Tottori Wagyu is a premium Japanese beef raised in Tottori Prefecture, a region renowned for its long history of breeding Japanese Black cattle. The area is also associated with Inpakugyu, a traditional name for cattle from the former Inaba and Hōki provinces, which together cover much of present-day Tottori Prefecture.
Tottori has played an important role in the development of Japan’s Wagyu industry. Its cattle have long been valued as breeding stock, and bulls from the region have contributed to the bloodlines of several well-known Wagyu brands across the country.
During the Edo period (1603–1868), Mount Daisen was the site of a large cattle and horse market, regarded as one of Japan’s three major markets of its kind at the time. This thriving livestock trade helped establish the region’s reputation for producing high-quality cattle.
The breeding traditions developed in Tottori over generations laid an important foundation for the prefecture’s modern beef industry. Today, the area continues to be recognized for its contribution to Japanese Black cattle breeding and premium beef production.
Tottori Wagyu refers to Japanese Black cattle raised in Tottori Prefecture, including the former Tōhaku Town, now part of Kotoura Town. According to the traditional production approach described for this beef, the cattle are finished on feed made from plant-based ingredients.
The resulting beef is prized for its beautiful marbling, rich flavor, and remarkably tender texture. The fine distribution of fat throughout the meat creates a luxurious mouthfeel, making Tottori Wagyu an appealing choice for travelers seeking an exceptional Japanese beef experience.
Sampling Tottori Wagyu is an opportunity to experience more than premium beef: it is also a way to appreciate the region’s centuries-old livestock-breeding traditions. When visiting Tottori, look for local restaurants serving this distinctive Wagyu as steak, grilled beef, or other regional specialties.