Japan's elite qualityserved fresh to you.
Bought at the farm, in Japanese, and sold direct to importers and distributors. The grade you agreed is the grade in the box, and the producer is named on your paperwork.
The best of Japan is not withheld on purpose. It simply never had a reason to travel.
A grower with four hundred kilos a year does not build an export desk. A fishery that sells out at home does not learn another language. So the finest of it stays, and what reaches the rest of the world is whatever was easiest to move. We exist to bring you the highest quality of what Japan can offer.
Our products.
One line open, seven on request. Each one says exactly where it stands, because a buyer planning a menu needs to know the difference between available and intended.
Japanese Wagyu
Black wagyu from Miyazaki, bought direct from the farm rather than through a trading house, with organic JAS certified lots available.
- GradeA5, with the beef marbling score stated separately
- OriginMiyazaki, with the farm and the establishment named on the quote
- CertificationOrganic JAS on certified lots, certifier and number stated per lot
- CarriageChilled 0 to 2 C by air, about 60 days of life, or frozen at minus 18
Japanese Kobe Beef
Tajima cattle born, raised and slaughtered in Hyogo, certified by the association that owns the name. The most counterfeited beef in the world, and the one with the strictest paper trail.
- BreedTajima-gyu, born, raised and slaughtered in Hyogo Prefecture
- GradeBeef marbling standard 6 or above, at yield grade A or B and quality grade 4 or above
- Carcass499.9 kg or less, and at least 270 kg for a heifer or 300 kg for a steer. Heifer or steer only, never a bull
- Age at slaughter28 to 60 months, and slaughtered at one of six meat centres in Hyogo
Japanese Wasabi
Water grown rhizome from a named valley. The most researched line we have and the one nobody else can reliably supply.
- SpeciesEutrema japonicum
- MethodSawa, grown standing in moving spring water on terraced beds
- Time to harvest18 to 24 months for Mazuma
- CarriageChilled, 1 to 3 C, air freight
Four things a buyer can check.
Named producers
Every quote carries the producer, the prefecture and the method, so the story you tell your own customer is one you can verify.
One side of the purchase
Purchasing, export documents and the cold chain are handled in Japan by people who work there. No chain of agents between you and the producer.
Specification first
Grade, count, net against gross, glaze and whether the count is guaranteed. In writing, before anything moves.
Honest availability
Open now or Ask us. We would rather carry a handful of lines properly than list fifty we cannot supply.
We'll show you where it begins.
Anyone can write single origin on a label. We publish how a producer is chosen, what we verify before we buy, and what happens to a lot between the bed and your cold store. If a claim on our page cannot survive a buyer's question, it does not go on the page.
Rooted in
Japanese origins.
Most Japanese food that reaches a Western distributor has been sold three or four times before it arrives, and each sale took a margin and lost a name. We buy at the first of those sales and we sell at the last.
That is the whole model. It is why the producer can be named on your paperwork, why the grade on the quote is the grade in the box, and why a question about a lot has an answer rather than a chain of enquiries.
Lines, each with its producer, prefecture and method stated.
Desk between the farm and your cold store.
Side of the purchase, in the language it is made in.
Grade, count, net against gross and glaze, before anything moves.
Four steps, and a trial before anything starts.
We do not expect anybody to move their business on a first conversation. The point of a trial is that you can judge the quality, the paperwork and the service on a share of what you already buy.
- Step one
You tell us the specification
The grade, the pack, the monthly volume, the destination port and the price you need to work. Not "scallops": 3S, IQF, 10 by 1 kg, delivered Milan.
- Step two
We quote against a named producer
With the prefecture and the method stated, and the trade term on the quote so freight and duty are never assumed.
- Step three
You take a trial
Usually ten to twenty percent of what you already buy, so nothing is at risk while you judge it.
- Step four
We buy forward against your schedule
Which is what keeps a price steady in a market where the catch is falling.
What leaves Japan this month.
Once a month: the prices that moved, the reason they moved, and what we can allocate before it is spoken for. Written for people who buy, by the people doing the buying.
Buyers and distributors only. We do not sell the list and you can leave in one click.