I am working at a workplace where I get along well with a fresh young woman... My blood! My flesh! It craves for wild meat! To suppress this overflowing desire... I'm not saying I want bear meat, but when I mentioned eating bear meat, she responded, "I've never tried bear meat before, let's go!" So, we decided to visit the restaurant Ama Kara Kuma Kara, where I had been before. We reserved the "Ultimate Game Course" with all-you-can-drink for 8000 yen. We were led to a private room at the back, and ordered fruit liquor with soda. The first dish that came was badger sashimi. We enjoyed it with a sweet and rich soy sauce with garlic and ginger as condiments. This might be my favorite. When you chew the fatty part of the badger meat, it releases a walnut-like aroma. Next was the Bagna Cauda salad. Followed by roasted deer and grilled boar. Looking at the menu, it seems like it would make you full, but we managed to eat it all. I always feel that the game meat tastes different depending on the restaurant, but the deer meat here is always elegant and does not have any unpleasant odor, allowing you to savor the flavor of deer meat. I usually have boar meat in a hot pot, but the juicy texture of thinly sliced boar meat is different from the chewy boar meat with fat. And the main dish, bear meat. The resilient meat has a powerful texture and aroma different from other meats. It has a gamey smell, but it goes well with wasabi and makes the alcohol go down smoothly! Delicious! When you eat and compare like this, you realize that the taste of meat varies significantly depending on the aroma. I also like beef, but game meat without the milky smell is truly delicious. The last dish was wild boar meat meat sauce. With the fat of the boar, it feels more like oil noodles than meat sauce. Boar and tomato go well together. It was a hearty course, but we enjoyed the dessert of kinako ice cream as well. There is a fawn fur hanging on the wall of the restaurant, and when you touch the pleasant fur, you realize that it was once alive. I may not have much religious faith, but I am reminded to be grateful for receiving life and not to forget that I am being kept alive. I realized that I must cherish my life, which is always based on some form of killing. The restaurant manager's meat stories are enjoyable, but it was a shame that I couldn't hear much when the dishes were being brought due to infection prevention measures. I was able to have a little chat with him just before leaving, and he mentioned that they have carefully aged meats, so I will visit again!

"Jibie" and "vegetable dishes" at "Sankintan-Sasuke" are reasonable! Moreover, with a last order of 10:00 PM on weekdays, you can enjoy a proper meal even late at night... And since it's only a 1-minute walk to Ningyocho Station's ticket gate, you can relax until the last train with peace of mind. "Jibie Vegetable Dishes Amakarakumakara" is a moody restaurant with a cozy sunken kotatsu seating area where the top Japanese architect, Yusaku Kaneshiro, created a fusion of "wood" and "iron." Reservations are a must for this place. This time, we were lucky to snag a table for two that had just become available, and we managed to slip in. The restaurant's appetizer, "Organic Vegetable Bagna Cauda," is made with fresh produce delivered straight from a partnered farm. It bursts with a crisp, refreshing aroma that invigorates the body. Now, when you visit here, there are a few dishes that are a must-try. The "Assorted Meat Appetizers" feature the fine-textured meat of the Sankintan-Sasuke, a three-way pig raised in the great outdoors of Iwate. Did you know that Amakarakumakara was the first restaurant in Tokyo to handle Sankintan-Sasuke meat? The "Pate de Campagne" is a specialty that envelops the meticulous umami and sweet richness of Sasuke in a fluffy manner. I wanted to see the difference from a hot pot, so I ordered it! The "Wild Boar Tempura" at Amakarakumakara is always exceptional. The batter has a firm texture with umami infused within it. Wild boar meat has a richer umami than pork and a noble aroma compared to lamb. The generous amount of scallions and mizore ponzu sauce adds a refreshing, pleasant acidity. Now, this time, I chose two appetizers because I wanted to savor the "Wild Boar Loin Botan Nabe" in all its glory! The fat that outlines the lean red meat is so substantial that fans of wild boar refer to it as the "white meat." It carries a subtle sweetness within its light texture. Once the pot starts bubbling, I add the wild boar meat. When I lift it with chopsticks, the 5mm thick meat feels heavy and smiles back at me, slightly sweaty. After about 2 minutes, I turn it over. The center, with a hint of pink, seems to be cheerfully dancing and saying, "Not yet! Not yet!" Wild boar meat has fine fibers that do not shrink even when cooked. That's why I prefer to slowly simmer it to allow the fat's umami to seep into the meat. The tender texture remains even after simmering, offering a soft bite. The refined, rustic aroma and the butter-like richness and umami of the fat envelop the dish. With a bite, the clear umami, adorned with a delicate rustic charm, rushes through, leaving a lasting impression. The lack of any gaminess, and the refined rustic flavor of the soup, make it a delight to savor. To fully enjoy this exquisite meat, the perfect accompaniment is the "Zosui." The zosui, a rice porridge cooked in a soup rich with the flavors of wild boar loin and vegetables, is a generous portion even for one person. The zosui is rich in the essence of wild boar and organic vegetables, offering a delicious taste that warms the body.

