BushWood

It may look like junk food, but don't underestimate it! If rice paper had existed in Mexico since ancient times, tacos would have taken this shape.

This is Iberico pork chorizo. It is concentrated with rich umami flavor. S 550 yen / M 750 yen

Mixed nuts smoked with cherry wood chips.

Finished with a refreshing homemade pickling liquid that is slightly sweet. S 200 yen / M 300 yen

Rillettes made from the belly meat of wild boar. Pairs perfectly with a baguette.

A salad that uses a whole avocado and tomato, very popular among women.

Recommended for those who love cilantro. Enjoy it fresh with onion dressing. S 500 yen / M 750 yen

Indulge in a luxurious selection of three types of cheese. S 750 yen / M 1100 yen

A hard cheese aged for 12 months from France. Perfect for when you're feeling a little snacky. S 500 yen / M 750 yen

The king of Italian hard cheeses. Perfect to accompany red wine! S 500 yen / M 750 yen

One of the world's three great blue cheeses, pairs perfectly with honey and figs! S 500 yen / M 750 yen

Generously stuffed with Jamón Ibérico de Bellota. It's delicious! S 500 yen / M 880 yen

A Spanish classic! Garlic-flavored mayonnaise that pairs well with vegetables. S 600 yen / M 880 yen

Freshly molted soft shrimp, delicious from head to tail. S 600 yen / M 850 yen

Strongly flavored with garlic and finished with a refreshing touch of white wine vinegar. S 500 yen / M 750 yen

It's warm! Please enjoy it together!

Fresh oysters from Okayama Prefecture, we take some time to prepare them at the optimal temperature for you to enjoy. 1 piece for 500 yen / 3 pieces for 1300 yen

Pāua cultivated by the nature of New Zealand. It is characterized by its large meat and rich broth. The ojiya made with the broth after steaming is the best. *If ordered as a standalone dish, the steamed pāua in white wine will cost 1580 yen.

It has been simmered until tender enough to be cut with a spoon. The rich gelatinous quality of the cheek meat is addictive. S 880 yen / M 1300 yen

Tender meat with moderate fat. Dive in and enjoy it wild!

A hefty 200 grams. It has a wild texture.

Confit of deer from Nambu Boso, slowly cooked in low-temperature olive oil. It is finished with a moist texture.

The texture is tender and juicy. It is simply enjoyed with salt.

We marinated pork loin from wild boar and leg meat from deer in our homemade yogurt sauce, then grilled them on skewers. The moderately fragrant spices are addictive.

Homemade sausage made from wild boar (plain), deer (chorizo), and duck (basil & tomato)

A sauce made with ground beef, tomatoes, red wine, and a secret broth. S 880 yen / M 1300 yen

Full of cheese flavor, it pairs perfectly with Pinot Noir. S 750 yen / M 1080 yen

A rich gratin made with Gruyère cheese and Grana Padano cheese.

Goes well with onsen eggs.

Pasta with a tomato stew made from deer from Nambu Boso. The combination of chunky deer meat, tomatoes, and tagliatelle (flat noodles) is very good.

A soy sauce ramen with a rich and flavorful broth made from a unique blend of wild boar bone soup and chicken or clam soup, topped with braised wild boar belly. The slightly sweet soy sauce adds a lingering taste.

Mini Chocolate Parfait 550 yen

Mini Fruit Parfait 550 yen

Reservation is required. We have roasted a whole chicken. It is stuffed with either mashed potatoes or butter rice, making it a dish that satisfies both your stomach and your heart! How about it as a main dish for parties, girls' nights, or gatherings with friends? After all, meat is juicier when roasted in a chunk!