Jibier Cuisine, Amakarakumakara

[NEW] Enjoy the exquisite badger that has eaten plenty of persimmons, cooked at low temperature. Savor the melting fat and refined sweetness, with a texture that feels just like sashimi.

Hokkaido produced. Rare Toto meat is carefully prepared with low-temperature cooking. It has a unique flavor similar to whale and a rich taste characteristic of marine life.

Dolphin delivered from Taiji, Wakayama, prepared as tataki using low-temperature cooking. We offer this traditional ingredient, loved since ancient times, using a cooking method that brings out the quality of the ingredients.

A rare delicacy said to be only tasted by hunters, prepared in the style of Hokkaido's local dish sashimi. The smooth and creamy texture is a must-try delicacy.

Produced in Hokkaido. The heart of Ezo deer, rich in iron and full of nutrients, is cooked rare at low temperature. Please enjoy the sweetness and crisp texture that only fresh hearts possess.

Hokkaido sourced. A low-temperature cooked tataki that highlights the elegant texture of kiji meat. It's so juicy that you wouldn't believe it's chicken, and the sweet aroma that lingers in the aftertaste stimulates your appetite.

Produced in Hiroshima, from Ikuchijima Island. The mikan boar, raised in mikan orchards, is characterized by its fruity fat. This dish, our pride, highlights the sweet fat and the richness of the red meat through low-temperature cooking.

A plate featuring 'Ezo deer pâté en croûte', 'Kyon rillettes', and 'wild boar bacon'. A greedy assortment that allows you to taste the individuality of game all at once.

Carefully simmered Kyon, a type of deer, blended into a paste with aromatic vegetables. It has a refined taste with no gamey flavor, and pairs perfectly with baguette.

A rustic pâté made from Ezo deer with rich red meat flavor, coarsely minced with herbs and baked. Serve with mustard and enjoy with wine.

For beauty and health! Luxuriously made with vitamin C-rich rosehip and the Nordic gem, lingonberry. This is an adult ice cream that offers a delightful harmony of bitterness and sweetness.

Authentic ptarmigan delivered from the forests of Scotland. The rich aroma full of wildness and the robust flavor of the red meat continue to captivate gourmets around the world with its noble taste.

Slowly grilled mountain pigeon that has run through the wild mountains. Enjoy the delicate texture and rich flavor of the deep red meat, said to be the epitome of game cuisine.

The firm texture unique to wild chicken and a dignified aroma that cannot be experienced with local chicken. Enjoy the strong flavor of the meat with simple salt.

Kyon that reaches the dining table through the eradication of invasive species. The finely textured and less gamey meat is further enhanced by charcoal grilling. This dish is also recommended for beginners in game meat.

A hidden gem of meat that even game enthusiasts rave about, nutria has surprisingly mild flavor and a moist, refined red meat that is truly a delicacy known to those in the know.

Produced in Hokkaido. Thick cuts of low-fat, rich-flavored 'loin meat' grilled over charcoal. This part allows you to experience the essence of venison the most, being low in fat and high in protein.

Produced in Hiroshima, Ikuchijima. The wild boar that has been raised on mikan has a slightly yellow subcutaneous fat, and its fruity and sweet fat is exquisite. This is a special treat available only now.

Delivered from Yakushima! The Yakushima deer, which has run through the World Heritage forest, is characterized by its firm meat quality and rich aroma. This is a rare dish that can only be tasted here.

Start with the persimmon badger! The white, sweet fat of the badger that has eaten plenty of persimmons is slowly simmered into tender braised pork. It's an unforgettable autumn delicacy once you taste it.

Which one is more delicious? A dream showdown steak where you can compare Higuma and Tsuki no Wa Kuma. A ultimate dish that is irresistible for bear meat lovers, slowly grilled over charcoal.

Limited edition. The mountain crow has a rich flavor similar to that of free-range chicken and a unique wild taste. This rare game meat, which is hard to come by, is definitely worth trying on this occasion.

The gelatinous collagen is delightful. It is very expensive due to the troublesome preparation and its rarity. (The procurement is also costly.)

In 2024, bear captures are particularly low, about one-third of the previous year, making it difficult to obtain nationwide. Get it before it's gone! The fat of bears before hibernation is among the tastiest in the animal kingdom. It is also used in medicine.

Since it has entered hibernation, there is a high possibility that it will be limited to the current stock. The fat before hibernation is sweet and refreshing! It is quite delicious♪

The boar was culled for damaging the mandarin orchard. The boar loves mandarins, and one that has eaten only mandarins will have a refreshing, fruity fat. The best time to eat is during the mandarin season.

Which is more delicious, the Brown Bear or the Moon Bear? A comparison of the highest quality bear meat! It's time to awaken to the surprising deliciousness of bear meat. People often say they've never had such a tasty hot pot! (laughs)

This badger is introduced like this, but it is not delicious all year round. The badger is delicious mainly because of its fat. This fat rapidly accumulates from October to December, when it prepares for hibernation. The problem is that badgers can be hit or miss! This is because badgers are omnivorous. While the fat is delicious, it is generally known that badgers have a strong gamey taste. Therefore, some badgers can have a very strong animal smell! The reason I procure badgers in the fall is that it is the season when fruits like persimmons are delicious. Badgers that are not good at climbing trees love fallen persimmons. Hunters set traps where these persimmons are located to catch them. I call this badger 'Persimmon Badger'. This persimmon badger has pure white fat and is really a delicacy with very little gamey taste.

GACKT achieved 71 consecutive wins on the celebrity ranking check. As you may know, during the final meat question, GACKT couldn't help but exclaim, 'Is raccoon delicious!?' We have decided to source the highest quality raccoon for verification. Please take this opportunity to confirm for yourselves.

The Higuma before hibernation is super delicious!

Among us professionals, it has been a topic of discussion that animals that have been eating fruit trees are delicious! The one we have in stock this time is the mandarin boar from Setoda, famous for its lemons, on Ikuchijima Island in Hiroshima Prefecture. The boars that have intruded by climbing over the sturdy fences of the mandarin orchard are a serious problem for farmers. This time, they were culled with a gun. Having eaten too many mandarins, their skin is yellow, and their fat has a slight yellow tint. A refreshing sweet fat. The exquisite 'Mandarin Boar Hot Pot' is undoubtedly a feast.

We have received a whole fatty mallard, so we will make it into a hot pot. Please make a reservation by the day before for orders. It will end as soon as we run out.

Thank you for waiting. The autumn delicacies have arrived. A badger that has eaten plenty of persimmons! This fat is the best. It would be a shame not to know this! Every year, it makes us look forward to autumn. Enjoy it in a hot pot full of mushrooms!

The legendary bear hunter from Hida, Mr. I, is over 70 years old yet can hit the bullseye of a target 200 meters away. Using his unique, secret aging technique, the bear is hung for two weeks before being delivered. A chef acquaintance says, 'The soup made from his bear tastes completely different from others.' We have secured this supply after competing with other chefs. Please take this opportunity to enjoy it.