"Samurai Territory" due to its profound historical connections to Japan’s warrior class. During the feudal era, Saitama served as a critical stronghold for various powerful samurai clans, playing a strategic role in both governance and military campaigns. The region was especially prominent during the Sengoku period—a time of intense civil war and social upheaval—when control over Saitama meant influence over key routes to Edo (modern-day Tokyo).

The legacy of this era can still be seen today in the region’s many preserved castles, including the famous Oshi Castle, known for withstanding a major siege during Toyotomi Hideyoshi’s campaign. Historic towns like Kawagoe, often called “Little Edo,” offer a glimpse into the Edo-period streetscapes and samurai heritage that continue to shape the cultural identity of the region. It’s within this rich tapestry of history and tradition that Hasegawa Family Farms operates—a modern farm rooted in centuries-old values of resilience, honor, and craftsmanship.

Hasegawa Family Farm, established by the grandfather, is now managed by the third generation—two parents and three sons, with two sons having studied the raising of Kurogo (Japanese Black) Wagyu in college. Known for its craft wagyu due to small production and consistent high quality, the single-origin, vertically integrated farm ensures quality through every stage of the process, including genetics, feed, and animal husbandry. The cattle are birthed and raised on-site their entire lives, unlike most other wagyu brands that source calves from other farms. This minimal-stress environment is crucial for proper marbling, and the family creates unique bonds with the animals, as they spend their whole lives on the farm.

Bushu Wagyu is known for its well-rounded, flavorful profile that sets it apart from the typically mild taste of most Japanese Wagyu. While not overpowering, it carries subtle, savory notes that resonate with fans of grass-fed and dry-aged beef—offering a more complex eating experience without losing the signature tenderness of Wagyu.

Unlike most Wagyu cattle in Japan, which are fed mostly grains to keep costs down and produce a lighter flavor, Bushu Wagyu cattle are raised on a premium, proprietary diet designed to deepen flavor naturally through fermentation.

Their feed includes:

• Sake and beer lees, apple peels, pineapple chips, and rice bran

• Hay infused with sweet apple juice

• Fermented byproducts from soy sauce, mirin, and sake—the key elements in traditional nikiri sauce

These carefully selected ingredients enhance umami and create subtle layers of richness that chefs love. The result is a Wagyu that delivers a unique harmony of texture and taste—delicate yet satisfying, refined yet memorable.

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.

For an unforgettable farm-to-table experience, visit Yakiniku Schifuku in Saitama Prefecture, Japan. Operated by the Hasegawa family, this warm and welcoming restaurant serves their award-winning Wagyu with genuine hospitality. Here, you can grill their exceptional beef to perfection, enjoy a cold beer, and immerse yourself in one of the most memorable Wagyu dining experiences Japan has to offer.

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