Dedicated to raising cattle for over 70 years, Arita Farm ishome to about 7,500 Japanese Black cattle. They use a blendof 10 carefully selected grains and four kinds of selfcultivated pasture grasses, emphasizing hormone andantibiotic-free, environmentally sustainable practices.

Known as Tajima beef, Hyogo Wagyu comes from a specific breedof Japanese Black cattle. Raised in Hyogo Prefecture, thesecattle benefit from the region's sheltered, fertileenvironment, resulting in exclusive, high-grade beef.

Kagoshima beef, known for winning top prizes at "The WagyuOlympics," is renowned for its intense marbling and rich flavorprofile, containing high levels of beneficial fatty acids.

Raising 2,000 cattle, Nishinoharu Farm, under Nakanishisupervision, uses ground water from the Kirishima MountainRange and ensures no use of medicines or antibiotics,providing tenderness and a smooth cutting texture.

This brand of Japanese Black Wagyu, born and grown inMiyazaki prefecture, comes from cattle bred through aunique mating system, leveraging three major nationallineages for superior quality.

Raised at "Ushi no Nakayama" farm in Kagoshima, this Wagyuwas awarded by the Minister of Agriculture, Forestry andFisheries at the Wagyu Olympic in 2022.

With a history of over 400 years, Omi beef is one of the mostfamous branded wagyu in Japan. Originating from a region knownfor successful merchants, Omi beef was historically enjoyed bysamurai and promoted by the Omi Beef Association since 1951.