, buttery, and profoundly sweet fat.

Nagasaki

Nagasaki Wagyu

The Coastal Champion. Raised on mineral-rich island pastures, this award-winning Wagyu is famous for its unbelievably delicate, melting tenderness and clean, subtly sweet fat.

Ishikawa

Noto Beef

The Oleic Acid Miracle of the Sea of Japan. Raised on the isolated and rugged Noto Peninsula, this incredibly rare Wagyu is scientifically proven to contain an astronomical level of melting, heart-healthy oleic acid.

Yamagata

Obanazawa Snow Beef

The Melting Masterpiece of the Deep Winter. Forged in extreme cold, this Yamagata Wagyu develops unique insulating fat with a miraculously low melting point, resulting in an ephemeral, vanishing melt.

Oita

Oita Bungo Beef

The Geothermal Melt of the Hot Spring Capital. With a century-old bloodline, this Prime Minister's Award-winning Wagyu is defined by an incredibly high oleic acid content and an instantaneous, clean melt.

Okayama

Okayama Chiya Beef

The Ancient Root of All Wagyu. Descending from the legendary "Take-no-Tani Tsuru" (Vine Cattle) bred in the Edo period, this incredibly rare beef offers a profound, historical umami forged by the region's ancient iron-mining past.

Shimane

Oki Beef

The Miracle of the Mineral-Rich Sea Breeze. Raised on the remote, rugged Oki Islands, this extremely rare Wagyu boasts a profound, naturally seasoned umami born from a diet infused with marine minerals.

Kagawa

Olive Wagyu

The Mediterranean miracle of the Seto Inland Sea. By feeding cattle the toasted pomace of local olives, Kagawa Prefecture created an incredibly rare, healthy Wagyu with unmatched levels of light, melt-in-the-mouth oleic acid.

Shiga

Omi Beef

With over 400 years of history, Omi is Japan's oldest beef brand. Discover its secret origins as samurai "healing meat," the terroir of Lake Biwa, and the science behind its uniquely viscous, melting fat.

Miyazaki

Ozaki Beef

The world's most famous single-farm Wagyu. Raised by the legendary Muneharu Ozaki and "live-aged" for over 30 months, this beef offers an incredibly light, mature fat that defies the heavy stereotypes of modern Wagyu.

Saga

Saga Beef

Famous for "Tsuya-sashi" (glossy marbling), Saga Beef enforces one of the strictest grading requirements in Japan (minimum BMS 7), ensuring an unbelievably rich and beautiful culinary experience.

Hyogo

Sanda Beef

The Historic Rival to Kobe Beef. Raised in the deep, foggy Sanda Basin, this purebred Tajima Wagyu is famous for microscopic marbling and an incredibly profound, intense umami.

Kagawa

Sanuki Wagyu

The Mediterranean Melt of the Seto Inland Sea. Raised in the incredibly mild, sunny climate of Kagawa, this Wagyu offers a refreshingly clean, golden fat profile and a vibrant, tender red meat.

Miyagi

Sendai Beef

The absolute zenith of Japanese grading. Sendai Beef holds the terrifyingly strict distinction of being the ONLY Wagyu brand in Japan that strictly requires an overall Quality Grade of 5 to be certified.

Shimane

Shimane Wagyu

The Prime Minister's Pride. Boasting the legendary Itozakura bloodline, this award-winning Wagyu from the Land of Myths offers incredibly fine, silky marbling and perfectly balanced deep umami.

Nagano

Shinshu Apple Wagyu

The Fruity, Sweet Masterpiece. Raised in the Japan Alps and fed a unique diet of fermented Nagano apples, this Wagyu boasts an incredibly glossy fat profile and a distinctively sweet, aromatic flavor.

Nagano

Shinshu Beef

The "Apple Wagyu" of the Japanese Alps. Raised on a unique diet of fermented Nagano apples, this incredibly innovative brand boasts a clean, sweet, and subtly fruity fat profile unlike any other Wagyu in the world.

Hokkaido

Shiraoi Beef

The Unyielding King of the Frozen North. Raised in the brutal winters of Hokkaido, this Wagyu develops a profound, sweet "survival fat" that captivated world leaders at the 2008 G8 Summit.

Hokkaido

Soya Kurogyu

The Beast of the Northern Edge. Raised free-range on the freezing, windswept hills of Japan's northernmost cape, this robust crossbreed offers incredibly powerful, heavily exercised red meat.

Hyogo

Tajima Beef

The absolute genetic origin of Japanese Wagyu. Discover the thousand-year history of closed breeding in the isolated mountains of Hyogo Prefecture that created the DNA foundation for Kobe, Matsusaka, and Omi Beef.

Yamaguchi

Takamori Wagyu

The Dassai-Fed Legend. Raised in Yamaguchi on a specialized diet featuring the sake lees of the world-famous "Dassai" sake, this incredibly rare Wagyu offers an exceptionally low fat-melting point, profound sweetness, and a silky, melt-in-your-mouth texture.