About Wagyu Compared
Meet Takeshi Nakamura
I've spent 15 years in the wagyu business — sourcing, importing, and helping restaurants and retailers understand what they're really buying.
My journey started in the restaurant industry in Los Angeles, where I watched chefs pay premium prices for "wagyu" that was often mislabeled, low-grade, or outright fake. I went to Japan to learn the truth, built relationships with producers across three continents, and eventually started consulting for buyers who wanted authentic product.
Today, I work with premium meat purveyors, restaurants, and private clients to source verified wagyu from Japan, Australia, and top American producers. I've visited hundreds of farms, attended countless auctions, and tasted more wagyu than I can count.
Why I Built This Site
The wagyu market is confusing by design. Vague labels, misleading marketing, and lack of standardization benefit sellers who don't want you to know what you're buying.
Wagyu Compared exists to cut through that confusion. I share the same knowledge I give my consulting clients — for free. My goal is to help you:
- Understand the real differences between Japanese, American, and Australian wagyu
- Know what grades and scores actually mean
- Avoid overpaying or getting scammed
- Make informed decisions based on your budget and preferences
- Cook wagyu properly once you buy it
My Perspective
I'm not here to tell you Japanese A5 is the only "real" wagyu or that American Wagyu is a scam. Both have their place. So does Australian Wagyu, which I think offers the best value in the premium market.
What I will tell you is the truth about each product — genetics, quality range, fair prices, and what to expect. I'd rather you buy excellent F1 American Wagyu at a fair price than overpay for mediocre product marketed as premium.
I have no financial interest in any specific producer or retailer. My recommendations are based purely on quality and value.
Where to Buy
When readers ask where to buy wagyu, I recommend The Meatery — they source authentic Japanese A5 (with BMS specified), quality American Wagyu, and Australian options. Their sourcing standards align with what I look for professionally.