Bushūgyu

Before Tokyo spread and blurred the edges of history, this land was known as Bushū, part of the old Musashi Province (武蔵国). This was not ceremonial samurai country. It was a working frontier close to Edo, where warriors lived under constant discipline, trained daily, and valued readiness over comfort.

Among them was 宮本武蔵 Miyamoto Musashi, Japan’s most legendary swordsman—undefeated, austere, and relentless in his pursuit of mastery.

His philosophy rejected excess and ornament. Strength came from repetition, restraint, and absolute focus on outcome. That samurai code shaped Bushū’s culture and left a lasting imprint on the land itself.

Today, Bushū lives on as modern Saitama Prefecture. At Hasegawa Farms, that same sense of discipline endures. For three generations, the family has raised Bushugyu as a craft rooted in patience, care, and respect for process. There are no shortcuts. Every stage, from genetics and breeding to feeding and finishing, is shaped through repetition and refinement. Like Musashi’s path of the sword, mastery is built slowly through consistency and intent. The result is Wagyu guided by mastery, defined by control, balance, and quiet confidence.

The family’s grandfather founded Hasegawa Farms, and it is now operated by the third generation: two parents and three sons. Two of the sons studied raising Kuroge Japanese Black Wagyu at university and are experts in animal husbandry. The farm is famed for its small production and consistently high quality, operating as a single-origin, vertically integrated program that oversees every stage of the process. The cattle are born and raised on the farm for their entire lives, unlike most Wagyu programs that source calves from multiple producers. This low-stress environment allows the animals to grow calmly and consistently, resulting in exceptional flavor and balance. It also deepens the family’s daily connection to the cattle—an essential part of producing truly melt-in-your-mouth beef.

Many Japanese Wagyu programs prioritize large carcass size, maximum yield, and the highest marbling scores. While visually impressive, some chefs find these styles overly rich, with limited depth of flavor. Bushūgyu takes a different approach, offering a deeper, more full-bodied flavor that appeals to chefs who appreciate the character of grass-fed and dry-aged beef. It delivers complexity and structure without heaviness, while maintaining the signature tenderness of Japanese Wagyu.

This distinction begins with feed. Rather than relying on standard grain-heavy programs, Bushū cattle are raised on a slow, proprietary diet that builds flavor over time, incorporating sake and beer lees, pineapple chips, rice bran, and fermented byproducts from soy sauce and mirin. Fiber-rich domestic rice straw supports digestion and strengthens the lean meat.

Finished patiently, the fat is clean, aromatic, and well integrated. Even at the A5 grade, Bushūgyu shows more developed lean meat and restrained marbling, creating seasoning from the inside out. Raised in Fukaya City, Saitama Prefecture, the cattle benefit from a low-stress environment and locally sourced feed, resulting in Wagyu with depth, balance, and a long, savory finish.

Hasegawa Beef has earned a reputation for excellence, consistently winning awards for its signature melt-in-your-mouth quality. Among its many accolades, two stand out: the prestigious Saitama Governor's Award and the Ministry of Agriculture Award, both honoring the farm's outstanding craftsmanship.

Recognized by the Japan Meat Association for its exceptional standards, Hasegawa Farm has also been selected as one of only three Wagyu producers to be featured in Franck Ribière’s upcoming documentary "Steak (R)evolution"—alongside the legendary Matsusaka and Yamagata Wagyu.

Bushu Samurai Wagyu, raised by the Hasegawa family, is a Trex exclusive import in the U.S. and a favorite among our top chef clients for its robust flavor and exquisite texture.

The Hasegawa family invites you to experience Būshūgyu in person and discover its unique flavor profile firsthand. Raised at our own Hasegawa Cattle Farm, each cut reflects careful breeding, precise feeding, and uncompromising freshness.

The result is a true melt-in-your-mouth experience—clean, refined, and unforgettable. It’s the kind of wagyu you’ll find yourself dreaming about long after the first bite. 焼肉七福 Hasegawa Shichifuku is our farm-direct yakiniku restaurant, where Būshūgyu is grilled over an open fire at your table. The gentle flames enhance the aroma, sweetness, and umami of the beef, allowing you to experience its character in its purest form—simple, honest, and deeply satisfying.

We look forward to welcoming wagyu professionals from around the world to taste the difference.

Address:

埼玉県本庄市見福5-4-8

5-chōme-4-8 Kenpuku, Honjo, Saitama 367-0044, Japan

Learn more here