Kobe Wagyu Farm Adventure

Enjoy private pickup from your hotel or cruise ship in Kyoto, Osaka, or Kobe by our English-speaking driver. After the tour, relax with a comfortable return transfer to your hotel or ship for a truly seamless experience. The Wagyu farm is located approximately 90 minutes from Kyoto or Osaka. We can also arrange pickup in one city and drop-off in another following the tour for added flexibility. 

The entire tour takes about 6 hours (3 hours of round-trip transfer and 3 hours of tour).

Available Time Slots (Hotel/port pickup time is 2 hours earlier.)

• 10:00 AM (pickup at 8:00 am)
• 3:45 PM (pickup at 1:30 pm)

(The farm is closed every Thursday and, on the 2nd, and 3rd Wednesday of each month). 

1. Meet & Greet - Farm introduction and safety briefing
2. Farm Tour - 60-80 minutes exploring Wagyu breeding and care facilities
3. Transfer - 10-minute drive to restaurant 
4. Wagyu Dining - 90-minute farm-to-table meal featuring premium cuts 

Your experience will be hosted by an English-speaking Wagyu expert, providing in-depth insight throughout the tour. 

Step inside every stage of Wagyu cattle development, from newborn calves to fully matured cattle. This rare insider tour reveals the artistry behind Japan’s most prestigious beef, including:

• Specialized feeding and conditioning techniques 
• Bloodline preservation and genetic management 
• Ethical care, wellness protocols, and award-winning practices 
• The origins of Wagyu and how Japan’s methods differ from global production systems
   

Gain rare insight into Japan’s strict evaluation system with a live demonstration covering:

• A5 Wagyu grading criteria 
• Marbling inspection and quality indicators 
• Traceability systems documenting lineage, farm history, and authenticity
   

Conclude your tour with an exclusive tasting at the farm’s private restaurant. Enjoy expertly prepared, award-winning Wagyu showcasing exceptional marbling, flavor depth, and melt-in-your-mouth tenderness — a culinary highlight available only to privileged guests.

Currently, the experience is offered in a curated Oil-Yaki (table-side grilling) style, allowing guests to enjoy the rich flavors of premium A5 Kobe Beef in its purest form.

To elevate the experience beyond a typical meal, guests have the unique option to have the beef personally prepared at the table by your tour guide. While traditional Yakiniku usually requires guests to cook the meat themselves, this guided, table-side cooking service ensures each cut is prepared to perfection. Your tour guide will also assist with cooking throughout the meal, creating a relaxed and seamless dining experience.

As each slice is prepared, your tour guide will share insights into the origin, grading, and characteristics of Kobe beef, turning the meal into an engaging culinary journey—where dining meets education. 

Each course includes authentic A5 Kobe Beef, thoughtfully paired with other premium Wagyu cuts to create a well-balanced and satisfying dining experience. At U.S. retail, A5 Kobe Beef alone typically ranges from $250–$380+, depending on authenticity and cut quality—making this a rare opportunity to experience it in Japan at the source, prepared in its ideal setting.

While portion sizes may vary slightly by day to ensure optimal quality and balance, the experience is carefully curated to provide a rich, fulfilling introduction to top-grade Wagyu, where quality takes precedence over quantity.

All meals are served with:

• A selection of appetizer
• Steamed rice
• Miso soup
• Dessert
• One beverage
• Choice of tea or coffee

Additional premium meats, beverages, and appetizers are available for à la carte ordering at the table.

A refined Japanese grilling method where thinly sliced beef is lightly seared on an oiled iron plate to enhance its natural flavor.

This minimalist approach highlights the purity, tenderness, and quality of the meat, using only subtle seasoning to let the Wagyu speak for itself.

Kid's Meal:   Wagyu Hamburg, Sukiyaki, or Beef Stew — each set also includes rice, fresh salad, tsukemono (Japanese pickles), and miso soup.