Origins
Japanese Wagyu is not one thing — it is many things, shaped by climate, bloodline, feed, and centuries of regional tradition. This is where each story begins.
Home of Kobe Beef — the world's most recognised and protected Wagyu designation. Only ~3,000 head of pure Tajima-gyu cattle achieve certification annually. Hyogo's mountainous Tajima region has been the spiritual home of Japanese Wagyu for centuries, its cattle isolated by geography and refined by generations of selective breeding.
三重Considered by many Japanese connoisseurs to be the finest beef in Japan. Matsusaka cattle are exclusively female, never bred, and raised with an intensity of care that produces extraordinary marbling depth. Supply is severely limited — most never leaves Japan. Those who have tasted Matsusaka rarely argue the point.
滋賀Ohmi Beef claims the title of Japan's oldest branded Wagyu, with a recorded history exceeding 400 years tracing to the feudal era. Raised near Lake Biwa, Japan's largest freshwater lake, Ohmi cattle benefit from a cool, humid climate that produces clean, well-distributed marbling with a characteristically subtle sweetness.
鹿児島Japan's largest Wagyu producing prefecture by total volume. Kagoshima's warm southern climate and extensive agricultural land support larger herd sizes than most prefectures. The resulting beef is prized for its consistent, high-quality marbling and a cleaner, more balanced fat profile — making it one of the most exported Japanese Wagyu brands to the U.S. market.
宮崎Three-time consecutive winner of Japan's Wagyu Olympics (Zenkaku Wagyu Noryoku Kyoshin-kai) — the nation's most prestigious cattle competition held every five years. Miyazaki beef is celebrated for its deep red colour, rich marbling, and umami intensity. Among the most exported Japanese Wagyu to the United States.
香川Shodoshima Island in Kagawa Prefecture is home to Olive Wagyu — cattle fed caramelised olive pulp from the island's olive oil industry. This produces exceptionally high oleic acid content in the intramuscular fat, giving the beef a distinctively sweet and aromatic flavour profile found nowhere else in Japan.
岩手One of Japan's largest prefectures and home to both Kuroge Washu (Japanese Black) and Nihon Tankaku (Japanese Shorthorn) production. Iwate's cooler northern climate produces cattle with a distinct fat texture — firmer and whiter than southern breeds, with a unique flavour profile that has attracted growing international attention.
北海道Japan's northernmost island is an emerging Wagyu export region drawing increasing international interest. Cattle are raised for 600–650 days in cooler conditions with access to open grazing — producing a clean, balanced marbling profile with a lighter, more delicate fat flavour. Hokkaido A5 represents excellent value within the premium segment.