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MOGAMI WAGYU

Yamagata

“Weaving Life and Food”
From Birth to Table, Raised with Care

Yamaguchi Chikusan is involved in the entire distribution of its cattle, from birth to the customer’s table. By quickly identifying consumer needs and feeding them back to the ranch, the farm can make detailed improvements and ensure that its beef is always of the highest quality.

Mogami Wagyu is raised without the use of hormones, antibiotics, or antibiotic-containing feed, reflecting the farm’s commitment to careful and responsible cattle raising.

Every step, from fattening to processing and sales, is managed in-house under strict quality control. Together with over 40 dedicated staff, the farm raises approximately 3,000 cattle.

Raised by the Four Seasons

A curving country road lined with bare cherry trees at sunset, with golden grass and warm-lit mountains in the background.
Clear, emerald-green river flowing past a rocky bank, with a forested hillside and the first yellow leaves of autumn on the far shore.
Green mountains under a bright blue sky with large white clouds, above a grassy meadow beside a quiet paved road in Yamagata.
Alt text: Wide snow-covered field under an overcast sky, with mist drifting between snowy mountains in the distance.

Yamaguchi Chikusan is located in Mogami Town, in the northeastern part of Yamagata Prefecture, surrounded by rich nature. The cattle live in barns that the clean plateau breeze passes through. They drink the underground water of the Ou Mountains and eat plenty of feed as they grow into delicious beef.

Each animal is looked after from birth until it reaches 30 months of age, and the farm’s veterinarian personally manages the health of the cattle throughout this time.

365 Days of Meals

Close-up of a black Wagyu calf looking at the camera from behind a barn rail, with yellow ear tags and a softly blurred wooden barn behind it.
Two hands holding a handful of dried hay, with Japanese text on the left and the Mogami Beef Yamaguchi Chikusan logo (since 1983) in the corner.

High quality feed is essential to producing delicious meat. Just as a chef obsesses over the subtlest balance of salt, the farm carefully adjusts many types of feed to suit the tastes of its cattle and gives them the best possible diet. The feed is tailored to five stages of growth, bringing out the unique flavor of this region.

Wagyu is often thought of as very fatty, but Mogami Wagyu is known for its light, clean fat, so light it can be enjoyed every day.

Meet the Three Brothers

  • Osamu Yamaguchi (CEO of Yamaguchi Chikusan)
    Selects the cattle for market and manages sales.
  • Satoshi Yamaguchi
    A veterinarian who oversees the health and welfare of the cattle. His dream is to share Mogami Wagyu with the world.
  • Ryo Yamaguchi (Owner-chef of CocoNemaru Ginza)
    Oversees beef production, ensuring the finest quality Mogami Wagyu is delivered to customers.

Deep flavor. An elegant finish.

Mogami Wagyu offers fine marbling, exceptional tenderness and a deeply savory flavor, followed by a rich yet clean finish.

Mogami Wagyu is a brand of beef raised by Yamaguchi Chikusan, a livestock farm in Yamagata Prefecture. Built on the concept of “marbled beef that makes you want to take another bite,” it is raised with fattening methods that draw on years of experience and technology. The result is meat that is easy on the stomach and makes you want to eat it every day.

In recognition of this approach, Mogami Wagyu was awarded Gold at the 2026 World Steak Challenge. Read more about it here.

Mogami Wagyu Specialty Restaurant

Night view of the Coco Nemaru Ginza storefront, a Mogami beef yakiniku restaurant, with a glowing sign above glass doors, warm interior lighting, and a lit dry-aging display case on the right.
Close-up of thinly sliced, richly marbled wagyu beef fanned out on a hand-painted ceramic plate with green and yellow leaf motifs, with a bowl of steamed white rice in the background.

Yakiniku CocoNemaru Ginza

Opened in Ginza in 2021, Yakiniku CocoNemaru Ginza is a specialty restaurant dedicated to Mogami Wagyu and operated directly by the farm. Each year, guests from over 100 countries visit to experience the beef. Guided by the spirit of ichi-go ichi-e, meaning “once-in-a-lifetime encounters,” the restaurant aims to create an experience that stays with guests forever.

Each cut, from richly marbled to lean, has its own characteristics. The family spent many years researching how to serve each one in the most delicious way possible.

The Yamaguchi Promise

After years of research, Yamaguchi Chikusan is proud to produce Mogami Wagyu that truly brings joy to its customers. The family works to ensure it is always of the highest quality, not just in Japan, but everywhere it is available around the world.

For the brothers, the greatest joy is hearing people say that the Wagyu from their farm is truly delicious.

Basic Information

Brand Name MOGAMI WAGYU
Region of Origin Yamagata
Farm Yamaguchi Chikusan

Specifications

Grade A4-A5
Supply Capacity 8 heads a month
Minimum Order
Lead Time Ships within 2 weeks after slaughter
Awards & Recognition Wagyu Gold Medal - World Steak Challenge 2026