Steak & teppanyaki
Sirloin, ribeye or fillet discussions for premium dinner menus.
PROCESS
From first inquiry to a considered sourcing discussion
A practical five-step process keeps product interest, feasibility and transaction responsibilities clear.
OUR ROLE
A measured route before commercial terms are discussed
Each step reduces uncertainty before a proposal or transaction is discussed.
Sukiyaki & shabu-shabu
Discuss the fat balance, portion size, menu format and local processing plan for Japanese dining.
Yakiniku & meat kappo
Cut style, assortments and limited-course menu planning.
Hotels & tasting menus
Portion, service timing and story for a memorable guest course.
Importer and distributor sourcing
Destination, documents, logistics and importer responsibilities are reviewed together for each route.
NEXT STEPS
A straightforward way to move the discussion forward
Useful information is organized before feasibility and conditions are checked.
- 01
Send an inquiry
Share business context, intended use and estimated quantity.
- 02
Clarify requirements
We organize cut, grade, format and delivery questions.
- 03
Review feasibility
Availability, documentation and logistics are checked case by case.
- 04
Shape a proposal
If conditions align, we discuss a practical sourcing direction.
- 05
Confirm next steps
Importer role, payment and delivery terms are confirmed before proceeding.
Sourcing inquiry
Start a focused sourcing conversation
Tell us what you want to serve, where it will be delivered and what conditions matter. We will identify the questions that need confirmation.