“Yakiniku Sudaku” Opens Its First Malaysian Outlet in Penang NIKUJILLE and Omigyu Trading Company Join Forces to Promote Japanese Wagyu Culture Worldwide

NIKUJILLE Co., Ltd., a Japanese Wagyu export company headquartered in Fukuoka, Japan, and led by CEO James Arita, is pleased to announce the grand opening of the first Malaysian outlet of “Yakiniku Sudaku” in Penang, Malaysia. The restaurant is operated by Omigyu Trading Company Inc., a strategic business partner of NIKUJILLE.

The Wagyu served at the Penang outlet is “Kanade Wagyu” (Hobo Livestock, Kumamoto), exported to Malaysia through Wagyu Market, the Wagyu export platform operated by NIKUJILLE.

Kanade Wagyu is a premium Japanese Wagyu brand carefully raised without the use of hormones or antibiotics, with a strong focus on the natural health and wellbeing of the cattle.

It is highly regarded for its rich balance of sweet, delicate marbling and flavorful lean meat, attracting growing attention not only within Japan but also in international markets.

As part of the grand opening event, a special “Wagyu Cutting Show” was held to provide overseas guests with an opportunity to experience authentic Japanese Wagyu culture and meat-processing techniques.

The cutting show was performed by Masataka Takana (24), a young meat specialist originally from Ishigaki Island, Okinawa.

After graduating top of his class from the National Meat School of Japan, he joined NIKUJILLE. He currently works in collaboration with  Omigyu Trading Company to promote and teach Japanese Wagyu cutting techniques around the world.

During the event, he introduced the characteristics of each Wagyu cut, the optimal cutting methods, and Japanese techniques designed to maximize yield and value.

Guests experienced not only a meal, but also Japanese Wagyu culture itself through this unique live performance.

Visitors who tasted Kanade Wagyu shared highly positive feedback, including:

• “The fat is sweet and melts lightly in the mouth.”
• “The umami of the lean meat is incredible and completely changed my impression of Wagyu.”
• “I could truly feel the depth of Japanese Wagyu culture.”

NIKUJILLE is currently accelerating efforts to directly connect Japanese producers with overseas markets through Wagyu Market.

Traditionally, Wagyu exports have focused heavily on premium loin cuts, while many secondary cuts have not been fully utilized or valued internationally.

However, by combining Japanese cutting techniques, meat education, and global sales networks, NIKUJILLE has established a new Wagyu export model designed to “sell the entire animal to the world.”

In addition to exporting Wagyu itself, NIKUJILLE is also committed to sharing Japanese meat-processing skills and Wagyu culture globally through overseas cutting seminars and technical education programs.

Wagyu Market is currently recruiting:

• Farms interested in expanding into overseas markets
• Producers aiming to grow their own branded Wagyu internationally
• Farmers committed to unique production philosophies, such as hormone-free and antibiotic-free raising methods
• Wagyu brands seeking high-value positioning in global markets

NIKUJILLE’s vision is not simply price competition, but rather delivering the passion of producers and the philosophy behind how their cattle are raised to consumers around the world.

Today’s global consumers increasingly value safety, traceability, production background, and authentic storytelling.

That is precisely why carefully raised Japanese Wagyu — produced without relying on unnecessary pharmaceuticals — holds tremendous value in the global market.

Moving forward, NIKUJILLE will continue collaborating with  Omigyu Trading Company to share the excellence of Japanese Wagyu, Japanese meat-processing techniques, and Japan’s unique food culture with the world.

At the same time, the company remains committed to building a future in which Japanese producers are properly recognized and rewarded through global market expansion.