Takamori Wagyu

Raised at Iwakuni Farm in Yamaguchi Prefecture, Japan, it is known for a unique feeding program that incorporates sake kasu (sake lees) from Dassai Brewery. This distinctive approach helps create the exceptional marbling, refined texture, and subtle sweetness that have made Takamori Wagyu one of Japan's most sought-after Wagyu programs.

For many attendees, this was their first opportunity to experience Takamori Wagyu in person, whether as a freshly prepared steak dog or as a premium steak destined for their own kitchen.

A Showcase of Japanese Culinary Culture

The event brought together several outstanding food experiences under one roof.

Guests enjoyed sushi prepared by Michelin-starred chef Tasuku Murakami, alongside offerings from the Cousins Maine Lobster food truck. Combined with Dassai Blue sake and live music throughout the afternoon, the event created a unique atmosphere that celebrated both Japanese and American culinary traditions.

The Connection Between Takamori Wagyu and Dassai

One of the most meaningful aspects of the event was sharing the story behind Takamori Wagyu's relationship with Dassai.

Long before Takamori Wagyu appeared on plates in New York, the cattle in Japan were being raised with nutrient-rich sake lees from Dassai Brewery. That connection between sake brewing and Wagyu production is part of what makes Takamori so unique and reflects the dedication to craftsmanship found throughout Japanese food culture.

For Wagyuman, being able to share that story directly with guests at Dassai Blue made the event especially memorable.

Thank You

We want to thank everyone who stopped by, tried a Takamori Wagyu Steak Dog, purchased steaks, shared conversations, and celebrated Father's Day with us.

Events like this remind us why we started Wagyuman to connect people with exceptional Japanese Wagyu and the incredible producers, farmers, and traditions behind it.

We look forward to sharing more Takamori Wagyu experiences in the future.

Until next time,

— Wagyuman