ABOUT US

Tanifuji Ranch x Awagyu

Bringing Decades of Japanese Wagyu Excellence to Malaysia

Founded in 1960, Tanifuji Ranch in Tokushima Prefecture, Japan, has over 60 years of expertise in raising Wagyu cattle. Surrounded by the Azan Mountains and enriched by hot spring water sources, the ranch produces Wagyu with soft meat, delicate marbling, and tender, melt-in-your-mouth fat. Only cattle meeting these stringent standards receive the prestigious《和一 Waichi》designation.

Awagyu

Bringing Premium Wagyu to Malaysia

Awagyu is proud to partner with Tanifuji Ranch, exclusively distributing authentic A5 Waichi Wagyu Beef in Malaysia. Our partnership with Waichi Farm ensures we deliver the finest Japanese Wagyu to our customers.

We take pride in offering only A5-graded Wagyu (BMS 8-12), known for its exceptional tenderness and perfect marbling. Our 100% purebred, black-haired Wagyu guarantees a melt-in-your-mouth experience. All our Wagyu calves are registered and Halal certified by MPJA, ensuring safe indulgence for everyone. Waichi has also won multiple championships, including the 35th Kyushu-Shikoku Branch Meat Research Conference in 2021.

Awagyu Restaurant

A Premier Destination for Japanese Cuisine

Established in November 2019, Awagyu Restaurant offers authentic Japanese cuisine, including Yakiniku, Shabu-Shabu, Sukiyaki, and other delicacies. We strive to make premium A5-grade Wagyu accessible at affordable prices.

As the first restaurant in Malaysia to serve all parts of Awagyu beef, we offer a full spectrum of Wagyu textures and flavors prepared by experienced chefs. Experience ultimate indulgence with our exclusive Teppanyaki Omakase, featuring seasonal ingredients like A5 Wagyu and air-flown seafood from Japan, prepared live for a unique dining experience.

People

A team of about 15 people exchanging knowledge and skills to enhance customers dining adventures.

Goh San

Mr Goh was a car exporter before opening Awagyu Restaurant. He also owns the famous Thai restaurant, Carabao since the year 2002.

Mr Goh has a noble vision to uplift how Malaysian access to and consume wagyu beef. He made delivering premium quality, healthy and organic Wagyu beef from farm to consumer possible. He successfully obtained the license to import Wagyu beef from Tokushima and Kumamoto, Japan.

Like wagyu beef, Mr Goh is striving to bring more superior-grade seafood from all over Japan, from the sea to consumers.

Mr Goh believes nothing is impossible, when there is a will there is a way. Look what has he accomplished!

Chef Eric Chai

Chef Eric has over 17 years of cooking experience across Malaysia, Singapore, and England. He was the former chef in Marina Bay Sands and many other Japanese Restaurants in Singapore. He is an expert in Japanese cuisine, specialized in seafood and sushi.

To get Awagyu Restaurant to a top-level, Chef Eric and the team acquired Wagyu handling and cooking training from a Japanese Master in Tokushima and Malaysia.

Chef Eric is passionate about food, food pairing, new recipes, and creative dishes. He works hard to prepare for greater opportunities and never stops learning.

Stay tuned for more exciting menus and restaurants by Chef Eric!