I tried OSO18. They have a wide variety of game meats like bear, deer, wild boar, and even sea horse. The interior of the restaurant is designed like a hunter's house, but it is stylish and clean. The staff are polite and friendly. They also offer reasonably priced full-bodied red wines that pair well with game meats, priced around 6000 yen. It's wonderful.

I visited a popular restaurant because I wanted to try the bear that everyone was talking about. The course meal, starting with an unusual game dish, was very enjoyable. I also had the chance to learn a bit about Ainu culture, which was fun. The stew was a bit too salty because it was boiled down too much, but the bear meat was surprisingly tender and I savored each bite. The miso sauce complemented the meat well, but I could only enjoy a small amount due to the saltiness. I was feeling quite exhausted that day, but strangely, I felt significantly better on the way back. Indeed, game meat is amazing.

The seared mandarin boar, grilled hole bear, and bear hot pot were all very delicious. The atmosphere inside the restaurant, with fur decorations everywhere, was unique. The staff and the owner explained everything in detail, making it a fun experience.

A wide variety of game meats were served in a standard course (around 10,000 yen) including venison, wild boar, Hokkaido deer, and raccoon dog. The restaurant had a traditional atmosphere of downtown Ningyocho with simple partitions for table seating, creating a cozy ambiance with candlelight. They offered craft beer and sake, but it would be nice to have a better selection of wines to pair with the game meats.

Located just a short walk from Ningyocho, "Amakara Kumakara" is a true gem of a restaurant specializing in game cuisine. As soon as you step inside, the dim lighting and candlelight create a fantastical atmosphere. The "Ainu Game Course Inspired by Golden Kamuy" is a rare menu where you can experience Ainu food culture. The appetizer includes three dishes, Pukusa soaked in broth, raw meat of Rausu seal, and raw heart of Ezo deer, allowing you to fully enjoy the deliciousness of raw game meat. The second course consists of simmered salmon roe and potatoes, followed by Chiporolatasikepu. Next, you will enjoy grilled Ezo deer meat over charcoal. The large Ezo deer meat is surprisingly tender and full of flavor in your mouth. The famous "Ezo deer Chitatap" is the restaurant's signature dish. You can actually experience the iconic scene from Golden Kamuy, Chitatap, as the owner teaches you how to make it. The Chitatap is added to the bear hot pot with rich miso flavor, Kamui Ohau, and eaten. The overflowing umami from the pot fills your mouth. Finally, take a break with Amamuipe (millet rice) from Shiranuka town, and finish the meal with dessert of peach ice cream. The refreshing peach flavor enhances the aftertaste. Dining at this restaurant is not just about enjoying game meat, but also about feeling a deep respect for Ainu culture. This is truly a restaurant that elevates your life experience.

The game meat cuisine at Amakara Kumakara is truly a hidden gem for food enthusiasts. The dishes, which make the most of local ingredients unique to this area, are always fresh and full of surprises. In particular, their game meat dishes are worth trying. They bring out the flavors of the ingredients and are finished with a simple yet refined seasoning. The roasted venison, in particular, is juicy with a deep flavor that you won't forget once you try it. The atmosphere inside the restaurant is calm, allowing you to enjoy your meal at a leisurely pace. Why not spend some extraordinary time savoring game meat dishes in a space where time naturally flows slowly?

