Ginkakuji Onishi (銀閣寺大西) · Japan — selects Japanese Black from contracted farms nationwide; Kyoto-based
Meat & SeafoodWagyuFrozenGrowing export
Heritage Kyoto butcher (est. 1953) that hand-selects, ages and exports premium Japanese Black wagyu farm-to-table; also produces wagyu ham/salami at its Milan store.
The supplierGinkakuji Onishi opened in 1953 in front of Kyoto's Ginkakuji temple, specializing in wagyu selection, slaughter and distribution; runs an overseas department and a Singapore arm, and prepares wagyu charcuterie in Milan.
Why it sells abroadHand-selection and dry-aging heritage of a 1953 Kyoto butcher house, plus wagyu charcuterie capability
Buyer's brief ✓ SOURCES VERIFIED
Pack formatsHand-selected vacuum cuts; Aged 'Juku' program cuts
Shelf lifeTypical: 12-24 months frozen
Storage-18C or below
Minimum orderTypical: small-lot specialty
Lead timeTypical: 2-4 weeks
CapacitySpecialist butcher with multi-farm sourcing
MakerGinkakuji Onishi Co., Ltd. (Kyoto) — wagyu selector/butcher since 1953, overseas department
OriginJapan — selects Japanese Black from contracted farms nationwide; Kyoto-based
CategoryMeat & Seafood / Wagyu
Available inSingapore, Hong Kong, Italy +2 more
HandlingFrozen
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code0201/0202
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
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