Renowned worldwide for its outstanding flavor, trademark marbling, and buttery-soft texture, Japanese wagyu beef is a must-try for any gourmet visiting Japan. With over 200 wagyu brands produced across the country, Japan’s regional wagyu culture presents a richness and variety that goes beyond the better-known names and is shaped by different breeds, raising methods, climates, and knowledge passed down through generations.
This gastronomic experience will allow you to taste Tosa Akaushi, a rare wagyu breed only raised in Kochi Prefecture, while discovering the scenic Tosa-Reihoku region, on a journey that begins at the table and extends to local traditions, communities, and landscapes, revealing the authentic side of rural Japan.
In this article
- A “Phantom” Wagyu Breed Only Raised in Kochi
- The Land and Farming Practices Behind Tosa Akaushi
- A Gastronomic Encounter on the Shores of Lake Sameura
- Experiencing Tosa-Reihoku Beyond the Dining Table
- Kochi Prefecture: A Gem Nestled Between Mountains and Ocean
A “Phantom” Wagyu Breed Only Raised in Kochi
Located in the heart of the island of Shikoku, in the northern part of Kochi Prefecture, Tosa-Reihoku is a mountainous region that stretches along the upper reaches of the Yoshino River and Lake Sameura. It is in this idyllic setting, where majestic peaks and pristine forests blend seamlessly with tranquil villages and terraced rice fields, that Tosa Akaushi wagyu is raised.
A strain selectively bred and only produced within Kochi Prefecture, Tosa Akaushi belongs to the Japanese Brown, one of Japan’s four official wagyu breeds. With a total of 2,488 heads of cattle (as of fiscal year 2025) and only around 500 to 600 heads available each year, it is one of the most exclusive wagyu varieties in Japan. The rich umami and distinct texture of its lean meat, combined with the delicate marbling, gives Tosa Akaushi a unique flavor that is both deep and elegantly balanced.
The Land and Farming Practices Behind Tosa Akaushi
In Tosa-Reihoku, where nature and farming are deeply intertwined, rice fields are carved on mountain slopes and grazing cattle are an integral part of the landscape. Tosa Akaushi cattle are raised in a nurturing environment that promotes their health and well-being, and each animal’s growth, appetite, and living conditions are carefully monitored. Farmers here prioritize gentle rearing and pace their work according to the rhythms of the herd and the changing seasons.
The cattle’s diet also influences the flavor of the meat. In several farms, the feed is partially sourced locally, reflecting the region’s agricultural traditions. In Tosa Town area, wagyu production and rice cultivation thrive side by side: some of the farmers use rice straw in the feed and the cattle’s manure is used in turn to fertilize the rice paddies, in a cycle where local industries sustain each other’s growth while making the most of the region’s resources.
A Gastronomic Encounter on the Shores of Lake Sameura
Due to its limited production, Tosa Akaushi wagyu is a rare treat not easily found outside Kochi Prefecture. While several restaurants across the prefecture have it on the menu, tasting this delicacy in its area of production is the best way to connect with the land and the people behind it. A gastronomic experience hosted at Sameuraso Lakeside Hotel, part of a local tourism project developed under the concept of "The Pure," offers the perfect opportunity to combine a kaiseki-style meal of Tosa Akaushi wagyu with a stay on the shores of Lake Sameura, right in the heart of the Tosa-Reihoku region.
The dining experience is designed to showcase Tosa Akaushi’s signature balance of red meat and fine marbling through the Tosa Akaushi Kaiseki “Sho,” a multi-course meal featuring different cuts and cooking methods. With every bite, you'll discover not only the nuances that make this beef exceptional, but also the very essence of its territory. Staying overnight allows you to fully immerse yourself in the tranquility of the surroundings. As evening falls, watch the light shifting on the surface of the lake and the mountains slowly changing color, and savor a sense of calm that cannot be found in the hustle and bustle of city life.
Experiencing Tosa-Reihoku Beyond the Dining Table
The following day, take the time to explore Tosa-Reihoku at the unhurried pace of the countryside. Enjoy a stroll along the shores of the lake to soak in the peaceful morning atmosphere. Wander between terraced rice fields and quiet villages and witness the way of life of the people who have inhabited these lands over the centuries. Enchanting forest trails, centuries-old giant trees, and exhilarating outdoor activities, such as rafting on the Yoshino River, will bring you closer to the region’s nature.
A place of many facets where time moves to the rhythm of the seasons, Tosa-Reihoku offers a fascinating and authentic glimpse into the soul of rural Japan. As you get to know the region and its hidden treasures, your understanding of Tosa Akaushi wagyu will deepen, and your culinary journey will take on a more profound and complex meaning.
Kochi Prefecture: A Gem Nestled Between Mountains and Ocean
Your encounter with Tosa Akaushi wagyu can become the starting point for a longer detour around Kochi Prefecture. Stretching along the southern part of Shikoku, Kochi boasts a rich cultural heritage and a stunning variety of landscapes ranging from mountains to coastlines. The capital city of Kochi, facing the Pacific Ocean, is famous for its historic castle, lively markets, and seafood, and presents a striking contrast to the inland region of Tosa-Reihoku. From peaks, rivers, and beaches to temples, traditional towns, and sake breweries, Kochi is a captivating blend of nature, history, and culinary delights that welcomes visitors with the warmth of its people and a vibrant sense of community. Savoring Tosa Akaushi wagyu is more than a gastronomic adventure: it is the gateway to discover a prefecture that remains untouched by mass tourism and offers a refreshing change from Japan’s more frequented destinations.
Getting to the Tosa-Reihoku region
- From Tokyo: Approximately 80 minutes by plane from Haneda Airport to Kochi Ryoma Airport, then approximately 40 minutes by car.
- From Osaka: Approximately 45 minutes by plane from Osaka Itami Airport to Kochi Ryoma Airport, then approximately 40 minutes by car.
- From JR Kochi Station: Approximately 40 minutes by car via the expressway.
Renting a car is the most convenient way to get around Tosa-Reihoku, as public transportation is limited in the region. Before visiting, please check the official website for information on road conditions and the latest traffic updates.
Related Links:
The Pure
Tosa Reihoku Tourism Portal Site – English
Tours | VISIT KOCHI JAPAN
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About the author
Author : Silvia Telloni
Silvia is a translator and writer based in Tokyo. She has lived in Japan long enough to call it home and enjoys sharing its many charms and wonders through her work. Proud bookworm and etymology enthusiast, she loves learning new words and languages, but also watching films, hiking and exploring new places.
