urban's camp

This is an over rice dish featuring tender, low-temperature roasted venison leg marinated in Koshu wine from Yamanashi Prefecture, paired with homemade tomato sauce, saffron rice, and yogurt sauce. It is also served with homemade ravigote sauce. Accompanying the dish are a salad made with pesticide-free vegetables from the Yatsugatake region, crudités, and a seasonal soup. This is a one-plate meal that makes abundant use of handmade local ingredients.

【For those who are not fond of game】Our game meat has no peculiar taste or odor at all, but for those who still find it difficult, we recommend our Roast Beef Over Rice made with Black Wagyu. This beef comes from the black-haired breed raised in Yamagata Prefecture, specifically in Yonezawa, and is healthy meat raised in natural pastures in Hokkaido. We mainly use the rump cut in our restaurant. It is gently low-roasted to keep it moist, served over saffron rice with our homemade tomato sauce and yogurt sauce. A homemade ravigote sauce is also included. The dish comes with a salad made from pesticide-free vegetables from the Yatsugatake region, crudités, and a seasonal soup. It is a single plate filled with handmade local ingredients.

This is an over rice dish for those who want to enjoy various flavors in one plate. We offer a half-and-half of the two types mentioned above, and in autumn and winter, we also have a half-and-half with wild boar porchetta. Additionally, we serve Fujisusono pork, a brand pork from Shizuoka Prefecture, which is raised at the foot of Mount Fuji, on a daily basis. Both wild boar and Susono pork are characterized by their sweet fat and strong umami flavor.

This has been a popular menu item since the opening of Urbans Camp! It features homemade venison pâté de campagne, wild boar porchetta, roasted venison, venison rib rillettes, venison frankfurters, venison shank salami, and ham sausages made from both venison and wild boar, along with 7 to 8 types of game charcuterie, salad, soup, and baguette, all served on one appetizer platter. It pairs excellently with wine.

This is a one plate meal featuring a large size of the popular game quiche from Urbans Camp Tokyo, accompanied by salad, soup, today's charcuterie, and soup. The quiche includes ingredients like deer frankfurters and wild boar pancetta, depending on the season.

This pasta features a rich ragù sauce made by slowly sautéing venison neck and shank meat with aromatic vegetables, Yamanashi Prefecture red wine, and game stock. The noodles used are fresh pasta (linguine).

This European-style curry is made by simmering venison from Yamanashi Prefecture, including shank, neck, and rib meat, with aromatic vegetables and spices for over 8 hours. It is finished with a rich blend of red wine from Yamanashi Prefecture, Napoleon cognac, and game stock.