Wild Game Cuisine (Counter Seats) in Tokyo

Comfortable ❗️ [Hideaway Bistro for adults] Pairing extremely fresh natural meat with carefully selected wine.

Searching for "aged Izu gibier" that is more delicious than Wagyu beef!! A memorable Bistro for those who want to enjoy cooking seriously.

[1 minute from Bakurocho Station/Private rooms available/Open late at night] We offer a variety of meats, mainly Kyoto duck, but also camel.

[2 minutes walk from Omotesando Station B2] If you go up the stairs, you will find a cheerful space ♪ Enjoy charcoal-Meat Dishes and wine at a hidden bar ♪

A hidden Bistro in Koenji, born with respect for the people who make each dish.

Private rooms available. [1 minute from Ikebukuro Station] Enjoy natural wine (Nature). A stylish, hidden Italian Cuisine restaurant.

Pursuing the deliciousness of aged meat! The concept is "a brasserie run by a French butcher."

1 minute from Nakameguro Station ★ Serious wild game that is highly rare and sent directly from hunters! I am confident that it is really delicious!

[3 minutes walk from Ochanomizu Station] Hunter, chef, and sommelier are stationed there. Fresh game meat x carefully selected wine

[Gibi Beginners are welcome! ] Carefully selected from all over the country! A hidden Izakaya (Japanese-style bar) near the station where you can casually enjoy game and alcohol.

For those who are thinking about a special anniversary or birthday♪

[4 minutes from Gakugeidaigaku Station] A lodge-style Bistro where you can enjoy Japan's top-class Ezo deer and wines from around the world

A plate of wild bounty. The world of "Gibier" that you don't know about.

A counter French cuisine where you can enjoy wine and game.

[4 minutes from Kamata Station] Izakaya (Japanese-style bar) you can casually enjoy carefully selected wild boar dishes and Vegetable Dishes that make use of the best ingredients.

Charcoal-grilled game and seasonal vegetables are popular! Dining Bar you can enjoy food at the counter

Rather than looking flashy, we want something that has deep roots in its people, ingredients, and cuisine. I put that feeling into it.