ABOUT SUMMO

An Obsession with Perfection
After more than 20 years immersed in the world of premium Japanese Wagyu, Chef Ben Elen — acclaimed Belgian chef, elite beef curator, and founder of several Gault&Millau-awarded grill restaurants — embarked on a singular mission: to discover the most exceptional Wagyu Japan has to offer.

His journey led him deep into the Hida region of Gifu Prefecture, where he encountered a beef so refined, so rich in character, it redefined his standards. From that moment, SUMMO Wagyu was born — a name inspired by the Latin “Summum,” meaning the highest or supreme.

Meet Chef Ben Elen
The Palate Behind the Brand

With over two decades of culinary craftsmanship and a reputation as one of Europe’s most respected Wagyu specialists, Chef Ben Elen brings an unmatched level of expertise and precision to every cut of SUMMO. His deep passion for authentic Japanese Wagyu — combined with a relentless pursuit of quality — ensures that only the most exceptional beef earns the SUMMO name.

Every cut is hand-selected. Every detail, overseen. Because true luxury leaves nothing to chance.

What Makes SUMMO Wagyu Exceptional?
SUMMO Wagyu is sourced exclusively from Kuroge Washu (Japanese Black) cattle raised in Japan’s Hida region — an area revered for its pristine water, unpolluted air, and fertile pastures. This natural purity, paired with generations of farming expertise, creates an unmatched culinary experience:

Exquisite Marbling
Naturally high in monounsaturated fats, Hida Wagyu delivers a buttery texture that melts effortlessly on the palate.

Refined, Delicate Flavor
A distinctive Umami depth and subtle sweetness set SUMMO apart from other Wagyu — elegant, never overpowering.

Traditional Craftsmanship
Raised with time-honored methods and butchered with surgical precision, each cut is a tribute to Japanese mastery.

Rare Bloodlines
Only the purest Kuroge Washu lineage is selected — preserving a breed standard that’s been perfected over centuries.