誠
Honesty
Origin, lots and processing are documented and openly communicated — nothing is obscured.
Fine Japanese culinary culture
since 1989
A Japanese meat plant
in Germany.
OUR STORY
From craft to institution.
Our roots are in the kitchen: KABUKI has run a teppanyaki restaurant in Frankfurt since 1989 and has worked with Japanese wagyu there since 2014. Handling it in our own kitchen every day made one thing clear — Europe lacked a plant that cuts wagyu the Japanese way.
Today KABUKI Feinkost GmbH, founded in 2022, runs its own EU-approved plant in Münster (Hesse), imports more than two tonnes of Japanese wagyu every month directly from certified producers and supplies restaurants across Germany and Europe — from a single portion to a whole animal.
KABUKI Feinkost is a meat plant in Germany led by a Japanese master butcher, specialising in the precision cutting of Japanese wagyu. Even within a single cut we judge the quality of the meat and the structure of the muscle, and cut according to the use each part is best suited to.
Cutting wagyu well demands a trained eye for the grain of the meat and the way the fat is laid in. We take that step on ourselves — for our restaurant clients that means higher yield, clearly defined quality per cut and no cutting work in their own kitchen.
MASTER
Craft with a source.
Our Executive Kitchen Director and wagyu specialist “KINO” Ryohsei Kinoshita is responsible for cutting, portioning and quality. He also leads our wagyu seminars and masterclasses for kitchen teams across Germany.
Every cut that leaves our plant has been checked by a hand trained in Japanese butchery. That is precisely the difference between a European and a Japanese wagyu cut.
THE PLANT
Our own plant, a documented chain.
We run our own cutting plant with an unbroken cold chain, EU approval and an internal lot system that makes every batch traceable down to the individual slice.
Cutting, portioning, vacuum packing and labelling all happen under one roof. On request with your own portion weight, labels carrying your kitchen's name and lot documentation for your HACCP records.
認
Official EU approval
DE-HE 10510-EG
Full, unlimited approval by the Regional
Council of Darmstadt — cutting beef as well as processing as
a large-scale kitchen, including frozen production
(cook & freeze).
- 検 Regular microbiological testing in the laboratory
- 温 Continuous temperature logging and monitoring
- 衛 Annual hygiene training under the Infection Protection Act
- 追 Lot-number system for full traceability
- 包 Vacuum and skin packaging
PRINCIPLES
Three principles
The measure we hold every cut and every delivery to.
技
Craft
Every cut is made by hand. Every portion is checked. No industrial standard goods.
和
Partnership
We work with our restaurant clients for the long run — not transaction by transaction, but as a supplier over years.