ジビエ料理 あまからくまから
Jibier Cuisine, Amakarakumakara
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個性十足的野味料理餐廳
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Chitatapu is a cooking method of the Ainu people in which the meat and small bones of wild animals are pounded and eaten raw or in a pot. When pounding the meat, they say "chitatapu, chitatapu" and keep pounding together. Why don't you join us? Includes "Golden Kamuy Learning Ainu Cooking Booklet" to learn about Ainu cooking.
The size and number of bear hands will vary depending on the number of guests. No service charge, no late-night fee, and no service charge will be applied to customers with course reservations.
The "raccoon" sukiyaki, which even GACKT couldn't help muttering about how delicious it was, and "kyon," a summery gibier meat that is easy to eat and refreshing. Both kyon and raccoon are non-native species that have a great impact on the Japanese ecosystem. Please enjoy their delicious taste and support their extermination.
It is truly gourmet bliss! The popular "Sukiyaki of Badger", "Legendary Negi Pork (Wild Boar Meat)" with prodigal leeks and wild boar ribs, and stewed brown bear meat in red wine.
Matagi no Tsukinabe Course" deepens the flavor of bear and natural mushrooms (ningyo mushrooms). It recreates the wisdom of Akita hunters who ate in the mountains. The rich broth of the moon bear is used to simmer the flowery aroma of Akita's natural mushrooms, ningyo mushrooms, and kiritanpo mushrooms in a rich and flavorful broth. The powerful flavor of the bear meat and the mellow mountain aroma are irresistible! Enjoy the ultimate gibier nabe. No service charge, no otoshi, and no late-night fee will be charged to customers with course reservations.
It is truly gourmet bliss! The popular "Sukiyaki of Badger", "Legendary Negi Pork (Wild Boar Meat)" with prodigal leeks and wild boar ribs, and stewed brown bear meat in red wine.
The "Eating Animals Illustrated Course" makes full use of the lives of exterminated wild animals. Enjoy a total of nine species, including Ezo deer, kyongtok, mikan boar, raccoon, cave bear, duck, brown bear, and moon bear. This is a one-of-a-kind gibier experience that allows you to savor the bounty of nature while dealing with the problem of vermin.
[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.
A recipe from 100 years ago by my grandfather, who was a herbal medicine craftsman. A handcrafted craft cola made by artisans, one by one.
Uses herbal enzymes fermented with over 100 types of vegetables, fruits, seaweeds, and more.
Made with hasukappu, which has been growing wild in Hokkaido for a long time. A healthy and romantic drink known as the 'fruit of longevity.'
Hibiscus + hawthorn + rock sugar + elderflower syrup + non-alcoholic white wine + soda.
Lavender sugar + vanilla syrup + soda
Roasted black tea + dry lemon tonic
Red Oolong Tea + Dried Apple + Honey
A blend of clove, ginger, and rose. A fragrant and delicious tea.
Rich in anthocyanins that provide black bean flavonoids.
The pinnacle of Chinese white tea with antioxidant properties that enhance immunity.
Contains saponins, insoluble dietary fiber, polyphenols, and vitamin B group, rich in nutrients necessary for women.
Irish malt created by the nature of the Isle of Skye in Scotland. The aroma reminiscent of sea breeze and the spiciness of black pepper pair well with meat dishes.
Single malt whiskey from Arran Island, Scotland. It features aromas of honey and butterscotch.
Kyoto Prefecture, Oyamazaki Town
Hokuto City, Yamanashi Prefecture
Chita City, Aichi Prefecture
Sendai City, Miyagi Prefecture
Hokkaido Yoichi
Miyata Village, Nagano Prefecture
Nagahama City, Shiga Prefecture
Saitama Prefecture, Chichibu City
Kameda, Niigata Prefecture
A natural wine made from grapes grown using organic farming methods for over 30 years, cultivated with biodynamic agriculture. Pairs well with bear meat, venison, and mallard.
A full-bodied wine that blends tropical fruits with elegant acidity. Pairs well with badger, deer, boar, and princess.
A highball created by Mr. Iwai, the founder of Mars Whisky, who was active during the early days of Japanese whisky.
Luxury of double La France
A refreshing aroma like freshly picked
Directly sourced peach sake
Thick, sour, and juicy
The world's spiciest pepper, said to date back to the Middle Ages in Cambodia. The pepper, which drastically decreased due to civil war, was revived by Mr. Kurata from Japan in collaboration with the local people, known as 'Kurata Pepper.'
