We are engaged in an export business that brings the appeal of Miyazaki Beef, Japan's finest black wagyu beef, to European dining tables.
Miyazaki Beef has won numerous top awards at domestic and international competitions, and its quality and flavor are highly regarded by gourmets around the world.

Does the book say that Wagyu is "Made in Japan"?

The "WAGYU" brand is gaining attention around the world.
However, not all of this beef is from cows raised in Japan.
Currently, there are many Australian and American WAGYU beef products on the market, and even if they are labeled "WAGYU," their origins and quality can vary.

Kitchodo deals in "genuine Japanese beef."

We at Kitchodo only deal in Japanese Black beef that is born, raised, and managed in Japan.

- Purebred Japanese Black beef, raised in Japan with great care by Japanese farmers

- Comes with a registration certificate and individual identification number, for full traceability

- Safe and regular export route, processed at an EU export certified facility in Japan

We deliver the value of "true Japanese beef" that cannot be conveyed by the name WAGYU alone.

JAPANESE WAGYU # WAGYU

• JAPANESE WAGYU (Japanese Wagyu)
→ Black Wagyu born and raised in Japan (bloodline, breeding management, and quality meet Japanese standards)
・ WAGYU (Wagyu breed raised in Australia, the United States, etc.)
→ Beef bred and raised overseas based on Wagyu bloodline (quality and flavor may vary)

The taste, aroma, softness, and fat texture are all different.

Now that wagyu beef from all over the world is competing with each other, Kitchodo is committed to delivering only "genuine Japanese wagyu beef."

Producers who want to protect their brand value, restaurants and chefs who want a different taste, and high-end end users

We will export so that everyone can experience the essence of "Japanese Wagyu."

Melting fat, delicate aroma, and lingering umami flavor.

Wagyu beef is not just "high-quality meat." The moment you take a bite, the marbled fat melts on your tongue. It has a sweet, savory aroma and a deep flavor that spreads the more you chew. And even the aftertaste that lingers in your mouth is a work of art.

The fat (oleic acid) contained in Wagyu beef has a low melting point and melts at body temperature.
This makes it extremely smooth and not heavy to the touch.
The muscle fibers are also finely textured, making it both tender and juicy.
"The fat is sweet," "It's light despite being beef," and "It has a strong red meat flavor." These are the reasons why top chefs around the world are fascinated with Wagyu beef.

The art of raising. How you raise it determines the flavor.

From birth to rearing, each and every Wagyu cattle is carefully managed by skilled craftsmen.

- A stress-free rearing environment
- High-quality local feed and water
- Detailed management tailored to the cattle's growth

All of these combine to produce a one-of-a-kind flavor.

Wagyu is "raised meat" - a living work of art that crystallizes nature and human skill.

A European dining experience that will enchant all your senses.

Wagyu beef is not just a "cooking ingredient." Each dish becomes an experience, a memory, and a story.

・ A signature dish at a high-end restaurant

・ The main dish for a special dinner

・ A "talked-about dish" that sparks social media posts from foodies

This is why Wagyu beef is popular in Europe.

Key Points of Shiitake!

Rich in umami from glutamic acid and guanylic acid — the "fifth taste".
Abundant in dietary fiber, vitamin D, and minerals.

Key Points of Shiitake!

Rich in umami from glutamic acid and guanylic acid — the "fifth taste".
Abundant in dietary fiber, vitamin D, and minerals.