Odagyu, also defined as the best wagyu in the Kyushu area, is operated by the Oda family. The founder is Mr. Kenichi Oda, who has managed Odagyu for more than 50 years, is reckoned to have the longest history in raising wagyu in Kagoshima.
Odagyu is specialized in raising black Japanese wagyu and feed its wagyu with its secret recipe which includes rice, barley, brew, soybeans and 12 different materials. Without using any growth hormone and antibiotics, in addition with a comfortable room for cattle, cattle are grown up without pressure and has healthy body with the finest quality.
The biggest difference between Odagyu and traditional Kagoshima wagyu is its raising method, which makes its taste and quality different from others. Odagyu has attended different Japanese wagyu competitions in the past couple years and has won champion, making it the best Wagyu in Kagoshima.
