Takagi Seinikuten

Takagi Seinikuten's beginning was in 1926 (Taisho 15). The shop was born in Yamato-cho, Nakano-ku, Tokyo as a meat wholesale and retail shop delivering fresh beef and pork to local residents. Even amid major changes in the food environment — postwar material shortages, the development of refrigeration, the rise of large supermarkets — the shop has continued protecting the stance of "delivering safe and delicious meat at as accessible a price as possible."

Even as "cheapness" and "convenience" came to be demanded with the times, what Takagi Seinikuten has cherished is conveying "who raised the meat with what thoughts." In addition to domestic Kuroge Wagyu, domestic pork and chicken — handling only meat where the producer's face can be seen, like Yamagata "Sennichi Wagyu" and Okinawa "Kin Agu pork" — delivering the background and appeal to customers as a set.

Yusuke Takagi, who succeeded the shop as the fourth generation, once joined a regular company before turning to the butcher path, thinking "I want to face my family business." Re-learning from basics at the National Meat School, and apprenticing at a specialist butcher shop — he fully returned to the family shop in 2023. Handling purchasing, cutting, product development, and storefront customer service — also challenging new channels like SNS, note, and events.

The online store "Takagi Seinikuten (MEAT TAKAGI)" ships nationwide — Yamagata Sennichi Wagyu steaks and sukiyaki slices, yakiniku sets, in-house roast beef. At the storefront, many customers come from afar targeting freshly fried menchi-katsu and croquettes — gaining support as "a butcher worth going out of your way for."

Approaching 100 years since founding. Takagi Seinikuten — as a hub connecting producers across Japan with neighborhood tables — will continue delivering "meat that satisfies both stomach and heart," while aiming to pass the value of the butcher trade itself to the next generation.

Founded in 1926 — a neighborhood butcher approaching 100 years

A long-established butcher that has supported the local kitchen since opening in Nakano-ku's Yamato-cho in 1926. Even now as large supermarkets and mass retailers have grown, the shop continues face-to-face sales, engaging with each customer to propose meat matched to "what dish you want to make today" and "with whom you'll eat."

Domestic-only — Sennichi Wagyu, Kin Agu pork, and other "meat with a face"

Only beef, pork, and chicken carefully raised in Japan are handled. Centered on branded meats committed to feeding period and feed — like Yamagata "Sennichi Wagyu" raised together with Yamagata producers, and Okinawa "Kin Agu pork" — selecting only meat whose production background can be properly explained.

Artisan-cut to order, and freshly made deli items

You can consult on thickness and cut by use — steak, sukiyaki, shabu-shabu, yakiniku — a uniquely neighborhood-butcher experience. At the storefront, fried items like menchi-katsu, croquettes, and tonkatsu also line up. Of course they're best fresh, but blends and breading are devised so they remain delicious when reheated the next day.

"Making butcher a job kids want to do in the future" — thoughts for the next generation

Successor and current owner Yusuke Takagi — after working at a telecom company, then studying at the National Meat School and apprenticing at a Tokyo butcher shop — fully returned to the family shop. With the goal of "making butcher a profession future children want to do," he actively shares the appeal of domestic meat and the fun of the butcher trade through SNS, event pop-ups, and collaboration projects.