Natsume Wagyu Farm for Business

The Most Affordable Authentic Japanese Wagyu, Raised on Our Own Farm Since 1962

We are the farm, not a trading company. Because we control raising, processing and export ourselves, we can offer genuine Japanese Wagyu at a price most importers can't match.

60+ Years
Raising Wagyu on our own farm — since 1962
4.7 ★ on Google
Our own steakhouse in Ginza, Tokyo (7,800+ reviews)
4.8 ★ on Google
Our own omakase counter in Shinjuku (1,000+ reviews)
Proven on Our Own Menus

We Raise It. We Cook It. We Serve It — Every Night in Tokyo.

We are the producer, not a trading company. The same Wagyu we export is served every night at our own restaurants in Tokyo — and because we cook it ourselves, our kitchen team can talk with yours, chef to chef, about cuts, yield and preparation.

Sliced Wagyu steak with grilled vegetables at our Ginza restaurant Wagyu steak rice bowl topped with egg yolk Wagyu burger served at our Ginza restaurant

Natsume Steakhouse (Ginza)

Our Wagyu steakhouse in Ginza — rated 4.7 on Google by 7,800+ diners.

Charcoal-grilled Wagyu served on a stone plate in Shinjuku Wagyu nigiri with gold leaf, served at our omakase counter in Shinjuku Wagyu course dish at our Shinjuku omakase counter

Natsume Omakase (Shinjuku)

Our omakase counter in Shinjuku — rated 4.8 on Google by 1,000+ diners. Wagyu nigiri and sushi-kaiseki courses, served nightly.

How It Works on Your Menu

From Our Farm to Yours

Thick-cut Wagyu steak, seared and sliced

Center-of-the-menu steaks

Recommended cuts
Ribeye and Sirloin for thick-cut steaks; Tenderloin for filet courses.
Plating & service
Seared over high heat and finished by resting, served sliced for the table with salt and fresh wasabi.
Typical menu price band
$XX–$XX per serving (to be confirmed for your market).
Wagyu nigiri with gold leaf at our omakase counter

Omakase & fine dining

Recommended cuts
Sirloin and Chuck Roll, portioned for nigiri, seared courses or sushi-kaiseki.
Plating & service
Thin-sliced, lightly seared, often finished with sea salt and citrus to let the marbling carry the dish.
Typical menu price band
$XX–$XX per serving (to be confirmed for your market).
Wagyu ichibo (rump cap) steaks, a yakiniku favorite

Yakiniku

Recommended cuts
Ichibo (rump cap) and Chuck Roll, sliced for tableside grilling.
Plating & service
Cut thin, arranged by cut on shared plates, grilled tableside over charcoal.
Typical menu price band
$XX–$XX per serving (to be confirmed for your market).
Product Lineup

A3–A5 Wagyu, Cut for Your Menu

Full set / half cut / portion cut available.

Sliced Wagyu sirloin with dense marbling in a wooden box

Sirloin

A3–A5 Grade

Specs and packaging available on request.

Wagyu tenderloin steaks on a tray

Tenderloin

A3–A5 Grade

Specs and packaging available on request.

Wagyu chuck roll steaks with rich marbling in a wooden gift box

Chuck Roll

A3–A5 Grade

Specs and packaging available on request.

Wagyu ichibo (rump cap) steaks on a bamboo leaf

Ichibo (Rump Cap)

A3–A5 Grade

Specs and packaging available on request.

Why Natsume Wagyu

Affordable Doesn't Mean Compromised

We keep costs low by controlling every stage ourselves — not by cutting quality.

Bloodline & Grading

Every animal is pure Japanese Black, raised on our own farm to our own standards. We supply A3 to A5 grades to match your menu and price point, with marbling assessed on Japan's national BMS scale.

The Fat Quality

Clean, light fat that never feels heavy, with a pronounced umami in the lean meat. It melts at a low temperature and finishes clean on the palate — guests can enjoy a full portion, not just a bite.

One Farm, Start to Finish

Because we raise, process and export directly — no trading company, no middleman — we pass the savings on to your kitchen. Cattle are raised slowly, with individual traceability from birth to shipment.

Supply & Logistics

A Supply Chain Built for Restaurants

Air-freighted fresh

Shipped chilled by air, never frozen, to preserve texture and aroma.

Cold chain managed

Temperature-controlled from our facility in Japan to your receiving door.

First delivery: approx. 1 month after contract

We prepare your first shipment to specification once the contract is signed.

Monthly recurring delivery cycle

After the first delivery, orders ship on a monthly recurring cycle.

The Farm

Natsume Wagyu Farm — Raising Wagyu Since 1962, Without a Middleman

Japanese Black cattle feeding at our farm A handful of the grain feed blend used to raise our Wagyu

Natsume Wagyu Farm has raised Wagyu for more than 60 years, managing every stage from breeding to finishing on our own land. Because we control production ourselves — rather than buying through a trading company — we can offer genuine Japanese Wagyu at a price most importers simply can't match.

The same beef served at our Tokyo restaurants and the beef we export come from the same herds, raised the same way.

FAQ

Frequently Asked Questions

What is the minimum order volume (MOQ)?

Minimum order volumes vary by cut and destination. Please contact our sales team for details.

Can we get samples?

Yes — please contact our sales team and we'll be happy to arrange free samples before you commit to an order.

How is wholesale pricing provided?

Wholesale pricing is provided together with our catalog. Request it via the button below or contact our sales team.

What are the payment terms?

Please contact our sales team.

What is the lead time?

Your first delivery arrives approximately one month after the contract is signed. After that, orders ship on a monthly recurring delivery cycle.

Ready to put Natsume Wagyu on your menu?

Email us for our wholesale catalog and pricing — we reply within 3 business days.

Contact Us