Presenting the genuine Wagyu A5 experience. ​So tender, it melts in your mouth with a rich aroma that is deliciously different. ​Please enjoy the extraordinary experience that appeals to your senses!
Ito wagyu


‘Wa’ means Japan and ‘Gyu’ means beef. Japanese Wagyu is blessed by Japan’s rich nature and food culture. Our Wagyu breed is Kuroge Washu cattle, raised on small farms, where they are nurtured like a part of the family and fed with grass, rice straw and silage This results in a highly marbled, extremely delicate meat. This exquisite meat has a mild texture and rich sweet aroma, and the fat contains a high content of unsaturated fatty acid, which boosts the flavour. Taste the refined flavours of Japan, and it’s highly sophisticated culinary tradition that has been passed from generation to generation of farmers.
Prepared kobe beef 


 Let us sets the record straight once and for all.
1: Wagyu Is Synonymous with High Quality?
Wrong. Not all wagyu is created equally. Wagyu translates simply as “Japanese cattle,” meaning that it covers a considerable range of beef under four official breeds. Amongst them, by far the most popular is the Japanese Black which represents around 90% of the country’s cattle. From this 90%, only around 4,000 to 5,000 of them annually make the official grade A5 or A5+. That rarity is what makes the very best wagyu so pricey.
2: Wagyu’s Fat Content Is Worryingly High
Not so. Scarce grazing space in Japan means that most wagyu cattle are raised in barns, with the resulting lack of extensive exercise aiding in the formation of marbled fat. While it’s true that the highest-grade USDA prime runs around 8 percent marbled fat and the finest wagyu up to a remarkable 25 percent, it’s all about the type of fat, as well as the size of your steak.
Also, those stunning white marble streaks that give waygu its unique pastel-pinkish hue contain largely monounsaturated fat with oleic acid, which has been shown in studies that it may reduce risk factors associated with cardiovascular disease. So yes, enjoy in the knowledge that your supremely pricy steak may even be helping to lower your LDL or ‘bad’ cholesterol.
3: Wagyu Cattle Are Massaged, Fed Beer and Played Classical Music
This is simply a myth and there is not much more to be said about it.
4: The Best Wagyu Should Only Be Served as Steaks
Wrong. In Japan they serve high-end Wagyu in multiple ways, including teppanyaki, sukiyaki and shabushabu, these ways of preparation emphasize the delicate flavor and mouth-watering textures of highly thin sliced Wagyu beef.  It doesn’t stop there. There’s Wagyu jerky, Wagyu beef noodle soup and Wagyu tartare too. Although all of these are delicious preparation and cuts they are hard to find in Europe.
5: Wagyu Has Been a Delicacy Enjoyed for Centuries
Surprisingly, wrong. Largely due to Japan’s Buddhist traditions, it was almost unheard of to eat beef for centuries during the feudal era known as the Edo Period. The comparatively small but very sturdy wagyu cattle were originally raised as draught animals to assist in ploughing fields and the eventual cultivation of rice.
During the Edo Period the country was also almost entirely cut off from the rest of the world, isolation which later ensured the purity of their cattle, especially so in mountainous Hyogo Prefecture, today the home of the best Kobe beef. People in Japan really only started eating beef from around 1880 onwards.


To ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association. Wagyu beef is graded based on the yield grade and meat quality. The yield grade refers to the ratio of meat to total weight of the carcass and is classified into the grades from A to C with A being a grade of higher yield. Meat quality is classified into five grades from 5 to 1 based on beef marbling, color and brightness of the meat, firmness and texture of the meat and color and brightness of the fat. The lowest of the four individual grades is the final grade allocated to the meat. We only sell A5 grades which is the highest of quality as per the grading system.
Grading system


Each and every Wagyu cattle is given time and attention, and raised lovingly by feeding specialists of Japan. In addition to a well managed environment - a carefully designed diet including rice, hay, wheat and bran to raise cattle that are both healthy and produce great tasting beef, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle – Wagyu cattle are bred with human compassion and attention. Outstanding production technologies and the pride of the master in pursuit of the perfect Wagyu gives way to a superior quality found nowhere else in the world.
Kuroge washu black cattle


Portioned A5 Japanese Wagyu Beef
Salt and Pepper
1. Allow the steaks to come to room temperature, and pat dry. This will allow the steaks to cook evenly throughout. 
2. Pre-heat the steak on 60 degrees in the oven Celsius for 20 minutes. This ensures maximum flavor and the inside of the steak being on perfect temperature.
3. Heat pan thoroughly on medium to medium high heat.
4. For thin steaks, sear on 1 side for 45 seconds, flip once, and sear for 30 seconds for a rare cook. For thick steaks, sear for 1 minute on each side. Please don't use butter or oil for cooking. Wagyu meat already carries sufficient natural fast-melting fat that serves as oil during the cooking process. Therefore, we strongly suggest NOT to use any additional fat such as butter or oil.
5. Season with salt and pepper (preferred Fleur de sel) on each side.
6. Allow the steaks to rest for at least 2 minutes prior to serving.
Prepared steak
What to remember from A5 Wagyu?  
An exclusive and intense flavor experience
Authentic A5 Graded beef
Each steak is hand cut
Japanese Kuroge (Black Cattle)
Product of Japan