Gibier is a French word meaning the meat of wild birds and animals obtained through hunting. In addition to "botan nabe," named for the way the thinly sliced wild boar meat looks like a peony flower when arranged on a plate, which is a wintertime tradition in the Reinan area, visitors can also enjoy dishes using venison, which is a healthy red meat.
We serve seasonal delicacies. From summer to fall, we use natural sweetfish from the Minamigawa River, and offer grilled sweetfish, sashimi of sweetfish that cannot be found anywhere else, and porridge of sweetfish. In winter, how about roasted wild boar meat or botan nabe (hot pot) with miso paste with a hint of sansho (Japanese pepper)? You will be addicted to it.
We have a wide variety of other lunch menus, including various set menus and "jinenjo soba" (buckwheat noodles). We also have delicious gibier, so please stop by.
Casual gibier cuisine, specialty coffee, and handmade sweets in the forest. The smooth milk latte art created by the owner, who has also trained under a world champion latte artist, is especially recommended!
Enjoy local gibier cuisine to the fullest! This is a popular izakaya in Mihama Town where you can enjoy gibier cuisine and locally produced and consumed vegetables unique to Mihama.
Wild boar and matsutake mushrooms grown in the local mountains of Natasho, and sweetfish from the Minamigawa River, recognized as one of the 100 best rivers in Japan. Using only the freshest and safest ingredients, we offer the best dishes with expert techniques and secret flavors. Please enjoy the taste of the season in the comfort of your own private dining room.
