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Award-winning Namiki Wagyu hails from the pristine landscapes of Aomori, raised on our proprietary in-house feed and nurtured with care at Kaneko Farm.

“It’s extraordinary wagyu,” says Chef Bob Broskey of RPM Steakhouse. “Clean, almost sweet, yet rich in flavor—it starts to melt at room temperature.” RPM Steak was the first restaurant in the U.S. to feature Namiki Wagyu, setting a new standard for excellence.

Namiki Wagyu x Kaneko Farm

並木和牛

Aomori Prefecture, perched at the northern tip of Honshu, is where stunning landscapes meet luscious volcanic soil and a farmer’s dream climate. The land and sea here offer Japan's finest produce and seafood, crafting a culinary landscape as rich as its scenery. Industry insiders trekked to this picturesque Japanese farm to taste Namiki Wagyu, discovering a flavor so clean, umami-rich, and transcendent, it redefined their standard of perfection. Now, it's their favorite—a culinary revelation they’ll never forget.
At Kaneko Farm, we are dedicated farmers with a deep passion for animal husbandry, committed to creating the best products at every step. We’re vertically integrated with different sectors including wagyu production, dairy farming, and feed production. We raise 3 types of cattle: Namiki Fullblood Wagyu, Namiki Wagyu Cross, and Namiki Dairy Beef. We select the finest Tajima bloodline calves from across Japan and nurture them for 30 months using Aomori's natural resources, high quality water, and air.
Namiki Wagyu beef is a culinary masterpiece, renowned for its rich flavor and melt-in-your-mouth marbling. The secret to our success lies in our proprietary Kaneko Farm feed, mostly grown in house. The cattle primary feed (corn, soybeans, etc.) is mixed with roughage (rice straw, dent corn, and grass) to craft a distinct flavor and marbling that define our award-winning beef.