Steak & teppanyaki
Sirloin, ribeye or fillet discussions for premium dinner menus.
FOR RESTAURANTS & HOTELS
Shape the right Omi Beef brief for your menu
For restaurants, hotels and chefs, we organize cut, portion, frequency and delivery questions around the dish you plan to serve.
OUR ROLE
Menu uses should be connected to the right cut
Service style, portion, format and frequency shape the product discussion.
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.