Tajiri
The website of Tajiri, Belgian Wagyu from Roeselare.
The challenge
Two kinds of visitors, and a story that starts in Japan in 1939.
Chefs and butchers ask about availability and cuts, food lovers ask where they can taste it. Both first need to understand why Wagyu raised in Flanders carries the name of a Japanese bull.
The result
One story from the meadow to the plate, with a clear way in for each visitor.
A 25-second film follows the meat from the meadow to the plate, and three chefs say in their own words what they find in it. Chefs and butchers go to contact, food lovers to the list of distribution points.
- The brand in four figures, from 1939 to 28 days of dry-aging
- Distribution points: restaurants, butchers and delicatessens
- Pages of their own for the breeding, the quality and the people behind it
