Settle into your seat at The Bazaar and take a trip with us to Hasegawa Farm in Japan. Hasegawa Farm is one of the farms we source our extraordinary wagyu from, and where Chef Manny Echeverri, the culinary director for The Bazaar, recently visited. Chef Manny saw firsthand why we choose to serve wagyu. This family-owned farm has been working over the last four generations to perfect the art of raising and caring for their cows. It’s through their thoughtful farming processes of raising Bushu Gyu (Samurai beef) that we are gifted with the delicacy of wagyu. Find this wagyu across many of our Bazaars including New York at ritzcarltonnewyorknomad or #BazaarMeat in Chicago and Las Vegas. To read more about Chef Manny’s experience, why we love Wagyu, and for more insider stories just like this one, head to the link in bio to read this feature in chefjoseandres’ Substack.