The roots of Toriyama Farm go back to 1948 when Fukuichiro Toriyama started working as a livestock dealer who would buy beef cattle from farmers and sell them. Then in 1960 he established the meat processing and distribution company Toriyama Chikusan Shokuhin with his sons. In 1976 the family established Toriyama Farm. Fukuichiro’s grandson Makoto Toriyama (the current president) joined the family business in 1999. Looking ahead to the needs of the beef cattle market in the next 10 to 20 years, in around 2010 they established a system to handle every aspect of wagyu beef production, from breeding to fattening, which is usually handled separately by different businesses. In 2010 Makoto Toriyama took over as president. His vision was to produce wagyu beef that was so delicious consumers would come back for more. From this vision, a brand was born with unwavering quality where people always know they are going to get good beef.

Toriyama Farm manages around 1,400 heads of Japanese Black cattle. We have a staff of twenty that includes both industry veterans and youth with fresh perspectives. Together they raise cattle in the unique Toriyama way. The team leverages techniques passed on through the years and works together to try out new techniques and theories with out-of-the-box ideas. Never forgetting that we are one of the top chosen wagyu brands, we strive to build a sustainable production system that can be passed on to future generations.

We strive to produce wagyu beef that has a perfect balance of meat with a mild umami taste and fats with a refined flavor. To us that is what makes truly great-tasting wagyu. Its delicate texture, rich aroma, and appetizing appearance are of course important too. We have no interest in competing over the amount of marbling. Today you can use technology to make beef more marbled, but we don’t intentionally try to make our meat more marbled; it’s something that just happens naturally when you put this much care into raising beef.

Every part of wagyu cattle has umami. Each cut has a different balance of meat, fat, and sinew, offering a variety of flavors and textures. There is so much more to wagyu beef than just premium cuts like sirloin. Toriyama Umami Wagyu is rich in umami so every cut has something distinctive to offer. We hold tasting events around the world ─ from Singapore, to the US, to Italy ─ where you can taste our secondary cuts, and we carry out activities so chefs and foodies everywhere can experience the distinct taste, flavor, and texture of each cut. Our aim is for everyone to know that every cut is delicious and to spread the joy of eating every part of the cattle.