A steak's story begins long before it reaches the grill. Its character reflects its lineage, the producer's care, the individual animal, its handling and, finally, the decisions of the Steak Master. For anyone who wants to understand premium Japanese beef, provenance is the way in.
Aragawa's Tajima beef is sourced directly from select farms in Japan, and our menu names the farm behind each steak, so you see far more than a general label.
Tajima Cattle and Hyogo
Tajima cattle come from Hyogo Prefecture and are central to the story of Japanese Black cattle. Their lineage is the foundation of Kobe beef. Kobe, however, is a distinct certified category with its own strict requirements, so the two names are not interchangeable. Our article on what makes Tajima Wagyu different explains more.
Regional origin matters because it ties food to place and tradition. It is why a name such as Tajima carries meaning far beyond a general description of Wagyu.
The Producer's Role
Farmers make countless decisions across an animal's life: genetics, husbandry, feeding, health and handling all influence the final quality, and no two farms work in exactly the same way.
That is why we name our farms. Our menu currently features Tajima Wagyu from Okazaki, Tamada and Nishizawa farms, each listed with its cut and age. A named farm gives you a real starting point for understanding the steak in front of you.
Why Selection Matters
Not every steak from the same breed or region is identical. Marbling, shape, texture and flavour vary between animals and cuts. Selection is the work of choosing beef that meets our standards and suits the experience we want to offer.
The menu gives you clues. Farm, cut and age help distinguish one selection from another, and they are far more useful than assuming all Wagyu tastes the same.
From Provenance to Preparation
Once the beef arrives in our kitchen, the work continues. Storage, handling, portioning, seasoning and cooking all shape the final result. We grill our Tajima beef over Binchotan oak charcoal and season it only with Maldon salt and pepper, so the beef remains the star.
The journey from farm to dining room is a chain of decisions. The producer sets the starting point; careful preparation decides what reaches the guest.
Ask About the Steak on Your Plate
For curious diners, the best question is not simply "Is it Wagyu?" but "Which farm and cut is this, and what should I expect?" The answer reveals how one selection differs from another and helps you choose by taste. Our guide to sirloin, rump and tenderloin is a good companion.
Discover the Story at Aragawa
Aragawa brings its Tokyo heritage to Mayfair, with Tajima beef at the heart of everything we do. Reserve a table to explore the current selections with our team, or, for a dinner with clients or friends, enquire about private dining for 8 to 14 guests.
Frequently Asked Questions
Which farms does Aragawa source from?+
Our current menu features Tajima Wagyu from Okazaki, Tamada and Nishizawa farms in Japan. Selections change, so the menu and our team have the latest details.
What does the number of months on the menu mean?+
Each steak on the menu is listed with its farm, cut and age in months. Our team will happily explain what that means for the particular selection.