Japanese Wagyu Wholesale for Restaurants & Hotels

K.K.&K. Intertech Group imports and distributes authentic Japanese Wagyu to restaurants, hotels, yakiniku houses and steakhouses across Thailand on a wholesale (B2B) basis — genuine Wagyu raised and processed in Japan, with a certificate of authenticity for every lot.

Our two main lines are Kyushu Wagyu, for which K.K.&K. is the Exclusive Partner of Kamichiku Group, the largest Wagyu producer in the Kyushu region, and Omi Wagyu (近江牛), one of Japan's three most prestigious Wagyu breeds, supplied by Daikichi Shoten with over 120 years of trading history.

Beyond whole-carcass programs we also supply individual premium cuts that Japanese restaurants order by the piece — Rib Eye, Zabuton, Misuji, Kuri and Tri Tip — plus F1 Japanese beef for venues that need tighter food cost while keeping Japanese quality.

How to read Japanese Wagyu grades (A4 / A5 / MBS)

Japanese Wagyu grades combine a letter and a number, e.g. A5. The letter (A–C) is yield grade — A is highest. The number (1–5) is meat quality — 5 is highest. A separate MBS (Marbling Score) 1–12 describes marbling fineness. K.K.&K. imports in the A4 MBS 5–7 and A5 MBS 8–10 range, the practical working range for both yakiniku and steak service.

Which cut suits which venue

Yakiniku venues usually pick cuts that slice thin and cook fast — Zabuton (dense marbling) and Misuji (tender like tenderloin with a soft sinew line). Steakhouses and hotels favour Rib Eye and striploin for thick-cut service. Venues wanting leaner red meat for roast beef or shabu tend to choose Kuri and Tri Tip. Every cut can be ordered separately — no whole-carcass commitment.

How to order Wagyu wholesale from K.K.&K.

Wholesale (B2B) orders have no minimum. Free delivery in Bangkok on orders from 3,000 THB; upcountry shipping via Interexpress with temperature control. Contact sales at 02-136-1464 or online@kkank.com. For retail quantities, order through KKNK Delivery at 065-984-7763.