Weizen. Started as a village revitalization project in Sawauchi Village, Iwate Prefecture, to commemorate the 100th anniversary of Kenji Miyazawa's birth. A fruity aroma reminiscent of banana and peach, with acidity but a beer that is 'not bitter.'
Craft beer brewed with the blessings of Kyushu. A fruit lager that uses the locally produced Hinata Natsu from Miyazaki, known for its moderate acidity and refreshing aroma. It pairs very well with hops, offering a light and crisp flavor.
Pulp Art Hazy IPA. It features aromas like tropical fruits and a pleasant bitterness.
Belgian White Ale. It has none of the heaviness often found in wheat beers, with aromas of coriander, orange peel, and nutmeg, resulting in a soft and refreshing taste that is easy to drink.
2 servings 5600 yen
All of the sake is made to the Junmai Daiginjo standard. The 45 refers to the use of Yamada Nishiki rice with a polishing ratio of 45%, making it an incredible product for the price. 2 servings for 2900 yen.
Aroma reminiscent of green apples and citrus fruits. Fresh and for those who think they dislike sake, please give it a try. 2 servings for 3500 yen
What you first feel is a 'refreshing' aroma like muscat, with a medium body and a long aftertaste, featuring a beautiful silky flavor. 2 go 3500 yen
A special honjozo sake that can be enjoyed at a wide range of temperatures, from chilled to warm, perfect for the chilly season. 2 go 2600 yen
Polished the sake rice 'Yamada Nishiki' to 45%, brewed slowly at low temperatures. It has a gentle and pleasant aroma, with sweet characteristics like honey, making it important as a food pairing sake. 2 go 3800 yen
This sake is also available at a three-star restaurant in Paris and has become a drink that cannot be enjoyed in Japan. 2 go 3800 yen
Features the aroma of sake with 6 servings. It spreads well in the mouth with a good balance, but the aftertaste is a refreshing junmai sake. 2 servings for 2600 yen.
A subtle muscat-like aroma spreads. An elegant flavor that enhances the refined taste, utilizing a rich sweetness. 2 servings for 3500 yen
Oki Yoshihiko Honten, which has an appearance reminiscent of an old family with a tiled roof located in Yabuki Town, Shirakawa District, Fukushima Prefecture. Founded in 1865, it is called 'Kamon Masamune' in celebration of its 120th anniversary. 2 go for 2600 yen.
This sake was adopted as the celebratory drink at the G7 Ise-Shima Summit in 2016. 2 servings for 3800 yen.
Using ultra-soft water sourced from the foot of the spirit king, we brew with the aim of enhancing the dining experience with pure rice sake. 2 servings for 2900 yen
This sake has a gentle and refreshing aroma, with a soft sweetness and acidity reminiscent of white grapes, and a freshness that pairs well with meals. 2 go 3500 yen
Genius brewer Kenta Yagi is back!! The first bottle has arrived!! Using black koji rice to create a black koji base, we have used the sweet potato 'Ogon Senkan' from Osumi.
The school rice for Yagiri sake, made with a commitment to handmade ingredients for sweet potato and koji rice, with all processes of shochu production done by hand.
When warmed, it becomes even more fragrant, sweet, and has a smoothness like navy blue, a brand you must try at least once.
The high popularity is indeed due to the commitment of Murao Shuzou's sweet potato shochu.
A genuine shochu that allows you to enjoy the subtle aroma of sweet potatoes and the lingering finish.
A unique strength and impactful sweetness.
It has a strong sweetness, a rich umami flavor, and a refined taste.
Made by a female toji for women and young people to enjoy.
Fragrant, mellow, and sweet, a beloved classic of wheat.
A barley shochu that swept the world.
A barley shochu that took the world by storm.
A masterpiece aged for 5 years, crafted in a hidden village in the mountains.
A crisp and dry flavor that pairs well with a wide range of dishes!
Features a flavor reminiscent of whale and a sharpness unique to brown sugar.
A chestnut shochu made using chestnuts from the top of Kuriyama, brought together by the efforts of Kakegawa citizens and volunteers from nearby and outside the prefecture.
Using the 'Tian Kong Mi Gan', known as the king of chestnuts, which boldly brings out the flavor of chestnuts, combined with long-term aged original sweet potato liquor, it highlights the strong characteristics of chestnuts, including smoothness, redness, and sweetness.
Recognized in the Okinawa Minute Complied Tasting, this exquisite 15-year aged sake, deep from the Okinawa sea, has also been presented to the Imperial Family.
