Japanese Wagyu


Diversify your steak offerings

by hosting an authentic

Japanese Wagyu Tasting or Dinner

Dole & Bailey has the greatest selection of authentic Japanese Wagyu from multiple Japanese Prefectures. FRESH through our pre-order “Air-Program” (1-3 days’ notice Quantities are limited to what is imported weekly. Call us to reserve your cuts today!

A-5 Japanese Wagyu Dinner or Tasting menu concepts:

  • Wagyu Kaiseki Dinner

  • Wagyu Teppanyaki Dinner

  • Wagyu Nose2Tail tasting

  • Wagyu + Whiskey tasting

  • Wagyu + Sake tasting

  • Wagyu + Wine tasting.

  • Wagyu Wednesday



for your special WAGYU-centric menus

  • Kaiseki (懐石)  is a traditional multi-course Japanese dinner. The term also refers to a set menu of select food artistically arranged and served on a small individual tray

  • Yakiniku (焼き肉 or 焼肉), meaning grilled meat refers to a style of cooking bite-size meat (usually beefand offal)  and vegetables over a flame

  • Teppanyaki (鉄板焼き teppan-yaki) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled, or pan-fried.

  • Sakizuke (先附): an appetizer similar to the French amuse bouche.

  • Hassun (八寸): the second course, which sets the seasonal theme. Typically, one kind of  sushi, and several smaller side dishes.

  • Mukōzuke (向付): very fresh raw meat or fish sliced into thin pieces.

  • Takiawase (煮合):  vegetables served with meat , fish, or tofu; the ingredients are simmered separately.

  • Yakimono (焼物): (1) flame- grilled food (esp. fish); (2) earthenware, pottery, china.

  • Su-zakana (酢肴): a small dish used to cleanse the palate, such as; vinegared appetizer.

  • Hiyashi-bachi (冷し鉢): served only in summer; chilled, lightly cooked vegetables.

  • Naka-choko (中猪口): another palate-cleanser.

  • Shiizakana (強肴): a substantial dish, such as a hot pot.

  • Gohan (御飯): a rice dish made with seasonal ingredients.

  • Kō no mono (香の物): seasonal pickled vegetables.

  • Tome-wan (止椀): a miso-based soup served with rice.

  • Mizumono (水物): a seasonal dessert.


Gifu prefecture’s local Hida beef from Takayama is raised among the beautiful mountains and hot springs in Hida. Considered one of the very best because of its intense blizzard mesh of marbling. All cuts in stock at D&B are A5 BMS score of 9 or 10.


The Sendai Wagyu are from the rice producing prefecture of Miyagi. These rare cattle are raised on rich rice straw and clear clean water. All cuts in stock at D&B are A5 BMS score of 9 or 10.


The overall winner for two-times running in the National Competitive Exhibition of Wagyu known as the “Wagyu Olympics” which is held once every 5 years in Japan. Miyazaki Gyu uses a 3-tier security system to ensure product integrity. Raised in the warm climate of southern Japan, Miyazaki beef is highly prized for its excellent balance between lean meat and marbling, which gives the beef a rich, buttery texture with a clean, refreshing flavor. All cuts in stock at D&B are A5 BMS score of 9 or 10.


Considered one of the most prestigious areas of beef production in Japan the black Wagyu from Kagoshima are considered intensely rich in flavor. All the cuts in stock at D&B are A5 BMS score of 9 or 10. 


Hokkaido Wagyu raised at Daimaru Farm are fed imported grains for 600-650 days.. Daimaru Farm promotes a stress-free environment by raising their cattle in open-air surroundings with free air-flow. All cuts in stock at D&B are A5 BMS score of 9 or 10.


From the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. VERY limited in its availability. Only 1-2 head are available monthly. All cuts in stock at D&B are A5 BMS score of 9 or 10.


From Kusunoki Farm in Kumamoto Prefecture. The Kumamoto beef makes for a stunning plate. Given that the Kumamoto Wagyu is Japan's only free-grazing cattle, its meat is slightly leaner than its more popular sister varieties, balancing out the intensely buttery taste. All cuts in stock at D&B are A5 BMS score of 9 or 10.


"Olive Beef" - Bred on a single island in Japan's Kagawa prefecture, the 2,200 cattle used for Sanuki Wagyu (of which only a few are harvested each year) are fed a diet of olives left over from olive oil production that have been toasted and dried to sweeten the fruit and temper their bitterness. The resulting beef is renowned for a "powerful umami flavor" while being marbled with the same healthy monounsaturated fat you'd find in olive oil. All cuts in stock at D&B are A5 BMS score of 9 or 10.


Ozaki Beef are also raised in the Miyazaki prefecture. The feed for the cattle is mixed every morning and evening during and includes a mix of grass hay, moist barley mash (a by-product of beer brewing), maize, barley, with no preservatives or antibiotics whatsoever.The Ozaki family believes flavor continues to improve as cattle mature, and are slaughtered at 28 to 36 months old. All the cuts in stock at D&B are A5 BMS score of 9 or 10. 


Tagoshima is raised on a private farm by Nori Numamoto in Iwakuni City of the Yamaguchi Prefecture.  The cattle are fed for 600-650 days on Sake mash from the Dassai-Asahi Brewery.  Often referred to as “Drunken Wagyu” A maximum of 3 head are available per month.  Our importer is assigned a carcass as “Natural Fall”, meaning that they cannot guarantee A5, or a specific BMS score.  But this is truly one of the rarest Japanese Wagyu’s available, and ownership is VERY exclusive.


"Ohmi Beef" is bred and raised in the Shiga Prefecture surrounded by mountains on Lake Biwa. What makes this beef distinctive is its glossy fat, sweet, smooth, taste and very fine marbling. All cuts in stock at D&B are A5 BMS score of 9 or 10.


The highly-praised Kuroge Wagyu is raised on Oita’s fertile land; prized for its smooth marbled meat that has a mellow sweetness  with a fragrant aroma. All cuts in stock at D&B are A5 BMS score of 9 or 10.