Located in Ningyocho, there is a game meat restaurant called "Amakara Kumakara" on the second floor of a mixed-use building. The exterior doesn't give off a strong game meat vibe, but once inside, you can feel the unique atmosphere of a game meat restaurant. Started off with a draft beer. The salted autumn salmon with wasabi was a great combination. Wasabi, a common ingredient in Hokkaido, is rare in Tokyo. The combination of salted salmon and wasabi was excellent. The salmon had a partially frozen texture at first, then gradually thawed, providing a nice contrast in textures. I wanted to order a bottle of Japanese sake with the Bagna Cauda Shishi no Sato, but they only had it by the glass, so I settled for two servings. The roasted Ezo deer with moss peach sauce, salt, and mustard had a distinct gamey flavor. The meat was fatty and sweet, reminiscent of indulging in a lot of persimmons. The volume of the Ezo deer meat was impressive, almost like a portion for four people. It's a rare meat, and even though it was delicious, it felt like a once-in-a-lifetime experience. There was also a porridge dish available. The meal ended with moss peach ice cream for a refreshing finish.

I visited this place because I love the world of Golden Kamuy and can eat bear meat. I chose a course where I could compare different types of bear meat. There was also minced raccoon and stewed deer meat. The bear meat was tough and had a chewy texture. It seems like it would be softer if cooked in a pot. It was a very enjoyable course.

I visited Amakara Kumakara to try some game dishes that I have been wanting to eat for a while. The ham and terrine platter had a rich aroma of fat, and the unique texture and flavor of the raw seal sashimi and charcoal-grilled wild boar were fascinating. I enjoyed carefully prepared game meat and rare meats such as seal and wild boar. I started with a beer from Hitachino, then switched to wine from my second glass. The robust wine paired well with the simple flavors of the game meat. For the appetizer, I chose the deer prosciutto, which went perfectly with white wine. I also ordered a red wine from Southern France for the next round, and as I slowly enjoyed the meat, I quickly became pleasantly tipsy. It was a delightful meal. It was just the two of us, so we didn't get to try the bear meat, which was a bit disappointing. Next time, I would love to visit with a larger group to try a variety of meats.

I had never really thought about whether bear or moon bear was better. But to be honest, both are delicious! My concept of bears has completely changed. I had eaten bear meat before, and I thought it was tough and had a strong animal smell, but I'm glad I took the chance. The moon bear has more fat, while the bear meat has a good balance of meat and fat. The fat is not too heavy and very tasty! I also tried bear sashimi, pheasant, Honshu deer, wild boar sashimi, and more. The porridge was also extremely delicious!! And at the end, you can even get a "I ate bear meat" sticker. I highly recommend this place.

I had the button pot course of mandarin orange boar. The first venison was firm and good, and the boar pot had high-quality fat, good meat, and delicious soup. The dessert and drinks were average, but the quality of the game meat is definitely reliable.

During the winter, I had a strong craving for bear meat, so I went for a quick meal. It was my first time eating bear. I had Ezo deer tomato stew, bear steak, bear sashimi, Ezo deer raw ham, acorn, grilled wild boar, and drinks like shikwasa sour and pinot noir. The meat didn't have any gamey taste and was surprisingly not heavy despite looking fatty. It had a sweet flavor. I'd like to try their hot pot next time. We each had three drinks, and the total bill was around 16,000 yen. I didn't get completely full, but I was satisfied. On the way back, we stopped at a ramen shop called "Usagiya" for some ramen (laughs).

