Saga Wagyu is a premium Japanese Black Wagyu brand raised in Saga Prefecture under strict quality standards. Renowned for its delicate marbling, exceptional tenderness, and refined sweetness, Saga Wagyu offers a luxurious dining experience and is highly regarded both in Japan and overseas. It is an excellent choice for steak, yakiniku, sukiyaki, and other high-end culinary applications.

Hida Wagyu is a premium Japanese Black Wagyu brand awarded only to beef from cattle that have been raised for the longest period in Gifu Prefecture, by producers certified and registered by the Hida Beef Brand Promotion Council, and that meet specific grading standards. It is known for its fine and tender texture, beautiful marbling, rich aroma, and deep flavor, making it highly valued for a wide range of dishes such as yakiniku, steak, sukiyaki, and shabu-shabu.

Omi Beef is one of Japan’s oldest and most historically significant Wagyu brands, awarded to Japanese Black cattle raised for the longest period in Shiga Prefecture. Nurtured by the region’s rich natural environment and clean water surrounding Lake Biwa, it is known for its fine texture, beautiful marbling, and refined sweetness of fat. Omi Beef is highly valued in a wide range of dishes, including sukiyaki, shabu-shabu, steak, and yakiniku.

Kobe Beef is one of Japan's most prestigious Wagyu brands, produced exclusively from Tajima cattle raised in Hyogo Prefecture and certified under exceptionally strict standards. Renowned for its exquisite marbling, refined sweetness, and remarkable tenderness, Kobe Beef has earned worldwide recognition as a symbol of Japanese culinary excellence and luxury dining.

Matsusaka Beef is one of Japan’s most prestigious Wagyu brands, awarded only to Japanese Black virgin female cattle that have been raised for the longest period and completed their final fattening within the Matsusaka Beef production area in Mie Prefecture, and that are registered in the Matsusaka Beef Individual Identification Management System. It is renowned for its fine marbling, refined sweetness of fat, deep aroma, and melt-in-the-mouth texture, making it highly valued for sukiyaki, steak, shabu-shabu, yakiniku, and other premium dishes.

Furano Wagyu is a branded Wagyu produced by the Taniguchi Farm Group in the natural environment of Furano, Hokkaido. It is made from high-quality Japanese Black Wagyu that meets specific grading standards and is known for its tender texture, smooth-melting fat, and refined umami that does not feel overly heavy. Raised against the backdrop of Hokkaido’s clean water and expansive environment, Furano Wagyu is well suited for yakiniku, steak, sukiyaki, shabu-shabu, beef sushi, and various premium culinary applications.

Hakata Wagyu is a representative Wagyu brand from Fukuoka Prefecture, carefully raised by farmers registered as Hakata Wagyu producers. Calves are mainly introduced from calf-producing regions in Kyushu and are slowly fattened in Fukuoka Prefecture for approximately 20 months. Raised on high-quality feed, including locally produced rice straw, Hakata Wagyu is known for its tender texture, rich juiciness, and deep umami flavor. It is a versatile premium Wagyu suitable for yakiniku, steak, sukiyaki, shabu-shabu, and a wide range of professional culinary applications.

Nagi Beef is a regional branded beef raised on designated farms in Nagi Town, Okayama Prefecture. Nurtured in the rich natural environment at the foot of Mount Nagi, with clear air and clean water, it is known for its well-balanced flavor, combining moderate marbling, rich lean-meat umami, and the gentle sweetness of fat. During the finishing period, the cattle are fed Sakushu Kuro, a local black soybean from the Shoei region, as part of a carefully designed feeding program. Nagi Beef offers the appeal of Wagyu-style richness without feeling overly heavy, making it a practical and attractive choice for professional kitchens.

Nagasaki Wagyu is a representative Wagyu brand from Nagasaki Prefecture, produced mainly from Japanese Black cattle raised within the prefecture. Nurtured in a natural environment surrounded by the sea, mountains, and islands, it is known for its rich lean-meat umami, mellow fat, tender texture, and full flavor. Rather than relying only on beautiful marbling, Nagasaki Wagyu is valued for its excellent balance between fat and lean meat, making it suitable for Japanese, Western, and creative premium cuisine.

Horai Wagyu is a rare branded Japanese Black Wagyu raised mainly in Shinshiro City and the Okumikawa region of Aichi Prefecture. It is carefully fattened by certified producers and must meet standards such as a meat quality grade of 4 or higher to be recognized as Horai Wagyu. Raised in a calm mountain environment with clean air and clear water, it is known for its concentrated lean-meat umami, refined fat, and tender texture. Horai Wagyu is well suited for premium dishes such as yakiniku, steak, sukiyaki, shabu-shabu, and beef sushi.