Located near the A5 exit of Ningyocho Station, this popular restaurant specializes in game cuisine. Today, we held a welcome party for a new colleague who joined in October, limiting the gathering to 3 people to avoid crowding due to the pandemic. The junior colleague who organized the event chose this restaurant, which I had tried to make reservations at several times before but had to give up due to being fully booked. Finally, our wish came true, and the junior colleague seemed delighted. Personally, I probably wouldn't have gone out of my way to try game cuisine, but I saw this as a good opportunity to have something interesting to talk about. The restaurant is located on the second floor of a mixed-use building and has a cozy, dimly lit atmosphere with fur decorations on the walls. Since we had made a reservation, we were promptly seated at a table near the entrance. At the junior colleague's strong request, we decided to go with a la carte dishes rather than a set course. We started with a toast, and I ordered the Honey Tomato Umeshu (580 yen), which was easy to drink with a subtle tomato flavor. For food, after discussing with the group, we ordered the Meat Appetizer Assortment (1,880 yen), Badger Tataki (1,800 yen), Ezo Deer Charcoal-Grilled Steak (1,500 yen), Acorn Boar Charcoal-Grilled Steak (2,000 yen), and Steamed Warm Vegetables with Bagna Cauda Sauce (880 yen). As we enjoyed the deer tomato stew as a complimentary starter, the Badger Tataki was served first. Despite mostly being fatty, it was surprisingly not too heavy due to being cooked at a low temperature. The Meat Appetizer Assortment included Ezo Deer Prosciutto, Smoked Boar Heart, Boar Meat and Pork Liver Pate, Bear Rillettes, and Boar Liver Mousse, which had some unique flavors that may divide opinions. The Ezo Deer Charcoal-Grilled Steak had a rare, juicy texture with a light taste, while the Acorn Boar Charcoal-Grilled Steak had a slightly gamier flavor but rich in fatty goodness. We later added an order of Cheese Assortment (1,280 yen) and Homemade Boar Meat Bolognese (1,200 yen). The chewy texture of the homemade boar meat bolognese with fresh noodles was quite memorable. The dessert that came after the meal (complimentary) was a delightful presentation with fireworks. With the food and drinks being somewhat pricey, the bill ended up exceeding 8,000 yen per person. Despite having some unique flavors, trying it out once for the experience is recommended.

I like game meat, but going to a French restaurant just for that seems a bit much. Visited with a friend who was talking about it. The greeting was not very chatty, but the owner was not unfriendly. Seated at a table, which was quite small. It had a cozy, almost couple-like distance. Maybe it's a place often used for dates like "Have you ever eaten venison before?" 【Game Charcuterie】Assortment of various game meats (deer, wild boar, bear). The taste was impeccable. 【Grilled Badger】We ordered this as recommended. The meat had a sweet fat similar to horse's mane. It had a silky texture due to its low melting point. 【Grilled Wild Boar】Whether in a hot pot or in any other way, it's not often you get to enjoy thick-cut meat like this. Savored the flavor of the well-trained lean meat and fat. Overall, it was well put together, which made it seem like it lacked individuality. The drink menu also had a lot of attention to detail, with a good balance of recommended items and popular brands. It's a good restaurant, but... Maybe I was subconsciously expecting a stronger uniqueness due to the game meat. I might revisit to try bear meat next time.

Visited as a couple at 7:00 pm. The grilling of the dishes was excellent. Although we waited for over 20 minutes, when we saw the final result, we were satisfied. Unfortunately, the horse sashimi was sold out, so we ordered horse meat sashimi instead. It was a memorable delicious dish with no unpleasant smell, sweetness, and a pleasant texture. For the finish, we decided to have pasta and chose the spaghetti aglio e olio. The fresh pasta had a recommended texture. However, it was quite salty, so we enjoyed it with a light, chilled red wine from Chile. The service at the restaurant was also attentive, and we had a pleasant time.

There seems to be various types of meats like bear, horse, cow, and sheep. I was searching for red meat and came across this place, so I decided to try it out. It was a great choice. The atmosphere inside the restaurant was lively but not too noisy, and the seating was separated into different sections, giving a cozy feeling. The staff explained the recommended dishes in detail, so even if you don't understand the menu well, you can feel at ease. The wine selection didn't seem to have a wide variety or particular focus, but it paired well with the meat and was enjoyable. It seems like a good place for about two people. When I visited, there were many female customers.

I had been curious about this restaurant near my workplace for a while! The timing was right, so I visited with three colleagues. As soon as we entered the restaurant, we were led to a sunken kotatsu table on the right. It was a bit dim and had a cave-like atmosphere, with deer and badger fur on the walls, which raised our expectations. The menu included a wide variety of game meats such as bear, boar, deer, raccoon dog, horse, duck, etc., making it difficult to decide. After discussing with my colleagues, we ordered the following: - Meat appetizer platter - Bear steak - Raccoon dog tataki - Boar tataki - Tomato and avocado salad Craft beer was recommended, but we started with a classic draft beer for a toast (^o^) [Appetizer: Baby deer tomato meat] I used to make deer hot pot at home, but deer meat was always so tough... But this was different! The meat was tender and fell apart easily, wrapped in soft tomato. [Meat appetizer platter] A platter with six varieties, including deer ham, boar rillettes, smoked boar tongue, liver paste, etc. The ham was surprisingly mild and refreshing, making it hard to believe it was deer. The smoked boar tongue had a nice texture and was delicious. [Raccoon dog tataki, boar tataki] Both were surprisingly free of gamey taste and tender! The raccoon dog was from the loin, with a bit more fat and a slightly more distinctive flavor compared to the boar. However, all four of us preferred the raccoon dog over the boar. [Bear steak] This... was of higher quality than beef steak?! It had a beautiful red color and was cooked slowly for an hour to prevent the meat from becoming tough. It didn't harden even when it cooled down. The seasoning was simple with just a touch of salt to bring out the bear's flavor. Unforgettable taste. In addition to beer and sake, there was also a wine list, so we enjoyed it with California wine. Finally, we had a chat with the owner. He mentioned that the game meat here not only undergoes careful processing and cooking but also tastes different depending on what the animals eat. Bears, which mainly eat animal products, have a strong smell, while birds and animals that eat citrus fruits have a milder scent. He recommended trying the "orange boar hot pot made from boars that were removed from an orange orchard." So, next time, we will go try the hot pot! ＼(^o^)／

I was looking forward to the year-end mini year-end party at Amakara Kumakara, where they were having a game meat festival. I had been checking the menu even before going because if they don't hunt well, you can't eat it, so I was nervous. The thing I was most looking forward to was the badger. I've never seen a badger before. Excitedly, I ordered horse sashimi and badger sashimi. The horse was from the fillet, I think? It had a flavorful red meat and was delicious. The badger was mostly fat! Thick fat protecting its body, I thought it looked heavy, but when I tried it, it was very delicious! The fat was sweet, this is what it means. I felt it for the first time. It was not greasy at all, but had a smooth and sweet flavor. It was shocking. We also ordered grilled meat, bear and boar. The bear was light and the more you chew, the more flavor comes out. The boar had a wild scent but was not at all smelly, it was addictive. We had a great time at the first round, so I slightly forgot the taste of the steak, which was a shame. It's a restaurant that game meat lovers would love, and I would like to go there again.

Specializing in game meat dishes, this restaurant has a unique atmosphere where you walk up a staircase together and open a door to enter a dimly lit, long and narrow space that makes you feel like you're hunting prey. Sitting in the tatami room, we leaned in to look at the game meat menu. Let's grill the pheasant over charcoal. How about trying the Ezo deer as sausages or prosciutto? The wild boar should be cooked in a hot pot. The challenge is the bear. Asiatic black bear, brown bear, or spectacled bear - how should we eat them? We all agreed that the wild boar hot pot broth was delicious. It's a shame we missed out on the bear meat.

Due to my father's influence as a hunter, I have been eating gibier since I was a child, so I sometimes crave the nostalgic taste. I also obtained a gun license with the intention of hunting, but I couldn't bring myself to take the life of animals, so I ended up just doing clay shooting. Ducks, pheasants, woodcocks, capercaillies, rabbits, wild boars, and more. The rich wild taste that you can't find in meat sold at the butcher. Although I can't bring myself to kill animals, I still sometimes crave that taste. The Japanese-style gibier in Ningyocho is quietly located on the second floor of a building. It may not reach the taste I had as a child, but I am grateful to be able to enjoy the blessings of nature after a long time.